"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Casseroles
Click Here to Login
Thread Tools Display Modes
Old 12-30-2005, 12:50 PM   #11
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
Hey ITK check out this thread. In it I post a recipe for Sam's Brandied Chicken which uses leftover ham as a topping. It is a complete crowd pleaser. Never met anyone who DIDN'T like it. Even if you don't like that recipe there are some other ideas in there.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 12-30-2005, 05:01 PM   #12
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
Fry up some ham slices (preferably a country ham), make red eye gravy (prefer to use Coke, real not the diet kind, instead of coffee).

Fry up some eggs.

Fry up some taters.

Serve with fresh cooked bisquits.

That is my idea of a breakfast, or a dinner for that matter.

auntdot is offline   Reply With Quote
Old 12-30-2005, 05:11 PM   #13
Master Chef
SierraCook's Avatar
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
This recipe is one of my favorite ways to use ham. I use whatever amount of ham I feel like using. My mom used to make this recipe with SPAM when I was a kid, but I switched the SPAM for ham a few years ago.

Ham Divan Bake

1 lb. broccoli florets

3 tablespoons butter
3 tablespoons flour
1 teaspoon onion powder
teaspoon dry mustard
1 cups milk
4 cheese slices or 4 oz. shredded cheddar cheese

Cook broccoli in a small amount of boiling salted water. Melt butter. Blend together flour, onion powder, and dry mustard. Stir in milk. Cook over medium heat, stir until mixture thickens and boils. Add cheese and stir until cheese melts. Arrange broccoli in a single layer in buttered 12x8 baking dish. Pour half of the sauce over broccoli. Overlap ham slices over the broccoli. Pour remaining sauce over the top. Bake at 425 for 20-25 minutes or until bubbly.
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 12-30-2005, 09:28 PM   #14
Executive Chef
Join Date: Aug 2004
Posts: 2,862
Never let me down

Thanks for your time and suggestions. They sound so good and quick. Just have to make up my mind which one to try next. Don't want them to know what I am trying to do by trying to hide the basic item. Then they start complaining that I am fixing ham too much but I sure do not like to put in freezer. Just gets too full of ice or something. Flavor not the same.
In the Kitchen is offline   Reply With Quote
Old 12-31-2005, 12:13 AM   #15
Chef Extraordinaire
middie's Avatar
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
I end up making potato soup with my leftover ham.
middie is offline   Reply With Quote
Old 12-31-2005, 03:55 PM   #16
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Yo, thumper

Originally Posted by thumpershere2
Scalloped potatoes and ham
cube ham,peel and slice 6 to 8 med potatoes. 1 onion sliced, put in a roaster that has been sprayed with a oil. 2 cans of cream of chicken soup, one can water, one can milk. Salt and Pepper to taste. 2 tlb flour.Mix well with a wire whip and add to potatoes and ham.Cover and bake at 350 for 1 hr or longer if need be. potatos should be fork tender.
I used your recipe last night, and have to say it was a little soupier (altho deelish) than I would have expected. Had to cook it hotter and longer than what you prescribed.

We ate it out of bowls instead of plates. Have to admit I forgot the flour -d'ya think that would have made it way mo' bettah?
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 12-31-2005, 07:11 PM   #17
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
pea soup, navy bean soup ... those dried "mixes" in your market's bean aisle are fine...make the broth with spme of the ham and bone and you'll have a great pot of soup
Robo410 is offline   Reply With Quote
Old 01-01-2006, 06:07 AM   #18
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
Thanks for making me hungry for soup. Give us a ham bone and we always have to decide what one to make. Would include lentil soup in that, always a favorite.

Have ground our leftover ham to make a spread, and just plain old ham sandwiches - get a nice bread or roll and put on anything you want. Mustard, chutney, you name it.

Or how about a fritatta? Some onion and fresh red or green pepper, a bit of hot sauce, cheese (Swiss, cheddar, mozzarella, whatever you have). a pinch of Italian seasoning (or any seasonings you like), oh, yes, and eggs.

Or how about eggs Benedict?

Or just scramble some eggs with diced ham, mushrooms, maybe some spinach, a bit of Parmesan perhaps, a dash of hot sauce, now that is living.

I think it was Dorothy Parker who said 'Infinity is a ham and two perople'.

We like ham and are only two people, so we will try almost anything.
auntdot is offline   Reply With Quote
Old 08-26-2008, 02:08 AM   #19
Head Chef
Join Date: Jul 2008
Posts: 2,325
Layer slices of ham and sliced onions in your scalloped potaotes, for a side dish.

Layer slices of ham, onions and mixed veggies in you scalloped potaotes, for a casserole.

Save the meaty bone for soup.

PattY1 is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:49 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.