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

Louisiana Jambalaya...inside is my modified version of the linked recipe, cut in half and changes

made after reading reviews. It's pretty darn good.

* Exported for MasterCook 4 by Living Cookbook *

Louisiana Jambalaya 2

Recipe By : Stacy L. Callahan: Pasadena, California
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Ham
Main Dish Rice
Rice Sausage
Sausage


Amount Measure Ingredient -- Preparation Method

2 Tbs (1/4 stick)butter
1 yellow onion, chopped
3 green onions, chopped
1/2 large green bell pepper, chopped
1 rib celery, chopped
3 cloves garlic, finely chopped
1 bay leaf
1 jalapeño chili, finely chopped with seeds
1 1/2 tsp Creole Seasoning
1/4 tsp ground cayenne pepper
1/4 tsp dried thyme, crumbled
1/2 lb andouille sausage or hot Italian sausage,
-- cut into 1/2-inch pieces
6 oz ham, cut into 1/2-inch pieces
1 14 1/2-oz can chicken broth
1/2 cup (or more) water
1/2 16-oz can plum tomatoes, diced, with liquid
1 1/4 cups long-grain rice

1. Melt butter in heavy large Dutch oven over medium-high heat. Add yellow
onions, 2 green onions, bell pepper, celery, garlic, bay leaves, jalapeño,
Creole Seasoning, cayenne pepper and thyme. Cover and cook until vegetables
are tender, stirring occasionally, about 15 minutes. Add sausage, ham,
broth, water, tomatoes and rice. Bring mixture to simmer. Reduce heat to
low, cover and cook until rice is very tender, stirring occasionally, about
1 hour. Garnish with remaining green onion and serve.

Comments: This is modified from the original recipe; amounts cut
approximately in half, yellow onion substituted for red, tomato paste
deleted, celery and water added and thyme substituted for oregano.

Recipe Author: Stacy L. Callahan: Pasadena, California

Recipe Source: Bon Appétit March 1992


- - - - - - - - - - - - - - - - - -http://www.epicurious.com/recipes/food/views/Louisiana-Jambalaya-1430

 
Rec: Savory Crepes with Creamy Chicken, Ham and Mushroom Filling

Had these at a friend's house for brunch and they were quite good.

Savory Crepes with Creamy Chicken, Ham and Mushroom Filling

12 Crepes, recipe follows
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, hot
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice

Essence, recipe follows

1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped green onions
1 cup grated Gruyere
3/4 cup grated Parmesan

Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.

In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.


In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.

Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.

To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)

Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.

Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.

Essence (Emeril's Creole Seasoning):
•2 1/2 tablespoons paprika
•2 tablespoons salt
•2 tablespoons garlic powder
•1 tablespoon black pepper
•1 tablespoon onion powder
•1 tablespoon cayenne pepper
•1 tablespoon dried leaf oregano
•1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse

Crepes:
•3/4 cup all-purpose flour
•3 large eggs, beaten
•3/4 cup plus 3 tablespoons whole milk
•Pinch salt
•6 teaspoons melted unsalted butter
Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.

Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.

Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

Yield: 12 (6-inch) crepes

http://www.foodnetwork.com/recipes/emeril-lagasse/savory-crepes-with-creamy-chicken-ham-and-mushroom-filling-recipe/index.html

 
Geez, I was considering skipping the ham this Easter but this thread has it back on the menu.

 
Rec: Croque Madame

Delicious, fairly easy, and something different.

Croque Madame

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand

Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.

Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.

Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

http://www.foodnetwork.com/recipes/rachael-ray/croque-madame-recipe/index.html

 
Rec: Tuscan Ribollita. Didn't have kale when I made this so

omitted it and used a little fresh spinach instead.

Tuscan Ribollita

3 garlic cloves, peeled and smashed
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 ounces pancetta or ham, chopped
1/2 cup olive oil
1 15-ounce can whole peeled tomatoes
3 15-ounce cans cannellini or great northern beans, drained and rinsed
2 cups chicken broth
1 sprig fresh rosemary
1 bunch kale, roughly chopped
1/2 cup toasted bread crumbs
Grated parmesan

1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

Serves 6

Pat's notes: No kale on hand but will try it with the kale next time.

http://www.epicurious.com/recipes/food/views/Tuscan-Ribollita-355570

 
The problem is the guest list grows each year and I have fewer leftovers to play with.

Maybe I'll buy a ham while it's on sale for Easter and then cook it another time.

 
Sorta like Pat's Croque Madame above... except with croissants and you assemble it the night before.

 
I seem to have left out the secret KY ingredient in the ham balls

a little splash of bourbon when you mix it up. Got the bourbon in the sauce, but missed it in the meat mixture.

 
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