Jewish Roots in Early America

Glazed corned beef is the American Jewish rendition of glazed ham, sometimes called "faux ham." In place of the glazed ham, which was always the centerpiece at Christian holday buffets, Jews would cook a corned beef with dark corn syrup, cloves, pineapple rings, and a maraschino cherry and bake it as they would a ham. Enjoy Chef Jean Louis Palladin's updated version of Joan Nathan's traditional recipe.

This Week's Guest - Chef Jean Louis Palladin

Back to Episode Index...