Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

A delicious destination for leftover brisket, this salad is best with meat from the flat end of the brisket, because it holds its shape better than brisket point. Leave the brisket in long slices or cut it into wide strips, and be sure it’s at room temperature so it won’t be too dense.

• 
  
  4 small golden or red beets (about 2-1/2 inches wide)
  
  


• 
  
  8 small red potatoes (about 2-1/2 inches wide)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup drained prepared horseradish
  
  


• 
  
  1 Tbs. distilled white vinegar; more as needed
  
  


• 
  
  1/2 medium tart apple, peeled, cored, and minced
  
  


• 
  
  2 Tbs. minced white onion (optional)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-1/2 cups)
  
  


• 
  
  1/2 cup fresh flat-leaf parsley leaves
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  16 thin slices leftover brisket, at room temperature
  
  

Cut the tails and leaves from the beets but leave about 1 inch of the stems attached. Wash well and put them in a 2-quart saucepan with enough cold water to cover. Bring to a boil over high heat, reduce the heat to medium low, and simmer until tender when pierced with a skewer, 30 to 35 minutes. Drain and rinse with cold water to cool. When cool enough to handle, slip off the peels. Slice the beets 1/4 inch thick.

While the beets cook, put the potatoes in a 4-quart saucepan with enough water to cover and 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to medium low, and simmer until the potatoes are tender when pierced with a skewer, 20 to 25 minutes. Drain and rinse with cold water to cool. When cool enough to handle, peel and slice 1/4 inch thick.

In a small bowl, whisk the sour cream, horseradish, and vinegar. Mix in the apple and onion, if using. Season to taste with salt, pepper, and vinegar.

In a medium bowl, toss the fennel and parsley with 2 Tbs. of the horseradish dressing, the olive oil, 1/4 tsp. salt, and a pinch of pepper.

Arrange the brisket, potatoes, and beets on 4 large plates. Sprinkle lightly with salt and drizzle with some of the dressing. Pile the fennel on top and serve the remaining dressing on the side.

Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

• 
  
  2 Tbs. sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
  
  


• 
  
  5 Tbs. vegetable oil
  
  


• 
  
  6 large yellow onions, diced (about 12 cups)
  
  


• 
  
  3 to 4 cloves garlic, thinly sliced
  
  


• 
  
  1 15-oz. can tomato purée
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  4 large sprigs fresh thyme
  
  


• 
  
  8 large carrots, cut into 2-inch pieces
  
  


• 
  
  10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
  
  

In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).

Position a rack in the center of the oven and heat the oven to 350°F.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it’s okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.

Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.

Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.

Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.

Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.

Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.

Roasted Pork Loin with Maple-Mustard Crust

Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan.
The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.

For the Brine:

• 
  
  8 cups cold apple cider or juice
  
  


• 
  
  3/4 cup kosher salt
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  2 cloves garlic, smashed
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat
  
  

For The Roast:

• 
  
  1/4 cup maple syrup
  
  


• 
  
  3 Tbs. whole-grain Dijon mustard
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  3/4 tsp. freshly ground black pepper; more to taste
  
  


• 
  
  1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
  
  


• 
  
  1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Brine the pork:

Combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the remaining apple cider or juice and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for at least 8 hours and up to 18 hours.

Roast the pork:

Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the pork and pat dry with paper towels. Brush the pork all over with the mustard mixture.

In a medium bowl, toss the fennel and apple with the oil, salt, and a few generous grinds of pepper. Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with a couple of inches of space around the perimeter). Put the pork, fat side up, on top of the fennel and apples. Roast the pork until the crust just starts to brown, about 15 minutes. Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin registers 145°F, 30 to 50 minutes more.

Let rest for 10 minutes and then thinly slice a quarter to a third of the pork. Serve, topped with the fennel, apple, and juices. Allow the remaining pork to cool to room temperature, wrap well with foil, and refrigerate for up to 5 days.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 
  
  8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup white wine vinegar
  
  

For the pan sauce

• 
  
  1/4 cup dry white wine
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  2 tsp. all-purpose flour
  
  


• 
  
  1 Tbs. cherry jam
  
  

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

For these sandwiches, the bread should be very lightly toasted so that it’s soft and warm but not dry. Be sure to use every last bit of the juices and drizzle every last drop of vinegar onto the sandwich. Both steps improve the flavor and moisten the bread, which is key.

• 
  
  1-1/2 Tbs. capers, preferably salt-packed
  
  


• 
  
  2 cups very thinly sliced green cabbage
  
  


• 
  
  1/4 small red onion, very thinly sliced
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  1-1/2 tsp. finely chopped fresh oregano
  
  


• 
  
  1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder
  
  


• 
  
  1 baguette
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more to taste
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. (They should taste capery rather than salty; if not, continue soaking for a little longer.) Drain the capers and, unless they’re very small, coarsely chop them. Combine the capers, cabbage, red onion, parsley, chives, oregano, and chiles (if using). Add the vinegar and 1/4 tsp. salt, toss well, and let sit at room temperature for at least 30 minutes. Toss again and season to taste with more salt or chile.

Meanwhile, put the pork in a small baking dish. (If you have any juices left, scrape them into the dish, skimming and discarding as much of the congealed fat as possible.) Cover with foil and bake the pork until warmed through, 10 to 15 minutes. Remove the pork from the oven, position a rack 6 inches from the broiler, and heat the broiler to high.

Cut the baguette crosswise into 4 equal portions (each 5 to 6 inches long) and then slice each piece horizontally so that it opens like a book. Just before serving, put the baguette pieces on a baking sheet, opening each as much as possible, and toast very lightly under the broiler, 2 to 3 minutes. Divide the pork into 4 equal portions and mound on the bottom half of each piece of baguette. Drizzle any pan juices over the pork and then pile on the cabbage slaw. Drizzle the olive oil over the slaw. If any vinegar has collected on the bottom of the slaw bowl, distribute it among the sandwiches, and serve.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 
  
  8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup white wine vinegar
  
  

For the pan sauce

• 
  
  1/4 cup dry white wine
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  2 tsp. all-purpose flour
  
  


• 
  
  1 Tbs. cherry jam
  
  

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

• 
  
  2 Tbs. sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
  
  


• 
  
  5 Tbs. vegetable oil
  
  


• 
  
  6 large yellow onions, diced (about 12 cups)
  
  


• 
  
  3 to 4 cloves garlic, thinly sliced
  
  


• 
  
  1 15-oz. can tomato purée
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  4 large sprigs fresh thyme
  
  


• 
  
  8 large carrots, cut into 2-inch pieces
  
  


• 
  
  10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
  
  

In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).

Position a rack in the center of the oven and heat the oven to 350°F.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it’s okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.

Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.

Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.

Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.

Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.

Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.

Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

For these sandwiches, the bread should be very lightly toasted so that it’s soft and warm but not dry. Be sure to use every last bit of the juices and drizzle every last drop of vinegar onto the sandwich. Both steps improve the flavor and moisten the bread, which is key.

• 
  
  1-1/2 Tbs. capers, preferably salt-packed
  
  


• 
  
  2 cups very thinly sliced green cabbage
  
  


• 
  
  1/4 small red onion, very thinly sliced
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  1-1/2 tsp. finely chopped fresh oregano
  
  


• 
  
  1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder
  
  


• 
  
  1 baguette
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more to taste
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. (They should taste capery rather than salty; if not, continue soaking for a little longer.) Drain the capers and, unless they’re very small, coarsely chop them. Combine the capers, cabbage, red onion, parsley, chives, oregano, and chiles (if using). Add the vinegar and 1/4 tsp. salt, toss well, and let sit at room temperature for at least 30 minutes. Toss again and season to taste with more salt or chile.

Meanwhile, put the pork in a small baking dish. (If you have any juices left, scrape them into the dish, skimming and discarding as much of the congealed fat as possible.) Cover with foil and bake the pork until warmed through, 10 to 15 minutes. Remove the pork from the oven, position a rack 6 inches from the broiler, and heat the broiler to high.

Cut the baguette crosswise into 4 equal portions (each 5 to 6 inches long) and then slice each piece horizontally so that it opens like a book. Just before serving, put the baguette pieces on a baking sheet, opening each as much as possible, and toast very lightly under the broiler, 2 to 3 minutes. Divide the pork into 4 equal portions and mound on the bottom half of each piece of baguette. Drizzle any pan juices over the pork and then pile on the cabbage slaw. Drizzle the olive oil over the slaw. If any vinegar has collected on the bottom of the slaw bowl, distribute it among the sandwiches, and serve.

Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

A delicious destination for leftover brisket, this salad is best with meat from the flat end of the brisket, because it holds its shape better than brisket point. Leave the brisket in long slices or cut it into wide strips, and be sure it’s at room temperature so it won’t be too dense.

• 
  
  4 small golden or red beets (about 2-1/2 inches wide)
  
  


• 
  
  8 small red potatoes (about 2-1/2 inches wide)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup drained prepared horseradish
  
  


• 
  
  1 Tbs. distilled white vinegar; more as needed
  
  


• 
  
  1/2 medium tart apple, peeled, cored, and minced
  
  


• 
  
  2 Tbs. minced white onion (optional)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-1/2 cups)
  
  


• 
  
  1/2 cup fresh flat-leaf parsley leaves
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  16 thin slices leftover brisket, at room temperature
  
  

Cut the tails and leaves from the beets but leave about 1 inch of the stems attached. Wash well and put them in a 2-quart saucepan with enough cold water to cover. Bring to a boil over high heat, reduce the heat to medium low, and simmer until tender when pierced with a skewer, 30 to 35 minutes. Drain and rinse with cold water to cool. When cool enough to handle, slip off the peels. Slice the beets 1/4 inch thick.

While the beets cook, put the potatoes in a 4-quart saucepan with enough water to cover and 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to medium low, and simmer until the potatoes are tender when pierced with a skewer, 20 to 25 minutes. Drain and rinse with cold water to cool. When cool enough to handle, peel and slice 1/4 inch thick.

In a small bowl, whisk the sour cream, horseradish, and vinegar. Mix in the apple and onion, if using. Season to taste with salt, pepper, and vinegar.

In a medium bowl, toss the fennel and parsley with 2 Tbs. of the horseradish dressing, the olive oil, 1/4 tsp. salt, and a pinch of pepper.

Arrange the brisket, potatoes, and beets on 4 large plates. Sprinkle lightly with salt and drizzle with some of the dressing. Pile the fennel on top and serve the remaining dressing on the side.

Vietnamese Beef Noodle Soup with Fresh Herbs (Faux Phõ)

Phõ is a classic Vietnamese soup made from a long-simmered spiced beef broth poured over cooked rice noodles and thinly sliced raw beef (the heat of the broth cooks the beef). The soup is garnished with lots of bright, fresh ingredients, like herbs, scallions, and lime. This superfast version calls for doctoring store-bough broth with the same spices, and using thinly sliced leftover steak in place of the raw meat. It's not the real thing, but it comes close to being just as tasty, especially on a busy weeknight.

• 
  
  3 whole star anise
  
  


• 
  
  3 whole cloves
  
  


• 
  
  1 2-inch cinnamon stick
  
  


• 
  
  1/2 tsp. fennel seeds
  
  


• 
  
  2-1/2 cups low-salt chicken broth, preferably Swanson's Natural Goodness brand
  
  


• 
  
  2-1/2 cups beef broth, preferably Pacific brand or a lower-sodium brand
  
  


• 
  
  3 Tbs. fish sauce
  
  


• 
  
  1 3-inch-long piece fresh ginger (1 to 1-1/2 inches thick), unpeeled and thinly sliced
  
  


• 
  
  8 oz. 1/8- to 1/4-inch wide rice noodles
  
  


• 
  
  8 oz. leftover Star Anise & Rosemary Rib-Eye Steak, very thinly sliced and cut into bite-size pieces (about 1-1/3 cups)
  
  


• 
  
  1/3 cup thinly sliced scallion greens
  
  


• 
  
  1/3 cup coarsely chopped fresh cilantro
  
  


• 
  
  1/3 cup coarsely chopped fresh basil
  
  


• 
  
  1 medium shallot, sliced into thin rings
  
  


• 
  
  1 cup bean sprouts, rinsed
  
  


• 
  
  1 lime, cut into eight wedges
  
  


• 
  
  Chile paste, such as sambal oelek, or thinly sliced fresh hot chiles (optional)
  
  

In a dry 3-qt. or larger saucepan over medium heat, combine the star anise, cloves, cinnamon stick, and fennel seeds. Toast the spices, shaking the pan occasionally, until quite fragrant, 1 to 2 min. Add the chicken and beef broths, fish sauce, and ginger, and bring to a boil over high heat. Reduce the heat to medium low or low, cover, and simmer gently for 30 min.

Meanwhile, soak the rice noodles in cold water for 20 minutes. Bring 2 qt. water to a boil in another 3-qt. or larger saucepan. Drain the rice noodles and add them to the boiling water. Give the noodles a quick stir and cook until just tender, 1 to 2 min.--don't overcook or the noodles will get gummy. Drain the noodles and portion them into four large soup bowls.

Portion the steak, scallions, cilantro, basil, and shallot into the four bowls, scattering them over the noodles. Strain the broth into a heat-proof container, preferably one with a pouring spout, such as an 8-cup Pyrex measuring cup. You should have about 5 cups broth; if not, add water to equal 5 cups and quickly reheat the broth if necessary. Divide the broth among the four bowls, pouring it over the noodles and other ingredients. Top with the bean sprouts. Serve with the lime wedges and chile paste or chiles (if using) on the side for diners to add individually to taste.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 
  
  8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup white wine vinegar
  
  

For the pan sauce

• 
  
  1/4 cup dry white wine
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  2 tsp. all-purpose flour
  
  


• 
  
  1 Tbs. cherry jam
  
  

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.