Red curry ham gratin is an exotic fusion dish that tantalizes the taste buds with its creamy texture and vibrant flavors. Its origins can be traced back to the merging of traditional French gratin techniques with the spicy and fragrant undertones of Thai red curry. The result is a delectable casserole that combines the richness of ham, the aromatic depth of red curry paste, the creaminess of cheese, and the golden crunch of bread crumbs. Whether served as a main course or an indulgent side, red curry ham gratin promises a culinary experience that is both satisfying and unforgettable.
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HAM, CHEDDAR, AND POTATO GRATIN
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
- In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
- Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
- Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.
EASTER HAM WITH RED CURRANT GLAZE
This ruby-red glazed ham makes a spectacular focus for any feast. Find a local purveyor whose hams you like, and you'll never use a canned ham again.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Heat oven to 300 degrees.
- Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
- Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
- In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
- Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.
RED CURRY HAM GRATIN
This Indian-inspired dish won raves for the Allrecipes Allstars team of MommaBean3 (Maureen VanBuskirk), Jenny Aleman (Jennifer Aleman), and ~*CountryGirlGourmet*~ (Debbie Hendrix). They made it as an appetizer, but we tweaked it to make a main dish.
Provided by Allrecipes Allstars
Categories Vegetable Casserole
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.
- Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 16.7 g, Cholesterol 97.8 mg, Fat 27.2 g, Fiber 1.4 g, Protein 20.7 g, SaturatedFat 15.4 g, Sodium 879 mg, Sugar 3.4 g
RED CURRY HAM GRATIN
This Indian-inspired dish won raves for the Allrecipes Allstars team of MommaBean3 (Maureen VanBuskirk), Jenny Aleman (Jennifer Aleman), and ~*CountryGirlGourmet*~ (Debbie Hendrix). They made it as an appetizer, but we tweaked it to make a main dish.
Provided by Allrecipes Allstars
Categories Vegetable Casserole
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.
- Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 16.7 g, Cholesterol 97.8 mg, Fat 27.2 g, Fiber 1.4 g, Protein 20.7 g, SaturatedFat 15.4 g, Sodium 879 mg, Sugar 3.4 g
CURRIED RICE AND HAM
This is very good. Not very spicy, so you may want to adjust the curry to your liking. My stomach does not tolerate spicy things well, so you may want to add more depending on how tough your stomach is. lol. I love the taste of curry and it goes well with the ham. My Husband cleaned his plate and went for seconds on this one.
Provided by Chef Mindi
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in butter or margarine. Cut the eggs into slices.
- In bowl, mix rice, parsley, salt, curry and onion. Mix well.
- Grease a large baking pan. Line the ham slices on the bottom in a single layer.
- Spoon the rice mixture on top of the ham slices. Place the egg slices on top.
- Make sauce; Melt butter. In a bowl, Combine the cornstarch, curry and 1/3 C milk. Mix.
- stir the cornstarch mix into the butter. Add remaining milk. Bring to a boil, stirring constantly. Stir for 3 minutes.
- Pour this mixture over the eggs. Cover. Bake 375F for 30 minutes.
- Uncover. Bake for 10 more minutes.
Nutrition Facts : Calories 850.6, Fat 41.8, SaturatedFat 20.3, Cholesterol 413.4, Sodium 2803.6, Carbohydrate 73.9, Fiber 3.6, Sugar 2.5, Protein 42
CURRY POTATO GRATIN
Wanted to make the perfect Potato Gratin better. I think the touch of curry really does it. -Teddy Devico, Warren, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a food processor fitted with the slicing blade, slice potatoes; set aside., In a Dutch oven, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add the cream, bay leaves, curry powder, salt, pepper, nutmeg and potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are almost tender. Discard bay leaves; stir in 3/4 cup cheese and thyme., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts :
Tips:
- Use day-old bread for a crispier gratin. Fresh bread will absorb too much of the custard and become soggy.
- Grate the cheese just before baking for the best flavor and texture.
- Don't overcook the gratin. It should be bubbly and golden brown on top, but the center should still be slightly soft.
- Serve the gratin immediately, while it's hot and bubbly.
- Experiment with different types of bread, cheese, and fillings to create your own unique gratin.
Conclusion:
Red curry ham gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover ham. The combination of red curry paste, coconut milk, and cheese gives the gratin a rich and flavorful sauce. The ham and bread add a savory and hearty touch. This dish is sure to be a hit with your family and friends.
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