recipe: looking for: leftover ham recipes

loralee_2007

16 years ago

Preferably casseroles, but I'm game for anything. Everytime I cook a ham, we have 1/2 leftover since there's only the 2 of us. I have a great potato/ham/cheese soup that I've made with leftovers in the past, but I'm looking for something different as that's getting old.

Ideas appreciated!

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Comments (9)

jackiwolfe
16 years ago
Ham Muffinwiches

1 pkg. (8 Â½ oz.) corn bread/muffin mix
1/8 t. ground mustard
1/3 c. milk
1 T. vegetable oil
1 egg
1 c. chopped fully cooked ham
Â¼ c. thinly sliced green onions
2 T. shredded cheddar cheese

In a bowl, combine corn bread mix, mustard, milk, oil, and egg until just blended. Stir in the ham and onions. Fill greased or paper-lined muffin cups half full. Bake aat 400 degrees for 15-20 minutes or until toothpick comes out clean. Immediately sprinkle with cheese. Cool 5 minutes before removing from pan. Serve warm.

Yield: 9 muffins

Ham Buns

1/4 c. butter, softened 2 tsp. prepared mustard
1 small onion, grated 1 1/4 c. finely chopped ham, cooked
1 Tbsp. poppy seed 1 c. shredded Swiss cheese
2 tsp. Worcestershire 6-8 hamburger buns

In a bowl, mix butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well. Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350 for 15-20 minutes or until hot.

Note: This is one of my momÂs recipes. A great use for leftover ham!

Zesty Grilled Ham

1 c. brown sugar
1/3 c. prepared horseradish
1/4 c. lemon juice
1 (1 1/2 lb.) fully cooked ham steak

In a small saucepan, bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium hot coals, turning once until heated through and well glazed.

Note: This is one of my husbandÂs favorite recipes. Another great use for leftover ham.
lindac
16 years ago
Ham balls...
Grind leftover baked ham amd mix with equal parts of ground beef.
To every 2 1/2 cups oif meat, add an egg, 1/2 cup of milk and enough oatmeal to firm mix up enough to form into ping pong sized balls.
Roll into balls, place on a baking sheet and pour over a mix of
2/3 cups brown sugar
1/2 cup cider vinegar
1 tsp Coleman's dry mustard.
Bake at 300 for 1 1/2 hours basting with sauce every 15 minutes.
Linda C
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Here are a few of my favorites. They may not be too challenging but they are delicious. We're having Monte's Ham for dinner this Sunday :) Kima (Indian Meat Dish) 1 cup chopped onion 1 clove garlic, minced 1 lb extra lean ground beef 1 or more Tablespoons curry powder 2 tsps salt tsp pepper 2 potatoes peeled & diced 2-3 tomatoes, diced Ground coriander Garlic powder 1 package frozen peas Saute onion in butter (I used 1 Tbsp). Add garlic and meat. Brown, then drain a bit (I didnÂt have much fat). Stir in curry powder, salt and pepper. Simmer. Then add tomatoes (I mash the tomatoes and meat at this point to get more juice and to make the ground meat fine). I saute the potatoes separate, then add to the mixture and let simmer about 15 minutes. I add some spaghetti sauce (marinara style) and water until I have a sauce because the tomatoes I buy donÂt make a lot of juice it seems. I taste for seasoning and add more curry powder plus some coriander and a bit of garlic powder. A few minutes before serving I add the peas and let simmer. If the Kima is too acidic, I add a bit of sugar. Serve with raita salad and naan (from Trader JoeÂs, baked 1-1/2 minutes in countertop oven). Can also serve with rice. Raita Salad (can halve this recipe for above Kima recipe) 2 (8 oz) containers plain yogurt 1 cucumber peeled, seeded and diced 4 or 5 radishes chopped Â¼ cup red onion diced Ground coriander Pinch of Kosher salt Blend all ingredients, cover with wrap and chill in refrigerator at least 1 hour. ***************************************************************************************** Chile & Tomato Saifun Noodle Salad Â½ pound saifun (rice stick) noodles Dressing: Â¼ cup rice vinegar 3 tablespoons sugar Zest and juice of 1 lime 2 tsps chile paste* 3 cloves garlic, chopped 2 tsps fish sauce Â¼ cup vegetable oil Soy sauce 2 ripe tomatoes, diced 1 small peeled cucumber, thinly sliced into rounds 2 tablespoons choped fresh mint 3 to 4 green onions, minced To prepare the noodles, soak them in a bowl of warm water for about 10-15 minutes to soften. Bring 5 cups of water to a boil in a medium saucepan, add the softened noodles, & cook until tender, about 1 minute. Drain the noodles & briefly rinse them under cold running water to stop the cooking process. Drain again and place in the refrigerator to chill. To prepare the dressing, mix together the vinegar, sugar, zest, juice, and chile paste in a medium bowl. Stir in the garlic and fish sauce. Slowly whisk in the oil until the dressing is emulsified & thickened. Season to taste with the soy sauce and set aside. To finish the salad, place the chilled noodles in a large bowl. Add the tomatoes, cucumbers, cilantro, mint and green onions and toss well. Pour the dressing over the salad and toss well to coat evenly. Refrigerate the salad for at least 30 minutes, then serve. *I use only 1 tsp of chile paste (sambal oulek)--this stuff is Hot! The author says you can add slices of pork tenderloin or bean sprouts. I added snow peas, bean sprouts and shrimp & sometimes have added more soy sauce. Source: CaprialÂs Bistro Style Cuisine **************************************************************************************** MonteÂs Ham 1 (15 lb) smoked ham, on the bone 1-1/2 cups orange marmalade 1 cup Dijon mustard 1-1/2 cups firmly packed brown sugar 1 rounded tablespoon whole cloves Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about Â½" deep and 1 inch apart. Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, increase heat to 350 degrees and make the glaze. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze (reserving some glaze) and return ham to the oven. Cook ham 1-1/2 hours more, brushing with glaze at least 3 times. Transfer ham to a cutting board or platter & allow it to rest for about 30 minutes. Carve and serve warm or at room temp. Source: Saveur Cooks Authentic American.
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Unless you're willing to freeze finished meals, your option is to eat a lot of ham. Here is one recipe that tastes great and freezes well: Ham Casserole Webb In a skillet saute 2 cpw finely chopped ham in 2 tbls butter until it is heated through, and transfer it to a bowl. In a large skillet saute 2 cups finely chopped onion in 3 tbls butter until it is lightly browned. Add 1/2 lb mushrooms, finely chopped, and saute them until most of the juices have evaporated. Season the vegetables with salt and pepper to taste and combine them with the ham. In a small bowl mix 1 1/4 cups fresh bread crumbs with 1/2 tsp thyme, 1/8 tsp sage, and salt & pepper to taste. Mix 1 cup of the bread crumbs into the ham mixture and add 1 cup sour cream. Season the mixture with salt and pepper to taste and spoon it into a buttered 1 quart gratin dish. Top it with the remaining bread crumbs and bake the casserole in a moderate oven (350) for 20 minutes, or until the crumbs are golden. For a simple sandwich spread: Ham Filling In a bowl mix together 2 cups finely chopped ham, 1 tbls grated onion, a inch of dry mustard, and just enough sour cream to bind the mixture. You can either chop the ham, for a chunky spread, or run it through a meat grinder for a finer mixture---what the British call a sandwich paste. Finally, ham and crab seem to have a natual affinity for each other. The following works best with a cured ham, such as prosciutto. But any ham works: Ham Stuffed with Crab Meat Lay 5 large, thin slices of ham on a plat surface. In a skillet melt 1/2 stick butter over moderate heat until it is bubbling. Add 2 tbls finely choped shallots and cook them for 2-3 minutes. Add 1 1/2-2 cups crab meat and heat it until it is very hot and blended with the butter and shallots. Remove the pan from the heat and toss the crab meat very carefully with 2 tbls chopped parsley and 3 tsp finely chopped fresh tarragon. Add a sprinkling of salt, if need, and 3-4 grinds of black pepper. Spoon the mixture very carefull onto the piecdes of ham and fold them over it. Serve the stuffed ham on warm plates with a garnish of watercress or parsley.
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roselin32
16 years ago
Do you make Ham Salad? I chop the ham in the food processor.......add sweet pickle relish, a little mustard, and mayo and that is my all time favorite sandwich.
Jacki.......your muffins sound like something we would like too. Just printed off the recipe. Thanks.
RL`
ysop1016
16 years ago
Senate Bean Soup
ginger_st_thomas
16 years ago
You can freeze the ham & defrost for any of these recipes:

HAM & SWISS TART
2 cups cooked & cubed ham
1 cup grated Swiss cheese
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 TBL minced onion
1 tsp dry mustard powder
1 TBL lemon juice
1/3 cup mayonnaise
9" pastry shell

Combine first 8 ingredients & pour into pastry shell. Bake uncovered in a preheated 375Â° oven for 25-35 minutes or until golden brown.~~Food for Thought

ALSATIAN NOODLES (serves 4)
1 cup cooked thin-sliced ham, cut in 1/4x1" strips
1/2 cup butter, softened
1/3 cup Dijon mustard
1/4 cup chopped parsley
2 TBL chopped chives
2 garlic cloves, minced
1 lb fettuccine

In a small saucepan over low heat, warm the ham. In a bowl, cream butter. Add mustard, parsley, chives & garlic & mix well.
Cook fetuccine in 4 qts boiling, salted water until al dente. Drain & return to hot kettle. Add 1/2 the butter mixture & all of the ham & toss well. Add the remaining butter mixture, toss & serve immediately.~~Bound to Please

HAM & POTATO FRITTATA (serves 6)
Can be eaten hot, warm or cold so don't worry about this making too much:

2 medium boiling potatoes, unpeeled
10 eggs
1/4 cup chopped parsley
1/2 tsp dried oregano
3 TBL olive oil
1 small onion, peeled & thinly sliced
1/4 lb thinly sliced ham, cut in 1" squares
1/2 cup grated Parmesan or Gruyere
Pepper to taste

Preheat oven to 400Â°. Place potatoes in a saucepan of lightly salted boiling water & boil until just tender. Drain & set aside to cool.
Beat eggs in a large bowl until well mixed, but not frothy. Stir in parsley & oregano & set aside.
Pour oil into a 2 qt baking dish & swirl to coat. Scatter onion slices evenly over bottom of dish. Place in oven 10 minutes or until onion slices are softened & just beginning to brown. Meanwhile, slice potatoes thinly.
Remove baking dish from oven & reduce temperature to 375Â°. Arrange ham in a single layer on top of onions. Arrange potatoes ove rham. Pour in the eggs & sprinkle cheese evenly over the top. Season w/pepper. Return baking dish to oven & bake 25-30 minutes or until eggs are set & the fritata is puffed & lightly browned on top.~~

CHEESE SOUFFLE (serves 4-6)
3 cups cubed bread (4-6 slices)
1/2 cup mayonnaise
2 cups milk
7 eggs, slightly beaten
2 cups grated Swiss or Gruyere
2 cups chopped ham
1/2 cup grated Cheddar

Preheat oven to 350Â°. Mix all ingredients except Cheddar together in a bowl & pour into a greased 9x13" glass pan. Bake 45 minutes. Top w/Cheddar & bake 15 minutes. Let set 5-10 minutes before serving.~~Bountiful Arbor
iris_gal
16 years ago
If you make Mexican food, ham is wonderful in refried beans.

This link may have more ideas.

Here is a link that might be useful: http://ths.gardenweb.com/forums/load/recipex/msg0314090026171.html
roselin32
16 years ago
Ginger, love the sound of those Alsatian Noodles. Thanks for sharing that one.
RL`
iris_gal
16 years ago
Not really a recipe but a combination I made one night that turned out really well. Of course you need an opened bottle of red wine.

Ham & Red Wine

1/4" thick ham slices - heat up in below

3 T. Cabernet Sauvignon
1 T. brown sugar
1/2 tsp. Dijon mustard

[note: topping of sauteed sliced onions would be good]
******************************************

When more time is available I like this.(and I'm not a sauerkraut fan - I use the jarred kind)

Ham with Sauerkraut

4 slices bacon, diced
1 1/2 lbs. ham slices
2 c. chopped onions
1 Tbsp. brown sugar
1/8 tsp. cloves
1/4 tsp. pepper
1 c. apple slices
2 lbs. sauerkraut, drained
1 c. apple juice
2 Tbsp. chopped parsley for garnish

Saute bacon until crisp; remove from pan - save for garnish.
Leaving 2 Tbsp. drippings in pan, saute ham; place on serving dish,covered, in warm place.
Saute onions in above pan until limp.
Stir in br. sugar, cloves, pepper, apples, sauerkraut.& apple juice.
Simmer 20 min.; pour over ham slices; sprinkle with bacon bits & parsley.
source: Sunset in the 70's
angelaid
16 years ago
Larry loves this and it's so easy:

The REAL Tortilla

(Posted by Diana)

3-4 eggs
1/4 c onions (chopped)
1/2 small potato cubed
1/3 c ham cubed (optional)
3 tbl. water
Salt and pepper to taste

Fry the potatoes until golden brown. Remove from pan and set aside. Beat together eggs, water, salt and pepper in a large bowl. Add the onions, ham and potatoes.
Heat a frying pan until hot over low to medium heat, using either oil or butter to grease the pan or a nonstick pan to prevent sticking. Pour in egg mixture. When the underside is a light golden brown slide it off onto a plate, I know the top will still be raw and gooey so try not to spill it. Invert plate over pan so cooked side is facing up. Once the other side is cooked. Remove from heat and serve. I know some people might be tempted to fold it in half like most omelettes are, but you don't do it with this recipe. Each serves one person generously. I'm sorry if the measurements are awkward, like the half a potato, usually this would be made for more than one person so we'd use whole ones, or if not we'd eat the rest on the side with ketchup.

recipe: looking for: leftover ham recipes

Comments (9)

jackiwolfe

lindac

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