Termyn8or
Posts: 18681
Joined: 11/12/2005
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The way I see it there are three types of ham, salty, salty and hammy and hammy but not salty. Whatever you coat it with and baste it with, on the inside it is still the same ham. Of course the selection runs between, with some more smoky etc., whatever, but really as much as I can tell the difference in some things, other than stated there is not all that much difference in ham. I mean those basic thirty (or eighty) pounders people walk out of the grocery store with.
So now that everyone has enjoyed their ham steak with juice poured all over it, and the trimmings, you have one plate of everything else left, and about thirty pounds of ham. You make a plate for Uncle George's olady who had to work and throw about five pounds on that, but it still looks like it could sink the Titanic.
You feel that you have been gaining weight and are determined not to let that go on, so you are watching the carbs. Every last recipe you can find is with potatoes augratin or noodles this or who knows what other carbs. And they are good and they are tempting, and you might even make them, but not every day. You need a rest from heavy eating right now, but not until July when the ham will be green, and eggs and green ham doesn't sound all that appetizing.
One thing I found that was of interest was a casserole, described as ham, brocolli and cheese sauce. In my view there is no such thing as cheese sauce, it is either cheese or it is not. They are talking adding cheese to a white sauce, trust me I won't be doing that. I know how to stabilize the viscosity of cheese without resorting to that.
However, every other recipe seems to contain potatoes. You don't know how much I would like to whip up a heapin helpin batch of augratin laced with ham. Or even make ham with macaroni and cheese. I might do so, but I can't keep it up if I don't want to weigh four hundred pounds. For me, high carb dishes are for occasional consumption only.
Other ideas might include using it in a salad, but what to put in the salad ? I know a spread can be made, I do have a meat grinder. In fact I have had good salad spread, you know to make a sandwich from, made from bologna. Ham should be all the better. Just throw in some celery, dill pickles, a few other things and poof, instant lunch.
Even soups made with ham will have carbs. The olady used to make an excellent potato soup with bits of ham a long time ago, but the carbs. I almost have a taste for that about now. Bean or pea soups bring in some of their own protein, but there is only so much of that you can eat.
It seems to me that ham doesn't really go with alot of veggies that aren't starchy or other things like that. I know it tastes good, but I have to think beyond that.
Face it, even the cheese is fattening. It has some good nutrients, especially if it is the only dairy you get. Or do I mean cow's dairy, or hell, goat's for that matter ? Not all cheese is made from cow's milk of course.
So what other non-carb-laden veggies would ham go with ? Dare I try it with a Chinese mix, I mean water chestnuts, bamboo shoots and such ? So any ideas ? If not low carb, at least reasonable carb.
Just sticking a feeler out there for a few more ideas before the rest of it goes into the deep six, errrrr, deep freeze.
T
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Conquering leftover ham (controlled carbs) - 
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