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Thread: Ham question

  1. #1
    Stu Guest

    Default Ham question


    I picked up a double package of Westphalian ham (wafer slices), it looks a
    great deal like Prosciutto but it's German. I've tried it in one recipe but
    find it salty, does anyone have a recipe that I could try this ham in that the
    saltiness might be a plus?


    --

    Stu

    Recipe of the week "Sooji Halwa"
    http://foodforu.ca/recipeofweek.html

    So much more than just a recipe website


  2. #2
    sf Guest

    Default Re: Ham question

    On Tue, 05 Apr 2011 11:37:08 -0500, Stu <[email protected]> wrote:

    >
    > I picked up a double package of Westphalian ham (wafer slices), it looks a
    > great deal like Prosciutto but it's German. I've tried it in one recipe but
    > find it salty, does anyone have a recipe that I could try this ham in that the
    > saltiness might be a plus?


    With chicken? Here's a recipe Rachael Ray I saw yesterday that calls
    for either speck or prosciutto. http://tinyurl.com/3pdrzue or
    <http://www.foodnetwork.com/recipes/rachael-ray/ricotta-spinach-and-ham-stuffed-chicken-breast-marsala-with-pine-nut-pilaf-recipe/index.html>
    Try a simple cordon bleu (I posted about it a few months ago), or my
    fallback, carbonara. You know how to make that.

    You could always soak your ham for a few minutes in clear water, but
    I'd be very cautious about removing too much salt if you did that.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  3. #3
    Stu Guest

    Default Re: Ham question

    On Tue, 5 Apr 2011 10:39:18 -0700 (PDT), ImStillMags <[email protected]>
    wrote:

    >Found this website with German recipes using the ham.
    >
    >http://www.germanfoods.org/consumer/...anschinken.cfm




    Sounds yummy thanks

  4. #4
    Stu Guest

    Default Re: Ham question

    On Tue, 05 Apr 2011 11:06:18 -0700, sf <[email protected]> wrote:

    >On Tue, 05 Apr 2011 11:37:08 -0500, Stu <[email protected]> wrote:
    >
    >>
    >> I picked up a double package of Westphalian ham (wafer slices), it looks a
    >> great deal like Prosciutto but it's German. I've tried it in one recipe but
    >> find it salty, does anyone have a recipe that I could try this ham in that the
    >> saltiness might be a plus?

    >
    >With chicken? Here's a recipe Rachael Ray I saw yesterday that calls
    >for either speck or prosciutto. http://tinyurl.com/3pdrzue or
    ><http://www.foodnetwork.com/recipes/rachael-ray/ricotta-spinach-and-ham-stuffed-chicken-breast-marsala-with-pine-nut-pilaf-recipe/index.html>
    >Try a simple cordon bleu (I posted about it a few months ago), or my
    >fallback, carbonara. You know how to make that.
    >
    >You could always soak your ham for a few minutes in clear water, but
    >I'd be very cautious about removing too much salt if you did that.


    It's very salty, but that chicken recipe looks just what I've been looking for.

    Thanks


    --

    Stu

    Recipe of the week "Sooji Halwa"
    http://foodforu.ca/recipeofweek.html

    So much more than just a recipe website


  5. #5
    sf Guest

    Default Re: Ham question

    On Tue, 05 Apr 2011 12:27:51 -0800, Mark Thorson <[email protected]>
    wrote:

    > Stu wrote:
    >
    > > I picked up a double package of Westphalian ham (wafer slices), it looks a
    > > great deal like Prosciutto but it's German. I've tried it in one recipe but
    > > find it salty, does anyone have a recipe that I could try this ham in that the
    > > saltiness might be a plus?

    >
    > Wrap it around a piece of avocado.
    >

    or a bundle of asparagus!

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  6. #6
    Mark Thorson Guest

    Default Re: Ham question

    Stu wrote:

    > I picked up a double package of Westphalian ham (wafer slices), it looks a
    > great deal like Prosciutto but it's German. I've tried it in one recipe but
    > find it salty, does anyone have a recipe that I could try this ham in that the
    > saltiness might be a plus?


    Wrap it around a piece of avocado.



  7. #7
    Doug Freyburger Guest

    Default Re: Ham question

    Stu wrote:
    >
    > I picked up a double package of Westphalian ham (wafer slices), it looks a
    > great deal like Prosciutto but it's German.


    My wife prefers Westphalian ham to real Prosciutto, Parma or Black
    Forrest hams. I think they all rule and I don't have any trouble with
    the fact that Westphalian is a little less expensive than the others in
    that list. We have a small packet in the fridge now that we are going
    through.

    > I've tried it in one recipe but find it salty


    Another style of dry cured ham that is very salty is American country
    ham. To eat a country ham as a meal it has to be soaked to reduce the
    salt. It's usually used as an ingredient in barely more than spice
    amounts. Any recipe that works with country ham is going to work with
    Westphalian. Country ham tends to be used diced as an ingredient, that
    should not matter most of the time.

    > does anyone have a recipe that I could try this ham in that the
    > saltiness might be a plus?


    Finely diced scattered on an egg at breakfast. In an omlette with a
    nice hard cheese. Any recipe you have that uses bacon that you might
    want to be even better. Wrap it around a small cube of semi-soft cheese
    like a double Glouchester or Cheshire.

    Finely dice and mix with a tiny amount of mayo, use as an intense pate'.

    I also like a slice of rye toast, a slice of Westphalian, a slice of
    local aged cheddar as an open faced sandwich. No second slice of bread
    to interfere with the flavor of the ham.

  8. #8
    Dave Smith Guest

    Default Re: Ham question

    On 05/04/2011 4:27 PM, Mark Thorson wrote:
    > Stu wrote:
    >
    >> I picked up a double package of Westphalian ham (wafer slices), it looks a
    >> great deal like Prosciutto but it's German. I've tried it in one recipe but
    >> find it salty, does anyone have a recipe that I could try this ham in that the
    >> saltiness might be a plus?

    >
    > Wrap it around a piece of avocado.
    >
    >


    Really? I like Westphalian ham and I like avocado but I just don't see
    them going together.

  9. #9
    Chemo the Clown Guest

    Default Re: Ham question

    On Apr 5, 9:37*am, Stu <i...@foodforu.ca> wrote:
    > I picked up a double package of Westphalian ham (wafer slices), it looks a
    > great deal like Prosciutto but it's German. I've tried it in one recipe but
    > find it salty, does anyone have a recipe that I could try this ham in that the
    > saltiness might be a plus?
    >
    > --
    >
    > Stu
    >
    > Recipe of the week "Sooji Halwa"http://foodforu.ca/recipeofweek.html
    >
    > So much more than just a recipe website


    Chippped ham on toast.

  10. #10
    Chemo the Clown Guest

    Default Re: Ham question

    On Apr 5, 2:44*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
    > On 05/04/2011 4:27 PM, Mark Thorson wrote:
    >
    > > Stu wrote:

    >
    > >> I picked up a double package of Westphalian ham (wafer slices), it looks a
    > >> great deal like Prosciutto but it's German. I've tried it in one recipe but
    > >> find it salty, does anyone have a recipe that I could try this ham in that the
    > >> saltiness might be a plus?

    >
    > > Wrap it around a piece of avocado.

    >
    > Really? I like Westphalian ham and I like avocado but I just don't see
    > them going together.


    Kinda sounds good to me...never tried but now I think I will...nothing
    to lose.

  11. #11
    Kent Guest

    Default Re: Ham question


    "Stu" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I picked up a double package of Westphalian ham (wafer slices), it looks a
    > great deal like Prosciutto but it's German. I've tried it in one recipe
    > but
    > find it salty, does anyone have a recipe that I could try this ham in that
    > the
    > saltiness might be a plus?
    >
    > Stu
    >
    >

    Make a simple cheese and tomato pizza, a pizza margherita. Use a mild
    cheese, like fontina, and a simple non assertive and sauce. Keep it simple.
    I usually use fresh romas. You don't want to mask the flavor of the ham.

    When the pizza comes out of the oven sprinkle on bits of Westphalian ham all
    over it and eat up.

    Kent







  12. #12
    Mark Thorson Guest

    Default Re: Ham question

    Dave Smith wrote:

    > On 05/04/2011 4:27 PM, Mark Thorson wrote:
    > > Stu wrote:
    > >
    > >> I picked up a double package of Westphalian ham (wafer slices), it looks a
    > >> great deal like Prosciutto but it's German. I've tried it in one recipe but
    > >> find it salty, does anyone have a recipe that I could try this ham in that the
    > >> saltiness might be a plus?

    > >
    > > Wrap it around a piece of avocado.

    >
    > Really? I like Westphalian ham and I like avocado but I just don't see
    > them going together.


    Raw avocado always needs salt. A single-layer wrap of Westphalian ham
    over a 1-cm thick slice of avocado has just the right amount.



  13. #13
    Kent Guest

    Default Re: Ham question


    "Stu" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I picked up a double package of Westphalian ham (wafer slices), it looks a
    > great deal like Prosciutto but it's German. I've tried it in one recipe
    > but
    > find it salty, does anyone have a recipe that I could try this ham in that
    > the
    > saltiness might be a plus?
    >
    >
    > --
    >
    > Stu
    >
    > Recipe of the week "Sooji Halwa"
    > http://foodforu.ca/recipeofweek.html
    >
    > So much more than just a recipe website
    >
    >

    Very similar to Westphalian ham, Trader Joe's "Proscuitto" is also a very
    lightly smoked, cured, uncooked ham, at a very good price.

    Put a whole slice, or two, over a piece of cantalope. It's a marriage you
    can't beat. Don't think about the saltiness. you won't notice it.

    Kent




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