Savory Ham and Cheese Bread

We’ve had the most wonderful Christmas and now we are virtually housebound, there having been a significant snowfall on the East End of Long Island the day after Christmas.  The snow has stopped but the wind is blowing and the eight or so inches of the white stuff are making driving treacherous.   At some point, someone will have to explain to me why a car made in Bavaria is so useless in the snow.  It’s just not in its genes.   So we are making do with the contents of our larder and our freezer and since we are Costco shoppers par excellence, we would likely not starve until after Memorial Day.  And Lord knows, above all, we’ve got ham.  This recipe is my gift to the 123 people who have received  Monte’s HamTM this holiday season and for those of you whose ham is still to come, even the leftovers are really something to look forward to.  And special thanks to all our customers who’ve written us such incredible testimonials to the goodness of our ham.  We really appreciated every message we’ve received. 

Recipe for Ham and Cheese Bread with thanks to Dorie Greenspan

     Unsalted butter, for greasing the pan

1 3/4 cups flour

1 tablespoon baking powder

1/2 to 1 teaspoon salt (depending on what  cheese you’re using)

1/4 teaspoon freshly ground white pepper.

3    3  large eggs, at room temperature

1/3 cup whole milk, at room temperature

1/3 cup extra-virgin olive oil

1 ½ cups of Monte’s HamTM, thinly sliced (1/8 inch) and then diced into ¼ inch pieces.

1 generous cup (about 4 ounces) coarsely grated Gruyere, Comte, Emmental or cheddar cheese   

2 ounces Gruyere, Comte, Emmental or cheddar cut into very small cubes  (1/2 to 3/4 cup)

     1/3 cup dried cranberries

4 shallots, finely diced.

1/3 cup walnuts or pecans, toasted and chopped

Position a rack in the middle of the oven; preheat to 350 degrees. Use butter to grease an 8-by-4 1/2-by-2 3/4-inch loaf pan, preferably Pyrex.

Whisk together the flour, baking powder, salt to taste and the pepper in a large mixing bowl.

Whisk the eggs in a medium bowl for 1 minute, until foamy, then whisk in the milk and oil.

Pour the egg mixture into the flour mixture; use a sturdy flexible spatula or wooden spoon to gently mix together until moistened, then stir in the grated and cubed cheese, the ham, the shallots, and the nuts to form a thick, sticky dough. Transfer to the loaf pan and spread to make the dough even on top.  Bake for 35 to 40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.

Transfer the pan to a wire rack to cool for 3 minutes, then run a round-edged knife along the edges of the pan to loosen the loaf. Turn it out and cool right side up before cutting and serving.

NOTE: Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant and lightly browned. Shake often to keep the nuts from burning.