Copyright © 2014 Poland on a Plate  

Episode 4

Holiday Ham
with TV Host Basia Brown

Krakus® Recipes


Deviled Eggs with Crispy Ham  Appetizer Serves 4



2-3 slices Krakus® Original Polish Ham

6 hardboiled eggs

3 Tbsp. mayonnaise

1 Tbsp. lemon juice

1 Tbsp. fresh chopped tarragon, plus garnish

1 tsp. smoked paprika

Cooking oil or unsalted butter (small amount)


Heat a pan over medium-high heat. Add a small amount of oil to the pan and fry Krakus Original Polish Ham until brown and crispy, approximately 1-2 minutes on each side. Remove ham to a paper towel to drain before mincing.

Slice the hardboiled eggs in half, removing the yolks to a food processor.

Add to the food processor the mayonnaise, lemon juice and tarragon. Process the mixture to a smooth consistency, adding mayonnaise as needed. Remove mixture to a piping bag.

Assemble the egg white halves on a serving plate. Pipe egg yolk filling so that it slightly overfills each egg half. Top with light dusting of paprika and crispy ham pieces.

Ham Salad Mousse
in Cucumber Cups   Appetizer Serves 4



1/4 lb. Krakus Honey Polish Ham (8 slices)

1/4 cup walnut pieces

4 oz. cream cheese, softened

2 Tbsp. plain greek yogurt

1 Tbsp. Polish whole grain mustard

2 Tbsp. minced chives

2 cucumbers, recommend English-style

Additional chives/walnuts, for garnish


Add Krakus Honey Polish Ham and walnut pieces to food processor. Process for a minimum of 30 seconds, or until very finely chopped.

Add cream cheese, yogurt, and mustard. Process until mixture is thoroughly combined with a smooth consistency. Add chives and gently pulse to combine; transfer mixture to a piping bag.

Peel the cucumbers, leaving alternating strips of peel so that they appear striped.
Cut the cucumber into 1-inch thick slices. Scoop out the seeds in each slice using a mellon-baller.

Pipe ham mousse into cucumber cups. Garnish with chives and walnuts, if desired.

Ham Wellington
with Pear and Celery Root Puree  Serves 8



Ham Wellington:

Ham Wellington:

1 Krakus Dinner Ham Steak, 3 lbs.

2 pkgs. frozen puff pastry (4 sheets), thawed

4 tsp. Polish whole grain mustard

10 sprigs fresh thyme, leaves stripped

1 cup dried apricots

3 egg yolks, beaten


Preheat oven to 400°. Rinse and pat dry Krakus dinner ham. Cut ham into 8 equal portions; set aside.

On a lightly floured surface, roll first pastry sheet into a large square. Cut the pastry sheet in half to create two smaller rectangles. Cut each rectangle in half to create a total of four smaller squares. Repeat with remaining pastry sheets.

Spread 1/2 tsp. mustard in the center of one square of puff pastry. Add thyme leaves over mustard and top with 3-4 apricot pieces. Place one piece of ham on top of apricot pieces, and top the ham with additional mustard and thyme.

Take another square piece of dough and place over the ham, trimming excess dough from the sides so that the top sheet of puff pastry completely covers the ham with no excess length. Trim the bottom sheet of puff pastry to an inch border around the ham piece, cutting the corners to create a rough circle shape. Pinch the bottom sheet of dough along the base of the ham, creating a pie crust effect.

Place ham on a baking sheet. Repeat steps 3 & 4 with remaining ham pieces. Use a pastry brush to evenly coat the pastry with egg yolk.

Bake the hams, uncovered, for 40-45 minutes or until the pastry is golden brown. Let stand for 10 minutes before slicing. Serve with Pear and Celery Root Puree (recipe follows).

Add celery root to a saucepan; cover with water and bring to a boil. Lower the heat and simmer, partially covered, for about 20 minutes or until tender. Drain.

Melt 1 Tbsp. unsalted butter over medium-high heat. Add the pear and cook, stirring occasionally, for about 5 minutes. Add the wine; deglaze the pan. Continue to cook, stirring occasionally, until the sauce has thickened and the pears start to fall apart (approx. 3-5 more minutes).

Add reserved celery root to pan; stir and continue cooking for a couple minutes to warm through. Remove pan from heat. Add cream, plus remaining 2 Tbsp. butter. Puree mixture, seasoning with salt, pepper and freshly ground nutmeg to taste.

Serve topped with a piece of dried apricot for garnish and alongside the Ham Wellington.


1 celery root, peeled and cubed

1 pear, cored/peeled and cubed

1/4 cup white wine

1/2 cup

3 Tbsp. unsalted butter

Freshly grated nutmeg

Salt and freshly ground black pepper

Zurek Soup  Side Dish Serves 4                 


2 Tbsp. unsalted butter

1 yellow onion, finely chopped

4 celery ribs, finely chopped

3 carrots, finely chopped

2 links Polish white sausage (raw)

8 cups water

1 Tbsp. dry marjoram, plus garnish

2 slices rye bread

Zurek jarred essence, to taste

1/2 lb. Krakus Reduced Sodium Ham, cubed

Salt and freshly ground black pepper

2 hardboiled eggs, for garnish


Melt 2 Tbsp. unsalted butter in a large pot over medium-high heat. Add onion, carrot and celery to the pot; season with salt and pepper. Cook the vegetables for about 3 minutes.

Clear some space at the bottom of the pan and add sausage links. Cook, together with the vegetables, for another 5 minutes making sure to flip the sausages halfway through.

Add water and marjoram to the pot. Partially cover and simmer for a minimum of 30 minutes and preferably an hour.

Remove the sausages and slice into 1/4-inch pieces.

Add some of the broth to a food processor with 2 slices rye bread. Process until rye bread is thoroughly pureed and the mixture has significantly thickened. Return the soup to the pot and stir to incorporate. Repeat this process, as needed, until you have reached the desired consistency.

Season the soup to taste with Zurek essence. Depending on the brand, you could use anywhere from
8-16 ounces.

Return the sausage slices to the soup and add the cubed Krakus Reduced Sodium Ham. Divide soup between bowls and garnish each with 1/2 hardboiled egg.

Coming soon to Public Television