Left Over Ham? (Three Recipes)

As you know we love ham because it is sometimes as cheap as 99 cents a pound, and you can get like 4 meals out of it! That is what I call stretching my dinner dollar!

Rice anything is always a hit around here :).

Ham Broccoli Rice & Cheese Casserole

by Food.com

Ingredients

• 1 medium onion, chopped
• 1 tablespoon oil (I use extra virgin olive oil)
• 3 cups cooked rice
• 2 cups cooked ham, diced
• 3 cups broccoli florets, steamed
• 1 (10 ounce) can corn
• 1/2 cup milk
• 2 (10 ounce) cans cream of mushroom soup
• 1 dash salt
• 1 dash pepper
• 1 dash garlic powder
• 2 cups cheddar cheese, shredded (I prefer extra-aged)
• 1/2 cup fine breadcrumb
• 1/2 cup parmesan cheese (use breadcrumbs if you don't have parm on hand)
• 1/4 cup butter, melted or 1/4 cup margarine

1. 1Preheat oven to 375 degrees.
2. 2Cook onions in oil over a medium-low heat until soft.
3. 3In a large bowl mix the milk, soup, seasonings and cheddar cheese together until combined. Gently stir in the cooked rice, ham, broccoli, corn and onions.
4. 4Dump broccoli mixture into a large casserole dish.
5. 5In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
6. 6Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.ALEXIS NOTES: I used brown rice and fresh broccoli.

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Eggs Benedict Casserole

by Food.com

Ingredients

• 6 English muffins
• 10 -12 ounces Canadian bacon (2 packages, or use diced ham)
• 8 large eggs
• 2 cups reduced-fat milk (or whole milk)
• 1 teaspoon onion powder
• cooking spray
• 1/2 teaspoon paprika
• easy hollandaise sauce (Click link if you need a recipe)

Directions

1. 1Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
2. 2Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3. 3Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. 4While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before servingALEXIS NOTES: I used whole wheat english muffins.

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And what you do when you just the bone left over?

Pinto Bean and Ham Bone Soup

Ingredients

1 ham bone with some meat left on
2 cups dried pinto beans
8 cups water to soak dried beans in overnight
6-8 cups water for cooking beans in; alternatively use chicken stock
2 cloves garlic, chopped
1 large onion, finely chopped
1/2 cup green enchilada sauce
cilantro

1) Using overnight soak method, place dried beans and 8 cups water in large stockpot to soak over night. Drain beans in the morning and prepare to cook them in crock pot.

2) Place ham bone, beans, 6 cups water, garlic, and onion in crock pot. Cover and let the crock pot do its magic.

3) Check after three to four hours if using the crock pot or after two hours on the stove top to determine tenderness of beans. Also, add additional water if beans begin to dry out. Once they have softened and are finally cooked through, remove ham bone. Carefully cut off any ham remaining on the bone. Finely chop the ham and return it to the soup. Stir in green enchilada sauce and top with chopped cilantro. Check for taste and add salt and pepper if needed.

ALEXIS NOTES: I'm lazy ... lol I put the dried beans in and cranked it up to high :), I skipped the onion and cilantro.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table, Delectable Tuesday and Delicious Dishes.

MSM & CPW ~ 2 Left Over Ham Recipes & Taco Quiche

Here we go ham is going going gone let's use it! Sorry my non pork fan, but guess what you will love the Taco Quiche below :).

My first thing I did was find a new recipe to use my ham bone and the green beans I forgot to use for Easter! This was simple and yummy!!!

Ham And Green Beans Recipe

Ingredients

1 ham bone, with lots of ham on it
1 pound fresh green beans, stem end snapped off, or 1 pound of frozen
4 stalks celery, WITH leaves or more to taste
3 onions, cut in 1/2" strips
3 pounds potatoes, cut into chunks - skins on!
Herbes de Provence, to taste, maybe 4 tablespoons
3 tablespoons seasoned salt, Janes Crazy Mixed Up Salt, of course,or more to taste
freshly ground black pepper, to taste
1/4 cup garlic, dried, slivered - get in Oriental market or in Costco

Directions

Put ham and bone in large soup pot, add celery, garlic, onion and cover all with water. Simmer, covered for 1 1/2 hours. Add rest of ingredients except potatoes, adding more water, if necessary. Cook another hour or so and take ham and bone out of pot. Remove all ham and return to pot, discarding bone. Add potatoes and cook until potatoes are tender. Adjust seasonings and serve.
NOTE: The dried slivered garlic I use is a fantastic time saver. I use it in soups and stew and things that have a lot of liquid.

ALEXIS NOTES: Ok so I of course didn't have the celery so that went out of the recipe, it called for 3 onions I used half of a large one (boys not big onions fan), I didn't have herb de Provence so I used a package of Italian dressing seasoning I had :), seasoning salt had to go with my fall back love of Johnny's Seasoning Salt! I also add about 2 cups of chicken stock so it didn't stick to the crockpot and gave it another dimension of taste (yes I've been watching too much Food Network!)

Thank you http://www.grouprecipes.com/61786/ham-and-green-beans.html for this recipe.

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My second dish I went to an old fav Quiches! I LOVE LOVE my asparagus and had to use it up so I did a search of ham an asparagus and found a GREAT blog Lynda's Recipe Box that had this amazing recipe! Check it out you'll love her recipes!!

Ham and Asparagus Quiche

1 baked 10", deep dish pie shell, cooled

1 1/2 cups cheese, Cheddar, Swiss, parm, or cheese of your choice

1 cup diced, cooked ham

1/4 cup diced, cooked onion, if desired

1 cup cooked asparagus, cut into 1 inch pieces

5 large eggs, beaten

2 cups half and half, or you may use half milk and half heavy cream

1 T. chopped flat leaf parsley

1 T. chopped chives

salt and pepper to taste

Using a fork, prick the bottom of a 10 inch, deep dish, pie shell and then bake at 425 degrees for about 10 minutes and remove to a rack to cool. REDUCE heat to 350 degrees. After crust has cooled, add the cheese, then the ham and onion if using, and then the asparagus. Next, mix the eggs and half and half together. Stir in the herbs and salt and pepper and pour over the asparagus. Add some asparagus spears on top, if desired. Transfer the pie to a baking sheet and place in the oven. Bake at 350 degrees for about 50-55 minutes until done. Quiche will puff up when done and when given a shake the filling will not jiggle. You can test it, if desired, by inserting a knife in the middle and it will come out clean when it's done. Cool at least 20 minutes before slicing.

ALEXIS NOTE: I used my Fat Free Half & Half I use for my coffee, I skipped the chives and parsley and didn't put in all the onions. I used a good amount of ham and cheese, so didn't use all the egg mixture, so you'll see why I had to do quiche #2 that night!

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My second quiche was to use up the egg mixture along with the left over Taco meat the night before. This was easy, throw down cheese and meat top with egg mixture. This one I didn't cook the pie crust first like the previous recipe and it turned out just fine! Enjoy

Tempt My Tummy Tuesday - Ham Bone & Bean Soup (Crock Pot)

Ok I admit it I'm bad and always throw the ham bone out. I have a thing about bones they make me want to gag! So when I was told why don't I make a soup with it, I gave them hello do you want me to gag? So being the frugal person I am thinking I'm missing out a meal, ok I'll control my gag reflexs and make it. I'm actually pretty impressed, so I bow down and fall on my sword! Enjoy :)

The ingredetants

Ham in the crock pot

Yup got the liner in!

Add washed beans & Garlic
Add water Add Lemon Juice
Add Honey
Taster and the lemon spoon! LOL

Add Pepper

Add Salt

Add Bay Leaf

Add Onion

Mix and let it go for 10-12 hours on low.

Come home and it's done!

Easy to pull bones out, meat just fell off.

Dish up and you're done!

1 ham bone (with sm. amt. ham still on)
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added, after bone is taken out, then cook some more)
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste


Wash beans. Put everything in crock pot along with ham bone (that has small amount of ham still on). Start cooking at high (I usually start it in the evening) and after it starts cooking, turn to simmer. (I cook it all night and until serving time at noon or even later.) I usually remove the bone in the early morning and add more water. Remove bay leaf before serving.