10 points!!! For the best recipe for leftover ham!!!?!
Answers: Thank you.
RIGATONI AND HAM BAKE
3 c. rigatoni
2 c. diced cooked ham
1 c. shredded Cheddar cheese
1 jar 4 cheese alfredo sauce
1/2 cup milk
1/2 c. crushed ritz crackers
butter
Heat oven to 350 degrees. Boil water (2 quart) in a large deep pot with 2 teaspoons salt and 1 tablespoon oil (to prevent boiling over). Add rigatoni noodles, stir to separate. Cook uncovered until water comes to a full rolling boil for 10-11 minutes, stir occasionally. Drain and rinse under hot water. In a large bowl, combine cooked rigatoni, ham and 1 cup cheese. In a medium saucepan, mix milk with alfredo sauce. Combine sauce with rigatoni mixture. Turn into 2 quart casserole. Sprinkle with ritz crackers and dot with butter. Bake at 350 degrees for 25-30 minutes.
SOUP WITH DIFF.VEGGIE!
ITS GOOD
slice thin or thick, place on white bread, spread mayo or miracle whip on another slice of white bread and use to cover the ham
Not so much a recipe, but here it is: texas toast bread, egg (scrambled like), cheese and the ham - grill it...mmm good!
ANSWER 2 IS GOOD
ommelate, not sure how to spell it, whip some eggs milk butter, throw in some ham gratted cheese onions mushrooms, chuck in fryng pan, cook until golden, mmmm yummy!
Scalloped potatoes with ham.
Here's a fabulous scalloped potato recipe (sign up for a 14 day trial to view it). Just add cubed ham.
http://www.cooksillustrated.com/login.as...
take the leftover ham and dice it, put it in a big pot or crock pot with potatoes, onions, a can of cream of chicken or mushroom soup or both. Cover the whole thing with water and cook until the onions and potatoes are tender. It's really good.
Ham and Cheese Pasta
6 ounces spaghetti, cut into small lengths
2 cups diced cooked ham
3 tablespoons butter
4 to 6 ounces mushrooms, sliced
4 to 6 green onions, trimmed, thinly sliced
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon seasoned salt
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
salt or more seasoned salt and pepper, to taste
1 cup shredded Cheddar cheese
PREPARATION:
Cook spaghetti in boiling salted water, following package directions. Drain and rinse in hot water; combine with ham in a large bowl.
Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions.
Stir in flour until blended in thoroughly. Gradually stir in chicken broth and milk. Add seasoned salt, pepper, and hot pepper. Cook, stirring constantly, until thickened. Taste and add more salt and pepper, as needed. Stir into the spaghetti and ham mixture; stir in cheese. Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.
Serves 6
Ham Stuffed Manicotti
Prep Time: 35 minutes
Cook Time: 35 minutes
Ingredients:
14 manicotti pasta shells
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1/4 cup butter or olive oil
3 cups cooked cubed ham
1/3 cup grated Parmesan cheese
6 Tbsp. butter or olive oil
6 Tbsp. flour
3 cups milk
2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
Preparation:
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.
In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.
Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8
Not sure of a Best* recipie of Ham...but several ways you can use it..
Ham in a cheese omellete
ham , eggs/toast
ham,cheese,brocolli casserole
ham,rice,pineapple chunks,red/green peppers
split pea/ham soup
ham ontop of homemade pizza
ham sandwiches with gravy, veggies
ham on green salad, with hard boiled egg slices, tomatoes..
ham,crackers,cheese,pickles,
ham/pasta salad
fried ham on bun
ham/mashed potatoes,green beans, gravy
you can slice ham into portions, wrap in tinfoil, put in freezer bags and freeze till ready to use for a meal.
take ham out, defrost in fridge in zipbag...
then put ham in fresh tinfoil,
add a bit of pineapple juice/chunks
wrap in tinfoil
put in preheated 350F oven for about 40min
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1. Make a pot of rice
2. In sauce pan melt 1 tbs butter add 1 tbs olive oil and diced ham, diced onions and green peppers brown lightly then add a can of pinto or red beans adjust seasoning, heat and pour over rice; serve with hot corn bread. Cold milk or Beer go well with this.
Grilled Ham and Sweet Potato Kabobs
1 1/2 to 2 pounds cooked ham, cut in 1 to 1 1/2-inch cubes
2 1/2 pounds fresh sweet potatoes, cooked, peeled, and cut in 1 1/2-inch pieces
1 medium green pepper, cut in 1 1/2-inch squares
1 teaspoon cornstarch
1 small (6-ounce) can frozen pineapple juice concentrate, thawed
1/2 cup chili sauce
3 tablespoons honey
2 tablespoons cooking oil
Soak wooden skewers in water for 20 minutes.
Thread cubed ham, sweet potatoes, and green pepper squares alternately on 6 skewers. Brush kabobs with Pineapple Sauce (below). Grill over medium coals for 15 to 20 minutes, brushing with sauce frequently. Serve with rice and remaining sauce.
Pineapple Sauce: In small saucepan, combine cornstarch and 2 tablespoons of the pineapple concentrate; stir until smooth.
Stir in the remaining pineapple concentrate, the chili sauce, honey, and oil. Cook, stirring constantly, until sauce begins to to boil. Boil for about 1 minute.
Fried Rice with Ham
Serves 4.
3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped
4 cups cold cooked rice
? tsp. sesame oil
3 Tbsp. rice vinegar
1 cup frozen peas, thawed
In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ? tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.
In same skillet, heat remaining Tbsp. oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt and sesame oil, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.
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HEAVENLY HAM SANDWICHES
1 c. butter, softened (no subs)
3 Tbsp. poppy seeds
1 tsp. Worcestershire sauce
3 Tbsp. prepared mustard (or use a sweet-hot mustard)
1 medium onion, minced
1 lb. cooked ham, chopped-to-minced
12 oz. shredded Swiss cheese (can sub ? Cheddar)
60 small party rolls (Pepperidge Farm) or biscuits
Mix butter, poppy seeds, Worcestershire sauce, and mustard. Add onion, ham and cheese; mix well. Slice rolls lengthwise and place bottom ? back in pan. Spoon mixture over rolls. Place top ? of rolls over mixture. Bake at 325° for 15 minutes or until heated throughout. (These can be frozen before baking.)
Great appetizer. Also good for brunch.
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Mini Frittatas with Ham and Cheese
Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
Yield: 8 servings (serving size: 3 frittatas)
NUTRITION PER SERVING
CALORIES 39(30% from fat); FAT 1.3g (sat 0.5g,mono 0.2g,poly 0.1g); PROTEIN 4.4g; CHOLESTEROL 32mg; CALCIUM 80mg; SODIUM 121mg; FIBER 0.4g; IRON 0.2mg; CARBOHYDRATE 2.3g
---- Cooking Light, Dec. 2001
1. "Ham Pot Pie"
2. Red or Pinto Beans with ham pieces
3. Green beans with ham pieces
I would make stuffed croissants, with ham cheese, tomato and roast in the oven till gooey.