What to do with all the leftover ham?
- Thread starter kathleen
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Ham, Fontina and Spinach Bread Pudding...we love this. Use Italian Fontina, if you can find it.
http://www.epicurious.com/recipes/food/views/102734
http://www.epicurious.com/recipes/food/views/102734
And another...Louisiana Jambalaya. I linked but have made changes. My recipe inside.
I thought the Epi recipe was too dry. After reading the reviews and a little experimentation, here's my version. It is for half the recipe. We love it. I use andouille Sausage.
Louisiana Jambalaya 2
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.
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 water (or more)
1/2 16-oz can plum tomatoes, diced, with liquid
1 1/4 cups long-grain rice
Melt butter in heavy large Dutch oven over medium-high heat. Add yellow onions, 2 green onions, bell pepper, 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.
Servings: 4
http://www.epicurious.com/recipes/food/views/1430
I thought the Epi recipe was too dry. After reading the reviews and a little experimentation, here's my version. It is for half the recipe. We love it. I use andouille Sausage.
Louisiana Jambalaya 2
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.
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 water (or more)
1/2 16-oz can plum tomatoes, diced, with liquid
1 1/4 cups long-grain rice
Melt butter in heavy large Dutch oven over medium-high heat. Add yellow onions, 2 green onions, bell pepper, 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.
Servings: 4
http://www.epicurious.com/recipes/food/views/1430
Ham and Pork Loaf with Peach Mustard Glaze. This is very good, also.
Btw, don't be put off by the picture, they must have turned it upside down. It actually has a nice glazed top.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26331,00.html
Btw, don't be put off by the picture, they must have turned it upside down. It actually has a nice glazed top.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26331,00.html
Rec: Pasta Fagiole Soup
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
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. Rreduce 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"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
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. Rreduce 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"
- - - - - - - - - - - - - - - - - - -
Split Pea Soup -- this recipe was handed down to me by a old friend, now 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 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 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.
Another soup recipe to check: Ham, Potato, and Leek Soup
http://www.elise.com/recipes/archives/004310ham_potato_and_leek_soup.php
http://www.elise.com/recipes/archives/004310ham_potato_and_leek_soup.php
From the old Gail's - Ham and Gruyere Thumbprints
HAM-AND-GRUYERE THUMBPRINTS
From the poster: "Haven't gotten around to trying these, but they can be made ahead and frozen... I think you could easily sub a lower-priced ham for the Black Forest and any Swiss for the Gruyere.
Plus, I'm sure you could omit the star tip and just drop spoonfuls and make an indent..."
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup all purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 1/2-inch cubes for centers (8 ounces total)
1. Preheat oven to 400 F. Bring butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
2. Transfer dough to a large bowl; add eggs one at a time, beating with a wooden spoon
to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham,
and shredded cheese.
3. Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined
with Silpat or parchment paper, pipe 1-1/2-inch wide rosettes (circles with no opening in the center) 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into
indentation of each.
4. Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
5. To serve, preheat over to 425 F. Place thumbprints on ungreased backing sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.
Makes 3 dozen
From Martha Stewart Living Dec issue
posted by Hope some of this helps - Gail's Recipe Swap
HAM-AND-GRUYERE THUMBPRINTS
From the poster: "Haven't gotten around to trying these, but they can be made ahead and frozen... I think you could easily sub a lower-priced ham for the Black Forest and any Swiss for the Gruyere.
Plus, I'm sure you could omit the star tip and just drop spoonfuls and make an indent..."
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup all purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 1/2-inch cubes for centers (8 ounces total)
1. Preheat oven to 400 F. Bring butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
2. Transfer dough to a large bowl; add eggs one at a time, beating with a wooden spoon
to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham,
and shredded cheese.
3. Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined
with Silpat or parchment paper, pipe 1-1/2-inch wide rosettes (circles with no opening in the center) 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into
indentation of each.
4. Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
5. To serve, preheat over to 425 F. Place thumbprints on ungreased backing sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.
Makes 3 dozen
From Martha Stewart Living Dec issue
posted by Hope some of this helps - Gail's Recipe Swap
shaun-in-to
Well-known member
If you have a ton left over, you can freeze meal-size chunks, then
a few months from now cut them up and add to soups, stews, quick pasta sauces (reduced cream, frozen peas, ham cubes), salads, frittatas/omelets/scrambled eggs, cornbread, soft bread roll dough for ham buns, thinly sliced in grilled cheese sandwiches, all kinds of things.
a few months from now cut them up and add to soups, stews, quick pasta sauces (reduced cream, frozen peas, ham cubes), salads, frittatas/omelets/scrambled eggs, cornbread, soft bread roll dough for ham buns, thinly sliced in grilled cheese sandwiches, all kinds of things.
Penne with creamy garlic sauce
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38951
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38951