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Old 11-26-2008, 06:04 PM   #11
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I forgot to add...
I never liked eggs unless they were in cookies or cake. :)

Ham made me love eggs.... ok and cheese helped....



but not green ones......
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Old 11-26-2008, 06:06 PM   #12
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I'll have to try ham and potato or split pea soup one of these days. Do you have to have the bone?
No, pacanis, you don't have to have the bone. You can make the soups using water or chicken stock and add ham into it. But I just learned from my mother to make a stock from the ham bones for a really rich base for the soup. I have made it for so long I just do it out of my head, but I have her old recipe cards here and I think there is one for the soup. I will try and dig it up for you.
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Old 11-26-2008, 06:08 PM   #13
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DH has been buying Smithfield ready to cook hams at Walmart, and they are really good!
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Old 11-26-2008, 06:09 PM   #14
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I forgot to add...
I never liked eggs unless they were in cookies or cake. :)
Ham made me love eggs.... ok and cheese helped....
but not green ones......
I couldn't agree with you more Suzi! I can only eat eggs if they are mixed up with vegetables, meat (ham is good) and cheese. I will eat scrambled ones with just soy sauce, but I have to be in the mood.

My favourite is a toasted scrambled egg, ham, & cheese sandwich smothered in dijon and mayo!
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Old 11-26-2008, 06:16 PM   #15
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Thanks Laurie. I'd love to have the recipe.

There ya go, Suzi. If Dr Suess can write about ham..... well, it must mean something (lol).

I've been finding my new knife slices ham pretty easily. I can get it very thin, too. I like my ham sandwiches layered with thin slices rather than one thick slice. Unless it's a breakfast sandwich, then it's one thicker slice, with mayo and a little tobasco.
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Old 11-26-2008, 07:32 PM   #16
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pacanis - if you don't have a ham bone to make a "stock" for your split peas - get a smoked ham hock. Take a saucepan large enough to hold the hock and the amount of water you need for your peas plus about 1/2 cup - put the hock in and add cold water, bring to a boil, cover and simmer for about an hour ... then remove the hock and allow it to cool enough to handle, cut the meat from the bone, cube or chop it, put everything back into the pot (including the bone) and either simmer for another hour (for more flavor) or add your split peas and cook. I generally make my stock in a smaller pot and then put everything into a larger pot to cook the peas. You can add additional ham if you want it meatier.

Also works with beans, blackeyed peas ... or a mess o' greens like kale, turnip, collard, or mustard.
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Old 11-26-2008, 07:44 PM   #17
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Thanks, Michael. They sell ham hocks I take it? I'll have a look next time I'm in the store. That'll work!
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Old 11-26-2008, 08:06 PM   #18
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Ham is one of my favorite meats for sandwiches. Shaved danish ham is always a staple in our house, as well as genoa salami and provolone.
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Old 11-26-2008, 08:07 PM   #19
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Yup,
I'm another ham fan. Can't think of a more versitile meat product. Breakfast, lunch, dinner, you can't beat it.
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Old 11-26-2008, 08:23 PM   #20
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pacanis - if you don't have a ham bone to make a "stock" for your split peas - get a smoked ham hock. Take a saucepan large enough to hold the hock and the amount of water you need for your peas plus about 1/2 cup - put the hock in and add cold water, bring to a boil, cover and simmer for about an hour ... then remove the hock and allow it to cool enough to handle, cut the meat from the bone, cube or chop it, put everything back into the pot (including the bone) and either simmer for another hour (for more flavor) or add your split peas and cook. I generally make my stock in a smaller pot and then put everything into a larger pot to cook the peas. You can add additional ham if you want it meatier.

Also works with beans, blackeyed peas ...
Michael, that is pretty much what I do with my ham shank bone as well. I usually add some onion and a bay leaf with my bone, but other than that it is the same method exactly! Have done it with beans, but will have to try the black eyed peas!
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