hem with some of your leftover ham.
Cook on medium heat
Soak the beans overnight; drain and cook in the ham broth with the bone until tender.
Add the other vegetables and cook them until they are soft.
Remove the bone; add parsley and pieces of leftover ham.
Simmer for a few minutes, then serve.
It will be thick and delicious.
Combine cream of mushroom soup and broth together.
Add spices of your choice at this point, rosemary/saje/marjoram/garlic.
Toss frozen perogies and ham with soup mixture.
Bake at 350, covered, for 1- 1 1/2hrs.
Toss gently every 1/2 hour.
Add a variety of vegetables, or switch protein for a change.
I added mozza cheese at the end of one bake.
In a large casserole dish, layer potatoes with some overlapping.
Next, sprinkle on ham, green pepper, onion and cheese.
Mix sour cream and soup together and spread over top.
Preheat oven to 325\u00b0.
Grease a 1 1/2-quart baking dish.
Cook noodles
and drain.
Combine soup and milk in saucepan until smooth.
Add onion, mustard and sour cream; stir.
Add hot noodles and ham.
Toss with a fork.
Put in the baking dish and top with mixed butter and bread crumbs.
Sprinkle the top with Parmesan cheese.
Bake for 25 to 35 minutes.
Yields 6 servings.
Combine pineapple, vinegar, brown sugar, ketchup and soy sauce in a saucepan and heat to boiling.
Stir cornstarch with water. Stir into sauce and boil 1 minute.
Spoon over warmed slices of leftover ham. Serve extra sauce on the side.
f the slow cooker. Place ham in the slow cooker. Place
Combine the potatoes, celery, onion, ham and water in a stockpot
Simmer split peas with chopped celery, onion, and carrot, and ham hock and a bundle of fresh herbs until tender.
Remove the ham and bone and pull off the meat.
Puree the soup and stir in the ham.
th paper towels.
Score ham with a sharp knife
ut half of the onions, ham, cheese and another third of
For the marinade, mix together vinegar, sugar, garlic and chili pepper in a bowl. Stir until the sugar has dissolved. Place turkey and ham in a shallow bowl and pour in vinegar mixture. Set aside.
For the dressing, whisk together honey, rice vinegar, peanut oil and sesame oil in a bowl.
To assemble, toss together spinach, onion, herbs, drained meats and mango. Drizzle with dressing and sprinkle with sesame seeds to serve.
side.
Using a food processor or food grater, coarsely grate Cheddar
Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
50.
Pull or dice ham into small pieces.
Place
Cook the noodles according to package directions; drain. Preheat the oven to 350 degrees F. Butter a 2-quart round casserole dish.
Grind up leftover ham using the medium or coarse blade of a hand grinder or your food processor.
Blend together the milk, eggs, and salt. Be cautious with the salt as the ham is salty.
Combine the cooked noodles, ham, and the egg-milk mixture. Place in prepared casserole. Bake in preheated oven for 30-40 minutes or until custard is set.
Combine all ingredients in medium bowl and mix well.
Refrigerate ham salad until cold. Serve you ham salad between two slices of bread or over a bed of crisp lettuce.
Grind in food processor.
Mix with enough Miracle Whip to moisten.
Good for leftover ham.
Combine all ingredients in food processor or blender until ham is minced.
Roll into ball, chill and serve with assorted crackers.