suggestions?Left over ham recipes?
Slice it as for sandwiches and freeze the slices in a ziplock freezer bag. Take out slices as you need them.
Wrap well and freeze larger slices for use for dinner on a future night when you don't feel like cooking.
Chop up ham for use in soups, omelettes, scrambled eggs, rice. Store ham in freezer bag and take out as needed
Use bone for bean soup or split pea soupLeft over ham recipes?
Ham-Stuffed Tomatoes
8 large tomatoes
1 teaspoon celery salt
1/8 teaspoon garlic salt
2-1/2 cups soft bread crumbs
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2/3 cup chopped fully cooked lean ham
1/3 cup minced chives
2 tablespoons plus 1/3 cup water, divided
2 teaspoons cornstarch
1 cup (8 ounces) reduced-fat sour cream
1/4 cup lemon juice
4 teaspoons Domino® or C%26amp;H® Granulated Pure Cane Sugar
1/2 teaspoon Worcestershire sauce
Directions:
Cut a thin slice off the top of each tomato; remove core. Scoop out pulp and discard, leaving a 1/2-in. shell. Sprinkle celery salt and garlic salt inside tomatoes; invert onto paper towels to drain for 20 minutes.
In a bowl, combine the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into tomatoes. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
In a small saucepan, combine cornstarch and sour cream until smooth. Stir in the lemon juice, sugar, Worcestershire sauce and remaining water. Cook and stir over low heat until heated through; drizzle over tomatoes. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Yield: 8 servings
Ham Pinwheels
2 1/2 cups Bisquick
1/2 cup water
2 cups ham, ground in food processor
1 tablespoon brown sugar
3 tablespoons mustard
1/2 cup mayonnaise
Mix Bisquick and water to make a biscuit dough. Roll out dough into a 17 x 13-inch rectangle.
Mix together the ground ham, brown sugar, mustard and mayonnaise to a spreadable consistency. Spread mixture evenly over dough. Roll up jellyroll style; pinch ends to seal. Cut into 1-inch slices, and place on baking sheet sprayed with Pam.
Bake at 425 degrees F for 7 to 10 minutes or until golden brown. While baking, prepare Basic White Sauce.
White Sauce:
2 tablespoons flour
2 tablespoons butter
2 cups milk
1/2 cup shredded Cheddar or Colby cheese
Salt and pepper to taste
Melt butter, whisk in flour and gradually add milk, whisking until thickened. Add shredded cheese and stir until cheese is melted. Season with salt and pepper. Pour sauce over pinwheels, then serve.
Easy and Tasty Recipe
1 box of store bought pierogies
A small onion
Butter
Left over Ham
Thaw the pierogies in water. Brown the onion and ham in a pan in the butter. Add the pierogies cook a few minutes to brown all together.
Split pea and ham soup is awesome
INGREDIENTS (Nutrition)
1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
salt and pepper to taste
DIRECTIONS
In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.
Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
LEFTOVER HAM AND CORNBREAD CASSEROLE
2 or 3 cups of leftover ham, chopped
2-3 leftover cornbread for topping the casserole
1 small carton sour cream
1 can (don't dilute) cream of mushroom soup
1 package (2 c.) grated cheddar and mozzarella cheese
2 eggs
1 1/2 sticks butter
1 package frozen broccoli in a bag with the three types of cheese
Note: Don't use sweet cornbread mix - use homemade or some kind that is not sweet. Grease Pyrex dish with spray oil. Put ham, soup, and sour cream in the dish (just mix it all in the Pyrex dish).
Whisk the two eggs and add to the ham mixture and blend well. Cook broccoli in bag for 5 minutes in microwave. Poke a few holes in the bag first. Add this to the ham mixture and blend it in well.
Top this with the 2 cups (or an entire bag) of finely shredded cheese. Do NOT mix this in with the ham mixture! It's a cheese layer.
In another bowl, crumble up the leftover cornbread and add the butter.
Cook in the microwave until the butter is melted. Blend the butter into the cornbread until it is moist.
Spread the cornbread/butter over the cheese.
Bake in the oven at 350°F for about an hour or until the top is brown.
It is so good if it's a bit crispy on top!
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HAM - MACARONI BAKE (Leftover ham)
1 (8 oz.) pkg. elbow macaroni
1 can cream of celery soup/or cream of mushrooms
1/4 c. milk
1 sm. onion, minced fine
1 c. diced cooked ham
1 c. (1/4 lb.) grated sharp Cheddar cheese
1. Stir macaroni into large amount boiling salted water and cook per package direction. Drain well and rinse in cold water.
2. Stir in soup, milk, onion, ham and half the cheese. Pour into buttered 6 cup baking dish. Top with remaining cheese and more ham cut into thin slices if desired.
3. Bake in moderate oven (375 degrees) for 30 minutes.
layer ham, sliced potatoes and onions and shredded cheese in a casserole. salt and pepper to taste. Add enough milk or half and half to the same depth as the last layer of ingredients. Cover loosely and bake in 350 oven till potatoes are tender and the cheese is melted and all is bubbling.
Uncover completely for last half hour of baking to brown the top.
If you have a bone, make a big pot of red beans or pinto beans, using the bone and bits of ham for seasoning. Also ham %26amp; chz omelet or quiche.
Fried Rice with Ham
Serves 4.
3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped (or use cooked chicken or shrimp)
4 cups cold cooked rice
¼ tsp. sesame oil
3 Tbsp. rice vinegar
1 cup frozen peas, thawed
In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.
In same skillet, heat remaining Tbsp. oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt and sesame oil, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.
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HEAVENLY HAM SANDWICHES
1 c. butter, softened (no subs)
3 Tbsp. poppy seeds
1 tsp. Worcestershire sauce
3 Tbsp. prepared mustard (or use a sweet-hot mustard)
1 medium onion, minced
1 lb. cooked ham, chopped-to-minced
12 oz. shredded Swiss cheese (can sub ½ Cheddar)
60 small party rolls (Pepperidge Farm) or biscuits
Mix butter, poppy seeds, Worcestershire sauce, and mustard. Add onion, ham and cheese; mix well. Slice rolls lengthwise and place bottom ½ back in pan. Spoon mixture over rolls. Place top ½ of rolls over mixture. Bake at 325° for 15 minutes or until heated throughout. (These can be frozen before baking.) Great appetizer. Also good for brunch.
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Macaroni %26amp; Cheese with or without Ham
Serves 6
If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere.
Coarse salt and ground pepper
1 lb. elbow macaroni, cooked and drained
4 Tbsp. butter
1 small onion, chopped
¼ cup A/P flour
4 cups milk
1/8 tsp. cayenned (red) pepper, optional
1¼ cups (5 oz.) shredded yellow cheddar cheese
1¼ cups (5 oz.) shredded white cheddar cheese
8 oz. ham, diced in ½” pieces
2 slices white sandwich bread
Preheat oven to 375ºF. In a 5 quart heavy pot, melt butter over med. heat. Add onion; cook, storring occasionally, until softened, 3-5 minutes. Whisk in flour to coat onion. In a slow, steady stream, whisk milk in until there are no lumps of flour.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min. Stir in cayenne pepper and 1 cup each yellow and white cheeses. Season with 1 tsp.salt and ¼ tsp. pepper.
Toss pasta w/ cheese sauce; fold in ham. Transfer to a greased 9x13” baking pan or individual ramekins. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining cheddar cheeses and ¼ tsp. salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
--Everyday FOOD
ham hash ham salad
in omlettes
split pea soup
chef salad
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