The guys from Sip & Chew with Mike and Stu make a New Year's Eve appearance on Studio 10. Stu says, "a roasted fresh ham is the perfect star to serve with all of those traditional good luck New Year's Day sides... peas, greens and cornbread. Plus it'll feed an army while leaving ample leftovers for sandwiches (below)".
Oven Roasted Fresh Ham
- 1 16-to-18-pound fresh ham
- 2-3 tablespoons Key's Southern Seasoning or similar seasoning salt
- 2 tablespoons fresh rosemary, finely chopped
- 2 cups plus 2 tablespoons dry white wine
- 1/4 cup half-and-half
Place a rack in lower third of oven then preheat to 425 degrees. Trim skin and excess fat from ham, but be sure to save a genrous a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
In a small bowl, combine seasoning and rosemary, pinching and sifting mixture until rosemary becomes fragrant. Pat mixture all over ham and into crevices.
Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour minutes. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, roughly 3 1/2 hours.
Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.
1 Minute to Midnight Ham Sandwich
- 16-to-20 ounces roasted fresh ham, hand carved
- 8-to-10 slices or white bread
- Challenge Butter, mayo and mustard to taste
- OPTIONAL Sharp cheddar or pepper Jack cheese
In a hot skillet briefly saute the slices ham. Either in the same skillet or with a toaster toast the while bread. Slather toast with mayo and mustard, add ham (and cheese if using) and enjoy.
- 1 pound andouille from Hall's Sausage, sliced into medallions
- 6 -to- 8 ounces shredded sharp cheddar cheese
- 1 -to- 1 tablespoons Creole mustard
- 8 -to- 10 flour tortillas*
In a medium-high skillet fry sausage to desired doneness. Lower heat, add the mustard and cheese stirring just until blended and gooey. Serve in the skillet with warm stack of tortillas on the side.
* May also use toast points, pita or fried tortillas.
"Sip and Chew with Mike and Stu" is 106.5 FM's weekly food and wine call-in show. Airing at 8AM each Sunday and hosted by wine expert Mike Bailey and chef/food author Stuart Reb Donald they are the Dynamic Duo of Dining.
ABOUT THE GUESTS:
Stuart is an award winning food writer and 30+ year vet of the restaurant industry who recently finished 26th in the world at the World Food Championships. He is also one half of the Dynamic Duo of Dining of FM Talk 1065's hit show “Sip & Chew with Mike and Stu” every Sunday at 8 AM CT.
Mike Bailey is a pioneer of the wine and spirits industry here in Lower Alabama. He is considered one of the most knowledgeable experts in the South having personally visited vineyards from California to France and even South America. He is the Sip to Stu's Chew.