This dish features the down-home flavors of corn bread, smoked ham, and peaches. The dressy presentation lends itself to a memorable summer dinner. You can also try this versatile salsa with grilled pork tenderloin or duck breast.
3 cups diced peeled peaches
1/4 cup dried cranberries, chopped
1/4 cup fresh orange juice
3 tablespoons minced shallots
2 tablespoons chopped fresh cilantro
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 1/4 cups cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
2 tablespoons canola oil
1 large egg
9 (1 1/2-ounce) slices 33%-less-sodium smoked ham
Cilantro sprigs (optional)
How to Make It
To prepare salsa, combine the first 9 ingredients in a bowl, and toss gently. Cover and chill for 1 hour.
Preheat oven to 425°.
To prepare shortcake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Turn shortcake out onto a cutting board or work surface; cut into 9 equal pieces.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham to pan, and sauté 1 minute on each side or until lightly browned. Remove from heat; keep warm.
Cut shortcake pieces in half horizontally. Place 1 bottom half on each of 9 plates; top each serving with 1 tablespoon salsa, 1 ham slice, and top half of shortcake. Top each serving with 2 tablespoons salsa. Garnish with cilantro sprigs, if desired.
Great dish! My family loved the mixture of sweet salsa with the salty, smoked ham. I added a tablespoon of honey to the shortcake and a dash of orange juice for added moisture and flavor and it turned out delicious. We will definitely make this dish again.
We thought this was pretty good. Heeding the comments on dry cornbread I baked it at 400 degrees instead of 425, for the same amount of time, and it was moist with a good texture. I did use white whole wheat flour and mostly sour whole milk in place of the buttermilk so these probably added to the moisture. The dish overall was good and a different use for peaches; I used diced fresh apricots in place of the cranberries (which seemed an odd addition), or would have used dried apricots otherwise. I also left out the shallots and orange juice. As this was a simple summer dish I served it with lima beans on the side. Servings are on the small side but I would make this again.
Both my husband and I were very disappointed by this dish. The cornbread was very dry, and with the exception of the salsa, the whole dish was very bland. I would make the salsa again, however, and use it on grilled chicken, fish, or pork.
Wow a huge surprise and a very good one. The combinations reminded me of something I had tried out one night and thought it was worth a try. It definetly was. Lots of flavor and very easy to make. I will use my own cornbread recipe in the future, this one was a little dry, but still good.
WOW! We grilled a thick ham slice and peach halves over charcoal. Then diced the warm peaches and added them to the rest of the salsa ingredients. Served with sauteed snow peas. (did not make the shortcakes)
My husband and I like to try different things. For example, we have tried a chocolate bacon truffle. We really liked the cornbread, and the salsa. But everything together seemed a little over the top for us. We thought it was a fun experiment with ingredients that seemed a little odd together, and for us they were.
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