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I saw something back a page about ham and cabbage soup?? We like stir fried cabbage with ham and a box of whole kernel corn in it. By New Years I'll be ready for these left over ham be goods...
Last night I was given a second boneless, pre-sliced honeybaked ham and it's just me and two kids, so will try some of the recipes suggested. I love split pea soup, but am guessing that because there is no bone and the ham is on the sweet side, that it won't work.
I'll be making a quiche with the ham, fresh spinach and goat cheese that I have on hand and will be bagging and freezing some for sandwiches, but I would like to prepare some make ahead meals for the freezer, as well. Any of the above that freeze well? Other ideas? We love scalloped potatoes, but don't potatoes loose their consistency when frozen? What about ham croquettes- seems as though they would freeze well.
Also, what about the baked beans- does anyone have a good recipe that I can use with the ham?
I listed some of the things I do with leftover ham. Someone was kind enough to send a Quick Reputation. I thoughtlessly closed it without replying. I am embarrased.
If that person will IM me again, I will reply. I do apologize.
Ok, but what about when you have ham that was sweet? Like mine had a red wine, honey and brown sugar glaze over it (and through) it. I can't use sweet ham in these recipes. What to do now?
Ok, but what about when you have ham that was sweet? Like mine had a red wine, honey and brown sugar glaze over it (and through) it. I can't use sweet ham in these recipes. What to do now?
It should still work in split pea soup - just add extra diced onions and a finely diced potato, that should cut the sweetness of the ham somewhat. It will work in omelettes, too, with plenty of chopped green peppers and onions. And quiche - cut down a bit on the ham and use plenty of Swiss cheese.
Yesterday I took some of the leftover ham, pulled some andouille sausage out of the fridge, chopped 'em both up along with some onion, cooked some bacon to "soft-done", threw in the onions and ham and sausage and sauteed, threw in an undrained can of stewed tomatoes (though fresh tomatoes are best, I didn't have any), a little water, a half a chicken bouillon cube, some Creole seasoning to taste, and cooked it covered for about ten minutes and had a nice jambalaya. Which we'll likely eat today- it's always best after 24 hours!
Yesterday I took some of the leftover ham, pulled some andouille sausage out of the fridge, chopped 'em both up along with some onion, cooked some bacon to "soft-done", threw in the onions and ham and sausage and sauteed, threw in an undrained can of stewed tomatoes (though fresh tomatoes are best, I didn't have any), a little water, a half a chicken bouillon cube, some Creole seasoning to taste, and cooked it covered for about ten minutes and had a nice jambalaya. Which we'll likely eat today- it's always best after 24 hours!
Was re-reading this and slapped my forehead and realized I forgot to say to put in 4 cups of cooked brown rice!
That's really sort of important.
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