Tag Archives: delicious

Favorite Ham Leftover Solutions

My kids and I walked over to a local park yesterday, and my son decided to gather up all of the first-of-the-season dandelions. I forgot the wonder of dandelions as a kid– the joy of every stage of them from a bright yellow flower to the wish-blowing-seed stage. Part of the joy of parenting is getting to experience the wonder again through your kid’s eyes. Confronted with a pile of lopped-off flower heads, we decided to make something of them:

I use this anecdote to introduce the daunting world of ham leftovers. There’s a truism: Eternity is two people and a ham. Not surprisingly, adding two additional smaller mouths doesn’t seem to diminish our ham surplus by much and so I’m trying to get creative with our Easter ham leftover meals. Yes, by the end of a week of ham dinners they can be as ominous as a yellow-head in your lawn, but I swear you can make something good from the situation.

My top three favorite ham meals with quick recipes:

Scalloped Potatoes with Ham

Ingredients:

  • 2 1/2 to 3 lbs potatoes, peeled and sliced thin (I like to use a mandolin– it’s worth the investment!)
  • 1 cup of diced ham
  • 4 tbsp salted butter
  • 3 cups milk
  • 1 cup grated sharp cheddar, with additional cheese for topping if desired.
  • 3 tbsp flour
  • 1/2 tsp of garlic powder
  • 1/4 tsp of pepper (white if you have it!)
  1. Preheat oven to 375 and spray the bottom of a large casserole dish or 9X13 pan with cooking spray.
  2. Melt butter in a sauce pan over medium heat. Lower temperature, and add flour, mixing until mixture turns golden (don’t burn!). Then, add milk slowly, mixing constantly.
  3. Once mixture is smooth, add cheese, garlic powder, and pepper and keep at a low temperature.
  4. Line the bottom of the casserole dish with a third of the sliced potatoes, topping with a third of the ham. Finish the layer with a third of the cheese sauce.
  5. Alternate potatoes, ham, and sauce until all three layers have been put down, and top with additional cheese.
  6. Bake, covered with foil, for 45 minutes, then remove the foil and cook for an additional 15 minutes, or until potatoes break apart easily with a fork and the casserole is bubbly.

Slow Cooker Split Pea Soup

Ingredients:

  • 1 lb of dried green split peas
  • 1 ham bone with meat, additional ham as desired
  • 3 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1/2 tsp of dried thyme leaves
  • 1/4 tsp of pepper
  • 4 cups of veggie broth
  • fresh lemon (if desired)
  1. Combine ingredients in a crock pot and cook for 8 (if pre-soaked the split peas) -10  (if didn’t presoak) hours on low.
  2. Before serving, remove the hambone to a cutting board and cut remaining useful meat, stirring it back into the soup. If desired, squeeze fresh lemon over soup and stir in (adds a nice, citrusy freshness).

Savory Waffles, adapted from America’s Test Kitchen

Ingredients:

  • 2 cups flour (I use a 50/50 split of whole wheat and all-purpose)
  • 1 tbsp white sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp dry mustard powder
  • 1 3/4 cups of buttermilk (or make your own)
  • 4 tbsp melted, cooled unsalted butter
  • 1 large egg
  • 1/2 cup finely diced ham
  • 3/4 cup of shredded cheese (cheddar, fontina– any mild cheese is a good choice for this)
  1. Preheat waffle iron and preheat oven to 200 degrees.
  2. Mix dry ingredients together in a large bowl. In a separate bowl, whisk together the buttermilk, butter, and egg.
  3. Combine wet and dry ingredients gently– just like most recipes involving baking powder, you don’t want to overmix. You might see a few lumps remaining, but that’s normal. Fold in the ham and cheese until incorporated.
  4. Spray the waffle iron with cooking spray, the add the correct amount of batter for your particular waffle iron. Cook until golden brown, and place on a baking sheet in oven until all waffles are prepared.

I can vouch for each one of these recipes, and the savory waffles are an special favorite in our household!

Happy ham season– sometimes eternity can be just the right amount of time to enjoy something good.

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Blueberry Peach Crisp

My toddler, newborn, and I went blueberry picking yesterday at a local patch.  Here’s where I would insert a quaint picture of this “family first” if such a picture existed. Sadly, it does not! I had the newborn in the Moby in front of me, the toddler rolling in the mud, and me, the only one intent on squatting precariously in the muck to pick ripe berries.  The temperature was already almost 90 at 9 AM, and I had to move fast.  Eventually the toddler got interested in picking, but he was more interested in picking the berries from the mud.  I had to take them from his hands before they landed in the bucket.

I had been aiming for a blueberry pie, but with only twenty minutes of newborn’s patience, I got about a cup and a half out of the four I would need… Thank goodness it’s also peach season!

Peach and Blueberry Crumble

(very slightly edited from Ina Garten)

Ingredients

For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice

½ teaspoon of vanilla extract
1/2 cup granulated sugar (less if your peaches are very sweet)
1/4 cup cornstarch
1 ½ cups fresh blueberries
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, vanilla extract, granulated sugar, and cornstarch. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the a 7×11 glass pan or small ramekins.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes for ramekins, about 45-50 for a glass pan, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crisp in the refrigerator and bake before dinner.

lemons
I love fruit photography

I went searching for a delectable peach-blueberry crisp and broke the sacred rule of hot Julys— I turned on my oven! (gasp!). I hope I can tempt you to do the same.

berries and peaches
Another close up of the stars
batter
The topping ingredients
Blueberry Peach Cobbler
The finished, buttery product