Today we are sharing three delicious recipes featuring Boar’s Head SmokeMaster™ Black Forest Ham to conclude your menu for the fall holidays.
One of the best parts of anything highly anticipated in our lives, whether it’s planning for a special event such as a vacation, or looking forward to the latest movie from a favorite actor, is, very often, the anticipation and planning itself.
The dreaded ‘Now What’ and ‘Is that all?’ are questions that are simply a part of our human experience. Rarely does anything live up to the script that forms in our mind’s eye, as anticipation itself is largely, and sometimes entirely, a projection of our own desires calculated against our expectations.
With the holidays, however, the reverse is often true. Lamenting the early onset of seasonal decorations across store shelves, sharing war stories of preparing holiday gatherings, and recounting tales of the ‘good old days,’ are the sport of choice for many during this time of year.
That being said, as I embark upon the encroaching holiday season, I wanted to have a few culinary tricks up my sleeve, particularly for those impromptu autumn visits that are becoming all the more frequent, if only just to take some of the headache inducing planning out of the mix later on. Yet, I wanted to do so with familiar flavors. One such flavor is instantly familiar to most, especially around this time of year – Black Forest Ham. But here I decided to take a slightly different rout, using Boar’s Head SmokeMaster™ Black Forest Ham, prepared with imported German beechwood, which imbues the ham with a rich yet delicious smooth smoky flavor more typically enjoyed in central and Northern Europe.
One such item that I decided to start incorporating into my appetizer is actually something my mother was fond of doing, and that was serving sliced melon wrapped in ham and secured with a toothpick. It couldn’t possibly be easier, but carries a strange finesse to it, making it a perfect late summer or early autumn starting piece.
Simply wrap each slice of melon with a slice of ham, setting it with a toothpick. Leave the melon platter in the refrigerator until ready to serve.
To pair perfectly with the above, another favorite that goes great during these ‘in between’ temperature weeks is a simple German potato salad prepared with Italian parsley, olive oil, and sliced strips of ham. This can be served warm right after preparing, or cold.
German Potato Salad Chicken Cordon Bleu
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 5 lbs. of potatoes
- 1/4 – 1/2 lb. Boar’s Head SmokeMaster™ Black Forest Ham, chopped
- 1 large red onion, sliced
- 1 bunch of Italian parsley, chopped
- 1/2 cup vinegar
- 2 tbs. sugar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tbs. olive oil
- 1 lb. Boar’s Head SmokeMaster™ Black Forest Ham
- 1 lb. Boar’s Head Sliced Provolone
- 2 – 3 lbs. boneless chicken breast – sliced thin and pounded
- 1 bunch Italian parsley – chopped fine
- 3 eggs – beaten with a splash of water
- 1 1/2 cups of Italian style bread crumbs
- 1 1/2 cups of flour
- Olive oil for drizzling
- Toothpicks – for closing the chicken bundles
Instructions
- Boil the potatoes until fork tender; drain and let cool.
- Heat a large frying pan with the olive oil. Add the onions and parsley and sauté until the onions are tender.
- Add the chopped ham and sauté for a minute or two; turn off the heat and set aside.
- Cut the potatoes into quarters and place in a large bowl; add the chopped ham and onions, seasonings and toss.
- Combine the sugar and vinegar and add to the potato salad and once again give a quick toss.
- Refrigerate until ready to serve.
- Preheat Oven 350 degrees F.
- Set out three shallow bowls; one with the flour, one with the egg wash plus the chopped parsley and finally one with the bread crumbs.
- Place a slice of ham and a slice of provolone on the chicken cutlets and roll the cutlet.
- Roll the cutlet first in the flour, then the egg wash and finally in the breadcrumbs. Seal the bundle with a toothpick and place in a baking pan.
- Drizzle olive oil over the cutlets and bake 30 – 35 minutes or until the chicken is golden and the juices run clear.
Enjoy with Love,
Catherine
xo
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Dottie Sauchelli-Balin says
Dear Catherine,
What a lovley an inviting table setting you are showing us. I love your dishes, they are so pretty with that little blue in between plus like Martha Stewart always says, that your food should be on a white plate, it shows off the food better. And with your dishes it proves that 100 fold. These recipes are classic and comfort food as well. My mom used to put ham over melon as well with a fancy toothpick.Your potato salad is simple but so delicious, and the Chicken Cordon Bleu is one of my very favorites. Love these and they make a delightful evening supper. One of the things I keep on hand for spur of the moment company is boneless chicken breasts or cutlets. You can always come up with something to make with them and they are easy to defrost in a pinch. Thanks for sharing…Have a super Monday and a blessed week.
One last note, sorry to hear about Jackie Collins..when I heard of her passing I thought of you right away. Your interview with her and the cookbook was a favorite of mine. You must be so grateful that you had her on your blog and she was up to sharing with you. I felt terrible as I enjoyed her books as well…Blessings and prayers to her family…
Dottie <3
[email protected]'s Recipes says
My all time favourite! And I love those melon ham appetizers too.
Comedy Plus says
What a lovely meal. I’m always hungry when I visit.
Have a fabulous day. Big hugs. ♥♥♥
★★★★★
Arman @ thebigmansworld says
Whoa…. a 2 in one recipe? Chicken cordon bleu is my absolute favorite- I can only imagine how perfect it would have been with that potato salad!
allie @ Through Her Looking Glass says
Such delicious offerings today Catherine! Love that Boar’s Head ham, it has an amazing flavor and so many great ways to incorporate it. Have never had ham-wrapped melon and so now I must try it, so easy for a last minute appetizer. And Chicken cordon bleu has to be one of my favorite dishes. Great recipe and photos. Have a wonderful day!!! XOXO
★★★★★
marcie says
What a great idea using the Boar’s Head in chicken cordon bleu — I haven’t had that dish in so long and it looks so delicious! I also love German potato salad — what an incredible meal, Catherine!
Liz says
Bill loves when I make chicken cordon bleu—I usually just wing it, but looking at your fabulous recipe, I’m definitely going to use your terrific dipping process. Wonderfully done, Catherine (all 3 dishes!).
Jessica Jarrell says
That Chicken Cordon Bleu! It’s 6 am and I am drooling!! This looks so good. I must add that the potato salad also looks to die for. I’ll take both for dinner tonight! 🙂
Petro Neagu says
Catherine, the cordon bleu looks amazing! So delicious! You should see me now trying to control the drooling. You make such great recipes.
Claudia Lamascolo says
I have several of her books an artist and sadly missed. Great tribute the food is wonderful as always
Ashley @ Wishes & Dishes says
This is my husband’s favorite meal of all time and it just reminded me how long it’s been since I made it for him!
Big Daddy Dave says
Catherine, I haven’t had chicken cordon bleu in a long, long time! Looks great! Thanks for the reminder… Take Care, Big Daddy Dave
Jess says
This is deliciousness! YUMMY!
Thanks for joining Cooking and Crafting with J & J!
swathi says
That is delicious treat,thanks for sharing with Hearth and soul blog hop, pinning
April J Harris says
What wonderful recipes, Catherine! I love how you have used the wonderful ham – and especially the Chicken Cordon Bleu. Thank you for being a part of the Hearth and Soul Hop. Hope to see you again this week!
★★★★★