Hatfield Ham
Ingredients:
.5 ea Ham
.5 lb Dark Brown Sugar
2 ea Honey Crisp Apple medium diced
.5 lb Butter
8 oz. Honey
1 qt Apple Cider
1 qt Orange Juice    

Method: 
Preheat oven to 375°. Add butter, orange juice and apple juice to a baking dish. Add ham to baking dish and cook for 45 minutes covered with aluminum foil. Baste ham with pan juices every 10 minutes. Combine brown sugar and honey in a heavy bottom sauce pan bring to a slow boil. Cook honey and brown sugar for 10 minutes on low. Add apple to brown sugar and honey and mix. Garnish the top of the ham with the glazed apples.
 

Roasted Romesco Cauliflower
Ingredients: 
2 ea Romesco Cauliflower
2 oz Butter
.5 oz Salt
Tt Black Pepper
1 oz Pecorino Romano
.5 oz Olive oil

Method:
Preheat oven to 375°. Clean cauliflower leaves & bottom stem off. Place in an oven proof pan. Rub cauliflower in butter. Season generously with salt and pepper. Bake in an oven until tender (about 1 hour). Remove from the oven, drizzle olive oil, and grate pecorino for garnish.  Serve hot.

Whipped Garnet Yams
Ingredients: 
6 ea Yams
3 oz Butter
TT Salt
TT Black Pepper
.5 ea Vanilla Bean

Method: 
Wash Yams and rest in a 375° oven until tender (about one hour). Peel yams while hot and place in a food processor. Puree with butter and vanilla. Season with salt and pepper. 

Tortilla Espanola
Ingredients: 
8 ea Eggs
1 ea Idaho Potato Diced Small
.5 ea Spanish Onion
1 oz Heavy Cream
.5 tbls Blended Oil
TT Salt and Pepper 

Method:
Whisk eggs and heavy cream together. Blanch small diced potato in water until cooked through. Sweat Spanish Onion in blended oil on low with no color. Mix onion, potato and egg together. Cook in a small non stick pan on low until set. Finish in the oven until cooked.

Ham and Cheddar Grits
Ingredients: 
1 cup White Corn Grits (Anson mill coarse grain)
2 cups Heavy Cream
2 cup Milk
3 tbls Butter
8 oz Ham small diced
8 oz Grated Sharp Cheddar Cheese
Salt and pepper to taste

Method: 
Combine grits, heavy cream and milk in a heavy bottom sauce pot. Bring to a slow simmer and cook for 1 hour on low. Finish with Ham, cheddar, butter and season to taste.

Croque Madame
Ingredients: 
Yield: 4 portions
8 Slices Brioche
6 oz Hatfield Ham sliced thin
2 oz  Gruyere Cheese sliced thin
4 ea Quail Egg
4 tbls Butter

Method: 
Butter one side of each Brioche slices. Make a sandwich with ham and Gruyere. Cook the sandwich on a griddle until toasted. Fry egg sunny side up and garnish each sandwich with béchamel and fried egg. 
 

Crème Fraiche Béchamel
Ingredients:
Yield: 2 cups
5 tbls Butter
4 tbls All-Purpose Flour
4 Cups Milk
2 tsp Salt
.5 cup Crème Fraiche

Method: 
Melt butter in a heavy bottom sauce pan on low heat. Add flour and stir until combined. Cook flour and butter on low for 10 minutes. Add milk and bring to a boil, whisking entire time. Cook mixture on low for another 10 minutes. Remove from heat and strain threw a fine strainer. Season with salt and Crème Fraiche.