The leftovers from Senior Daughter's house included the remnants of a
pre-Christmas ham that included slices for several meals and what may be the
biggest hambone in the history of hamdom.

I couldn't possible consume that much [boring] pea or lentil soup, which is
what I would do with a more modest bone. Red beans and rice seems the likely
result, but I'm open to other suggestions for a really zingy dish.

Meanwhile, does anyone else like a ham sandwich with mayonnaise and
well-drained sweet pickle relish? I thought not.

Felice

Felice wrote:

>
> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
> well-drained sweet pickle relish? I thought not.
>
> Felice


Yeah, if you grind it up into ham salad and it's fresh.
(I got food poisoning from deli ham salad once, a horrible memory.)

gloria p

"Felice" > wrote in message
...
> The leftovers from Senior Daughter's house included the remnants of a
> pre-Christmas ham that included slices for several meals and what may be
> the biggest hambone in the history of hamdom.
>
> I couldn't possible consume that much [boring] pea or lentil soup, which
> is what I would do with a more modest bone. Red beans and rice seems the
> likely result, but I'm open to other suggestions for a really zingy dish.
>
> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
> well-drained sweet pickle relish? I thought not.
>
> Felice
>
Take the ham bone and whatever is attached to it that you're not going to
eat and make ham stock. I usually lightly brown the ham remnants along with
a whole onion for a half hour or so at 325F or so. Then plop ham and onion
in a saucepan, add water and simmer for 3-6 hours. Unlike fowl, ham and beef
bones can be simmered quite a long time to extract all the flavor. Then
strain, defat with a separator funnel, and reduce the stock to the point
where it's slightly salty, and rich in flavor. Freeze it for future use,
which includes sauce for the next ham, flavor enhancer for a ham soup and
escalloped potatoes with ham and anything else. It freezes a long time
without degradation of flavor. It really adds a lot to the next ham you
roast.

Kent

"Kent" > wrote in message
...
>
> "Felice" > wrote in message
> ...
>> The leftovers from Senior Daughter's house included the remnants of a
>> pre-Christmas ham that included slices for several meals and what may be
>> the biggest hambone in the history of hamdom.
>>
>> I couldn't possible consume that much [boring] pea or lentil soup, which
>> is what I would do with a more modest bone. Red beans and rice seems the
>> likely result, but I'm open to other suggestions for a really zingy dish.
>>
>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>> well-drained sweet pickle relish? I thought not.
>>
>> Felice

> Take the ham bone and whatever is attached to it that you're not going to
> eat and make ham stock. I usually lightly brown the ham remnants along
> with a whole onion for a half hour or so at 325F or so. Then plop ham and
> onion in a saucepan, add water and simmer for 3-6 hours. Unlike fowl, ham
> and beef bones can be simmered quite a long time to extract all the
> flavor. Then strain, defat with a separator funnel, and reduce the stock
> to the point where it's slightly salty, and rich in flavor. Freeze it for
> future use, which includes sauce for the next ham, flavor enhancer for a
> ham soup and escalloped potatoes with ham and anything else. It freezes a
> long time without degradation of flavor. It really adds a lot to the next
> ham you roast.
>
> Kent

OK, that's worth a try. I've always used the bone for soups or whatever, but
now that you mention it I can think of a number of uses for ham stock.
Thanks.

BTW, one of the leftover uses will be cut-up ham and sauteed sliced
mushrooms in a cream sauce over cornbread. Can't wait!

Felice

"Felice" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Felice" > wrote in message
>> ...
>>> The leftovers from Senior Daughter's house included the remnants of a
>>> pre-Christmas ham that included slices for several meals and what may be
>>> the biggest hambone in the history of hamdom.
>>>
>>> I couldn't possible consume that much [boring] pea or lentil soup, which
>>> is what I would do with a more modest bone. Red beans and rice seems the
>>> likely result, but I'm open to other suggestions for a really zingy
>>> dish.
>>>
>>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>>> well-drained sweet pickle relish? I thought not.
>>>
>>> Felice
>
>> Take the ham bone and whatever is attached to it that you're not going to
>> eat and make ham stock. I usually lightly brown the ham remnants along
>> with a whole onion for a half hour or so at 325F or so. Then plop ham and
>> onion in a saucepan, add water and simmer for 3-6 hours. Unlike fowl, ham
>> and beef bones can be simmered quite a long time to extract all the
>> flavor. Then strain, defat with a separator funnel, and reduce the stock
>> to the point where it's slightly salty, and rich in flavor. Freeze it for
>> future use, which includes sauce for the next ham, flavor enhancer for a
>> ham soup and escalloped potatoes with ham and anything else. It freezes a
>> long time without degradation of flavor. It really adds a lot to the next
>> ham you roast.
>>
>> Kent
>
> OK, that's worth a try. I've always used the bone for soups or whatever,
> but now that you mention it I can think of a number of uses for ham stock.
> Thanks.
>
> BTW, one of the leftover uses will be cut-up ham and sauteed sliced
> mushrooms in a cream sauce over cornbread. Can't wait!
>
> Felice
>
It's also a good idea to defat. We like that for almost any leftover.

Another good leftover is a ham salad sandwich.

Kent

"Sqwertz" > wrote in message
...
> On Sun, 27 Dec 2009 12:59:53 -0500, Felice wrote:
>
>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>> well-drained sweet pickle relish? I thought not.
>
> Ham with horseradish mayo.
>
> -sw

Nice! That ought to punch up a ham sandwich a bit!

Felice

Black-eyed peas
Pinto beans
Greens, green beans, cabbage

Tara

In article >,
"Felice" > wrote:

> biggest hambone in the history of hamdom.
>
> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
> well-drained sweet pickle relish? I thought not.
>
> Felice

Fleece, what are the odds that you can get a hacksaw and divide that
bone into maybe three pieces? Freeze each and cook with it at will.

I wouldn't desecrate a nice ham sandwich with sweet pickle relish. I
like my ham sandwiches with a schmear of butter and *maybe* a little
mustar-mayo combo. No sweet pickle relish, though.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

In article >,
"Felice" > wrote:

> BTW, one of the leftover uses will be cut-up ham and sauteed sliced
> mushrooms in a cream sauce over cornbread. Can't wait!
>
> Felice

"That's different."
Why are so many people here hot for cornbread?


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice" > wrote:
>
>> biggest hambone in the history of hamdom.
>>
>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>> well-drained sweet pickle relish? I thought not.

> Fleece, what are the odds that you can get a hacksaw and divide that
> bone into maybe three pieces? Freeze each and cook with it at will.

Great minds think alike. I'vm going to take my mighty cleaver to the bone
and get several uses out of it, including a red bean mess and a lentil soup.
If it breaks into three chunks I'll follow Kent's advice and make some ham
stock.

Tonight's ham was reheated with pineapple slices and accompanied by an
obscene quantity of well-buttered spoonbread, preceded by whiskey sours and
followed by lemon meringue pie.

One can live well on other people's leftovers.

Fleece

Felice wrote:
> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
> well-drained sweet pickle relish? I thought not.

You thought wrong. I love it. Also fine with sweet pickle slices or b&b
pickles. Yum. It's one of the only ways I'll eat ham.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On 2009-12-28, Melba's Jammin' > wrote:

> Fleece,

Fleece? Fleece!!??

How dast you, Bulb?

nb

"Serene Vannoy" > wrote in message
...
> Felice wrote:
>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>> well-drained sweet pickle relish? I thought not.
>
> You thought wrong. I love it. Also fine with sweet pickle slices or b&b
> pickles. Yum. It's one of the only ways I'll eat ham.
>
> Serene

OK, I'll give the sweet slices a go but I draw the line at b&b's. I think
they taste like soap. It must be some sort of cilantro thing!

Felice

Felice wrote:
> "Serene Vannoy" > wrote in message
> ...
>> Felice wrote:
>>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>>> well-drained sweet pickle relish? I thought not.
>> You thought wrong. I love it. Also fine with sweet pickle slices or b&b
>> pickles. Yum. It's one of the only ways I'll eat ham.
>>
>> Serene
>
> OK, I'll give the sweet slices a go but I draw the line at b&b's. I think
> they taste like soap. It must be some sort of cilantro thing!

Oh, interesting! I can't really tell the difference between b&b's and
sweet pickles.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

In article >,
notbob > wrote:

> On 2009-12-28, Melba's Jammin' > wrote:
>
> > Fleece,
>
> Fleece? Fleece!!??
>
> How dast you, Bulb?
>
> nb

Where've you been, Dahlink? I've been calling her Fleece for years. Me
an' Fleece -- we unnerstand each other. "-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

In article >,
"Felice" > wrote:

> Tonight's ham was reheated with pineapple slices and accompanied by an
> obscene quantity of well-buttered spoonbread, preceded by whiskey sours and
> followed by lemon meringue pie.
>
> One can live well on other people's leftovers.
>
> Fleece

Okay, I know Leila's mom was/is the Spoonbread Queen. I've never had
it. What's the consistency, texture, and taste like? Can you describe
it for me in polite language? If it'll help, I've never had a souffle,
either. I don't get out much. Heck, you might as well post your recipe
(or a link to same) of your spoonbread recipe. Does it involve corn
meal?


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

"Melba's Jammin'" > wrote in message
...
> In article >,
> notbob > wrote:
>
>> On 2009-12-28, Melba's Jammin' > wrote:
>>
>> > Fleece,
>>
>> Fleece? Fleece!!??
>>
>> How dast you, Bulb?
>>
>> nb

> Where've you been, Dahlink? I've been calling her Fleece for years. Me
> an' Fleece -- we unnerstand each other. "-)
> --
> -Barb, Mother Superior, HOSSSPoJ

'Sokay, notbob. My name doesn't turn up in Minnysoda often, and this was the
best Barb could do! You are welcome to join our exclusive (two-member) club.

Fleece

On 2009-12-28, Felice > wrote:

> best Barb could do! You are welcome to join our exclusive (two-member) club.

Cool! Can I be nub?

nb

In article >,
Serene Vannoy > wrote:


> Oh, interesting! I can't really tell the difference between b&b's and
> sweet pickles.

I can't tell the difference either. I read somewhere that B&B were less
sweet, but I can't tell, although I've never done a side by side
comparison (and don't plan to). I suppose an ambitious person could
compare some recipes and see how much sugar went in, but I'm not that
interested. I did a quick Google and here's a cite for "less sweet":

http://www.wisegeek.com/what-are-bre...er-pickles.htm

Of course, then the next question is, why are they called "bread and
butter" pickles since they have neither as an ingredient? A further
search gave a better answer to both questions:

http://wiki.answers.com/Q/How_did_br...get_their_name

"According to egullet.com, bread and butter pickles are named such
because during the Depression, they were as regular a part of a diet as
bread and butter. The difference between bread and butter pickles and
sweet pickles is just a few ingredients. Sweet pickles use cinnamon,
cloves, and allspice in a vinegar-sugar brine. Bread and butter pickles
are made with turmeric. mustard, and onion in a vinegar-sugar brine. I
looked for a definitive answer from some kind of pickle-expert, but
wasn't able to find one."

--
Dan Abel
Petaluma, California USA

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice" > wrote:
>
>> Tonight's ham was reheated with pineapple slices and accompanied by an
>> obscene quantity of well-buttered spoonbread, preceded by whiskey sours
>> and
>> followed by lemon meringue pie.
>>
>> One can live well on other people's leftovers.
>>
>> Fleece

> Okay, I know Leila's mom was/is the Spoonbread Queen. I've never had
> it. What's the consistency, texture, and taste like? Can you describe
> it for me in polite language? If it'll help, I've never had a souffle,
> either. I don't get out much. Heck, you might as well post your recipe
> (or a link to same) of your spoonbread recipe. Does it involve corn
> meal?
> --
> -Barb, Mother Superior, HOSSSPoJ

I though Leilah's mom was the Tabbouleh Queen? Or is that Leilah Herself?

Anyhow -- Barb, if you'd at least had a souffle I'd have a head start in
describing spoonbread. Corn pudding, maybe, Anyhow, here goes:

SOUTHERN SPOONBREAD

3 cups half-and-half
1/2 teaspoon salt
1 cup fine-ground cornmeal
2-3 tablespoons unsalted butter plus extra for the souffle dish
3 large eggs, warmed to room temperature and then separated

1. Heat oven to 350 degrees. Butter a 1 1/2-quart souffle dish (which I
guess you'll have to borrow from a neighbor unless you have a straight-sided
casserole you use for hotdish)..
2. Bring half-and-half and salt to a simmer in large, heavy saucepan. Reduce
heat to low. Slowly whisk in cornmeal. Continue whisking until cornmeal
thickens and develops a satin sheen, 2 to 4 minutes. Turn off heat and stir
in butter; set mush aside (that's what it's called -- mush).
3. Whisk yolks and 1-2 teaspoons water together in a small bowl until
lemon-colored and very frothy. Stir them into the cooled mush, a little at a
time to keep yolks from cooking. Beat egg whites to stiff but not dry peaks;
gently fold them into mush mixture.
4. Pour mixture into buttered souffle dish. Bake in oven until spoonbread is
golden brown and risen above dish rim, about 45 minutes. Serve immediately.
Needless to say, I serve it with additional [salted] butter.

I think this is from Cook's Illustrated. Most spoonbread recipes are
similar, but don't bother with any that don't do the eggs separately.

Fleece

"Felice" > wrote in message
...
> The leftovers from Senior Daughter's house included the remnants of a
> pre-Christmas ham that included slices for several meals and what may be
> the biggest hambone in the history of hamdom.
>
(snippage(
> I couldn't possible consume that much [boring] pea or lentil soup

IMHO, freeze the bone for stock. I'm sure it has plenty of meat on it. Cut
off the as much meat as possible first. You may (or may not) choose to use
save some of the meat for sandwiches. Freeze what you think you won't
immediately use. You can can always defrost it.

Jill

Serene Vannoy wrote:
> Felice wrote:
>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>> well-drained sweet pickle relish? I thought not.
>
> You thought wrong. I love it. Also fine with sweet pickle slices or
> b&b pickles. Yum. It's one of the only ways I'll eat ham.
>
> Serene

Same here, I also love it. I made some sweet & hot pickles and I would
like to try that on a ham sandwich with mayo. BTW, I also like ham
with mustard.


Becca

"Christine Dabney" > wrote about spoonbread:

> Many versions I have seen, use egg whites as the leavener. Others
> just mix the eggs right in. I don't think the versions I grew up with
> used separated eggs: I think we used a self rising cornmeal (white
> cornmeal at that). I don't have the recipe anymore so I would like to
> see your recipe as well, Felice.

You got it (in case you missed it in my post to Barb)

SOUTHERN SPOONBREAD

3 cups half-and-half
1/2 teaspoon salt
1 cup fine-ground cornmeal
2-3 tablespoons unsalted butter plus extra for the souffle dish
3 large eggs, warmed to room temperature and then separated

1. Heat oven to 350 degrees. Butter a 1 1/2-quart souffle dish (which I
guess you'll have to borrow from a neighbor unless you have a straight-sided
casserole you use for hotdish)..
2. Bring half-and-half and salt to a simmer in large, heavy saucepan. Reduce
heat to low. Slowly whisk in cornmeal. Continue whisking until cornmeal
thickens and develops a satin sheen, 2 to 4 minutes. Turn off heat and stir
in butter; set mush aside (that's what it's called -- mush).
3. Whisk yolks and 1-2 teaspoons water together in a small bowl until
lemon-colored and very frothy. Stir them into the cooled mush, a little at a
time to keep yolks from cooking. Beat egg whites to stiff but not dry peaks;
gently fold them into mush mixture.
4. Pour mixture into buttered souffle dish. Bake in oven until spoonbread is
golden brown and risen above dish rim, about 45 minutes. Serve immediately.
Needless to say, I serve it with additional [salted] butter.

I think this is from Cook's Illustrated. Most spoonbread recipes are
similar, but don't bother with any that don't do the eggs separately.

Felice

In article >,
notbob > wrote:

> On 2009-12-28, Felice > wrote:
>
> > best Barb could do! You are welcome to join our exclusive (two-member) club.
>
> Cool! Can I be nub?
>
> nb

Knob? Like in "you door knob"? Sure. "-)


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

In article >,
"Felice" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > notbob > wrote:
> >
> >> On 2009-12-28, Melba's Jammin' > wrote:
> >>
> >> > Fleece,
> >>
> >> Fleece? Fleece!!??
> >>
> >> How dast you, Bulb?
> >>
> >> nb
>
> > Where've you been, Dahlink? I've been calling her Fleece for years. Me
> > an' Fleece -- we unnerstand each other. "-)
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
> 'Sokay, notbob. My name doesn't turn up in Minnysoda often, and this was the
> best Barb could do! You are welcome to join our exclusive (two-member) club.
>
> Fleece

Hey! I represent that remark!!


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

In article >,
Christine Dabney > wrote:

> On Mon, 28 Dec 2009 12:42:13 -0600, Melba's Jammin'
> > wrote:
>
>
> >Okay, I know Leila's mom was/is the Spoonbread Queen. I've never had
> >it. What's the consistency, texture, and taste like? Can you describe
> >it for me in polite language? If it'll help, I've never had a souffle,
> >either. I don't get out much. Heck, you might as well post your recipe
> >(or a link to same) of your spoonbread recipe. Does it involve corn
> >meal?
>
> Mmmmmmmmmmmmm...spoonbread. I grew up with that... It is wonderful.
>
> Yes, it involved cornmeal. The versions I have had, were sort of a
> cross between cornbread and a pudding/souffle. Made for butter, and
> gravy.
> Christine


Sounds like mashed potatoes to me, Christine.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

In article >,
"Felice" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Felice" > wrote:
> >
> >> Tonight's ham was reheated with pineapple slices and accompanied by an
> >> obscene quantity of well-buttered spoonbread, preceded by whiskey sours
> >> and
> >> followed by lemon meringue pie.
> >>
> >> One can live well on other people's leftovers.
> >>
> >> Fleece
>
> > Okay, I know Leila's mom was/is the Spoonbread Queen.

> I though Leilah's mom was the Tabbouleh Queen? Or is that Leilah Herself?

Leila was the Tabbouleh Princess, scion of the Tabbouleh King and the
Spoonbread Queen. Alex rest her weary soul.
>
> Anyhow -- Barb, if you'd at least had a souffle I'd have a head start in
> describing spoonbread. Corn pudding, maybe, Anyhow, here goes:
>
> SOUTHERN SPOONBREAD
>
> 3 cups half-and-half
> 1/2 teaspoon salt
> 1 cup fine-ground cornmeal
> 2-3 tablespoons unsalted butter plus extra for the souffle dish
> 3 large eggs, warmed to room temperature and then separated

> Fleece

I don't want to be critical of your recipe, Fleece, but if I do this
(don't bet on it) I'll separate the eggs while they're cold (they
separate more easily when cold).

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

..
> In article >,
> notbob > wrote:
>
>> On 2009-12-28, Felice > wrote:
>>
>> > best Barb could do! You are welcome to join our exclusive (two-member)
>> > club.
>>
>> Cool! Can I be nub?
>>
>> nb

Consider yourself initiated, nub.

Fleece

Melba's Jammin' wrote:
> In article >,
> notbob > wrote:
>
>> On 2009-12-28, Felice > wrote:
>>
>>> best Barb could do! You are welcome to join our exclusive (two-member) club.
>> Cool! Can I be nub?
>>
>> nb
>
> Knob? Like in "you door knob"? Sure. "-)
>
>


Wasn't Nub the weird guy who rode around in a kids' little red
wagon on the old Evening Shade series? In one episode he tried
to cover balding with "Hair in a Can" which dripped down his
forehead in black streaks. It was hilarious at the time.

gloria p

On Dec 28, 9:17*pm, Melba's Jammin' >
wrote:
> In article >,
>
> *notbob > wrote:
> > On 2009-12-28, Felice > wrote:
>
> > > best Barb could do! You are welcome to join our exclusive (two-member) club.
>
> > Cool! *Can I be nub? *
>
> > nb
>
> Knob? *Like in "you door knob"? * Sure. *"-)

Knob like Knob Lick?
http://www.flickr.com/photos/36178182@N08/4224459653/
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009

--Bryan

gloria.p wrote:
> Melba's Jammin' wrote:
>> In article >,
>> notbob > wrote:
>>
>>> On 2009-12-28, Felice > wrote:
>>>
>>>> best Barb could do! You are welcome to join our exclusive
>>>> (two-member) club.
>>> Cool! Can I be nub?
>>>
>>> nb
>>
>> Knob? Like in "you door knob"? Sure. "-)
>>
>>
>
>
> Wasn't Nub the weird guy who rode around in a kids' little red wagon
> on the old Evening Shade series? In one episode he tried to cover
> balding with "Hair in a Can" which dripped down his forehead in black
> streaks. It was hilarious at the time.
>
> gloria p

Nub http://www.superiorpics.com/hs/charlie_dell/main1.jpg


Agrees with you, Evening Shade was hilarious. When I drive to Hot
Springs, I drive through Evening Shade, Arkansas and it reminds me of
the television series, and how funny it was.


Becca

On Mon, 28 Dec 2009 21:17:17 -0600, Melba's Jammin' wrote:

> In article >,
> notbob > wrote:
>
>> On 2009-12-28, Felice > wrote:
>>
>>> best Barb could do! You are welcome to join our exclusive (two-member) club.
>>
>> Cool! Can I be nub?
>>
>> nb
>
> Knob? Like in "you door knob"? Sure. "-)

'knob' has unfortunate polishing connotations. well, maybe not so
unfortunate.

your pal,
blake