ChatteParfaitt
Posts: 6562
Joined: 3/22/2011
From: The t'aint of the Midwest -- Indiana
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I plan to bake a ham for Christmas this year: I can get an excellent one from Sam's for about $20.
Sounds expensive, doesn't it?
Not if you know lots of good things to do with left over ham.
Here's a cheapie:
Scalloped Ham and Potatoes
INGREDIENTS:2 cups cubed, fully cooked ham
8 medium potatoes, peeled, thinly sliced
1/4 cup finely chopped onion
1/2 cup all-purpose flour
2 cups milk
3 tablespoons fine dry bread crumbs
1 tablespoon butter or margarine, melted
2 tablespoons finely snipped parsley
PREPARATION:Place half the ham in a 2 quart casserole. Cover with half the potatoes and half the onion. Sift half the flour over; season with salt and pepper.
Repeat layering ham, potatoes and onion. Season with additional salt and pepper. Sift remaining flour atop. Pour milk over all.
Bake covered at 350 degrees F until potatoes are nearly tender, 1 to 1 1/4 hours. Uncover.
Combine bread crumbs and melted butter; sprinkle atop casserole. Top with parsley. Bake 15 minutes longer.
What to do with that leftover ham bone?
Ham & Navy Bean Soup
1 pound navy beans2 quarts boiling water2 ham hocks or a meaty ham bone1/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots
chopped ham or ham from the meaty bonesalt and pepper to taste & toss in a bay leaf
Preparation:Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Place ham bone or hocks and the beans in a crock pot. Add chopped onions and celery and carrots. Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 6 hours on slow setting, or until ham is falling off bone. Remove bone and chop up ham that fell off.
Navy bean soup recipe serves 12 or more.
BTW: Don't toss that ham bone out yet, use it to make stock.
Another cheap meal and hearty meal with leftover ham
Ham and Cornbread Casserole
3 cups cooked ham, diced
2 tab oil, preferably a good quality olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1/4 cup chopped peppers, sweet or hot, as you wish
2 cloves garlic, chopped or pressed
2 cups cooked beans, any kind but baked beans (too sweet). I like using my left over navy bean from the soup, but any kind well do as long as they are not sweet or chilified.
1 cup chopped fresh tomatoes, or sub can (15oz) diced tomatoes
1/2 cup low fat cottage cheese (small curd)
1/2 cup low fat, no fat, or Greek yoghurt
1/4 cup Italian cheese: Mozarella, Parmesan, Romana, whatever you have on hand or floats your taste boat (you can easily substitute cheddar, or colby)
1/2 cup chopped fresh broccoli, or sub frozen and thaw
1/2 cup chopped zucchini or yellow squash, again can sub frozen and thaw
Spices: salt & pepper to taste; 1/2 tsp Italian seasonings
Topping:
1 cup yellow corn meal
1 cup milk
2 eggs, beaten
Preparation:
Preheat oven to 350 degrees
In a heavy skillet or dutch over, saute onion, carrots, peppers and garlic in olive oil until onions are clear. Add ham, beans and tomatoes, simmer for about 5 mins. Whip together (a stick blender or food processor is great for this, but a hand whisk or big spoon will do as well, it just takes longer) all the cheeses until smooth and creamy, and add it to the ham/bean mixture. Stir well, then add the remaining veggies and the spices and stir well again. If it seems a bit dry (this is going to bake for at least 1/2 hour) add more yogurt at this point so it is nice and creamy.
Grease a heavy Pyrex baking dish with spray oil, then add your ham/beans/veg mix. Make the topping my whisking cornmeal, milk and eggs together. Pour topping over ham/beans/veg mix.
Bake for 30-40 minutes, or until broccoli is tender and top is slightly crispy.
This makes quite a bit, I think you could easily serve 6 if you added a tossed salad or other side.
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