Time for... leftover ham!
We had an 8-pound ham for the two of us and, not surprisingly, we have a lot of leftover ham. Short of ham sandwiches and tossing diced ham with pasta, what am I supposed to do with it all? The ham bone will go into a pot of 7-bean soup, but I doubt that will make a dent in the actual meat pile.
I can't be the only one with leftover Easter ham. What are you doing with yours?
Ham and scalloped potatoes.
Thinly sliced peeled potatoes
2 cups of whole milk with salt and black pepper to taste. , simmer to reduce, stirring constantly
layer potatoes and ham in casserole dish, and then add the reduced milk to the ham and potatoes. I bake mine covered with aluminum foil in the convection oven for an hour @ 375-degrees, and cook uncoverd for the last 10-15 mins I put a glass pyrex dish under the casserole dish to catch any overflow when cooking.
I serve mine with garlic bread. One of my favorite comfort foods while growing up
Ham & Cauliflower Au Gratin
Ham, cauliflower and cheese sauce with a great topping.
16 oz frozen cauliflower florets -- thawed
2 cups cooked ham -- cubed
1 can (11 0z) condensed cheddar cheese soup
1/4 cup milk
1/2 teaspoon ground nutmeg
1 box corn muffin mix
2 tablespoons shredded cheddar cheese
Preheat oven to 400 degrees. Spray an 11 x 7 inch baking dish with non-stick spray. Arrange cauliflower in baking dish. Sprinkle with ham. Mix soup, milk and nutmeg until smooth. Pour over ham.
Make muffin mix according to directions. Spoon over soup mixture.
Bake for about 35 minutes until bubbly and topping is golden brown.
Yield: 4 - 6 servings.
I assume this is city ham, with a slightly sweet glaze? It freezes well. I think it goes very well as the meat in a spicy Chinese stir fry. I think it's sweetness breaks the spice a bit. I make fried rice in the usual manner, but add some Szechuan spicy bean paste (tom yun kum) and use lots of leftover ham as the meat.
Here's my recipe for fried rice using my leftover ham. I try to keep the steps really simple because after cooking Easter dinner, simple is best:
Ham Fried Rice
3-5 cups leftover cooked rice *
6 oz. ham (or other meat), chopped into bits
2 to 3 eggs
9 oz. frozen peas and carrots
2 T soy sauce
1 T cooking wine or sherry
1 T sesame oil
2 stalks green onion aka spring onions, chopped (using mostly the white and pale green part)
2 T Canola oil
salt and pepper
Pre-cook your eggs in a non-stick skillet. Simply scramble them and set aside. (Make sure you season your eggs when cooking.) The number of eggs depend on how much rice you’re using.
In a small bowl, mix sesame oil, soy sauce and cooking wine. Set aside.
In a large wok or skillet, heat Canola oil over high heat and then add frozen peas and carrots. Cook for about a minute and then add ham and continue cooking for another minute. Then add rice, breaking it up if needed with your hands before tossing it in the wok. Drizzle some of your marinade and blend well, seasoning with salt and pepper (you only need maybe a teaspoon of salt since you’re already adding soy sauce). Add green onions and cooked eggs and mix well, breaking egg into smaller pieces if needed. Garnish with some more green onions.
Makes 3 to 4 servings.
Pair with jasmine tea or green tea.
* Caution: This is the measurement of rice already cooked. If you don’t have cooked rice already and plan to make some, then you might want to use only 2 cups uncooked rice.
TIP: Leftover rice is the key ingredient to good stir-fried rice. Having sat in your refrigerator, the cooked rice won’t be as sticky so it can mix nicely with the rest of the ingredients. Just be sure to break up the clumps before adding to the wok.
FROM FREEZER TO WOK: I find that the frozen peas and carrots can cook quickly in the high heat of the wok because they’re so small. But depending on how much ice comes with the peas and carrots, you may end up with a lot of moisture, which will make your rice soupy. So if you’re worried about moisture, bring your frozen peas and carrots out ahead of time to let the ice around them to thaw out. Or rinse them under cold water and let them sit in a colander to dry before adding to your wok.