Cheddar with Smoked Ham, Poached Pear, and Mustard

Name: Cheddar with Smoked Ham, Poached Pear, and Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sugar; 2/3 cup cider vinegar; 1 piece star anise; 1 teaspoon black peppercorns; 2 whole cloves; Pinch of ground peperoncino or red pepper flakes; 1/2 cinnamon stick; 2 Bartlett pears, peeled, cored, and cut into 1/8-inch slices; 8 slices sharp Vermont Cheddar cheese; 8 slices cranberry-pecan bread; 8 slices smoked ham; 1/4 cup Spiced Walnuts (page 199) if cranberry-pecan bread isnt available (optional); Freshly ground black pepper; 2 teaspoons Dijon mustard

Servings: persons

2/3 cup sugar
2/3 cup cider vinegar
1 piece star anise
1 teaspoon black peppercorns
2 whole cloves
Pinch of ground peperoncino or red pepper flakes
1/2 cinnamon stick
2 Bartlett pears, peeled, cored, and cut into 1/8-inch slices
8 slices sharp Vermont Cheddar cheese
8 slices cranberry-pecan bread
8 slices smoked ham
1/4 cup Spiced Walnuts (page 199) if cranberry-pecan bread isnt available (optional)
Freshly ground black pepper
2 teaspoons Dijon mustard

1
In a saucepan, combine the sugar, vinegar, 2/3 cup water, star anise, peppercorns, cloves, peperoncino, and cinnamon stick, and bring to a boil.
2
Reduce the heat and simmer for 15 minutes.
3
Add the pears, bring back to a simmer, and cook for 2 to 3 minutes, until tender.
4
Remove from the heat and cool in the liquid.
5
Unless used right away, transfer the pears and juices to a container.
6
(Keeps in the refrigerator for 1 to 2 weeks.)
7
Preheat a sandwich press according to the manufacturers specifications (see Note, page 96).
8
Place 1 slice of cheese on each of 4 slices of bread.
9
Top with the ham, followed by 4 to 6 slices of pear and the walnuts, if using.
10
Season with pepper and top with the remaining cheese.
11
Spread the mustard on the remaining slices of bread, close the sandwiches, and place in the sandwich press (no need to butter the press or the bread).
12
Close the lid and apply slight pressure.
13
Cook without disturbing for 5 to 8 minutes.
14
Open the press and check for color and temperature: the cheese should be melted and the bread golden.
15
If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
16
If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
17
Once cooked, remove, cut into halves, and serve.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup sugar, 2/3 cup cider vinegar, 1 piece star anise, 1 teaspoon black peppercorns, and more.

Yes, Cheddar with Smoked Ham, Poached Pear, and Mustard falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!