cshenk wrote:

> Would love some new to me ideas!
>
> Mostly it ends in the beanpot here.

I posted a few ideas in the "Ham... Olé!" thread a few days ago.

Ham is quite versatile. At breakfast it be served alongside eggs, pancakes,
French toast, or waffles, or it can go into strata, omelet, or scrambles.

Ham with béchamel and peas over toast or spoonbread makes a nice lunch. A
grilled ham-and-cheese sandwich can be varied almost endlessly. Ham can add
a nice flavor to gumbo. It can go into quiches or casseroles. It can go into
banh mie, Monte Cristo sandwiches, croque madame/monsieur sandwiches, or
medianoches. It can go into macaroni & cheese, chef's salads, pasta salads,
or frisee salads with poached eggs and vinaigrette. It matches well with
cabbage, cauliflower, broccoli, Brussels sprouts, potatoes, sweet potatoes,
collard greens, mustard greens, artichokes, and many other vegetables. (Last
week I threw together ham, sweet potatoes, butter, and curry powder as a
quick snack. Garam masala in place of the curry powder would have worked as
well.)

Ham goes well with fruit. In the first meal from our "Christmas" ham, Lin
made a cherry-prune sauce for the ham, but ham also goes well with oranges,
pineapple, peaches, and figs.

Ham goes well with corn; you can put it into tamales, into cornbread, or
into a corn salad. You can serve it with grits, especially with cheesy
grits.

Ham goes well with green or yellow chiles, though IMO it's not as good with
red chiles. You could stuff green or yellow bell peppers with a mixture of
ham, cooked rice, and cheese, then bake until the cheese is melted. (I
really liked the guero chile thing I did with ham the other day, the one I
posted in the "Ham... Olé!" thread.)

Ham can go on top of pizza, though I don't care for the so-called "Hawaiian"
pizza.

Besides the ham, what other foodstuffs are in your house?

Bob