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Friday, September 9, 2011

Ham Recipes (from leftover frozen shredded ham)

Remember when I made that yummy shredded ham???  I had lots left over and so I froze a ton of it...

I've been looking at recipes to make with the frozen ham...  These are what I found at 

5 medium-large potatoes (6 medium), 1/2-inch cubes
3 cups cooked smoked ham, cubed
1/4 cup butter
1/4 tsp. garlic powder or 2 cloves, minced (optional)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup evaporated milk
1 tbsp. flour
4 tbsp. low sodium chicken broth
1 1/2 cups Cheddar or Monterey Jack cheese, shredded
1-2 tbsp. jalapeno, poblano or pimiento pepper, chopped (optional)

Combine potatoes, ham, butter, garlic, salt and pepper, and evaporated milk in a large saucepan. Add enough water to just cover ham and potatoes. Simmer over low heat until potatoes are fork tender.
Stir in flour, chicken broth and milk. Add 1 cup cheese, stirring until combined well.
In a large casserole or baking dish, spread mixture evenly and sprinkle remaining cheese over top.
Bake at 400°F until top is lightly browned and cheese is bubbly.
Makes 6 servings.

8 medium potatoes
1 large onion
1 lb fully cooked ham, cut into 1 inch cubes
1 package country style gravy mix
1 can Cream of Mushroom Soup
2 cups water
2 cups shredded Cheddar cheese.

Combine potatoes, onion and ham in a lightly greased stoneware Crockpot.
Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on low 7 to 9 hours. (High 3 to 4 hours). Top with cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1/2 teaspoon cream of tartar; drain and proceed with recipe.

4 slightly beaten eggs
1 c. frozen peas & carrots
1 c. chopped ham
1 c. shredded cheddar cheese
1/2 c. milk
1/4 tsp. minced onion
2 med. potatoes, peeled & shredded (about 2 c.)
1/2 c. shredded cheddar cheese

In a bowl, combine eggs, vegetables, ham, the 1 cup cheese, milk and onion; set aside.
Combine shredded potatoes and the 1/2 cup cheese. Press onto bottom and up sides of an ungreased 9 inch pie plate. Pour filling into potato lined plate. Bake in 350 degree oven for 50 minutes or until center is set. Let stand for 5 or 10 minutes before serving. Cut into wedges. Makes 6 servings.

1/2 to 1 lb. ham, 1/4-inch cubes
1/4 cup butter
2 cups half and half
3 cloves fresh garlic, minced
1 large or 2 medium onions
1 leek, minced (optional)
1 32 oz box chicken or vegetable broth
pinch each of thyme and sage
1 bay leaf
1/4 tsp. each onion and garlic powder
3 tablespoons flour or 2 tablespoons Wondra
1/4 tsp. pepper (white preferred)
1/2 cup sour cream
1/4 lb. shredded Swiss or Cheddar cheese (optional)
2 large potatoes, peeled, 1/2-inch cubes
1 10 oz. pkg shoe-peg frozen corn (thawed)
1 10 oz. pkg chopped frozen broccoli (thawed)
a pinch of salt, to taste

In a large Dutch oven or soup pot, melt 2 tablespoons of the butter. Sauté onion until light browned and translucent; add ham cubes and minced leek, if using. Stir over high heat for several minutes. Add garlic and saute over medium heat for another minute or two. Add a pinch of thyme and sage (a little goes a long way).
Stir in chicken or vegetable broth. Add potatoes cut into 1/2-inch cubes. Add bay leaf. Bring to a boil; reduce heat to a simmer.
While stirring with a whisk, sprinkle in flour, stirring until smooth. Add garlic and onion powder. Simmer for 15 minutes. Stir in thawed broccoli and corn. Continue to cook over low heat until all vegetables are tender.
Combine sour cream and half and half. Simmer until heated through; add remaining butter. Sprinkle in cheese (optional) and simmer, stirring until cheese has melted (just a few minutes). Season to taste with salt and pepper.
Remove bay leaf. Serve with buttered biscuits or chowder crackers.
Cooks Note: Some of the corn may be mashed to thicken the soup. The frozen corn can be substituted with cream-style corn, if desired.

I hope these recipes help you, now I just need to chose one!!!

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