>>> THIS MORNING ON "TODAY FOOD" WE HAVE EASTER DINNER ON OUR
MIND. HAM IS A POPULAR EASTER DISH AND
IT IS VERSATILE TO EAT IT AT BREAKFAST, LUNCH AND DINNER.
THIS MORNING WE HAVE A FLAVORFUL HAM RECIPE AND AN EASY AND QUICK
WAY TO USE THE LEFTOVERS IF YOU HAVE ANY.
COURTESY OF MR. ADAM RICHMAN, GOOD MORNING TO YOU.
WE HAVE BEEN ALL OVER THIS MORNING.
>> WE HAD YOU AND TEVIN CAMPBELL.
THIS IS A FLAVOR I COME TO ENJOY.
MAPLE, PINEAPPLE JUICE, COLA, ORANGE ZEST, JUST SHAVE OFF THE
ORANGE BIT THERE, OIL, DIJON, WE HAVE SOME CLOVES, CINNAMON,
GINGER, AND SOME RED PEPPER FLAKE.
>> EASY ENOUGH. >> SO THE FIRST THING I'M GOING
TO DO, IF I MAY, LIGHTLY SCORE THE SKIN.
MAKE A DIAMOND PATTERN. DON'T GO TOO FAR, BUT WHAT THAT
IS GOING TO DO IS CREATE BEAUTIFUL LITTLE BITS FOR THE
TEXTURE ON THE SURFACE. >> THAT'S WHY THEY DO THAT.
>> RIGHT. YOU CAN EVEN MAKE A SMALL HOLE.
AND THESE ARE THE CLOVES, JUST PUNCTURE AND PUT THEM --
>> ALL ALONG THE SECTION THERE. >> RIGHT.
YOU CAN PUNCH IT RIGHT THROUGH THE SURFACE OF THE SKIN OF THE
TURKEY. THEN WE'RE GOING TO MAKE THE
SAUCE. WE BASICALLY PUT THE TURKEY
INSIDE ALUMINUM FOIL. >> IT IS STILL A HAM, RIGHT?
>> DID YOU SAY TURKEY? >> SORRY.
THAT'S COMING THROUGH. WE HAVE MAPLE SYRUP.
WE'RE GOING TO PUT IN OUR COLA. >> COLAN.
>> EXACTLY RIGHT. >> IT SMELLS SWEET.
>> THERE ARE NO BRAND NAMES IN THIS COOKING SEGMENT.
PINEAPPLE. A LITTLE BIT OF SOME SUGAR.
WE HAVE OUR DIJON MUSTARD. EXACTLY RIGHT.
>> CAN I BE HONEST WITH YOU, DID YOU KNOW ABOUT COLA ON A HAM?
>> IT MAKES SENSE WITH THE SWEET IN IT.
>> IT DOES. AND ALSO THE CARBONATION.
IT HELPS TO BREAK THE STUFF DOWN.
>> THAT'S WHAT I DIDN'T KNOW. >> CARB WHAT?
NO CARBS. WE HAVE THE DRY SPICES, WE HAVE
THE ZEST. WE'LL MIX THIS IN, LET IT ALL
INCORPORATE. >> IT SMELLS SO GOOD.
>> I'M GLAD YOU LIKE IT. THEN WE'LL REDUCE IT, LET IT
COME TO A MUCH MORE SYRUPY CONSISTENCY, KIND OF LIKE THAT.
EXACTLY LIKE THAT. SO WE'RE GOING TO GLAZE THE HAM
LIKE THIS AND PUT IT BACK IN THE OVEN FOR ITS FINAL 20 MINUTES.
>> HOW LONG DO YOU PUT IT IN? >> INITIALLY, ROUGHLY, YOU WANT
TO THINK ABOUT 15 MINUTES A POUND.
YOU CAN ACTUALLY GO UP TO AN HOUR A POUND DEPENDING ON THE
BONE-IN AND THE SIZE. BUT ALWAYS TRUST YOUR BUTCHER
WHEN IT COMES TO THE COOKING TIME.
IT CAN BE AN HOUR PER POUND. THEN YOU'LL HAVE YOUR TURKEY
LEFTOVER. THIS IS MY -- QUICK -- STILL
HAM. I'M REJECTING THE HAM.
MY BODY IS REJECTING THE HAM. >> SO REALLY QUICKLY, WE HAVE, I
DON'T KNOW WHAT WE HAVE HERE. >> THIS IS MY VERSION OF EASY
PASTA GRECIA. WE HAVE FAVA BEANS, GARLIC,
ONION, SALT, PEPPER, OLIVE OIL. SO WE HAVE OUR HAM BITS THAT
HAVE CRISPED UP IN THE PAN. WE'RE GOING TO ACTUALLY JUST
MOVE THEM. WE WANT TO KEEP THE LOVELY BROWN
STUFF. AND THEN WE'LL JUST REMOVE THEM
FROM THE HEAT. JUST PUT THEM ALL RIGHT HERE IN
FRONT BECAUSE WE WANT TO ACTUALLY KEEP THE HAM FAT IN THE
BOTTOM. EXACTLY.
>> PUT THE OTHER STUFF IN THE -- >> EXACTLY RIGHT.
SO IN OUR PASTA, RIGHT TO THE HAM.
A LITTLE BIT OF THE PASTA STARCHY WATER.
>> YOU DO. >> NOT AS SLOPPILY AS I ADDED
IT. IT'S OKAY.
IT'S THE "TODAY" SHOW. >> WE HAVE 25 SECONDS.
HOW DO WE MAKE THIS? >> WE BRING THE ONIONS UP TO
TEMPERATURE. HONESTLY, THAT'S THE NICE THING
ABOUT THIS. THERE'S GARLIC, ONIONS, MIX IT
ALL TOGETHER. AND THEN FINALLY, IT'S SORT OF
THE WHITE VERSE OF THE PASTA, HAM, TASTE OF ROMANO.
>> ISN'T THAT GREAT? >> THANK YOU SO MUCH.
>> NO WORRIES. >> GO TO TODAY.CO