what can i make with this ham????

Question

I have a huge ham that my sister in law gave me on christmas day(after I had already cooked a ham). Im gonna cook it tomorrow but wanna make something with the ham like a soup or anything?? I have small children so it has to be something that theyll possibly eat. any ideas???/

Answer 1

This link will take u to a list of ham meals and soups.
http://southernfood.about.com/od/hamsouprecipes/Ham_Soup_Recipes.htm

Answer 2

PEA AND HAM SOUP ?

You can make this using the bone ( ham hock ) or just chunks of the ham ( I cut most of the fat off first ).

Place meat in a crockpot ( large pot will do ) ...... add 1 packet ( 500 grms ) dried peas ( the ones that go mushy when cooked ), 1 onion ( finely chopped ) 1 teaspoon of salt, a little pepper and a little sugar to sweeten ( you can add other things like garlic or other herbs but seeing kids are involved ....keep it simple ) ....... add 5-6 pints of water and cook on low for 6-8 hours ( in a crockpot ) ...remove meat and cut into bite size bits ...... take a hand mixer ( manual or electric ...... you can use a blender if you like ) and mix the soup to a thick paste ....... return meat to the pot and reheat ...... serve with crusty bread ...... I use turkish bread grilled with cheese on top. You can store any unused soup for later use in the freezer.

Answer 3

Ham & Cheese Pie
servings | 4

1 1/2 cups cooked lean ham, cubed
4 oz. 2% cheddar cheese, shredded (or may use Swiss cheese)
1/4 cups onion, diced (optional)
1/2 cup Reduced Fat or original Bisquick baking mix
1/8 t. pepper
½ c. Egg Beaters
1 c. milk
Heat oven to 400 degrees. Grease 9" pie plate. Sprinkle ham, cheese and
onions in pie plate. Stir bisquick, milk, salt, pepper and eggs until
blended. Pour into pie plate. Bake 35 - 40 minutes or until knife inserted
in center comes out clean. Cool 5 minutes

((very similar to a quiche))

Answer 4

Scalloped potatoes is always a staple with a ham....slice potatoes thin, spread out in a casserole dish...on the stove mix a sauce with milk or cream, butter and the cheese that the kids like best....you can even find shredded American cheese sometimes...melt all together....pour over pototoes and let it cook for about an hour.

Answer 5

split pea
northern beans
black beans
these are all good with ham diced up and cooked with the beans.
always serve with corn bread, my boys( 4 and 6) both love warm soup and cornbread, buttered.

Answer 6

Tiny Ham and Pineapple Pot Pies
16 appetizers

1/2 cup finely chopped cooked ham
2 oz finely shredded Swiss cheese (1/2 cup)
1/2 cup canned crushed pineapple, well drained
1 tablespoon finely chopped green onion (1 medium)
1/2 teaspoon ground mustard
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg, beaten
1 teaspoon sesame seed, if desired

1. Heat oven to 450°F (425°F for dark pans).
2. In small bowl, mix ham, cheese, pineapple, onion and mustard; set aside.
3. Remove crusts from pouches; unroll on work surface. From each crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts if necessary. Press 3-inch rounds in bottoms and up sides of 16 ungreased miniature muffin cups so edges of crusts extend slightly over sides of cups.
4. Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.
5. Cut small vent in each 2-inch pie-crust round. Place 1 round over filling in each cup; press edges together, pushing toward cup so crust does not extend over sides. Brush top crusts with beaten egg. Sprinkle with sesame seed.
6. Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.

Make ahead by filling and topping the pot pies up to 2 hours before baking. Cover and refrigerate, then just before baking, brush with egg white and sprinkle with sesame seed.

Answer 7

You can make an omelette with ham.

Answer 8

beans & hamm served with a great cheese corn bread

Answer 9

When I get a big ham, I usually bake it (recipe below) and we eat it roasted. Then I take soem of the meat and make sandwiches. I also chop some of it and make into Chef Salads, Quiches, fried rice, or Breakfast Casseroles. Then when I'm down to the bone and a little meat on that, I simmer the bone to get stock in which to make Red Beans that I serve over rice. You can easily pick off the remaining meat after simmering for a coupel hours and add to the beans for flavor and meatiness.
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Best Glazed Ham

1 (10 lb.) cured ham, bone-in

Glaze:
1½ c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 4 hours at 300ºF.. Tent with foil if browning too quickly during last hour. Serve with warm rolls.
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Macaroni & Cheese with or without Ham
Serves 6

If you like, use just one type of cheese, or mix with other melting cheeses, such as pepper jack, Muenster, Swiss, or Gruyere.

Coarse salt and ground pepper
1 lb. elbow macaroni, cooked and drained
4 Tbsp. butter
1 small onion, chopped
¼ cup A/P flour
4 cups milk
1/8 tsp. cayenned (red) pepper, optional
1¼ cups (5 oz.) shredded yellow cheddar cheese
1¼ cups (5 oz.) shredded white cheddar cheese
8 oz. ham, diced in ½” pieces
2 slices white sandwich bread

Preheat oven to 375ºF. In a 5 quart heavy pot, melt butter over med. heat. Add onion; cook, storring occasionally, until softened, 3-5 minutes. Whisk in flour to coat onion. In a slow, steady stream, whisk milk in until there are no lumps of flour.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a spoon, 6-8 min. Stir in cayenne pepper and 1 cup each yellow and white cheeses. Season with 1 tsp.salt and ¼ tsp. pepper.

Toss pasta w/ cheese sauce; fold in ham. Transfer to a greased 9x13” baking pan or individual ramekins. Set aside.

In a food processor, pulse bread until large crumbs form. Toss together with remaining cheddar cheeses and ¼ tsp. salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

--Everyday FOOD
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COUNTRY HAM & CHEESE PILLOWS
(this is not as hard or labor-intensive as the recipe looks!)

½ cup plus 1 tablespoon butter or margarine
1 onion, peeled and finely diced
2 cups country ham, cut into small dice, ¼ inch to ½ inch
2 Tbsp. Dijon or grainy mustard
1 (1-lb) package of phyllo sheets, defrosted in fridge
2 cups smoked Gouda or other cheese, cut into small dice

Melt 1 tablespoon butter in a large, heavy skillet until butter foams and sizzles. Add onions. Cook until just wilted and translucent. Add diced ham, and sauté, stirring, until beginning to get brown and slightly crusty, about 10 minutes. Set aside.
Melt ½ cup of butter in a small saucepan or in a dish in the microwave. Stir in mustard. Set aside.

Thoroughly dampen a clean dishtowel in warm water. Lay out on kitchen counter. Place unwrapped phyllo pastry flat on half of towel. Fold the other half over the top of the phyllo sheets, to keep them from drying out.
Carefully remove 1 phyllo sheet. Lay out flat on a clean countertop or cutting board. (This may take some fussing at first; keep after it, and it will get easier. Be sure to keep the stack moist between the damp towels). Brush phyllo sheet with mustard butter. Add another sheet on top of first. Brush again with mustard butter. Repeat for 4 sheets total. Keep other sheets covered and damp. (You will need 4 phyllo sheets for every 2 first-course-sized pillows, or for 4 cocktail appetizer-sized servings. A 1-pound package of phyllo will make quite a few of each. Place a sheet of waxed paper or parchment on top and bottom of unused sheets, roll loosely into a log, wrap in plastic and store in freezer. Thaw in refrigerator before reusing.)

With a sharp knife, cut phyllo stack crosswise into two. Put a generous spoonful of ham and onions in the middle of each half stack. Top with a generous spoonful of diced cheese. Fold bottom side of phyllo sheet stack over the filling, then fold over the left side, then fold the topside of sheet down and finally the right side over.

Place phyllo packet seam side down on a baking sheet. Packet does not have to look neat and spruce. A slightly lumpy, rumpled look is almost inevitable when working with phyllo, and is really quite handsome. Brush packet top with melted mustard butter. Repeat for as many as you need.
Bake at 350 degrees until phyllo is nicely browned and cheese melted, 20 to 30 minutes. May be made 1 or 2 days ahead. After baking, cool and place loosely in storage container in the refrigerator. Bring to room temperature, reheat on a cookie sheet for 10 to 12 minutes in 350-degree oven just before serving. Serve hot as a first course.
Serves 8.

To make finger-food hors d'oeuvres size, cut phyllo stacks into quarters, add proportionally less filling, fold over the same way, and bake. Serve warm or room temperature.

--Louisville Courier-Constitution newspaper
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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
¼ 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 ½ 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 ½ 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 ½ back in pan. Spoon mixture over rolls. Place top ½ 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.