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
th 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.
50.
Pull or dice ham into small pieces.
Place
drain and set aside.
Ham and Vegetables -- Now in that
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
Boil waer and cubes together.
chop potatoes, ham, leeks and carrots
throw in pot when water boils.
allow to get tender.
add milk and stir frequently.
mix flour and 2 T milk until smooth.
add to pot
bring to a boil to thicken.
add 1 c sour cream stir until blended and heated through.
season throughout cooking to taste.
ish- 1/2 of the ham, 1/2 of the potatoes
br>Now dump in the ham and peas, and stir.
In a sauce pan combine milk, soup and the cubed cheese.
Stir until cheese is melted and thickens a bit.
Then fold in the vegetables and the ham.
Stir a minute or two for the veggies to soften up.
Then fold in the cooked noodles.
Next transfer to a put into a 2 quart ovenproof dish.
Cover the mixture with stuffing mix to cover the whole dish.
Drizzle the melted butter over the stuffing.
Bake at 350\u00b0F for 20 to 30 minutes.
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.
hrough cooking. Add any leftover bacon or ham to the mixture and
Brown ham in butter.
Add onion and cook until soft.
Add milk to soup.
In casserole, alternate layers of ham/onion, noodles, cheese (cut into strips) and soup mixture.
Repeat until all ingredients are used up.
Bake at 350\u00b0 for 1 hour.