It’s the week after Easter, so I’m sure I’m not the only one with a bunch of leftover ham on hand. My usual go-to for leftover ham is bean soup, or red beans and rice, or various other ham and bean dishes, so I am looking for something different from that, and the obvious ham and cheese sandwiches.
But I did end up on the Food Network’s mailing list somehow, and today’s newsletter covered this exact topic (they really know their audience). Some of my favorite ideas from them:
Ham and spinach quiche. Maybe I’ll try that if I’m in the mood to make a fancy brunch this Sunday. Although the crust seems like maybe more work than I’m willing to do on a Sunday morning. Are pre-made savory crusts available anywhere?
Carbonara with ham instead of the traditional pancetta.
Pasta salad, although if I do the carbonara I don’t know If I’ll want another pasta dish.
This recipe is definitely different, but a lot more “normal” tasting than the ingredients may sound. Basically, it’s just a tasty minestrone with a few surprise ingredients. I found it was kind of boring right off the stove, but the flavors developed more when it sat in the fridge for a day or two.
BANANA LENTIL SOUP
1/2 pound cooked ham, diced
1/4 cup olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
1/2 cup tomato paste
6 cups chicken stock/broth
5 cups water
1 lb (2 cups) lentils, soaked overnight
salt and pepper
4 just-on-the-verge-of-ripe bananas
In large heavy-bottom pan, fry ham in olive oil for 2-3 minutes. Add onion, celery, and garlic and cook until soft but not brown. Stir in tomato paste and cook another 2 minutes, then add stock and water. Stir and add lentils.
Bring soup to a boil, cover, and simmer about 1 hour. Slice the bananas into chunks and add for the last 5-10 minutes of cooking. Taste for salt and pepper, add as needed.
My mom used to grind up leftover ham in an old-fashioned crank grinder and then mix it with mayo and pickle relish (idk if she used more ingredients than that) for ham salad sandwiches. I kind of miss them after all these years. I think a food processor would work for the ham. I don’t ever get ham so I haven’t made it, but now I’m thinking I will.
Now I haven’t used one in 2-3 years (we make our own) so be warned, the more recent reviews indicate substantial encheapification, so YMMV.
So far, for savory options, this has been the best I’ve used to date, and probably “good enough” if you’re otherwise using leftovers. Still has a bit more sweet than ideal, but see above.
Otherwise, I won’t be much help, growing up in a Jewish household, pork dishes were rare outside a Chinese restaurant, especially big chunks of ham. I think though that depending on how big a piece you have, very thinly sliced (probably near-freeze first) wafers would be very nice wrapped around some of the fresh spring asparagus I’m seeing more of in the stores lately!
ETA - With sufficient animal or veggie based lube and a reasonably non-stick pan, I’ve done a number of very nice crustless quiche options, something I started trying when going low-carb. Rather than deal with any pre-made crust, that may be your best option in retrospect.
We had a ham and potato casserole. I’m sure Mid-dau just pulled it out. We are already tired of the ham.
Ham …cubed
Potatoes …cubed
Onion…diced
Garlic…one clove diced
Milk to just cover in a casserole dish.
Grated cheese.
Cover with lid or foil.
Bake til potatoes are tender.
Un-lid
Add more cheese and bread crumbs and bake 10 minutes longer.
We’re having ham/potato/cabbage tomorrow, husband’s eating ham sandwiches. I could make a quiche or ham & couscous if we weren’t having the kitchen remodeled.
Google Results says!
“Cube” means to cut food into pieces that are even, like a square**. The size is usually about the same as the chopped pieces sizes; about 1/3 to 1/2".
“Dice” means to cut food into even, small squares about 1/4" in diameter.
“Mince” means to cut foods into even, very small pieces about 1/8" in diameter.Sep 27, 2022
That said, my wife and I cube the ham for ham-and-potato soup (with or without beans or cream – the latter of which would, technically, make it a chowder), I dice ham for Ham Fried Rice (so the ham is about the same size as the pease and diced carrots, and either mince or dice the ham for Chicken Cordon Bleu. And, of course, we use ham slices for ham sandwiches.
And if I seem to be bragging, well, that’s just 'cause I’m such a ham.
–G!
Does anyone else find it odd that they’re specifying squares of a certain diameter?
My sisters traditionally serve turkey & ham at Christmas when they host the rest of the family; this is similar to what they do with the leftover ham the next morning:
Yes!