"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 01-09-2012, 12:22 PM   #1
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
ISO new ideas for leftover ham

although i like ham quite well, i don't ever know what to do with it past the first meal for which i initially purchased it. right now i have about two pounds of boneless ham slices left over from new year's hoppin' john. i will use some for pea soup. other than the usual scalloped potatoes, omelets, and an alfredo sauce add-on, can you give me some new and different ideas for this nice brwon sugar ham? thank you!

if i don't come up with something pretty soon, i may have to resort to spending a full half-day making and baking pirogies. (my grandkids would cheer)

__________________

__________________
vitauta is offline   Reply With Quote
Old 01-09-2012, 12:49 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Do you still have the bone? If so, I have a homey recipe.

I would certainly slice some of it for cold cuts and to fry up for breakfast instead of bacon.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-09-2012, 01:04 PM   #3
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by taxlady View Post
Do you still have the bone? If so, I have a homey recipe.

I would certainly slice some of it for cold cuts and to fry up for breakfast instead of bacon.
this ham is boneless, taxlady, but i sure would like to see your "homey" recipe for when i do have a bone-in ham on hand. when i fry ham, spam or even some sausages, they take on a whole new salty identity that is a bit too strong for my tastes....
__________________
vitauta is offline   Reply With Quote
Old 01-09-2012, 01:05 PM   #4
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,296
Grind some for ham salad sandwiches (put in the freezer so it is ready to make into sandwich filling). Broccoli wild rice ham casserole. Aspargus-ham rollups (sliced very thing, wrapped around aspargus). Chopped and frozen for chef's salad. TL--I did a bone-in ham yesterday. Curious as to what you homey recipe is. I was planning on making Quebecois split pea soup...but am open to other ideas.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-09-2012, 01:17 PM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
This is sort of traditional Quebecois food.

A ham bone, with some meat. How much depends on what you like and how much you have left.
Some root vegis: carrots, rutabagas, turnips, parsnips - cut in 1.5 - 2 inch pieces
Some potatoes cut in largish chunks
Some onion, cut in smallish chunks
One or two green or white cabbage wedges

Put everything in a large pot.
Add water or vegi stock or a vegi court bouillon to barely cover.
Simmer for a long time.
Garnish with chopped parsley

The first day it makes a pretty good soup. The second day the water should evaporate some and the potatoes should disintegrate some, so it gets thicker and stewlike.

This dish usually doesn't need to have any salt added.

I have no idea what it is called.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-09-2012, 01:22 PM   #6
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,296
Quote:
Originally Posted by taxlady View Post
This is sort of traditional Quebecois food.

A ham bone, with some meat. How much depends on what you like and how much you have left.
Some root vegis: carrots, rutabagas, turnips, parsnips - cut in 1.5 - 2 inch pieces
Some potatoes cut in largish chunks
Some onion, cut in smallish chunks
One or two green or white cabbage wedges

Put everything in a large pot.
Add water or vegi stock or a vegi court bouillon to barely cover.
Simmer for a long time.
Garnish with chopped parsley

The first day it makes a pretty good soup. The second day the water should evaporate some and the potatoes should disintegrate some, so it gets thicker and stewlike.

This dish usually doesn't need to have any salt added.

I have no idea what it is called.
That sounds like a potage, at least day 2.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-09-2012, 01:24 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Left over ham, never heard of it.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-09-2012, 01:27 PM   #8
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by PrincessFiona60 View Post
Left over ham, never heard of it.
maybe that's why there is so little info out there for its uses....
__________________
vitauta is offline   Reply With Quote
Old 01-09-2012, 01:28 PM   #9
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,296
Quote:
Originally Posted by PrincessFiona60 View Post
Left over ham, never heard of it.
You obviously buy small hams...
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-09-2012, 01:28 PM   #10
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I vote for grinding it up and making ham salad. When I had my old silver clamp on the table meat grinder I always made it the week after Easter. Add horseradish or grind in some sweet pickles. Both are great, it just depends on your mood.

A pound of ground ham added to a meatloaf is also very nice.

M.F.K. Fisher said the definition of eternity is two people and a ham!
__________________

__________________
Aunt Bea is offline   Reply With Quote
Reply

Tags
ham, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.