"Paisleyskye" wrote ...
> Hi,
>
> I made a ham last night and have lots of leftovers. I have been searching
> the net all day for a good leftover ham recipe but I can't find anything
> appealing - i.e. I don't want to cook it as an omlet, the casseroles don't
> really appeal to me because I don't like them, and soup just isn't the
> thing
> when it's this hot out.
>
> Anybody have a great idea for leftover ham? I'd really appreciate it.
>
> Take Care,
> Tracey
SWEET MUSTARD-GLAZED HAM AND PORK LOAF (Chris T.)
6 to 8 servings
1 lb firm and smoky baked ham, trimmed of any tough outer rind
1-1/2 lbs ground pork
1 c. finely crushed saltine crackers (about 30)
1 c. milk
1 tsp freshly ground pepper
Sweet Mustard Glaze (recipe follows; start this as you're doing the ham
loaf)
In a food processor, finely chop the ham. In a large bowl, stir together the
ham and pork. Add the cracker crumbs, milk and pepper; mix thoroughly.
Transfer to a large shallow baking dish and form into a flat loaf.
Bake in preheated 350° oven for 30 minutes. Spread 1/3 of the Sweet Mustard
Glaze over the loaf and bake for 15 minutes. Spread half the remaining glaze
over the loaf and bake for 15 to 20 minutes, or until the loaf is glazed and
brown and a thermometer inserted in the center registers at least 165°.
Let cool slightly, then transfer the loaf to a serving platter. Let stand
for 10 minutes before slicing and serving. Serves 6 - 8
SWEET MUSTARD GLAZE (makes about 1 c):
1 c (packed) light brown sugar
1/3 c cider vinegar
1/3 c water
1/4 c Dijon-style mustard
In a small, heavy, nonreactive saucepan, whisk together the brown sugar,
vinegar, mustard and water over moderate heat. Bring to a boil, reduce the
heat to low and simmer, stirring frequently, for 20 minutes. Let cool to
room temperature.
Drink Suggestion: The homespun mustard and pork flavors and the saltiness of
the ham find their natural complement in the sweet but bitter notes of a
rich ale, such as Anchor Steam Liberty Ale or a traditional English ale,
such as Bass.
Meat Substitution: I use turkey ham and ground turkey in this recipe, and it's
just as good and lower fat.
BAKED REUBEN STRATA
6 slices rye bread (preferably dill)
2 Tbsp prepared Russian or Thousand Island dressing
6 oz thinly sliced turkey, ham, or corned beef
1 1/2 c. rinsed and well-drained sauerkraut
2 dill pickles, chopped
1/2 tsp caraway seeds
2 c. shredded Swiss cheese
3 eggs
1 1/2 c. milk
1 Tbsp prepared yellow mustard
In a buttered 7- x 11-in. pan, place 3 bread slices, cutting to fit. Spread
1 Tbsp dressing on bread. Layer with half of meat, sauerkraut, pickles,
caraway seeds, and cheese. Repeat layers. Beat together eggs, milk, and
mustard and pour over layers. Let stand while oven is heating or refrigerate
4 - 5 hours. Bake at 350°F for 40 minutes or until light golden and set in
center. Serves 6
ASPARAGUS CHEESE STRATA (rec.food.cooking 11/4/96 - James Harvey)
Source: Conifer Ridge Farm, Clearville, Pennsylvania
This layered asparagus, cheese, and ham bake is a good choice to serve
buffet-style because you can assemble it completely the day before, then
cover and refrigerate it overnight. It cuts so easily, you can serve it in
nice neat squares.
Ingredients
1 pound fresh asparagus, steamed, or 2 packages (9 oz. each) frozen
asparagus
pieces
6 slices whole wheat bread (cracked wheat is better)
Butter or margarine
2-1/4 cups (9 oz.) shredded cheddar cheese
1 cup coarsely chopped cooked ham
5 eggs
2 tablespoons instant minced onion
3/4 teaspoon each dry mustard and Worchestershire
1/4 teaspoon each salt and garlic powder (or more to taste)
Dash of cayenne
1-3/4 cups milk
Remove tough ends from fresh asparagus and cut diagonally into 1-inch
pieces. Steam just until tender. Lift from pan with slotted spoon, drain,
and set aside. (If using frozen asparagus, cook as directed on package;
drain and set aside.)
Trim crusts from bread. Butter slices lightly and fit into a lightly
buttered 7 by 11-inch baking dish. Sprinkle 1-1/2 cups of the cheese over
bread slices. Top with ham and asparagus pieces in even layers.
In a bowl, stir together eggs, onion, mustard, Worchestershire, salt, garlic
powder, and cayenne. Add milk and beat together until mixture is well
blended. Pour evenly over layered ingredients. Cover and refrigerate for at
least 8 hours or overnight
Bake, uncovered, in a 350 degree oven for 30 minutes; then top with the
remaining 3/4 cup cheese. Bake for an additional 10 minutes or until center
of strata appears firm when dish is gently shaken. Let stand for 5 minutes
before cutting into squares.
Serves 6 to 8
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