I looked in Great Threads and couldn't find a ham thread. Want to start one?
- Thread starter dawn_mo
- Start date
janet-in-nc
Well-known member
I have 3 favorites. Ham salad, mac and cheese with ham and pea soup.
Hungarian Ham and Noodle Casserole
Not really a recipe, but a "guide." Fry up some cut up bacon, set aside, then use the oil to crisp up some diced ham. Remove. Cook 1 lb of large broad noodles. Add the noodles, bacon and ham. Add sour cream and parm cheese as the "sauce." Pure comfort food. My in-laws add some paprika in the end. My parents, which also enjoy the recipe, add diced cooked onions and garlic. My mom made using her recipe for alfredo sauce to "fancy it up a bit"... Enjoy!
Edited to say that my mom reminded me that some times she adds peas.... I am sure that at that point it is not hungarian at all!
Not really a recipe, but a "guide." Fry up some cut up bacon, set aside, then use the oil to crisp up some diced ham. Remove. Cook 1 lb of large broad noodles. Add the noodles, bacon and ham. Add sour cream and parm cheese as the "sauce." Pure comfort food. My in-laws add some paprika in the end. My parents, which also enjoy the recipe, add diced cooked onions and garlic. My mom made using her recipe for alfredo sauce to "fancy it up a bit"... Enjoy!
Edited to say that my mom reminded me that some times she adds peas.... I am sure that at that point it is not hungarian at all!
Potato Soup with Two Cheeses
POTATO SOUP WITH TWO CHEESES
1 stalk celery, thinly sliced
1 carrot, thinly sliced
1/2 onion, sliced
1 tablespoon olive oil
2 1/2 lbs yukon gold potatoes, peeled and cubed
1 (14 1/2 ounce) can chicken broth
8 ounces cream cheese (one reviewer used reduced fat cream cheese)
1 cup ham, diced
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
white pepper
Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
Add potatoes and broth.
Bring to a boil, then simmer on low about 1/2 hour or until potatoes are tender.
Add cream cheese and mix until blended, then add ham and stir until heated through.
Mix in 3/4 cup cheddar cheese.
Ladle into bowls and top with remaining cheddar.
4 servings - 7 cups
http://www.recipezaar.com/Potato-Soup-With-Two-Cheeses-13647
POTATO SOUP WITH TWO CHEESES
1 stalk celery, thinly sliced
1 carrot, thinly sliced
1/2 onion, sliced
1 tablespoon olive oil
2 1/2 lbs yukon gold potatoes, peeled and cubed
1 (14 1/2 ounce) can chicken broth
8 ounces cream cheese (one reviewer used reduced fat cream cheese)
1 cup ham, diced
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
white pepper
Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
Add potatoes and broth.
Bring to a boil, then simmer on low about 1/2 hour or until potatoes are tender.
Add cream cheese and mix until blended, then add ham and stir until heated through.
Mix in 3/4 cup cheddar cheese.
Ladle into bowls and top with remaining cheddar.
4 servings - 7 cups
http://www.recipezaar.com/Potato-Soup-With-Two-Cheeses-13647
janet-in-nc
Well-known member
Just chop up the ham coarsely, add a little sweet pickle relish, some mayo and a bit of pepper.
Grammy's Pea Soup - a favorite from an old friend, long gone
I cherish it still and when I visit my daughter in Austin, I am REQUIRED to bring a frozen batch.
Grammy’s Pea Soup
Measurements in this are very *approximate* - don’t feel you have to measure everything exactly.
1 large ham bone or 2 ham hocks
4 cups celery, sliced
1 large onion, chopped
4 cups carrots, sliced (this is a 1-lb. package)
1 bay leaf
Lawry Seasoning salt and pepper to taste
2 rounded tsp. Better Than Bouillon chicken base
2 medium baking potatoes, cubed
1 lb. bag peas, rinsed and stones removed
Put ham bone or hocks in pot with enough water to cover them. Simmer for a couple of hours then cool. Remove bone or hocks (reserve them) and put the cooking water into fridge overnight. The next day you will have a layer of fat on top - skim and throw this away. To the liquid that is left, add water to it to make 10 cups liquid, in a large pot. To the pot, add everything but the ham and potatoes. Simmer for several hours, stirring occasionally - near the end it will get very thick as the peas finish cooking, so be careful not to scorch it. Add water as necessary. While it’s cooking, remove ham pieces from bone and set aside. Just before soup is done, add potatoes and ham bits then cook 30 minutes more.
NOTE: This freezes well.
I cherish it still and when I visit my daughter in Austin, I am REQUIRED to bring a frozen batch.
Grammy’s Pea Soup
Measurements in this are very *approximate* - don’t feel you have to measure everything exactly.
1 large ham bone or 2 ham hocks
4 cups celery, sliced
1 large onion, chopped
4 cups carrots, sliced (this is a 1-lb. package)
1 bay leaf
Lawry Seasoning salt and pepper to taste
2 rounded tsp. Better Than Bouillon chicken base
2 medium baking potatoes, cubed
1 lb. bag peas, rinsed and stones removed
Put ham bone or hocks in pot with enough water to cover them. Simmer for a couple of hours then cool. Remove bone or hocks (reserve them) and put the cooking water into fridge overnight. The next day you will have a layer of fat on top - skim and throw this away. To the liquid that is left, add water to it to make 10 cups liquid, in a large pot. To the pot, add everything but the ham and potatoes. Simmer for several hours, stirring occasionally - near the end it will get very thick as the peas finish cooking, so be careful not to scorch it. Add water as necessary. While it’s cooking, remove ham pieces from bone and set aside. Just before soup is done, add potatoes and ham bits then cook 30 minutes more.
NOTE: This freezes well.
Pasta Fagiole
* Exported from MasterCook *
Pasta Fagioli
2 Tablespoons chopped onion
1/4 cup olive oil
3 tablespoons chopped carrot
3 tablespoons chopped celery
1 cup diced ham (or a ham bone with some meat on it)
2/3 cup canned Italian tomatoes, cut up -- with juice
1 can cannelini beans -- drained
3 cups beef broth
salt
pepper
6 ounces elbow macaroni
2 tablespoons grated Parmesan cheese
Saute onion in a stockpot with the oil over medium heat until pale gold.
Add the carrot, celery and ham. If using a ham bone, cut meat off and add both the meat and bone to the pot. One half of a ham steak works very well also as an alternative. Saute ham and vegetables for about 10 minutes, stirring from time to time.
Add the chopped tomatoes and their juice, turn the heat down to medium low, and cook for 20 minutes.
Meanwhile, cook the elbow macaroni in boiling water according to package directions. Do not overcook. Set aside.
Add the drained beans to the ham mixture. Let the beans cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil. Add the cooked pasta to the soup. You may not need to use all of the pasta. Just add pasta until it looks like enough. Reduce heat to low, and allow to stand for a few minutes to blend everything together. Taste for seasoning and add salt and pepper to taste.
Just before serving, stir in the Parmesan cheese.
Note: This soup can be prepared ahead up to the point where the pasta is added. When ready to serve, heat the soup and add the pasta and cheese.
It can also be frozen. You may need to add a little broth or water if it thickens too much.
Source:
"The Classic Italian Cookbook by Marcella Hazan"
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* Exported from MasterCook *
Pasta Fagioli
2 Tablespoons chopped onion
1/4 cup olive oil
3 tablespoons chopped carrot
3 tablespoons chopped celery
1 cup diced ham (or a ham bone with some meat on it)
2/3 cup canned Italian tomatoes, cut up -- with juice
1 can cannelini beans -- drained
3 cups beef broth
salt
pepper
6 ounces elbow macaroni
2 tablespoons grated Parmesan cheese
Saute onion in a stockpot with the oil over medium heat until pale gold.
Add the carrot, celery and ham. If using a ham bone, cut meat off and add both the meat and bone to the pot. One half of a ham steak works very well also as an alternative. Saute ham and vegetables for about 10 minutes, stirring from time to time.
Add the chopped tomatoes and their juice, turn the heat down to medium low, and cook for 20 minutes.
Meanwhile, cook the elbow macaroni in boiling water according to package directions. Do not overcook. Set aside.
Add the drained beans to the ham mixture. Let the beans cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil. Add the cooked pasta to the soup. You may not need to use all of the pasta. Just add pasta until it looks like enough. Reduce heat to low, and allow to stand for a few minutes to blend everything together. Taste for seasoning and add salt and pepper to taste.
Just before serving, stir in the Parmesan cheese.
Note: This soup can be prepared ahead up to the point where the pasta is added. When ready to serve, heat the soup and add the pasta and cheese.
It can also be frozen. You may need to add a little broth or water if it thickens too much.
Source:
"The Classic Italian Cookbook by Marcella Hazan"
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Aha, that's similar to this recipe from Penzeys catalog, eggs instead of bacon and gruyer instead of
parm.
Ham & Noodles
1/2 lb wide, flat egg noodles
2 Tbs (1/4 stick) butter
1 small onion, finely chopped
1/2 lb sliced mushrooms
2 eggs, beaten
1 cup light sour cream
1/4 to 1 tsp Balti seasoning
1/2 tsp ground white pepper
1/2 to 1 tsp celery salt
1 to 1 1/2 cups grated Gruyere or other mild, melting cheese, divided
1 1/2 cups cooked, cubed ham
1 12-oz bag frozen peas, thawed
1/4 cup breadcrumbs for topping
1. Preheat oven to 350°.
2. Lightly grease a 2-quart casserole dish and set aside.
3. Bring a pot of water to a boil, cook the noodles al dente and drain well. While the noodles are cooking, melt the butter in a skillet over medium heat. Reduce the heat to medium-low and add the onions. Cook until softened but not browned, about 5 minutes. Add the mushrooms, increase the heat to medium and cook until the mushrooms are softened and most of their liquid has cooked off. Remove from the heat and let cool a bit.
4. In a large bowl, combine the eggs, sour cream, Balti seasoning, white pepper and celery salt. Reserve roughly half a cup of cheese to sprinkle over the top of the casserole dish and add the remaining cheese to the bowl and mix well. Add the ham, peas and mushroom mix to the bowl and mix well. Spoon into the casserole dish and pat down evenly. Sprinkle with the reserved cheese and the breadcrumbs. Bake at 350° for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let sit for a few minutes to set before serving.
Yield: Serves 4 to 6
Preparation Time: 20 minutes
Cooking Time: 45 minute
Source: Penzeys
parm.
Ham & Noodles
1/2 lb wide, flat egg noodles
2 Tbs (1/4 stick) butter
1 small onion, finely chopped
1/2 lb sliced mushrooms
2 eggs, beaten
1 cup light sour cream
1/4 to 1 tsp Balti seasoning
1/2 tsp ground white pepper
1/2 to 1 tsp celery salt
1 to 1 1/2 cups grated Gruyere or other mild, melting cheese, divided
1 1/2 cups cooked, cubed ham
1 12-oz bag frozen peas, thawed
1/4 cup breadcrumbs for topping
1. Preheat oven to 350°.
2. Lightly grease a 2-quart casserole dish and set aside.
3. Bring a pot of water to a boil, cook the noodles al dente and drain well. While the noodles are cooking, melt the butter in a skillet over medium heat. Reduce the heat to medium-low and add the onions. Cook until softened but not browned, about 5 minutes. Add the mushrooms, increase the heat to medium and cook until the mushrooms are softened and most of their liquid has cooked off. Remove from the heat and let cool a bit.
4. In a large bowl, combine the eggs, sour cream, Balti seasoning, white pepper and celery salt. Reserve roughly half a cup of cheese to sprinkle over the top of the casserole dish and add the remaining cheese to the bowl and mix well. Add the ham, peas and mushroom mix to the bowl and mix well. Spoon into the casserole dish and pat down evenly. Sprinkle with the reserved cheese and the breadcrumbs. Bake at 350° for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let sit for a few minutes to set before serving.
Yield: Serves 4 to 6
Preparation Time: 20 minutes
Cooking Time: 45 minute
Source: Penzeys
And don't forget Joe's Granny's Ham and Potato Gratin...
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2910
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2910
Chicken, Shrimp & Ham Jambalaya. Made this week using a little less chicken and more ham.
I love this recipe, have used andouille instead of chicken, or could be used instead of ham.
* Exported for MasterCook 4 by Living Cookbook *
Chicken, Shrimp & Ham Jambalaya
Recipe By : Southern Living
Serving Size : 0 Preparation Time: 0:45
Categories : Chicken Ham
Main Dish Rice
Rice Shellfish
Shellfish
Amount Measure Ingredient -- Preparation Method
2 lb unpeeled, medium-size raw shrimp
1 1/2 lb chicken thighs, skinned and boned, cut
-- into 1-inch cubes
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 Tbs vegetable oil
1/2 lb cooked ham, cut into 1/2-inch cubes
4 cloves garlic, chopped
2 medium yellow onions, chopped (2 cups)
2 ribs celery, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups chicken broth
1 14 1/2-oz can diced tomatoes
3 green onions, chopped (1/2 cup)
2 Tbs chopped fresh parsley
2 cups uncooked long-grain rice
1 tsp hot sauce
1. Peel shrimp; devein, if desired.
2. Sprinkle chicken evenly with salt, black pepper, and red pepper.
3. Heat oil in a Dutch oven over medium heat. Add chicken, and cook,
stirring constantly, 8 to 10 minutes or until browned on all sides. Remove
chicken using a slotted spoon.
4. Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until
lightly browned. Remove ham using a slotted spoon.
5. Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles
from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook,
stirring occasionally, 20 minutes.
6. Add chicken broth. Bring to a boil over medium-high heat; cover, reduce
heat to low, and simmer 35 minutes. Add tomatoes and next 3 ingredients.
Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and
simmer 20 minutes. Stir in shrimp and hot sauce; cook, covered, 10 more
minutes or until liquid is absorbed and rice is tender.
Recipe Source: Southern Living
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I love this recipe, have used andouille instead of chicken, or could be used instead of ham.
* Exported for MasterCook 4 by Living Cookbook *
Chicken, Shrimp & Ham Jambalaya
Recipe By : Southern Living
Serving Size : 0 Preparation Time: 0:45
Categories : Chicken Ham
Main Dish Rice
Rice Shellfish
Shellfish
Amount Measure Ingredient -- Preparation Method
2 lb unpeeled, medium-size raw shrimp
1 1/2 lb chicken thighs, skinned and boned, cut
-- into 1-inch cubes
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 Tbs vegetable oil
1/2 lb cooked ham, cut into 1/2-inch cubes
4 cloves garlic, chopped
2 medium yellow onions, chopped (2 cups)
2 ribs celery, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups chicken broth
1 14 1/2-oz can diced tomatoes
3 green onions, chopped (1/2 cup)
2 Tbs chopped fresh parsley
2 cups uncooked long-grain rice
1 tsp hot sauce
1. Peel shrimp; devein, if desired.
2. Sprinkle chicken evenly with salt, black pepper, and red pepper.
3. Heat oil in a Dutch oven over medium heat. Add chicken, and cook,
stirring constantly, 8 to 10 minutes or until browned on all sides. Remove
chicken using a slotted spoon.
4. Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until
lightly browned. Remove ham using a slotted spoon.
5. Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles
from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook,
stirring occasionally, 20 minutes.
6. Add chicken broth. Bring to a boil over medium-high heat; cover, reduce
heat to low, and simmer 35 minutes. Add tomatoes and next 3 ingredients.
Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and
simmer 20 minutes. Stir in shrimp and hot sauce; cook, covered, 10 more
minutes or until liquid is absorbed and rice is tender.
Recipe Source: Southern Living
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Croque Monsieur. This was dinner last night with potato leek soup.
I used ciabatta rolls and flattened with a cast-iron skillet set on aluminum foil while cooking.
* Exported for MasterCook 4 by Living Cookbook *
Croque Monsieur
Recipe By : Good Housekeeping
Serving Size : 0 Preparation Time: 0:20
Categories : Cheese Ham
Sandwich
Amount Measure Ingredient -- Preparation Method
2 Tbs (1/4 stick)margarine or butter
1 Tbs all-purpose flour
1/2 cup whole milk
pinch ground black pepper
pinch ground nutmeg
pinch salt
8 slices firm white or country-style bread
2 oz Gruyere or Swiss cheese, shredded (1/2 cup)
8 oz sliced deli baked ham
1. In 1-quart saucepan, melt 1 tablespoon margarine over medium heat. With
wire whisk, stir in flour and cook 2 minutes or until mixture browns
slightly, stirring frequently. Add milk, pepper, nutmeg, and salt; heat to
boiling, stirring until sauce thickens. Remove from heat.
2. To assemble sandwiches, place 4 slices bread on work surface; top with
Gruyere. Arrange ham over cheese, folding slices to fit. Spread about 2
tablespoons sauce on 1 side of each remaining bread slice. Top sandwiches
with bread, sauce side down.
3. In nonstick 12-inch skillet, melt remaining 1 tablespoon margarine over
medium heat. Arrange sandwiches in skillet with cheese layer on bottom.
Cover and cook sandwiches 6 minutes or until bread is golden brown. Turn
sandwiches over and cook 3 to 4 minutes longer or until bread is brown and
cheese melts.
Recipe Source: Good Housekeeping
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I used ciabatta rolls and flattened with a cast-iron skillet set on aluminum foil while cooking.
* Exported for MasterCook 4 by Living Cookbook *
Croque Monsieur
Recipe By : Good Housekeeping
Serving Size : 0 Preparation Time: 0:20
Categories : Cheese Ham
Sandwich
Amount Measure Ingredient -- Preparation Method
2 Tbs (1/4 stick)margarine or butter
1 Tbs all-purpose flour
1/2 cup whole milk
pinch ground black pepper
pinch ground nutmeg
pinch salt
8 slices firm white or country-style bread
2 oz Gruyere or Swiss cheese, shredded (1/2 cup)
8 oz sliced deli baked ham
1. In 1-quart saucepan, melt 1 tablespoon margarine over medium heat. With
wire whisk, stir in flour and cook 2 minutes or until mixture browns
slightly, stirring frequently. Add milk, pepper, nutmeg, and salt; heat to
boiling, stirring until sauce thickens. Remove from heat.
2. To assemble sandwiches, place 4 slices bread on work surface; top with
Gruyere. Arrange ham over cheese, folding slices to fit. Spread about 2
tablespoons sauce on 1 side of each remaining bread slice. Top sandwiches
with bread, sauce side down.
3. In nonstick 12-inch skillet, melt remaining 1 tablespoon margarine over
medium heat. Arrange sandwiches in skillet with cheese layer on bottom.
Cover and cook sandwiches 6 minutes or until bread is golden brown. Turn
sandwiches over and cook 3 to 4 minutes longer or until bread is brown and
cheese melts.
Recipe Source: Good Housekeeping
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Ham & Pork Loaf with Peach Mustard Glaze...I like this recipe, I vary the glaze depending on what
is on hand. Leftover Cranberry sauce makes a good one, as well as Raspberry Chipotle sauce.
I've also used this delicious glaze from another recipe...
Blend 1/2 c. orange marmalade, 1/2 c. Dijon mustard and 1/3 c. brown sugar in small
bowl for glaze.
After Ham loaf has baked 30 minutes, 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.
* 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.
Comments: Great use for leftover ham. I chose this loaf because it uses more
ham than pork and a lot of ham loaf recipes don't. My changes. I used two
eggs and about 1/3 cup milk with a little less bread crumbs.
Recipe Author: Emeril Lagasse, 2004
- - - - - - - - - - - - - - - - - -
is on hand. Leftover Cranberry sauce makes a good one, as well as Raspberry Chipotle sauce.
I've also used this delicious glaze from another recipe...
Blend 1/2 c. orange marmalade, 1/2 c. Dijon mustard and 1/3 c. brown sugar in small
bowl for glaze.
After Ham loaf has baked 30 minutes, 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.
* 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.
Comments: Great use for leftover ham. I chose this loaf because it uses more
ham than pork and a lot of ham loaf recipes don't. My changes. I used two
eggs and about 1/3 cup milk with a little less bread crumbs.
Recipe Author: Emeril Lagasse, 2004
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Louisiana Jambalaya...another good one.
I usually need more broth to make it moist enough.
LOUISIANA JAMBALAYA
1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice
Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, 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.
Serves 10.
Bon Appétit
March 1992
Stacy L. Callahan: Pasadena, California
http://www.epicurious.com/recipes/recipe_views/views/1430
I usually need more broth to make it moist enough.
LOUISIANA JAMBALAYA
1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice
Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, 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.
Serves 10.
Bon Appétit
March 1992
Stacy L. Callahan: Pasadena, California
http://www.epicurious.com/recipes/recipe_views/views/1430
Baked-Rigatoni-with-Ham-Tomatoes-and-Feta-Cheese. Val/FL posted this at Epi, I've not made it yet.
http://www.epicurious.com/recipes/food/views/Baked-Rigatoni-with-Ham-Tomatoes-and-Feta-Cheese-4597
http://www.epicurious.com/recipes/food/views/Baked-Rigatoni-with-Ham-Tomatoes-and-Feta-Cheese-4597