Although glazed ham may seem overly simplistic in thought and process, let’s just agree to agree that some of the simplest recipes sometimes yield the most mind-bending results. A glaze is more than “just a glaze”, it is a way of adding layers of sweet caramelized goodness that perfectly rests over the salty and smokey under-layers; the perfect balance if you will. That my friends is what makes a good glazed ham a simple, fundamental recipe to have in your arsenal of culinary tricks.

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Do you take the time, or have the time, to pull every single herb leaf from its stem? Now, it may not seem like a big deal, as fresh herbs when bought in bulk are fragments of a penny per leaf. When comparing herbs to labor it becomes an equation of whether you want to exude the additional labor costs, or dismiss a few herb leafs.

Can you have the best of both worlds?

By simply submerging your herb stems (thyme, oregano and rosemary work best) in a container of vinegar, after a resting period of a few days, you will soon have an herbal infused vinegar. Personally I like to use either an inexpensive cider or rice wine vinegar as they both have a great base flavor with a color suitable for many applications without risking discoloration of neighboring ingredients. Balsamic vinegar is another option, whichever you decide to use, this solely depends on your choice of application. Keep in mind that the herb flavors will intensify if you allow at least a week to steep. To further elevate the flavor balance and layers, simply add a few slivers of onion and a bay leaf, or even a couple toasted peppercorns…YUM.

My personal favorite uses:

• Use in Vinaigrette.
• In Marinades.
• In a quick style BBQ sauce.
• Use for a mignonette in raw bar presentations.
• I love to roast chicken thighs in about 1/4″ of infused vinegar. By the time the chicken thighs are cooked, the vinegar should be reduced to a vinegar glaze consistency; add sea salt = sea salt & vinegar chicken.
• A splash splash here, a splash splash there, here a splash, there a splash, everywhere a splash splash. Point being, use in all applications that could use a bit of citric brightness.

First from Barry Callebaut a Semi Sweet Chocolate. With more than 175 years of chocolate heritage, the Barry Callebaut group has an unparalleled blend of expertise in cocoa and chocolate. Next from Steve’s Snacks, we have 4 new products! Starting with a Maple Whoopie Pie, a sweet silky soft maple cake with just the right amount of real maple syrup baked right in – sandwiched around a sweet creamy filling. A Double Chocolate Whoopie Pie, a chocolate lovers dream! Chocolaty goodness all around. Starting with the classic whoopie pie and fill it with a silky smooth chocolate filling. Next from Steve’s Snacks, a Carrot Cake slice with sweet white icing, made with the finest ingredients and real carrots. Sticking with cake, a we’re also carrying a sweet moist chocolate cake topped with a rich and smooth peanut butter frosting. From Highland Market Premiere, a Whole Rosemary Leaf Spice. Next a new Fresh item from Taylor Farms, Cilantro that is cut to order and packed within hours of harvest. This delicious herb adds color and flavor to your favorite dishes. From Bridgeford a new Buttermilk Biscuit, fully baked and  can be heated from thawed or frozen, in convection or conventional ovens, or microwaved. Next from Austin a Cheddar Cheese cracker filled with Cheddar Cheese filling, a great Grab N’ Go addition. Adding to our Gluten Free selection, a new Gluten Free Flour from King Arthur. Simply substitute this flour 1-1 for an easy and convenient swap for conventional flours. Fortified with iron, calcium and vitamin B, this carefully tested blend is a must-have for bakers who are new to gluten-free baking or anyone baking gluten-free who wants to enjoy recipes they used to love. From Packer a new Provolone Cheese. And lastly a Kettle Chip Variety Pack from Miss Vickie’s. This variety pack contains, Sea Salt & Vinegar, Jalapeno, Sea Salt and Smokehouse BBQ. Miss Vickie started making her kettle-cooked potato chips on her family’s farm. To this day, each batch is still made with the same care.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 5/22/19.

INGREDIENTS

3 tablespoons of butter
1/4 cup of all-purpose flour
2 cups of milk
1 1/2 cups of shredded pepper jack cheese item #4230
2 large pieces of naan item #10501
2 medium potatoes, thinly sliced
4 Farmland Pork Sausage Links, cooked and cut into pieces item #72603
2 large eggs
2 sprigs of rosemary, leaves removed from stem

DIRECTIONS

• Preheat oven to 375˚F
• Melt butter in small saucepan over medium heat and add flour. Allow to cook, stirring frequently, for 2 minutes.
• Add milk, whisking constantly until just reaching simmer. Stir in cheese and season with salt and pepper.
• Place naan on baking sheet and top generously with cheese sauce, leaving a little crust uncovered.
• Top with potato slices, leaving open place in center for egg, followed by sausage. Place egg in center and bake until lightly browned and warmed through, 8-10 minutes.
• Remove from oven and top with fresh rosemary.

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