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Old 01-09-2012, 05:04 PM   #21
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I usually have enough to freeze, along with the bone, after we get sick of it. Always nice to find some while spelunking in the freezer for later soups, salads, etc.
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Old 01-09-2012, 05:21 PM   #22
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I'm making a ham steak for dinner tonight. I hope to use the leftovers tomorrow to make a diced ham and veggie alfredo/ pasta dish. I have sugar snap peas and asparagus.

Some ways I like leftover ham, some already mentioned, are Ham Loaf. Ham Quiche, Ham Salad, both ground or ham strips in a cobb salad. Some of these begat more leftovers, in the biblical sense. Ham and Scalloped potatoes, ham and noodles /tetrazzini, Ham and pineapple kebabs, ham strata, Fried rice.

And if you have a ham bone, just pick your favorite soup. I have to agree, I don't think having leftover ham is the issue, it's the ideas that need to be shaken free.
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Old 01-09-2012, 05:22 PM   #23
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Quote:
Originally Posted by Dawgluver View Post
I usually have enough to freeze, along with the bone, after we get sick of it. Always nice to find some while spelunking in the freezer for later soups, salads, etc.
Don't you find the texture gets funny when you freeze it? I do. I find it kind of watery. I wouldn't want that in a salad or on a sandwich.
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Old 01-09-2012, 05:23 PM   #24
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Don't you find the texture gets funny when you freeze it? I do. I find it kind of watery. I wouldn't want that in a salad or on a sandwich.
I also think it gets mushy and watery after freezing and thawing.
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Old 01-09-2012, 05:27 PM   #25
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It's fine in soups and such, ground for salads, and yes, we have slices for sammiches. I freeze some Honeybaked or other spiral cut pieces all the time. It helps to use the Foodsaver. No discernable difference noted! A drier type of ham probably is better than a wetter ham for defrosted slices. I'm sure the ice crystals do something to the cellular structure, but for us, it tastes fine.
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Old 01-09-2012, 06:09 PM   #26
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Yes, I think ham texture changes when it's frozen/thawed. And there is a great puddle of water released. I haven't figured if this makes the ham saltier tasting, or if some salt is also released. It is ok again, if you fry or cook or bake the thawed ham. I don't care for it so much in sliced cold ham sandwiches. To me, this is the same with frozen, then thawed turkey, ok to cook with in casseroles, doesn't make as good a sandwich. So I try to use as much as possible of either in sammies before freezing.
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Old 01-09-2012, 06:29 PM   #27
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We love to take leftover ham, shred it up, remove as much fat as possible and add it to some bbq sauce, then fry it up until the sauce starts to caramelize. Serve it on a toasted bun.

You could also chop it up and add it to oven baked hash browns.

Munky.
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Old 01-09-2012, 07:09 PM   #28
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Quote:
Originally Posted by Dawgluver View Post
It's fine in soups and such, ground for salads, and yes, we have slices for sammiches. I freeze some Honeybaked or other spiral cut pieces all the time. It helps to use the Foodsaver. No discernable difference noted! A drier type of ham probably is better than a wetter ham for defrosted slices. I'm sure the ice crystals do something to the cellular structure, but for us, it tastes fine.
I betcha it's the Foodsaver that makes the difference. The moisture doesn't get a chance to evaporate into the freezer bag/container.
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Old 01-09-2012, 07:24 PM   #29
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ham hash is good (instead if corned beef).

i had ham dim sum once that was really good. you could grind the ham, add scallions, maybe some mashed potato and wrap in wonton skins for dumplings or potstickers.

ham and ricotta calzones come to mind, as does ham and queso empanadas. i had both recently at a new years thing at work that were very good.
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Old 01-09-2012, 07:29 PM   #30
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Mmmm, ham and pineapple pizza! Ham, pineapple, cashew, raisin Thai fried rice (had that with pork instead at a fave Thai place, no reason not to sub ham).
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