drain and set aside.
Ham and Vegetables -- Now in that
an.
Cover them with some of your leftover ham.
Cook on
king sheet.
Place the ham with the large side down on
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.
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 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.
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.
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.
Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.
In a medium saucepan, combine the rice, salt, and 3 cups water.
Bring to a boil over medium-high heat.
Decrease to a simmer, cover, and cook until the liquid has evaporated and the rice is tender, about 20 minutes.
Remove the pan from the heat and let stand, still covered, for 10 minutes.
Fluff with a fork and let it cool, uncovered.
In a large salad bowl, toss the rice with the ham, peas, mayonnaise, sour cream, parsley, onion, garlic, lemon juice, and hot sauce.
Serve with plenty of extra hot sauce to pass at the table.
nto bowls.
Top each with shredded ham.
nd place on baking sheet with cut sides up. Spray bagels
Wash ham and pat dry with paper towels.
Score ham with a sharp knife
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.
olander and rinse with cold water.
Place Ham bone/s in
50.
Pull or dice ham into small pieces.
Place
nd top each one with the thinly sliced ham.
Top each
ery thinly.
Pat dry with paper towels & set aside.
large microwave-able casserole with a lid.
Open up