Pre-cooked spiral cut hams -- also known as "city hams" -- were always my favourite part of Easter. Since there is no danger of undercooking, we're free to focus flavour. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product, and nobody wants that. Easter may be over - but how can you make your pre-cooked ham taste better?
Hello, and welcome to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. Today we're taking one of my favourite sandwiches and transforming into a cheesy, ham-studded, layered piece of edible art.
Easter is rapidly approaching and, whether your serving ham, lamb, or just subsisting on Reese's eggs and hollow bunnies, you're probably going to want a drink at some point. Wine is always a good occasion beverage -- something about popping a cork just feels festive -- and we have some pairing suggestions.
If you had a ham this Christmas, chances are there is a little bit left over. You can use it to make sandwiches (obviously) but if you want to get a little more creative, here are some of my favourite uses for the slices of salty pork.
Tiny, toasty, melt-y ham and cheese sandwiches are a very comforting finger food, but they become something quite special when you serve them inside a loaf or warm, soft bread.
