Saturday, April 23, 2016

Croque-Monsieur with Rosemary Ham

Come in for a taste at Forsyth
Framani_Hot Ham

Fra'Mani Rosemary Uncured Ham...$13.99 / lb
Our new Hot Ham is a whole muscle ham made from the knuckle of the pork leg, situated above the shank. Hand-trussed, seasoned liberally with Calabrian red pepper, and smoked over natural hardwood. This ham has an appealing rosy face, smoky aroma, and piquant flavor, and its compact muscle grain results in a fine texture, especially when sliced thin. Each ham is about 3 pounds.

Add this ham to your Croque-Monsieur

Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.
¼ cup (½ stick) unsalted butter
¼ cup all-purpose flour
1½ cups whole milk
2 tablespoons whole grain mustard   *** Try are new LocalFolks Stoneground Mustard
½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
Kosher salt

8 slices ½”-thick country-style bread
6 oz. ham, preferably Paris ham (about 8 slices)  *** Try our new Rosemary Ham
3 oz. Gruyère, grated (about 1½ cups)   ***
1 teaspoon herbes de Provence
***In stock at The Wine and Cheese Place Forsyth


Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
Do Ahead: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.

Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.
Do Ahead: Sandwiches can be made (but not baked) 1 day ahead. Cover; chill.

Recipe by Jody Williams

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