Ham with Pepper Jelly Glaze and Corn-Green Chile Soufflé
A real home-style meal, the glazed ham and corn dish is simple and delicious.
4 cups whole corn kernels, divided
4 cups milk
3⁄4 cup cornmeal
2 eggs, beaten
2 3-oz. cans diced green chiles, drained
1 1⁄2 tsp. chili powder
1 5-6 lb. half ham, spiral sliced
8 oz. hot pepper jelly
1. In a food processor, puree 2 cups of the corn; transfer to a bowl and combine with remaining corn. Reserve
2. In a saucepan, heat milk until hot and add cornmeal; cook, stirring about 5 min. until thickened. Add corn mixture, eggs, green chiles and chili powder. Mix well and season to taste. Pour mixture into a buttered pan and bake at 350° F. until filling is set and top is browned, approx. 1 hr. Reserve.
3. Place ham in a shallow pan and cook uncovered at 350° F. for 40 min. until heated through. Pour jelly over ham, coating evenly. Cook 10-15 min. more, basting occasionally. Serve with corn soufflé.