A holiday tradition made easy

Just because the holidays are
coming doesn't mean you have to throw budget consciousness out the
window. In fact, certain menu plans can give extra meal mileage and
stretch those precious dollars.

A juicy ham glazed and dressed
always completes the table setting, no matter the occasion. Also
super-appealing to the cook is the availability of ham in Jamaica. There
was a time when cooking your ham could take up to seven hours in the
kitchen. Thankfully, Caribbean Passion offers fully cooked and
ready-to-eat hams. Whether you choose bone in or out, picnic or leg or
even a chicken ham, you simply need to thaw, reheat, dress as you like
and serve.

Kind of like the gift that keeps on giving, leftover
ham can be enjoyed in many scrumptious ways. The classic fried egg and
ham gets a likkle foodie swag when you use a cookie mould to shape the
egg. Another favourite sandwich is the Monte Cristo, which takes the
best of French toast and ups the ante with ham slices, melted cheese,
mustard and mayo. Serve with mango or guava jam and its heavenly.

Breakfast,
brunch, lunch, or dinner, this is always satisfying, and the humble egg
truly deserves more attention, not only for its great nutritional
benefits, but also its price point. Eggs are the most affordable protein
available.

This time of year, with all its social obligations, certainly can make one appreciate simple meal preparation.

Enjoy
today's recipes knowing that easy never tasted so good. Best wishes
from the Vibes Cuisine family to all for a blessed, safe and delicious
holiday season.


Monte Cristo Sandwich

2 slices bread

1 tsp mayonnaise

1 tsp prepared mustard

2 slices Caribbean Passion ham

1 slice cheese

1 Chippenham egg

1/2 cup milk

Method

1. Spread bread with mayonnaise and mustard. Alternate ham, cheese and turkey slices on bread.

2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture.

3. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Leftover Caribbean Passion Hambone Soup

1 leftover Caribbean Passion hambone

1 large onion, chopped

2 stalks celery, chopped

4 large tomatoes, diced

1 (15-ounce) can kidney beans

2 cups gungo peas (cooked)

2 potatoes, diced

1 (16-ounce) package frozen corn, thawed

Kosher salt and freshly ground black pepper, to taste

1 1/2 cup Caribbean Passion ham, chopped or cubed

Method

1. Place the leftover hambone in a large Dutch oven and add enough water to cover the bone halfway.

2. Bring it to a boil; reduce heat to low and let simmer, covered, until very fragrant, about 1 1/2 to 2 hours. Remove the bone from the stock.

3. Add the onion, celery, tomatoes, kidney beans, potatoes and corn; season with salt and pepper, and herbs to taste.

4. When the bone is cool to handle, remove the leftover meat from the bone and return to the pot.

Caribbean Passion Ham Alfredo with Peas

1/2 lb bow tie pasta (or other short pasta)

2 cups frozen peas

1 cup whipping cream

2 cups Caribbean Passion ham, cubed

2 tbs Parmesan cheese, grated

Salt and pepper to taste

Method

1. Cook the pasta according to packet instructions in salted boiling water; when it is finished, add the peas.

2. Drain with the peas.

3. Put the dry pan back on the heat with the cream, ham and Parmesan and warm thoroughly.

4. Add the pasta and peas back to the pan, tossing everything together.

5. Season with salt and pepper.

Caribbean Passion ham fritatta

2 tbs unsalted butter

1 large onion, sliced

3/4 tsp salt

Freshly ground black pepper

8 Chippenham eggs

1/4 cup milk

1 cup Caribbean Passion ham, diced

1 tbs chopped fresh herbs, like parsley, thyme, or dill

1 cup grated Swiss or cheddar cheese

Method

1. Position a rack about 8 inches from the broiler and preheat.

2. Melt the butter in a medium oven proof skillet over medium heat.

3. Add the onions and season with 1/2 teaspoon salt and some pepper.

4. Cook, stirring occasionally, until the onions are soft about 10 minutes.

5. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining ingredients and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.

6. Stir the onions, ham, herbs and cheese into the eggs.

7. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged.

8. Cook until the bottom sets, about 5 minutes.

9. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes.

10 Remove from the oven, cover, and set aside for 5 minutes.

Vibes Cuisine, which has partnered with The Gleaner's Food to present the best offering in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then 'like' Vibes Cuisine TV on Facebook.

Caribbean Passion Ham Fritatta

2 tbs unsalted butter

1 large onion, sliced

3/4 tsp salt

Freshly ground black pepper

8 Chippenham eggs

1/4 cup milk

1 cup Caribbean Passion ham, diced

1 tbs chopped fresh herbs, like parsley, thyme, or dill

1 cup grated Swiss or Cheddar cheese

Method

1. Position a rack about 8 inches from the broiler and preheat.

2. Melt the butter in a medium oven-proof skillet over medium heat.

3. Add the onions and season with 1/2 teaspoon salt and some pepper.

4. Cook, stirring occasionally, until the onions are soft - about 10 minutes.

5. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining ingredients and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.

6. Stir the onions, ham, herbs and cheese into the eggs.

7. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged.

8. Cook until the bottom sets, about 5 minutes.

9. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes.

10 Remove from the oven, cover, and set aside for 5 minutes.

Vibes Cuisine, which has partnered with The Gleaner's Food to present the best offerings in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then 'like' Vibes Cuisine TV on Facebook.