I found a yummy spiral ham on sale for a great price. However, I now have tons of leftover ham. Would love to hear any of your favorite recipes to help me use it up!!
hey hey! Wish I had some of that left over ham...*chuckle*
I use it for my Hearty Cream of Potato Soup, Pea Soup, Bean Soup...Hot ham and cheese sandwiches.....You can dice it up and add it to home made baked macaroni and cheese.......you can freeze ham slices for about a month.....great for ham and egg breakfast....Make a Ham Quiche for a special Sunday breakfast or brunch..... Dang! now I am going to go buy a ham.....LOL
Hi ....*s*
This is our Cream of Potato soup with Ham
Please do not substitute ingredients if you want the same taste we get.
2 leeks, white part only, sliced very thin
1 carrot, diced small
1-2 stalks celery, peeled of string and diced fine
2 lbs of potatoes, diced no larger than 1/2 inch
2 cans chicken broth or stock
good pinch of thyme or to your taste
1 smoked ham bone with some meat on it...
or a chunk of ham
2-3 tablespoons butter
1 Tablespoon parsley flakes, crushed
pepper to taste
1/4 cup heavy cream or half and half
Melt butter in a 4 qt stock pot.....add sliced leeks, diced carrots and celery. Saute until soft....about 7 min. Add diced potatoes and stir up to mix. Add broth and ham,and thyme. Reduce heat to simmer, partially cover and cook about an hour and a half until the potatoes are very soft.
Remove ham, dice and set aside.
Process the rest of the mixture in a food processor, blender or use a hand mixer until it is smooth.
Return to pot, add the diced ham, cream or half and half, and parsley flakes, and adjust seasonings to your taste.
I purposely omitted salt. The ham and canned broth have enough for my taste, and we use low sodium broth.
This makes 4 hearty bowls of soup. It tastes just as good heated over. We usually don't have any left to save .
Let me know if y'all like it....It's our favorite soup on a cold night.
But then we love soups. *s*
1/2 bag green split peas...that have been picked over and rinsed...
7 cups of cold water
2 large carrots
3 good sized potatoes
left over ham bone
or- left over ham chunk
pepper to taste
Put everything in pot, bring to boil, reduce heat partially cover and simmer. Remove potatoes and carrots when done and set aside. The soup will take about 4 hours. If it's too thick, add hot water....if too thin, remove pot lid and bring up heat.
When ready to serve, add back the carrots and taters in chunks.
Season to taste.
Some of the tastiest soups do not take a lot of ingredients. *wink*
This is sooooooooooooooo easy. This is the way it was
prepared in the mountains of Italy. It's very simple.
1 cup of lentils, picked over and rinsed
5 cups of water
1 clove of garlic, whole
1/4 teaspoon salt
pinch of black pepper
3 stalks of celery cut in half
2 carrots
1 tablespoon of olive oil
Put everything in a 4 qt stockpot...bring to boil, reduce heat, partially cover and simmer about 2 1/2 - 3 hours. Stir often.
The soup should be thick, chop up the veggies....If you wish you can puree...we prefer not to ...it's your choice. This makes 4 bowls.....
Add one teaspoon of raw olive oil to each bowl of soup for exquisite flavor.....adjust your salt and pepper to taste.
1 package (10 oz) frozen peas and carrots
1/3 cup margarine or butter
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups beef broth
2/3 cup milk
2 1/2 -3 cups cut up ham
1 pie crust (enough to fit over the pan you will be using)
1 can of potatoes
rinse frozen peas and carrots inder rinning cold water to separate; drain. Heat margarine in 2 quart sauce pan over low heat until mealted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbl; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in ham and veggies.
pour ham mixture into a 9x9x2 pan cover with pie crust. Turn edges under and flute, make slits in pie crust. Bake 425 degrees or until golden brown about 35 minutes.
