o 425 degrees.
Cook pasta according to package directions, drain
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.
Pasta -- Cook the pasta according to the directions on
n to boil for the pasta.
While that's going
f the slow cooker. Place ham in the slow cooker. Place
th paper towels.
Score ham with a sharp knife
Cook pasta according to package directions.
When pasta is almost done, add frozen peas.
Let pasta and peas return to boiling point; cook until peas are heated through.
Drain pasta and peas, return to pan.
Add contents of cheese packet and margarine, mixing well.
Then add ham, milk and shredded cheddar cheese, stirring well (you might need to add a little more milk to make it a little creamier).
Serve and enjoy.
* All of these ingredients can be altered to fit your preferences.
Cook pasta and set aside, while its cooking --.
Cube your ham.
Cut the mushrooms and zucchini into quarters.
Dice onions.
Saute the onions, zucchini and mushrooms in the olive oil and butter.
In a large casserole dish combine the ham, pasta and vegetable.
Add a handful of Montery jack cheese and mix thoroughly.
Sprinkle top with breadcrumbs.
Bake in 350\u00b0F oven for 20-30 minutes.
Enjoy!
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.
Combine the potatoes, celery, onion, ham and water in a stockpot
nd set aside. Start cooking pasta according to package directions.
50.
Pull or dice ham into small pieces.
Place
Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender.
Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling.
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.
ixture to slow cooker. Add ham, ham bone, black beans, and tomatoes