The Complete Holiday Meal: Ham

The Complete Holiday Meal: Ham

Get Ready to Host a Culinary Extravaganza by Nathan Michael and Julia Flowers: A Must-Try Menu for Your Holiday Ham Party, Featuring Pepper Jelly Glazed Ham, Creamy Caramelized Onion Dip, Pimento Mac and Cheese, Fresh Shrimp Louie Salad, and a Spiced Maple Bourbon Cocktail. 

The Supporting Dishes

Caramelized Onion Dip with Crudités & Potato Chips 

Nathan Michaels and Julia Flowers bring you a delightful and indulgent treat with their Caramelized Onion Dip with Crudités & Potato Chips recipe. Slowly caramelized sweet onions create a rich and savory base for this creamy dip, where full-fat cream cheese and sour cream come together with a blend of seasonings to deliver a burst of flavor. To balance the richness, crisp potato chips are paired with a colorful array of optional crudités, including Persian cucumbers, petite carrots, fennel slices, endive spears, radishes, and celery. This crowd-pleasing dip can be prepared in advance, making it the perfect choice for gatherings or a satisfying indulgence any day of the week.

Ingredients

• 3 large sweet onions sliced thin
• 3 tablespoons of Olive Oil
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 block of full fat cream cheese (Softened)
• 1 cup of full fat sour cream
• 1 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1/4 cup of chives (minced)
• Potato Chips
  
  

Optional Vegetables For Crudités:

• Persian Cucumber (quartered)
• Petite Carrots (sliced in half)
• Fennel Slices
• Endive Spears
• Radishes (halved)
• Celery slices

Directions

1. In a large skillet over low heat, add the olive oil and onion slices. Cook stirring occasionally until onions have completely softened and started to turn a light brown. This will take 30+ minutes. Once caramelized, let the onions cool completely.
2. Meanwhile in a food processor add the softened cream cheese, sour cream, salt, pepper, onion powder, garlic powder, and pulse to combine. Add cooled onions and mix again until combined—lastly pulse in the chives.
3. The dip can be made up to 5 days ahead and stored in the fridge until ready to serve.

Pimento Mac & Cheese

Indulge in a creamy, flavor-packed delight with Nathan Michael and Julia Flowers' Pimento Mac & Cheese. This luscious recipe combines al dente pasta shells with a velvety blend of cheddar, Gouda, and cream cheese, infused with the zing of jarred pimentos, paprika, and cayenne. The result is a mouthwatering symphony of textures and tastes, made even better with the optional crispy panko topping for that perfect finishing touch. Whether you're craving comfort food or entertaining guests, this dish is a savory sensation that's sure to please any palate.

Ingredients

• 1 pound of pasta shells (Macaroni or Rigatoni)
• 6 tablespoons of butter
• 5 oz Jarred of Pimentos (drained)
• 1 teaspoon of paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon of cornstarch
• 1 tablespoon of water
• 3 cups of Whole Milk
• 1/2 teaspoons of salt and pepper
• 1 cup of sharp cheddar cheese (grated)
• 1 cup of gouda cheese (shredded)
• 4 oz of cream cheese (softened)
  Optional Topping:
• 1/2 cup of Panko
• 1 teaspoon of Oil

Directions

1. Bring a large pot of salted water to boiling and cook pasta to al dente, drain and set aside.
2. Make the cornstarch slurry by mixing the cornstarch and water and set aside.
3. In the same pot over medium, heat the butter until melted and add the pimentos, paprika and cayenne. Add the cornstarch slurry and stir for about a minute. Next, add the milk continuously stirring until milk is simmering. Slowly add in cheese and lastly the cream cheese until well combined. Add the cooked pasta to the sauce and stir to combine.
4. If topping with panko. Preheat oven to broil. In a small bowl mix the panko and oil and set aside. Pour the mac and cheese into an oven-safe baking dish and top evenly with panko. Broil until lightly browned watching to make sure it doesn’t burn (1 to 3 minutes depending on oven).

Shrimp Louie Salad

Nathan Michael and Julia Flowers present their Shrimp Louie Salad, a light and refreshing dish that's a true delight. Succulent SRF Shrimp, poached to perfection, take center stage alongside crisp iceberg lettuce, cherry tomatoes, creamy avocado, and perfectly boiled eggs. Drizzled with a zesty, creamy dressing, and garnished with chives, this salad offers a harmonious blend of flavors and textures. It's a delightful choice for any holiday gathering, sure to become a favorite in your repertoire.

 Ingredients

• 1 pkg. SRF Gulf shrimp (10 oz.)
• Buy Now
• 1 large lemon (cut in half)
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 large head iceberg lettuce (washed, cored and cut into 8 quarters)
• ½ pint cherry tomatoes (halved)
• 1 avocado (sliced)
• 3 hardboiled eggs (sliced in half)
• 2 tablespoons of chives (mined)

DRESSING

• 3/4 cup of mayo
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon white vinegar
• A couple of dashes of Tabasco sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. To cook the shrimp: first prepare an ice bath and set aside.
2. Fill a medium saucepan with water. Squeeze lemon into the water and drop in with the bay leaves and whole peppercorns. Bring to a gentle simmer.
3. Add shrimp and cook for about 4 minutes. Transfer the shrimp to the ice bath to cool (about 5 minutes).
4. Drain and pat dry.
5. Arrange the quartered sections of lettuce onto a large serving plate.
6. Scatter the sliced tomatoes, avocado, hard-boiled eggs, and shrimp on top.

Dressing 

1. Drizzle dressing on top and garnish with chives. Additional dressing can be served on the side.

 The Main Dish- Kurobuta Ham 

Elevate Your Holiday Table with Pepper Jelly Bourbon Glazed Kurobuta Ham 

Elevate your holiday feast with a Pepper Jelly Bourbon Glaze that perfectly complements the rich and succulent flavors of Kurobuta ham, courtesy of the culinary talents of Nathan Michael & Julia Flowers. This sweet and tangy glaze with a subtle hint of bourbon adds a delightful twist to your traditional ham recipe. It's simple to make and will impress your guests with its sweet, spicy, and smoky notes. > Learn More

Libations

Spiced Maple Bourbon

Enjoy the warmth of maple syrup infused with spices and orange, paired with bourbon, lemon juice, and orange bitters. Garnished with an orange slice, cinnamon stick, and star anise, it's the perfect seasonal delight for your evenings. Cheers to the Spiced Maple Bourbon. 

Ingredients

Maple Syrup

• 1 cup of maple syrup
• 4 cinnamon sticks
• 2 tablespoon of cardamon pods
• 2 star anise
• 2 inches of fresh ginger (sliced)
• Zest of 1 Orange

Cocktail Ingredients

• 1 ½ ounces of bourbon
• 1 ounce of lemon juice
• 1-2 dashes of orange bitters

Directions

Maple Syrup

1. In a medium pot, bring 1 cup of water, the maple syrup, cinnamon, cardamom, star anise, and ginger to a boil over high heat.
2. Boil for 2 to 3 minutes, then remove from the heat. Stir in the orange zest.
3. Let cool, then strain the syrup into a glass jar. This makes enough syrup for about 12 drinks.
   
   

Cocktail Ingredients

1. In a cocktail mixer, combine the bourbon, maple syrup, lemon juice, and orange bitters. Stir over ice for 15 seconds. Strain over a fresh class of ice and garnish with an orange slice, cinnamon stick, and star anise, if desired.