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.