A lot of my friends and family have a lot of left over ham from Easter dinner. I have had a few requests from my friends and family regarding what to do with all of the ham. So here we go. I am a fan of OAMC so here is a few meals for you to store in your freezer.
Linguine a la Anne (from Once a Month cookbook)
1 12-oz package linguine
2 tbs. butter/margarine
2 tbs. all purpose flour
1/2 tsp. salt
1 12-oz can evaporated skim milk (you could use regular)
1 4-oz can mushroom stems and pieces, save liquid (I like fresh better!)
1 1/3 cups water
1 chicken bouillon cube
4 cups cooked, cubed ham
1/2 cup grated Romano cheese (imported is THE BEST!)
1 sliced red bell pepper
1 sliced green bell pepper
1 tbs. vegetable oil
1 cup seasoned croutons (I make my own)
Cook linguine in a large pot according to the directions, drain and return to the pot.
While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.
Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.
Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish
Sauté red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
To serve: Thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center.
Makes 8 servings
Split Pea Soup
1 ham bone or hock
1 lb smoked sausage
1 lb split peas, or 1/2 lb each of yellow and green dry peas
6 cups water
1 onion. 1 carrot, 1 stalk celery each diced
1/4 t thyme
1/4 t savory
1t salt
1/4 t pepper
1 cup milk or cream
1T butter
1T flour
grated cheese (cheddar or parmesan)
Place all ingredients except cream, flour, butter, and cheese, in slow cooker. Cover and cook for 8 to 10 hours at low. Remove bone and sausage, dicing the meat. Put soup through a sieve or strainer and return to the crock pot along with the meat . Turn heat to high, and add milk or cream combine flour and butter, stir in to thicken. Serve garnished with grated cheese, if desired.
To Freeze: Bag in family sized portions. I usually figure about 4 cups for us. Seal, label and freeze.
To Serve: Defrost, warm on stove or in microwave.
Serves 6
Navy Bean Soup
For my Navy Bean Soup I just soak 2 lb. small white beans, rinse and add 4 quarts of water.
Throw in a ham bone and an onion pressure cook for about an hour. Let cool slowly. Or simmer covered on stove for about 4-5 hours with about 4 quarts of water keeping the water level high at all times.. do not add salt until the end.
To Freeze: Bag in family sized portions. I usually figure about 4 cups for us. Seal, label and freeze.
To Serve: Defrost, warm on stove or in microwave.
Serves 12 apx.
Egg McMoms
8 eggs
8 slices of ham or sausage patties cooked
8 slices of cheese (optional)
8 hamburger buns
Fry the eggs one at a time and break the yolk in each so the egg cooks hard. Place egg on the bottom of the hamburger bun, add ham or sausage, top with cheese and remaining bun half
To Freeze: Wrap in foil and bag together in a labeled Ziploc bag..
To serve: Remove from foil, wrap in paper towel and microwave until heated through ( about 1.5 min)
Ham and Cheese Hot Pockets
1-2 cups chopped ham
1 cup cheddar cheese
pizza dough ( use your favorite recipe, or see the Calzone Page, or the Pizza Page for ideas )
Prepare pizza dough. Use a turnover maker or just roll out the dough into squares, fill each with a little ham and cheese. Don't overfill, as they will leak!
Seal edges with water. Bake at 350 F for about 20 minutes on a greased baking sheet (those air bake ones are great for this!)
Eat, or freeze, then microwave until hot for convenience!
Look in the freezer section of the grocery store for more hot pockets to clone at home!
Breakfast Casserole
Recipe By : Corky Montgomery
3 cup milk
6 eggs
1/2 stick butter or margarine (originally was 1 stick, can still be cut down further)
1 box Pepperidge Farm Seasoned Croutons
2 cup cheddar cheese (or more)
1 cup ham cubed (or more, I use 2 c.)
1/2 tsp. salt
1 tsp. mustard
dash onion salt or powder
dash pepper
Melt butter in bottom of 9 x 13 glass dish cover with croutons in a single layer.
Sprinkle with cheese and then ham. Beat egg, add salt, pepper, mustard, onion salt and milk, mix well. Pour egg mixture over dish contents cover and refrigerate 12-24 hours. Remove cover and bake 45 min at 350 degree. Let set 10 min before serving = 10-12
To freeze: prepare as directed but freeze before the soaking time.. it will soak as it defrosts. Then bake as directed.
Note: This is HUGE you might be better off to make 2 square 8x8 pans and then it will fit in a gallon zip bag once frozen!!
Rocking Rice And Ham
Recipe By : Sheila Lukins, Simply Delicious as printed in 9/27/98 Parade
Serving Size : 6
2 tablespoons olive oil
1 large onion -- chopped
1 red bell pepper -- cut into 1/2-inch -- dice
1 1/2 cups chopped celery
2 cloves garlic -- finely minced
2 pounds baked ham -- cut into 1-inch -- cubes
1 can plum tomatoes -- (28 ounces), with -- the juices
1 cup water or chicken broth
1 1/2 cups long-grain rice
1/4 cup chopped parsley
Salt and pepper -- to taste
1. Place the oil in a large pot over medium-low heat. Add the onion, bell pepper and celery; cook, stirring, for 10 minutes, adding the garlic during the last 5 minutes. Add the ham and cook, stirring, for 5 minutes.
2. Add the tomatoes and water; bring to a boil. Stir in the rice. Reduce heat to a simmer, cover and cook for 20 minutes. Uncover, fluff with a fork, stir in the parsley and season to taste.
Serves 6.
Notes: : Add the garlic for 5 minutes only, to be sure that it doesn't burn. If you like your rice less red, remove a bit of the tomato juice and substitute water.
Ham And Guacamole Salad
Recipe By : Sheila Lukins, Simply Delicious as printed in 9/27/98 Parade
Serving Size : 8
For the Vinaigrette
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper -- to taste
6 tablespoons olive oil
For the Salad
2 ripe avocados -- peeled, halved and -- pitted
2 tablespoons fresh lemon juice
2 pounds baked ham -- cut into coarse -- slices
2 medium-sized ripe tomatoes -- halved lengthwise -- and thinly sliced
1 medium-sized red onion -- thinly slivered
2 tablespoons chopped flat-leaf parsley -- (to 3)
6 cups mixed baby salad greens -- (mesclun), washed -- and dried
1. Prepare the vinaigrette: Whisk the first five ingredients together in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.
2. Place an avocado half in the palm of your hand, pitted side down, and cut into large slices from the top down; repeat with the other halves. Toss the avocado slices with the lemon juice and set aside.
3. Place the ham in a large bowl; gently toss with the tomatoes, onion, the reserved avocado slices and parsley. Drizzle with half the vinaigrette and toss.
4. Before serving, toss the greens with the remaining vinaigrette and divide among 6 to 8 dinner plates. Divide the ham salad evenly and serve atop the greens.
Serves 6 to 8.
Notes: : When the ingredients are coarsely sliced, the salad has a rustic and healthful look. The greens add a nice contrast in flavors. Assemble just before serving.
Scalloped Ham And Potatoes
Recipe By : Sheila Lukins, Simply Delicious as printed in 9/27/98 Parade
Serving Size : 8
4 Idaho potatoes -- peeled and sliced
-- 1/4-inch thick
2 pounds coarsely sliced baked ham
2 cups grated Swiss cheese
Salt and pepper -- to taste
2 cups heavy cream
1. Place the potatoes in a heavy pot and cover with water. Bring to a boil, reduce the heat and simmer until just tender. Drain well and set aside.
2. Preheat the oven to 350'F. Butter a 9xl3-inch shallow baking dish.
3. Layer half of the potatoes and half of the ham in the baking dish. Cover with half of the cheese and season with salt and pepper. Pour half of the cream over the potatoes. Repeat with remaining ingredients.
4. Place dish on a cookie sheet and bake in the center of the oven for 1 hour. The top should be golden and bubbly. Let sit for 15 minutes before serving.
Serves 6 to 8.
Notes: The best (if not only) dish to serve with this is a crisp green salad dressed with a red-wine or garlic vinaigrette.
Curried Ham Deep-Dish Pie
Recipe By : Sheila Lukins, Simply Delicious as printed in 9/27/98 Parade
Serving Size : 6
2 tablespoons olive oil
1 large onion -- chopped
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 tablespoons curry powder
1 tablespoon all-purpose flour
1 cup diced -- (1-inch) carrots
1 cup peeled and diced -- (1/2 inch) potatoes
1 Granny Smith apple -- cored and cut into -- 1/2-inch pieces
3 cups defatted chicken broth
1 cinnamon stick -- (3 inches long)
1/2 cup dried cherries
1/2 cup fresh or frozen peas -- (thawed, if frozen)
1 ripe tomato -- seeded and cut into -- 1/2-inch pieces
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped mango chutney
2 cups coarsely shredded baked ham
Salt and freshly ground black pepper -- to taste
1 sheet prepared puff pastry -- (1/2 pound), thawed, -- if frozen
1 large egg
1 tablespoon water
1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook until wilted stirring occasionally, 8 to 16 minutes. Add the garlic and ginger; cook, stirring, 2 to 3 minutes. Sprinkle with the curry powder and flour; cook, stirring constantly, to mellow the flavors, 1 to 2 minutes.
2. Add the carrots, potatoes, apple, broth and cinnamon stick. Bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Then add the cherries, peas, tomato, parsley, mango chutney and ham; cook 5 minutes more. Season with salt and pepper.
3. Meanwhile preheat the oven to 350F.
4. Place the ham mixture in a 2-quart round ovenproof casserole. Remove the cinnamon stick and discard. On a lightly floured surface, roll the puff pastry out to form a circle about 2 inches larger than the diameter of the casserole. Beat the egg with the water, then brush this egg wash around the inside and the outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch and crimp the edges around the rim to form a tight seal. Cut six 2-inch slits in the center of the pastry to release the steam, and brush the pastry with the remaining egg wash.
5. Place the casserole on a baking sheet, and bake until the crust is golden, 40 to 45 minutes. Serve piping hot.
Serves 6.
Notes: : Store-bought frozen puff pastry works perfectly for this dish. Just be sure to roll it out on a lightly floured surface. Also paint the top with an egg wash, so the baked crust will be shiny and golden. A pastry brush works fine.
