f the slow cooker. Place ham in the slow cooker. Place
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.
If you don't have any leftover brown rice, prepare 1/3 cup of uncooked rice and allow to cool a bit.
Place 1/2 cup cooked rice in a 2-cup measure.
Add olive oil and enough warm water to make 1 1/2 cups total.
Pour rice mixture into pan of bread machine, and add all other ingredients per manufacturer's recommended order.
Set machine for Basic setting and desired crust color.
Bake.
Combine ham, rice, egg yolks, mayonnaise and dry mustard. Shape approximately 1/2 cup of mixture for each cone.
Dip in egg whites and roll in cornflake crumbs.
Place on cookie sheet.
Top each slice with ham cone.
Bake in a moderate oven (350\u00b0) for 25 minutes.
Heat soup and serve 1/4 cup of mixture over each cone. Yields 6 servings.
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.
Cook rice according to package directions.
th paper towels.
Score ham with a sharp knife
edium heat. Add the shrimp, ham, and peas and cook 1
Leave generous portions of ham on ham bone; cook on low for several hours in water in Dutch oven.
Refrigerate in liquor for 1 or 2 days.
Remove; cut up leftover ham in chunks.
Simmer again in liquor, adding split peas.
After 1 hour, add beans and rice. Cook on low; as mixture thickens, add chunks of onion.
Simmer until soup is soft.
Can be served on noodles or biscuits.
The rice should be smoothed out to
Boil ham bone in water until broth tastes \"hammy\", about 1 1/2 hours.
Add head of cabbage (quartered).
Cook until tender. Remove and keep warm in another pot.
Add rice to broth (about 2 1/2 cups) and cook until done.
ehind enough to coat the rice.
Fry garlic in bacon
eaves, parsley, thyme, sausage, and ham, and cook, stirring, to brown
In greased 2-quart casserole layer the rice, ham and onion. Pour milk over all. Season with salt and pepper.
Dot with butter. Bake in a covered casserole at 350\u00b0 for 1 to 1 1/2 hours until rice is cooked.
Serves 4 to 6.
In your crock pot combined together the ham bone, onion, carrots, curry, honey, salt, pepper, and paprika.
Turn to high and let cook for 6 hours.
Remove the ham bone and discard.
Add diced ham, new potatoes, and cream of mushroom, stir to combine.
Let cook for at least 30 more minutes.
Serve over rice, egg noodles, or just by itself with a nice country salad and a big knot of bread.
**You can add 2 cans of cream of mushroom if you like it more like chowder than soup.