I cooked a ham last weekend. Very nice, I baked it in Vanilla Coke. I expected to eat it over the course of the next few days, but I haven’t made very much progress, I still have almost half of it left. Any good ham recipes that I can try over the next few days?
Soup!
Here’s a Huge list of recipes that will use up that ham. Most of these will freeze well, too.
Don’t forget to chop some up to easily put into omelettes and salads, etc.
One of my favorite things to do is make stewed lima beans with left over ham & ham bone.
Olive oil or butter
1 white onion, chopped
2 ribs celery, chopped
2 carrots, chopped
bay leaf, a few sprigs thyme
1 cup chopped ham
1 pound large white lima beans (from dried, soaked overnight)
1 hambone
a few cups chicken stock (enough to cover all the beans)
Salt & pepper
In a big soup pot, saute the onion, celery and carrots until glossy. Throw in everything else, bring to a boil, then let simmer for about two hours. Season with salt & pepper to taste.
This also freezes well, and to be honest, it’s one of my comfort foods (mom used to make this with our leftovers from holiday hams).
You don’t need no stinkin’ ham recipes, assuming you know how to make a batch of buttermilk biscuits. If you don’t, find out. If you do, then do. Then, slap a hunk of ham on one, add a little French’s mustard and perhaps a dash of pepper, and sink your teeth right in. And be sure to smile and think about me when you do so.
You can freeze it in small amounts and use it a little at a time.
You could try ham pancakes.
Although I can’t find the cite right now, I understand cowboys love 'em.
Ham 'n eggs! If you feel like being creative, make an omelette with chunks of ham, cheese, any veggies you have in the house, and maybe some herbs. (What herbs to use depends on the type of cheese and veggies you use.)
Ham with scalloped potatoes…mmmmmm.
Fry a slice until good and crisp. Eat on crappy fresh white bread with mayo. It’s the real spam.
Danish Hash
Bixemad
Preparation time: 30 minutes
Serves: 4-8 People
Ingredients:
5-10 Peeled and boiled potatoes
1/2-1 Lb Cooked ham
1-3 Yellow onions
1/2 Stick butter
1/4-1/2 Tsp ground black pepper
Salt to taste
Preparation:
Warm a large skillet over low heat.
Chop the potatoes into small cubes.
Melt butter in the pan and add the potatoes.
Salt the potatoes as they cook.
Cut the onions into small dice and add to the pan.
Avoid browning the onions too much.
Cube the ham and add after the onions have cooked.
Add salt to taste and continue to cook the mix.
Add extra butter if the pan dries out.
Hash is finished when potatoes are browned.
Sprinkle with grated cheese.
Top with poached or fried eggs.
Garnish with chopped chives or parsley.
Note: For a richer version of this recipe, pour less than one half a cup of milk or cream into the pan as the entire dish finishes cooking. Allow it to boil off completely. This will create a savory bit of crust on the hash.
One famous food author defined eternity as:
“Two people and a ham.”