Bought a ham today. Besides sandwiches & split pea soup, what do you recommend I do with it?

Antipasto Salad, Chef's Salad, Potato Salad, Breakfast Tortillas, Cajun Rice and Beans...

 
I recently made a breakfast dish with leftover ham.

I hulled out a tomato, had a mixture of ham, cheese, onions and some garlic. Topped with an egg and cooked in the oven. Really good. I did not have a recipe. Tried to replicate a dish I saw on a menu. It was quite yummy!

Elenor has a recipe for breakfast enchiladas that I make quite frequently. That is another option.

I freeze my leftovers in tiny ziplocs that are nice for soups or rice and beans when I get tired of ham.

Enjoy your ham!

Best,
Barb

 
make a big batch of mac and cheese and ham and freeze individual containers for lunch at work or

a quick dinner with a big salad. I love having a stash of things like this in the freezer.

 
Two Ham Loaf recipes. I usually make the first because it uses more ham than pork and make the

Marmalade-Mustard Glaze from the second one. I've also used raspberry chipotle sauce or cranberry sauce as a glaze

* Exported for MasterCook 4 by Living Cookbook *

Ham & Pork Loaf with Peach Mustard Glaze

Recipe By : Emeril Lagasse, 2004
Serving Size : 0 Preparation Time: 0:00
Categories : *Favorite Ham
Main Dish Pork
Pork


Amount Measure Ingredient -- Preparation Method

1 lb ground smoked ham
3/4 lb ground pork
1/2 cup finely chopped yellow onions
1/4 cup finely chopped red bell peppers
pinch sage
2 Tbs chopped parsley leaves
1 1/2 tsp minced garlic
1 Tbs plus 1/4 cup Dijon mustard
3/4 cup fine dry bread crumbs
1/4 tsp Emeril's Essence Creole Seasoning, recipe follows
1/4 tsp salt
1/8 tsp freshly ground black pepper
3 large eggs, beaten
1/2 cup peach preserves
1 Tbs honeyEmeril's Essence Creole Seasoning2 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme

1. Preheat the oven to 350 degrees F. Lightly grease a loaf pan and set
aside. In a large bowl, mix together the ham, pork, onions, bell peppers,
sage, parsley, garlic, and 1 tablespoon of the mustard. Add 3/4 cup of the
bread crumbs, the Essence, salt, and pepper and mix well. Mix in the eggs
and as needed, add additional bread crumbs until the mixture comes together.
In a small saucepan, bring the peach preserves to a simmer over medium heat.
Stir in the remaining 1/4 cup mustard and honey and cook, stirring, until
well combined, about 30 seconds. Remove from the heat and let cool slightly.

2. Place the ham loaf in the prepared pan and spread about half of the glaze
over the top. Bake until firm and lightly browned, and the meat is cooked
through, 1 to 1 1/2 hours, spooning additional glaze during the last 10
minutes of cooking. Check internal temperature with a meat thermometer; it
is done when the meat reaches 145 to 150 degrees F.

3. Let sit for 5 minutes before serving.
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast)
1. Combine all ingredients thoroughly.

Recipe Author: Emeril Lagasse, 2004


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* Exported for MasterCook 4 by Living Cookbook *

Pork & Ham Loaf with Marmalade-Mustard Glaze

Recipe By : Bon appetit Feb 1998
Serving Size : 0 Preparation Time: 0:00
Categories : Ham Main Dish
Pork


Amount Measure Ingredient -- Preparation Method1/4 cup (1/2 stick)unsalted butter
1 cup finely chopped onion
3/4 cup finely chopped green bell pepper
1 1/2 lbs ground pork
1 lb finely chopped smoked ham (about 3 1/2 cups)
1 cup finely crushed saltine crackers
1 cup milk
2 large eggs, beaten to blend
1 tsp black pepper
3/4 tsp salt
1/2 cup orange marmalade
1/2 cup Dijon mustard
1/3 cup (packed) golden brown sugar

1. Preheat oven to 350°F.

2. Melt butter in heavy medium skillet over medium-low heat. Add onion and
bell pepper. Cover and cook until vegetables are tender, stirring
occasionally, about 10 minutes. Cool mixture completely.

3. Mix ground pork, ham, crushed crackers, milk, eggs, pepper, salt and
cooled onion mixture in large bowl; combine thoroughly. Transfer pork
mixture to shallow baking pan. Shape into 9- x 4- x 2 1/2-inch loaf. Using
long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake
loaf 30 minutes.

4. Meanwhile, blend orange marmalade, Dijon mustard and brown sugar in small
bowl for glaze.

5. Drizzle 1/3 cup glaze over loaf; bake 15 minutes. Drizzle another 1/3 cup
glaze over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake
until thermometer inserted into center of loaf registers 165°F, about 20
minutes longer. Transfer loaf to platter; let stand 10 minutes. Pour pan
juices into small bowl; whisk to blend.

6. Cut loaf crosswise into 3/4-inch-thick slices. Serve with pan juices.

Comments: Old-fashioned meat loaf gets a new lease on life in this recipe.
Use the processor to chop leftover ham (or some purchased ham) for this
flavorful loaf. Serve this with mashed potatoes, corn bread, buttered peas
and a favorite beer or dry red wine.

Recipe Source: Bon appetit Feb 1998


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Ham and Asparagus Manicotti.

* Exported for MasterCook 4 by Living Cookbook *

Ham & Asparagus Manicotti

Recipe By : Penzeys Spices
Serving Size : 0 Preparation Time: 0:25
Categories : Ham Main Dish
Vegetable


Amount Measure Ingredient -- Preparation Method

14 manicotti shells
1 onion, chopped
3 cloves garlic, minced
3 Tbs butter
2 cups (1 bunch)asparagus, cut into 1/2- to 1-inch pieces
3 cups ham, cut into 1/4-inch cubes
1/4 cup Parmesan cheese, grated
6 Tbs (3/4 stick)butter
6 Tbs flour
3 cups milk
2 cups Swiss cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 tsp ground white pepper
3/4 tsp French tarragon

1. Preheat oven to 350°.

2. Cook manicotti shells in boiling, salted water until just tender, about 6
to 7 minutes. You do not want to overcook them, or they will be hard to
fill. Slightly undercooked is fine. Drain, rinse in cold water to stop the
cooking process and set aside.

3. Meanwhile, add 3 tablespoons butter to a medium sized frying pan. When
melted, add the onion and garlic and cook until the onions are translucent,
about 2 minutes.

4. Cut the asparagus into 1/2- to 1-inch pieces depending on the size and
thickness of the asparagus. Remove the woody bottom of the asparagus, about
an inch. If the asparagus is really thick, cut it into smaller pieces so it
will cook faster. Add the asparagus to the pan and cook until tender,
approximately 15 minutes, stirring occasionally. Transfer the asparagus mix
to a roomy bowl, add the ham and set aside to cool a bit. Add the 1/4 cup
Parmesan cheese. In the same frying pan, melt the 6 tablespoons of butter.
Stir in the flour. Add the milk and cook over medium high heat, whisking
constantly. Bring the white sauce to a boil and boil for about 1 minute or
until the sauce starts to thicken. Add the white pepper, tarragon and Swiss
cheese. Stir until the cheese has melted. Remove from heat. You will have
approximately 4 cups of cheese sauce.

5. Add 1 cup of the cheese sauce to the ham mixture. Divide the ham mixture
evenly between the manicotti shells. These can be filled with a teaspoon, or
your hands-whatever works best for you. Place in a greased 9- x 13-inch
glass baking dish. Pour the remaining cheese sauce over the filled
manicotti. Sprinkle with 1/2 cup Parmesan cheese and bake at 350° for 30 to
35 minutes or until bubbly and lightly browned.

Recipe Source: Penzeys Spices


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Ham, Fontina & Spinach Bread Pudding

* Exported for MasterCook 4 by Living Cookbook *

Ham, Fontina & Spinach Bread Pudding

Recipe By : Gourmet December 1999
Serving Size : 6 Preparation Time: 0:00
Categories : *Favorite Ham
Main Dish


Amount Measure Ingredient -- Preparation Method

1 large baguette (about 3/4 lb)
1/4 cup (1/2 stick)unsalted butter, melted
2 onions, chopped
2 Tbs olive oil
1 lb cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 tsp salt
1/4 tsp freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 lb Fontina cheese, grated

1. Preheat broiler.

2. Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush
both sides with butter. Toast on a baking sheet under broiler 3 inches from
heat until golden, about 30 seconds on each side.

3. Preheat oven to 350°F.

4. Sauté onions in oil in a 12-inch nonstick skillet over moderately high
heat, stirring occasionally, until golden. Add ham and sauté, stirring
occasionally, until ham is lightly browned.

5. Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to
taste. Add toasted bread and toss gently. Transfer bread as saturated to a
shallow 3-quart casserole, slightly overlapping slices. Add any remaining
egg mixture.

6. Tuck spinach and ham between slices, reserving a little ham to sprinkle
over top. Sprinkle cheese over pudding, lifting slices with a spatula to
allow some to fall between them. Sprinkle reserved ham over pudding and bake
in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread
are golden and custard is set in middle.

Cooking Tip: Bread pudding can be assembled 1 day ahead and chilled,
covered. Increase baking time to 1 hour and 10 minutes if bread pudding is
cold when put in oven, and cover top with foil after 45 minutes to prevent
overbrowning.

Recipe Source: Gourmet December 1999


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Hearty Ham Omelet

* Exported for MasterCook 4 by Living Cookbook *

Hearty Ham Omelet

Recipe By : Charlotte Baillargeon Hinsdale, Massachusetts
Serving Size : 2 Preparation Time: 0:00
Categories : Cheese Eggs
Ham Main Dish
Main Dish


Amount Measure Ingredient -- Preparation Method

3 Tbs butter, divided
1 cup diced fully cooked ham
1 cup diced cooked potato
1/4 cup shredded Cheddar cheese
1 Tbs milk
1/2 tsp prepared horseradish
1 strip bacon, cooked and crumbled
4 eggs
2 Tbs water
1/4 tsp salt
dash pepper

1. In a 10-inch nonstick skillet, melt 2 tablespoons butter over medium
heat. Add ham and potato; cook and stir until potato is lightly browned.
Stir in the cheese, milk, horseradish and bacon; cook until the cheese is
melted. Remove and keep warm.

2. In the same skillet, melt remaining butter. In a bowl, beat the eggs,
water, salt and pepper. Pour into skillet; cook over medium heat. As eggs
set, lift the edges, letting uncooked portion flow underneath. When eggs are
nearly set, spoon potato mixture over half of the omelet. Fold omelet
overfilling. Cover and cook for 1 to 2 minutes or until heated through.

Comments: My husband and I operate a bed-and-breakfast, and omelets are our
'friends'. They're sort of like the 'stew' of eggs - you can add almost any
leftover vegetable or meat into the filling.

Recipe Author: Charlotte Baillargeon Hinsdale, Massachusetts


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New Orleans Red Beans

* Exported for MasterCook 4 by Living Cookbook *

New Orleans Red Beans Recipe

Recipe By : Frank Brigtsen
Serving Size : 8 Preparation Time: 0:00
Categories : Ham Main Dish
Sausage


Amount Measure Ingredient -- Preparation Method

1 Tbs plus 1 teaspoon minced garlic
kosher salt
1 tsp dried oregano, crumbled
1/2 tsp dried thyme
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 tsp ground white pepper
1 Tbs olive oil
10 oz smoked ham, cut into 1/2 -inch dice (2 cups)
2 5-oz andouille sausages, halved lengthwise
-- and sliced crosswise 1/4 inch thick (2 cups)
1 large Spanish onion, finely chopped
5 large ribs celery, finely chopped
1 large green bell pepper, cored, seeded and finely chopped
2 bay leaves
4 cups chicken stock or canned low-sodium broth
4 cups water
1 lb dried kidney beans, picked over and rinsed
1/4 cup finely chopped flat-leaf parsley
steamed white rice or garlic bread, for serving

1. In a small bowl, combine the minced garlic with 4 teaspoons of the kosher
salt, the crumbled oregano, the thyme, cumin, black pepper, cayenne and
white pepper.

2. In a large, enameled cast-iron casserole, heat the olive oil until
shimmering but not smoking. Add the smoked ham and cook over moderate heat,
stirring occasionally, until lightly browned, about 4 minutes. Add the
andouille sausages and cook, stirring, until they are lightly browned, 5 to
6 minutes. Add the Spanish onion, chopped celery, green bell pepper and bay
leaves and cook, stirring, until the vegetables soften, about 10 minutes.
Add the spice-and-salt mixture and cook, stirring, until fragrant, about 3
minutes.

3. Add the chicken stock and water to the enameled, cast-iron casserole.
Stir in the kidney beans and bring to a boil. Cover and cook the beans over
low heat for 1 hour Stir in half of the chopped parsley and cook uncovered
over moderately low heat until the beans are tender and the liquid is thick,
about 1 hour longer. Stir in the remaining chopped parsley and season with
salt and black pepper. Ladle the beans into bowls and serve with white rice
or garlic bread.

Cooking Tip: A fresh, cooling beer will tame this stew's spicy and smoky
flavors. Look for a Sam Adams Boston Ale or the harder-to-find Abita Amber
from New Orleans.

Comments: Frank Brigtsen, the chef and owner of Brigtsen's in New Orleans,
makes his own version of the spicy Louisiana classic. This dish is as great
served with garlic bread as with its traditional partner, white rice.

Recipe Author: Frank Brigtsen

Recipe Source: Food & Wine March. 2002


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Porcini Fondue with Ham and Ciabatta

* Exported for MasterCook 4 by Living Cookbook *

Porcini Fondue with Ham & Ciabatta

Recipe By :
Serving Size : 6 Preparation Time: 0:00
Categories : Bread Cheese
Ham Main Dish
Main Dish


Amount Measure Ingredient -- Preparation Method

1 cup hot water
1 oz dried porcini mushrooms
1 clove garlic, minced
1 Tbs plus 1 1/4 cups Sauvignon Blanc or
-- other dry white wine
2 tsp cornstarch
8 oz coarsely grated Gruyere cheese (about 2 packed cups)
8 oz coarsely grated Emmenthal cheese (about
-- 2 packed cups)
1 1-lb loaf ciabatta or other rustic bread, cut into
-- 1-inch cubes
2 lbs 1/4-inch-thick ham slices, cut into 1-inch pieces

1. Place 1 cup hot water in small bowl; add dried porcini. Let stand until
mushrooms are soft, about 25 minutes. Remove mushrooms from water with
slotted spoon; finely chop. Transfer soaking liquid to large skillet,
leaving sediment behind. Add garlic and chopped mushrooms. Simmer over
medium heat until almost all liquid is absorbed, about 4 minutes. Season to
taste with salt and pepper.

2. Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon
wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer
in heavy large saucepan over medium-high heat. Add cheeses by small
handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer.
Stir until fondue thickens slightly and begins to bubble, about 2 minutes.
Season to taste with pepper.

3. Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with
ciabatta and ham for dipping.


- - - - - - - - - - - - - - - - - -http://www.epicurious.com/recipes/food/views/Porcini-Fondue-with-Ham-and-Ciabatta-231266

 
Ham Jambalaya

* Exported for MasterCook 4 by Living Cookbook *

Ham Jambalaya

Recipe By : Bon Appetit November 1995
Serving Size : 6 Preparation Time: 0:00
Categories : Ham Main Dish
Rice Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

3 Tbs olive oil
2 large onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 large cloves garlic, chopped
1 28-oz can ready-cut tomatoes
2 cups diced ham
1/2 cup dry white wine
1 tsp dried thyme
1 tsp dried basil
1 tsp paprika
1/2 tsp cayenne pepper
3/4 cup long-grain white rice

1. Heat oil in large Dutch oven over medium heat. Add onions, bell peppers
and garlic; sauté until beginning to soften, about 10 minutes. Mix in
tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne
pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to
medium-low; simmer until rice is tender and most liquids are absorbed, about
25 minutes. Season with salt and pepper.

Comments: This quick one-pot meal is especially good with garlic toast or
corn bread.

Recipe Source: Bon Appetit November 1995


- - - - - - - - - - - - - - - - - -http://www.epicurious.com/recipes/food/views/Ham-Jambalaya-864

 
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