Recipies for all that Left Over Ham
Scalloped Cabbage with Ham and Cheese
1 medium head cabbage, chopped
1 onion, chopped
1 1/2 cups cooked ham, diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
3/4 cup processed American cheese
2 tablespoons dry bread crumbs
Directions
Preheat oven to 300 degrees F (150 degrees C).
Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.
;)
LENTIL AND HAM SOUP
1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water
In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.
;)
Cauliflower and Ham Soup
2 heads cauliflower
1 cup ham cubes
1 cup heavy cream
12 ounces chicken stock or broth -- low sodium if using cans
1 clove garlic -- minced
1/4 cup yellow onion -- finely chopped
1 tablespoon butter
1 teaspoon Tabasco sauce -- or to taste
1 teaspoon freshly ground black pepper
1 teaspoon coarse salt -- or to taste
Core cauliflower and break off florets. Steam until very soft. In a large soup pot, sauté garlic and onions in butter until soft and fragrant. Add cauliflower and stir to combine. Add stock, and simmer until heated through and flavors combine. For a thicker soup use less stock. Puree soup in small batches in a blender, taking care that hot liquid expands. Do not overfill blender, and I suggest covering the top with a clean kitchen towel while processing. Or allow ingredients to cool before processing. Return puree to pot. Add ham cubes, Tabasco, salt and pepper. If soup is too thin at this point simmer to reduce. Add cream to desired consistency. This soup is also good with some finely grated sharp cheddar as garnish.
:D
CHEESY HAM HASHBROWN CASSEROLE
1 (2 pound) package frozen hash brown potatoes, thawed
8 ounce ham, chopped
2 (10.75 ounce) cans cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine potatoes, ham, potato soup, sour
cream and cheddar cheese. Sprinkle with Parmesan cheese.
Bake in preheated oven until sauce is browned and top is browned,
about 60 minutes. Serve immediately.
:)
Potato Rollups
2 cups mashed Idaho Potatoes*
1 cup grated cheddar cheese
1/2 pound ham
Yellow prepared mustard (optional, to taste)
24 green beans, trimmed and blanched
*Use fresh, instant or frozen mashed Idaho potatoes.
Directions:
In a medium mixing bowl, stir together the mashed potatoes and the cheddar cheese.
Assemble the roll-ups one at a time: lay a slice of ham on a clean cutting board or counter top (spread ham with a little mustard, if desired.) Using a spoon, pat about 1/4 cup of the potato mixture along the short end of the ham slice. Top potato mixture with three string beans placed lengthwise along the short end of the ham slice. Carefully roll up the ham so that the beans and potato mixture are in the center of the roll. Repeat to make 8 rolls.
Place roll-ups on a microwave-safe plate, leaving space between them. Cover plate with wax paper and microwave on high for 2 minutes, turning every 30 seconds, or until heated through and cheese is melted.
:D
