My Mom used to make "Ham and Noodles" whenever we had leftover ham. Basic comfort food.

M

michael-in-phoenix

Well-known member
This dish was so simple, but it was a true family favorite. I think my Mom just winged it, and it became an automatic request whenever there was leftover ham.

She cut the ham up into medium dice, as well as an onion. Cooked some medium-wide egg noodles to almost al dente. Shredded cheddar cheese. Hot electric skillet with a lid.

She sauteed the onion in butter until the onion began to brown at the edges. This was the important part, and it gave the dish great flavor.

She would add the ham to the skillet, season with salt and pepper, then pour in the drained noodles and scatter a good amount of shredded cheese over the top. Lid went on and she turned the skillet down to low. Let it go for about 15 minutes.

Then she lifted the lid and stirred the melted cheese into the noodles and got the ham up off the bottom so it was distributed throughout.

Pure heaven on a plate! I still make it for my boys.

Michael

 
Rifting on Mom Ham Dishes: I made her *Ham Bone, Beans & Sauerkraut* while home.

No formal recipe here either. This was always made after Easter because that was the only time we had a big ham. Happily, stores had plenty of hams for the holidays

Ingredients:
Meaty Ham bone + extra ham cubed to be added at the end (NOT honey roast versions....they are too sweet)
1 onion, diced and sauteed until soft
2 cloves garlic, minced and added to onion after onion is soft.
2 cans Navy beans (or Northern Beans)
Bag o' Sauerkraut (seriously rinsed)
Crisco (or lard) + flour to made dark roux (final step)

1. Cover meaty bone with water in a Dutch oven, bring to boil, lower heat and simmer for at least 2 hours.
2. Rinse sauerkraut, add and simmer for 30 minutes more.
3. Add beans (drained, but not rinsed), onions/garlic and extra bite-size pieces of ham.
4. Make roux: Melt 2 heaping TBL of Crisco. When melted, add 3-4 heaping TBL of flour. Roux will be quite dry. Stir, stir, stir until it turns "old copper penny" dark, but NOT burnt. Add to hot broth and stir. Soup will thicken almost immediately.

5. Taste for seasoning. I add lots of pepper but almost no salt because of the ham and the sauerkraut and the sodium in the beans.

Freezes really well.

Serve with cursty bread.

 
Here's another one for leftover ham.

Ham with Peppers and Onions
Servings: 2

Ingredients:

2 cups Ham slices, cut into 2" pieces
1/2 cup Onions, chopped
1 Green pepper, chopped
1 large Tomato, chopped
Monterey seasoning, to taste
Sunny Paris seasoning, to taste


Directions:

Saute ham slices in oil and remove from pan.

Add onions and peppers and saute until tender. Add tomato and seasonings. Saute for a few minutes and return ham to pan. Saute until well heated through. Serve with rice.




Notes: Very tasty. Great for leftover baked ham.

 
And I always make Pasta Fagiole with some of the ham.

Pasta Fagiole
Servings: 6

Ingredients:

2 Tablespoons chopped onion
1/4 cup olive oil
3 tablespoons chopped carrot
3 tablespoons chopped celery
1 cup ham, diced (or a ham bone with some meat on it)
2/3 cup canned tomatoes, with juice
1 can cannelini beans, drained
3 cups beef broth
salt
pepper
4 ounces elbow macaroni
2 tablespoons grated Parmesan cheese


Directions:


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.

Notes: Excellent!

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
Is your mother German? That is sehr Deutsch: "Schinkennudeln" (ham noodles)

A favorite cheap eats in the Mensa when I was in Uni.

 
You must log in or register to reply here.
Back
Top