Canned hams are one of the best buys on your grocer’s shelf. This recipe will easily serve six or seven people and still leave quite a bit for weekday snacks or Dad’s brown bag.
Ingredients:
4 lb. canned ham
Gelatin from canned ham
2 T. butter or margarine
2 T. honey
1/2 t. each of ground cloves, mustard powder and cinnamon
Step 1. Melt the gelatin reserved from the ham. Add water as needed to make 3/4 cup liquid. Add remaining ingredients.
Step 2. Preheat oven to 375 degrees. Place ham in uncovered roasting pan and place in oven. After 30 minutes have passed, baste the ham every 10 to 12 minutes with the basting sauce. After about a total of 75 minutes in the oven the ham will be ready to serve. Serve with scalloped potatoes and honey carrot coins.
Showing posts with label ham. Show all posts
Showing posts with label ham. Show all posts
Thursday, September 1, 2011
Friday, August 19, 2011
Rice with Zucchini and Ham Recipe
This very simple dish is a great way to use some of those fresh zucchini which are often offered to you. Serves 6.
Ingredients:
4 T. butter or margarine
1 lb. cooked ham, diced
1 large clove garlic, minced
2 medium zucchini, diced (about 1-1/2 to 2 lbs.)
1/2 cup chopped parsley
Salt and pepper to taste
2 cups raw rice (6 cups cooked)
1/2 cup grated parmesan cheese
Step 1. Melt the butter in a large skillet or shallow Dutch oven. Add the meat and cook it for 4 minutes or so over medium heat. Stir in the garlic and add the zucchini. Turn the heat to medium-high, toss the zucchini to coat it all with butter, and sauté it, uncovered, stirring frequently, for about 10 minutes, until it is just cooked. Add the parsley and cook for another minute or two. Sprinkle with salt and pepper.
Step 2. While the zucchini cooks, prepare the rice according to your usual method. Add the hot rice to the pan and carefully mix it with the zucchini and ham, over low heat, adding about 6 tablespoons of grated cheese. Taste and add salt, pepper or cheese as needed. Serve hot accompanied by a big green salad.
Ingredients:
4 T. butter or margarine
1 lb. cooked ham, diced
1 large clove garlic, minced
2 medium zucchini, diced (about 1-1/2 to 2 lbs.)
1/2 cup chopped parsley
Salt and pepper to taste
2 cups raw rice (6 cups cooked)
1/2 cup grated parmesan cheese
Step 1. Melt the butter in a large skillet or shallow Dutch oven. Add the meat and cook it for 4 minutes or so over medium heat. Stir in the garlic and add the zucchini. Turn the heat to medium-high, toss the zucchini to coat it all with butter, and sauté it, uncovered, stirring frequently, for about 10 minutes, until it is just cooked. Add the parsley and cook for another minute or two. Sprinkle with salt and pepper.
Step 2. While the zucchini cooks, prepare the rice according to your usual method. Add the hot rice to the pan and carefully mix it with the zucchini and ham, over low heat, adding about 6 tablespoons of grated cheese. Taste and add salt, pepper or cheese as needed. Serve hot accompanied by a big green salad.
Ham and Herb Sauce for Pasta Recipe
This recipe will make enough sauce for use with 1-1/2 pounds of your favorite pasta. Serves 6.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Tuesday, August 16, 2011
Noodles with Ham Recipe
Easy to make, but very good.
Ingredients:
1/4 lb. leftover cooked ham
1 egg yolk
3/4 cup sour cream
Pinch black pepper
12 oz. 1/2-inch wide noodles
2 T. butter or margarine
V.S.P. Chop the cooked ham, using the coarse blade if you choose to grind it. Stir in the egg yolk and sour cream. Season to taste with black pepper. Just before serving, cook the noodles according to package directions. Drain and rinse the noodles and mix thoroughly with the ham. Melt the butter in a 10-inch skillet, pour in the ham and noodles, and heat through, about 3 minutes, stirring constantly. Transfer to a large bowl and serve.
Ingredients:
1/4 lb. leftover cooked ham
1 egg yolk
3/4 cup sour cream
Pinch black pepper
12 oz. 1/2-inch wide noodles
2 T. butter or margarine
V.S.P. Chop the cooked ham, using the coarse blade if you choose to grind it. Stir in the egg yolk and sour cream. Season to taste with black pepper. Just before serving, cook the noodles according to package directions. Drain and rinse the noodles and mix thoroughly with the ham. Melt the butter in a 10-inch skillet, pour in the ham and noodles, and heat through, about 3 minutes, stirring constantly. Transfer to a large bowl and serve.
Friday, August 12, 2011
Here’s Help for Heaps of Holiday Ham
Originally published April 16, 1984
One anonymous wit defined eternity as two people and a ham. But armed with a well-flavored ham and the recipes that follow, this definition can swiftly be rendered erroneous. Whether it be for two people or for 20, no leftover can outshine ham in versatility and convenience.
Properly stored, ham will keep as long as three weeks (editor suggests one week) - ready and waiting to be sliced, chopped, cubed, diced, minced or ground. Used as a basis for a main course, as an enhancement to a vegetable, side dish or salad, or as the flavoring in a sauce or soup, ham avails itself to a host of recipes and improvisations at every meal - or snack - of the day, thus refuting any unenlightened notions and earning a reputation as a thoroughly delightful food to have on hand.
As if all these pluses were not enough, ham is a boon to the purse, for it can be used right down to (and including) the bone.
One anonymous wit defined eternity as two people and a ham. But armed with a well-flavored ham and the recipes that follow, this definition can swiftly be rendered erroneous. Whether it be for two people or for 20, no leftover can outshine ham in versatility and convenience.
Properly stored, ham will keep as long as three weeks (editor suggests one week) - ready and waiting to be sliced, chopped, cubed, diced, minced or ground. Used as a basis for a main course, as an enhancement to a vegetable, side dish or salad, or as the flavoring in a sauce or soup, ham avails itself to a host of recipes and improvisations at every meal - or snack - of the day, thus refuting any unenlightened notions and earning a reputation as a thoroughly delightful food to have on hand.
As if all these pluses were not enough, ham is a boon to the purse, for it can be used right down to (and including) the bone.
Big Party Beans Recipe
Serves 12 to 14. This is a great party dish that will be enjoyed by all your guests. Great for picnics because it can be served hot or cold.
Ingredients:
1 15-oz. can chick peas
1 15-oz. can baked beans
1 15-oz. can kidney beans
2 cups chopped onion
2 cups cubed ham
Salt and pepper
1 T. curry powder
1 T. mustard powder
3 T. molasses or brown sugar
1 cup canned tomatoes
4 strips salt pork
Procedure:
Mix together all ingredients except salt pork in a large casserole. Lay the salt pork over the top. Cover and cook slowly in a preheated 300 degree oven for two hours. If the beans become at all dry, baste with a little juice drained from the tomatoes or with V-8 juice, heating the juice first. Serve hot or cold. Instead of ham, brown pork sausages first and drain off the grease.
Ingredients:
1 15-oz. can chick peas
1 15-oz. can baked beans
1 15-oz. can kidney beans
2 cups chopped onion
2 cups cubed ham
Salt and pepper
1 T. curry powder
1 T. mustard powder
3 T. molasses or brown sugar
1 cup canned tomatoes
4 strips salt pork
Procedure:
Mix together all ingredients except salt pork in a large casserole. Lay the salt pork over the top. Cover and cook slowly in a preheated 300 degree oven for two hours. If the beans become at all dry, baste with a little juice drained from the tomatoes or with V-8 juice, heating the juice first. Serve hot or cold. Instead of ham, brown pork sausages first and drain off the grease.
Creamed Potatoes and Ham Recipe
This dish is great for four to six people as a luncheon dish when accompanied by a green salad.
Ingredients:
4 to 6 medium sized potatoes
1-1/2 cups light cream
1 T. cornstarch
1/4 t. ground nutmeg
Salt and pepper to taste
1 cup ground ham
3/4 cup shredded Swiss cheese
Procedure:
Boil the potatoes in their skin until tender, cool enough to handle, then peel them and cut into 3/4-inch cubes. Place in a hot serving or baking dish to keep warm. In a medium saucepan, blend the cream with the cornstarch, add the nutmeg, salt and pepper and cook until thickened, stirring constantly. Add the cheese and ground ham and cook until the cheese is partly melted. Pour over potatoes. Sprinkle with a little parsley, if desired. Serve hot.
Ingredients:
4 to 6 medium sized potatoes
1-1/2 cups light cream
1 T. cornstarch
1/4 t. ground nutmeg
Salt and pepper to taste
1 cup ground ham
3/4 cup shredded Swiss cheese
Procedure:
Boil the potatoes in their skin until tender, cool enough to handle, then peel them and cut into 3/4-inch cubes. Place in a hot serving or baking dish to keep warm. In a medium saucepan, blend the cream with the cornstarch, add the nutmeg, salt and pepper and cook until thickened, stirring constantly. Add the cheese and ground ham and cook until the cheese is partly melted. Pour over potatoes. Sprinkle with a little parsley, if desired. Serve hot.
Ham Tetrazzini Recipe
Serves four to six. This was always a favorite dish when the children were growing up.
Ingredients:
2-1/2 cups finely cubed ham
1/2 lb. fresh button mushrooms
1/4 cups butter or margarine
1/2 cup finely sliced scallions
2 cloves garlic, crushed
8 sliced black olives
1-2/3 cups light cream
3 T. cornstarch
2 T. tomato paste
1/4 t. ground nutmeg
Salt and pepper to taste
12 oz. shells or noodles
Parmesan cheese for garnish
Procedure:
Preheat oven to 375 degrees. Cut the ham in 1/4-inch cubes. Put the mushrooms, butter, onions and garlic in a pan and bake 12 minutes, then mix lightly with the ham. Add the sliced olives to the mixture.
Make the sauce: Blend the cream with the cornstarch and cook over low heat until it thickens, then stir in the tomato paste, nut meg, salt and pepper.
Stir the sauce into the ham mixture. Boil the noodles in plenty of boiling salted water until tender, about 10 to 12 minutes, then drain. Put the noodles on a deep platter or serving dish and put the heated sauce on top. Sprinkle with parmesan cheese and serve immediately. Pass a bowl of cheese.
Ingredients:
2-1/2 cups finely cubed ham
1/2 lb. fresh button mushrooms
1/4 cups butter or margarine
1/2 cup finely sliced scallions
2 cloves garlic, crushed
8 sliced black olives
1-2/3 cups light cream
3 T. cornstarch
2 T. tomato paste
1/4 t. ground nutmeg
Salt and pepper to taste
12 oz. shells or noodles
Parmesan cheese for garnish
Procedure:
Preheat oven to 375 degrees. Cut the ham in 1/4-inch cubes. Put the mushrooms, butter, onions and garlic in a pan and bake 12 minutes, then mix lightly with the ham. Add the sliced olives to the mixture.
Make the sauce: Blend the cream with the cornstarch and cook over low heat until it thickens, then stir in the tomato paste, nut meg, salt and pepper.
Stir the sauce into the ham mixture. Boil the noodles in plenty of boiling salted water until tender, about 10 to 12 minutes, then drain. Put the noodles on a deep platter or serving dish and put the heated sauce on top. Sprinkle with parmesan cheese and serve immediately. Pass a bowl of cheese.
Ham Loaf Recipe
Here’s a ham loaf which you will be proud of and your company will enjoy. Serves eight to ten.
Ingredients:
1-1/4 cups ground ham
1-1/2 lbs. leans fresh pork, ground
4 oz. bacon fat, ground
1 green pepper, ground
1 medium onion, ground
1 cup soft bread crumbs
3 eggs, beaten
1 t. ground cloves
1 t. thyme
1/4 t. ground nutmeg
1 t. tarragon
1/2 cup milk
1/2 cup brown sugar
3 T. sweet vermouth
Procedure:
Grind all the meats and vegetables and mix them well. Add the bread crumbs, beaten eggs and seasonings. When well-blended together, add the milk and mix.
Grease a good-sized loaf pan and pack the brown sugar on the sides and bottom, then put in the meat mixture. Set the pan in a pan of hot water and bake at 300 degrees for 1-1/2 hours. When the loaf is done, turn it upside-down on a platter. Put the vermouth in the pan and let it boil up over medium heat, scraping the pan, and pour over the loaf. Serve with your favorite mustard or mustard sauce.
Ingredients:
1-1/4 cups ground ham
1-1/2 lbs. leans fresh pork, ground
4 oz. bacon fat, ground
1 green pepper, ground
1 medium onion, ground
1 cup soft bread crumbs
3 eggs, beaten
1 t. ground cloves
1 t. thyme
1/4 t. ground nutmeg
1 t. tarragon
1/2 cup milk
1/2 cup brown sugar
3 T. sweet vermouth
Procedure:
Grind all the meats and vegetables and mix them well. Add the bread crumbs, beaten eggs and seasonings. When well-blended together, add the milk and mix.
Grease a good-sized loaf pan and pack the brown sugar on the sides and bottom, then put in the meat mixture. Set the pan in a pan of hot water and bake at 300 degrees for 1-1/2 hours. When the loaf is done, turn it upside-down on a platter. Put the vermouth in the pan and let it boil up over medium heat, scraping the pan, and pour over the loaf. Serve with your favorite mustard or mustard sauce.
Noodles with Ham and Sour Cream Recipe
Serve this in place of potatoes at supper or as an entrée at luncheon. Serves five or six.
Ingredients:
8 oz. fine egg noodles or shells
2 cups ground ham
1 pint sour cream
1 cup grated parmesan cheese
Procedure:
Boil the noodles in salted water until tender; drain. Have the sour cream at room temperature. Mix the ham, sour cream and 1/2 cup of the cheese, then add immediately to the hot noodles and stir in. Put the mixture in a baking dish, cover with the rest of the cheese and brown in a hot oven for 5 or 6 minutes. Serve hot.
Ingredients:
8 oz. fine egg noodles or shells
2 cups ground ham
1 pint sour cream
1 cup grated parmesan cheese
Procedure:
Boil the noodles in salted water until tender; drain. Have the sour cream at room temperature. Mix the ham, sour cream and 1/2 cup of the cheese, then add immediately to the hot noodles and stir in. Put the mixture in a baking dish, cover with the rest of the cheese and brown in a hot oven for 5 or 6 minutes. Serve hot.
Ham and Potato Hash Recipe
This is a fine dish for four people. Since leftover ham is used for this dish, the hash is well-flavored if the sweet encrusted fat is retained.
Ingredients:
2 cups 3/4-inch cubes of ham
1/2 green pepper cut in strips
1 medium onion, sliced thin
3 T. butter or margarine
Salt and pepper to taste
1 egg
3 boiled potatoes, cubed
1 T. sweet vermouth
Chopped parsley for garnish
Procedure:
Sauté the pepper and onion in ham fat or butter until tender. Stir in the raw egg and let it scramble a little, then add the potatoes and toss all the ingredients together. Garnish with parsley. Serve hot.
Ingredients:
2 cups 3/4-inch cubes of ham
1/2 green pepper cut in strips
1 medium onion, sliced thin
3 T. butter or margarine
Salt and pepper to taste
1 egg
3 boiled potatoes, cubed
1 T. sweet vermouth
Chopped parsley for garnish
Procedure:
Sauté the pepper and onion in ham fat or butter until tender. Stir in the raw egg and let it scramble a little, then add the potatoes and toss all the ingredients together. Garnish with parsley. Serve hot.
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