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Old 03-14-2011, 11:14 AM   #51
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If you want a TNT recipe for Split Pea Soup that's quick and uncomplicated:

Split Pea Soup
(2 Quarts)

1/2 pound Split Peas
1 Cup Diced Smoked Ham
1/2 Yellow Sweet Onion, diced
1 Small Stalk of Celery, diced
1 Tbls. Minced Garlic
1 Bay Leaf
Dash of Kosher Salt

Put all ingredients into crock pot.
Cover everything with 2" of water.
Cook on high until peas are tender (about 3 hours), adding water as needed just to keep covered.
Remove Bay Leaf. Turn crock pot heat to low.
Blend with stick blender until nearly smooth.
Wait 30 minutes with crock pot on low.
Blend with stick blender once again until very smooth.
Serve immediately with saltine crackers or for extra flavor, refrigerate for 24 hours.

Serves 2
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Old 03-14-2011, 04:15 PM   #52
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MMM, mmm, mmm, the ham bone is half cleaned, in the broth, with the celery and onion and garlic and I just added the split peas and the yellow split peas and it smells.........D E L I S H, dinner will be good tonight. YUM YUM!
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Old 03-14-2011, 08:41 PM   #53
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One way I use up the last of the ham is to grind it up with a bit of the fat, maybe 10% of the mix, then I add coarse ground black pepper, ground cloves, ground sage, red pepper flakes, ground ginger, and a bit of brown sugar. I mix this together and form little patties and freeze. Then I bag them the next day. I use these in dishes like, paella, red beans and rice, or fry them up and let them cool and add to omlettes.

I derived this recipe from a sausage recipe which also calls for pork and pork fat. I had some of this ham mixture left over and used it for a couple of dishes and now I make it evertime I have leftover ham. They really add some great flavor to whatever they go in to.
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Old 03-14-2011, 08:51 PM   #54
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Quote:
Originally Posted by Rocklobster View Post
One way I use up the last of the ham is to grind it up with a bit of the fat, maybe 10% of the mix, then I add coarse ground black pepper, ground cloves, ground sage, red pepper flakes, ground ginger, and a bit of brown sugar. I mix this together and form little patties and freeze. Then I bag them the next day. I use these in dishes like, paella, red beans and rice, or fry them up and let them cool and add to omlettes.

I derived this recipe from a sausage recipe which also calls for pork and pork fat. I had some of this ham mixture left over and used it for a couple of dishes and now I make it evertime I have leftover ham. They really add some great flavor to whatever they go in to.
I bet they would make great breakfast sausages.
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Old 03-14-2011, 09:00 PM   #55
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I bet they would make great breakfast sausages.
That was my intention when I made them, but they fall apart, so I used the rest of them other ways.
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Old 03-15-2011, 01:07 AM   #56
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I also have had no problems with freezing hams...and we buy cheap ham. I'm watching the flyers for ham and turkey (although we have 3 turkeys in the freezer from the last time turkey was on sale--we roast a turkey about 1/month). (But then, we do have NINE freezers--so freezer space is not an issue at this time of year--we've been eating up the veggies from the garden and the dogs are almost out of veggies as well).
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Old 03-15-2011, 09:09 AM   #57
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Aldi's usually has nice hams. I dont like to freeze mine. But, I warm it up for a large meal and use the remainder for ham salad sandwiches. Thats about all I like as far as leftovers go.
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Old 03-15-2011, 09:20 AM   #58
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I like to add some diced to mac & cheese.

Ham salad for sandwiches:

Grate a cup or two of ham
Grate 2 HB eggs
1-2 TBs sweet relish
mayo
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Old 03-15-2011, 10:15 AM   #59
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Originally Posted by Uncle Bob View Post
I buy Whole bone-in Smoked Hams....Sometimes the butt portion....and smoke them again....I never buy boneless hams..I also buy whole dry cured (Country hams) for the special (salty) flavor, and to make red-eye gravy...These are just my personal preferences...Oh, I don't care for spiral cuts...IMO they are mostly flavorless....tend to dry out if heated etc. HTH

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A man after my own heart! I buy dry cured country ham with the bone in, but I get a smaller cut because the whole one is just too much for the small framily at Chez Julia. I order from Kite's in Virginia. Their hams are the best I've ever had (since my Uncle stopped curing his own), and they come from "happy pigs" (unlike Smithfield, which has turned into a factory farm with some of the most repulsive conditions you can imagine).
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