1 1/2 lb ground cooked ham
1/2 cup soft bread crumbs
1/2 cup milk
2 eggs
1/4 cup chopped onion
1/4 cup crumbled blue cheese
1 tbsp worcestersire sauce
2 tsp prepared mustard
1/4 tsp sage
1/4 tsp pepper
1/2 cup apricot preserves
2 tsp vinegar
Directions
Heat oven to 350 degrees. Combine ham with bread crumbs, milk, eggs,
onion, cheese, Worcestershire sauce, 1 teaspoon prepared mustard,
sage and pepper. Shape into 6 patties. Place in shallow baking
dish; bake 30 minutes.
Combine preserves, vinegar and remaining 1 teaspoon prepared mustard.
Brush on ham patties. Bake 10 minutes longer.
Servings: 6 servings
Apricot-Glazed Ham Patties Recipe brought to you by Recipe Ideas
Categories: Fruit; Ham; Meat; Pork; Sauce
The History of Recipes
Recipes as an idea can be traced far back into ancient history, at least as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. Aspicius also tells us how the ancient chefs made use of a wide range of spices and herbs, including some familiar names like thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, such as rosemary and coriander. The introduction of these new foods and spices was responsible for an explosion in manuscripts on food, the majority of which still exist in academic collections. Over the next few centuries, the powerful families of Europe competed to serve the most extravagent banquests, and because of this cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking books were highly popular as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Apricot Glazed Ham Patties recipe.
