I started a thread about roast pork. But as was pointed out I wasn’t really talking about roast pork, I was talking about ham. So I made a nice glaze and cooked the ham…and it was good.
But it won’t go away. I rang the changes on it…ham, ham with BBQ sauce, ham fritters, non-kosher ruebens. But it’s still there. It refuses to go bad and I just can’t throw out good meat. Unless I wanted to distract a pack of ravanous wolves. But there just arn’t that many packs in Pennington.
So what can I do with ham? Send recipes or wolves.
My family always makes leftover ham into Ham & Egg Pie.
Mix up some white sauce (milk, butter and flour gravy). Cut the ham into bite-size pieces. Boil some eggs and slice them up. Mix the ham and egg slices together in a baking dish, pour on the white sauce, cover it with a pie crust and bake it 'til the crust is done.
Ham and potatoes au gratin casserole. Always a big favorite around here.
Deviled ham sammiches.
Ham quiche.
Bean ‘n’ ham soup.
I’d slice it up and freeze most of it. If you do a ham dish every couple weeks, you should be able to whittle down the leftovers without boring yourself to tears.
Who was it who said, “Eternity is two people and a ham.”?* They were right!
It does freeze well, you know. I cube it up into 1/2 inch cubes, spread the cubes on a cookie sheet and freeze them, then pop them off the sheet and stick 'em in a freezer bag. Voila! Flash frozen ham. You can take out a spoonful for topping tossed salads, a handful for omlettes, or a cup or two for a casserole - all in the months to come when you’re not so sick of ham.
And of course the bone must be used for bean soup.
*Ah, it’s been attributed to everyone from Abraham Lincoln to Dorothy Parker, but I think the best guess is Irma S. Rombauer in the original Joy of Cooking.
(Wife’s) Family recipe: Ham and Asparagus hot dish.
3 to 4 Cups ham, diced or cubed
4 cups rice, cooked
1 cup shredded cheddar
1 cup cream/milk/evaporated milk
1 can Cream of Asparagus soup
2 tablespoons chopped onion
Mix all ingredients. Bake at 350 degrees for 1 hour or so.
I usually double the cheese, and as far as the onion, I just assume they mean dried onion. If I’m using fresh onion, I use at least half of it.
Seriously though, ham goes well in a blue cheese pasta:
pasta sauce made from garlic, musrooms, onions and parsley glaced with butter, then thickened with flour, creme and white wine, adding the blue cheese and ham last. Mixed with the pasta just before serving.
My mom always makes this cheesy bread with ham and veggies on top. I can’t find anything exactly like it online, but basically you make cheese bread in a well-greased casserole dish and top it with the ham (cut into little strips) and mushrooms and bell peppers and such. I think she uses Jiffy mix and adds shredded cheddar.
Yum. Drool.
Yes! Very much like that. Depending on the amount of cheese or strange atmospheric variations, sometimes the “crust” falls apart and sometimes it does not.
Thanks all. Soup (I love split pea and ham soup). Or some kind of pie/quiche/cassorole. Could make use of the pie crust I still have in the freezer. It could work (but what will I tell the wolves?)