ISO: ISO Why is my leftover ham TOUGH!?

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dawnnys

Well-known member
It was sooooooo tender on Christmas, but is like shoe leather today. It's sliced already, first mistake.

I microwaved it, covered, on 50% power for about 90 seconds, not wanting it to dry out. It wasn't overcooked doing it this way, I don't think.

How do you all re-heat leftover ham slices? Should I try my pressure cooker?

 
I always have reheated in the oven....

wrap slices in foil and gently reheat. If I have any of the juices, I will add that. Actually, I usually go ahead and debone the ham after the first meal but don't slice it all - leave in large pieces. Then I make ham broth with the bone, skin, fat and such along with a few leftover veggie trimmings (celery, onion, parsley, etc.) and use that to help keep moist during the rewarming.

I also pan fry it to warm it quickly - gets a little carmelization on it because of all the sugars but isn't dried out or tough. My aunt always fries it in plenty of butter with some paprika and then if you want, serve the butter sauce over it or if you are like her, pour a cup of strong coffee in it and make a psuedo red eye gravy.

Pineapple juice and brown sugar with a little mustard also makes a nice sauce for warming.

 
Rec: Ham and Pork Loaf with Peach Mustard Glaze...Good idea from Richard, here's a recipe I really

like. I just cut the ham in chunks and mince it up in the food processor.

HAM AND PORK LOAF WITH PEACH MUSTARD GLAZE

Ingredients needed:

1 pound ground smoked ham
3/4 pound ground pork
1/2 cup finely chopped yellow onions
1/4 cup finely chopped red bell peppers
Pinch sage
2 tablespoons chopped parsley leaves
11/2 teaspoons minced garlic
1 tablespoon plus 1/4 cup Dijon mustard
3/4 cup to 1 cup fine dry bread crumbs
1/4 teaspoon Essence
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 large eggs, beaten
1/2 cup peach preserves
1 tablespoon honey

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.

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 hour 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.

Let sit for 5 minutes before serving. Spoon additional glaze on top.

Yield: 6 servings

 
I also sometimes sub the Marmalade-Mustard Glaze from this recipe for the Peach...

This ham loaf is also good, but uses more pork than ham. I've halved this.

PORK AND HAM LOAF WITH MARMALADE-MUSTARD GLAZE

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 potoates, corn bread, buttered peas, and a favorite beer or dry red wine.

1/4 cup (1/2 stick) unsalted butter
1 cup finely chopped onion
3/4 cup finely chopped green bell pepper
1 1/2 pounds ground pork
1 pound 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 teaspoon black pepper
3/4 teaspoon salt

1/2 cup orange marmalade
1/2 cup Dijon mustard
1/3 cup (packed) golden brown sugar

Preheat oven to 350°F. 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.

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 9x4x2 1/2-inch loaf. Using long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf 30 minutes.

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

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.

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

Makes 6-8 servings.

Bon Appétit
February 1998

http://www.epicurious.com/recipes/recipe_views/views/4961

 
Agreed. A favorite sandwich filling is this ham spread......

no quantities, I do it more to taste, but in a food processor add:

chunks of ham
chopped onion (I like to use green onion)
chopped pickle (dill or sweet, as you like)
mayonnaise
salt and pepper (but only a little salt if the ham is fairly salty)

Process until somewhat smooth. Spread on bread or crackers. Yummers!

 
Rec: Bitterballen

Had these yummy appetizers at a party recently. The guy who brought them used pork chops but you could use your leftover ham.

Bitterballen

4 tbsp butter or margarine
about 1-1/2 lbs. bone-in veal or pork chops or 1 lb. ham steak (Tom used pork chops)
1/2 cup finely chopped onion
5 tbsp flour
1/4 tsp each ground nutmeg and ground white pepper
1/2 tsp salt
1 cup regular-strength chicken broth
2 eggs, separated
2 tbsp finely chopped parsley
2 tbsp dry sherry
about 4 cups seasoned croutons
salad oil
dijon mustard

With a before-dinner aperitif, the Dutch enjoy crisply coated little meat croquettes called bitterballen. To serve them at their best – piping hot – you can prepare them ahead, then fry just before serving. Or fry the croquettes in advance, then freeze to reheat and serve later.

Melt 1 tbsp of the butter in a wide frying pan over medium heat. Add chops and cook, turning as needed, until well browned and no longer pink inside when slashed (about 5 minutes). If using ham, cook just until browned on both sides. When cool enough to handle, finely dice meat (you should have about 2 cups); set aside.

Melt remaining 3 tbsp butter in pan; add onion and cook, stirring, just until soft. Stir in flour, nutmeg, white pepper, and salt until blended, then gradually add chicken broth, cook stirring until sauce boils and thickens. Remove from heat and stir in egg yolks, parsley, sherry and diced meat, cook, stirring, just until mixture begins to bubble. Spread in a 9-inch square baking dish. Cover and refrigerate until cool enough to handle (20 to 30 minutes).

In a blender or food processor, whirl enough croutons to make 2 cups fine crumbs. Shape meat mixture into 1-inch balls, roll in crumbs and place on large baking sheets. When meatballs are dry to the touch, beat egg whites just until frothy. Dip crumb-coated meatballs into egg whites, then roll again in crumbs, coating them completely. Cover loosely and refrigerate for at least 2 hours or up to a day.

Pour oil into a 2 quart pan to a depth of 2 inches, heat to 375 degrees on a deep-frying thermometer. Cook meatballs, about 6 at a time, until golden brown (about 1 minute). Remove with a slotted spoon and drain on paper towels. Serve hot with mustard for dipping.

If made ahead, let cool completely, then package airtight and freeze for up to 2 weeks. To reheat, place frozen meatballs on rimmed baking sheets and bake, uncovered, in a 400 degree oven for 15 minutes or until heated through. Makes about 5 dozen appetizers.

Source: an old (1980s) Sunset appetizer cookbook

 
Oh yeah, this is a big favorite here too...

but when I have left over holiday ham, I cannot resist the old Kentucky Ham Balls recipes. That sweet sour wonder of the ham world. I'm pretty partial to ham loaf too, but here in Ohio (where it pretty much originated) they make it toooooooo sweet for my tastes. That's why I like the Kentucky Ham Balls so much better (and I always get a slice of Kentucky salt-cured ham at the butcher to grind up with the Christmas ham trimmings).

If anyone needs the recipe for the Kentucky Ham Balls, let me know and I can post.

But, yes, REAL ham salad! Can't go wrong. (I get this at my butcher, they use the ham ends to grind up and make ham salad). Not that sorry Bologna Salad the supermarkets sell.

 
Pat, swoon, I'm still reading...."He used pork chops"...

what a great recipe! Most of the ingredients would be your standard German sausage, but in such a convenient form. And after all, the Dutch are from the same stem.

Can't wait to make this!

 
Hey MCM,, haven't said hey in a while. LOVED your descriptions of the new Nashville Symphony Hall

which still just sticks in my brain as an incongruous...Conway Twitty, Loretta Lynn, Ferlin Husky (watched my mother nearly strangle the poor man), etc.

The ultimate dismissal...I hosted a friend from Atlanta (by way of Milwaukee). Did the driving tour of Cincinnati. As we sailed by Cincinnati's Music Hall, he SAID: IT'S THE GRAND OL' OPRY!!!!!

I nearly had a cow.

No, it's not the Grand ol' Opry. He wouldn't have anything of it! I was all over these Neuvo-Atlantans....Pulllllllllease. JUst because it's not made of concrete in the last 20 years!

 
You'll have to come vist and I'll take you to see it & THE REAL G.O.O....

in fact, between now and the first of March is the absolute BEST time to go to the Opry - from November through February they move it back to the Ryman and it's SOOOO intimate and fun.

And they have been having a lot of things going on at the new Symphony Hall including 'simple' things like a mass choir from all these churches around town. So it's fun to check out.

But Cincy's music hall is so cool - one of these days I am going to have to stop and actually go to it.

 
LOL, well no wonder I like the ham spread, I grew up in Ohio and moved to CA

when I was twelve. Would love the recipe for Kentucky Ham Balls when you have time.

 
Rec: Kentucky Ham Balls for Pat

HAM BALLS

3 lbs. meat (1 1/2 lbs. ground Kentucky country ham & 1 1/2 lbs. ground pork, sausage, or more ham)
2 eggs
2 c. bread crumbs
1/4 cup finely minced onion
1/2 c. cream
Pepper

Mix and form into meatballs. Pour sauce over and bake 60 minutes at 350 degrees.

SAUCE:

1 c. brown sugar
1/3 c. vinegar
2 tbls. bourbon
1/8 tsp. ground cloves
2 tsp. dry mustard

Mix together in saucepan, bring to a boil, pour over ham balls.

 
Yum - this sounds better than the ham salad I made (my cat got the few bites I didn't eat that day)!

 
Thanks for all the suggestions/recipes, but what I really wanted was to

know how to reheat a tender piece of ham... we only reheated a few slices from it, and the cat and the food processor got those ;o)

MCM, so, baking it or pan-frying in some sort of liquid would be my best bet?

Thanks for the ideas for leftover/tough pieces thout. I like the ham spreads and bitterballen!

 
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