"Eternity is a ham and two people" is a witty remark from the days when a ham was "huge" and far more than two people could finish. Irma Rombauer mentions this line in her cookbook, The Joy of Cooking, but Dorothy Parker, a New York based writer is credited with originating the line.
The United States inherited its traditions relating to ham and pork from 17th century Britain and 18th century France, the latter especially in Louisiana. The French used wet cure processed hams. Until the very early 20th century, men living in the southern Appalachians would drive their pigs to market each autumn, fattening up their little piggies on chestnuts, much like their Scottish forebears of the past had done. In the deep South, hams are the showpiece on their Thanksgiving and Christmas dinner table.
In the United States fresh ham is an uncured hind leg of pork. Country ham is uncooked, cured, dried and smoked. Virginia is famous for the Smithfield or country ham and this little piggie must be grown and produced in and around Smithfield, Virginia. The Smithfield ham is one of the more expensive hams to purchase. There are also similar hams from Tennessee and the Appalachians which use similar methods of preparation and include honey in their cures.
Sugar is common in many dry hams in the United States and its primary reason is to cover the saltiness of the ham. A smoked ham must have been smoked by hanging over burning wood chips in a smokehouse and a hickory smoked ham must have been smoked using only hickory wood (makes sense to me).
There are a couple of ways to thaw a ham. One method is the refrigerator method and the other is the cold water method. In professional cooking, the cold water method is used quite frequently. As with any meats, do not thaw on your kitchen counter, which is a big NO NO, as bacterial growth can happen.
Cold water method; this is a little faster than in the frig and it's safe as long as you follow proper precautions. Fill you sink with enough cold tap water to cover the meat which you have placed in a leak proof bag. Be sure the meat is tightly sealed so not exposed to water, which could cause bacterial growth and we don't want that. The water must be replaced with fresh cold water (and I mean cold) every 1/2 hour. I have also put ice cubes in my water. Do not use your sink for any other purpose during the thawing period and if water splashes onto any other surface, disinfect that surface. After the thaw is complete, cook your pork immediately. Once you have thawed the pork, disinfect your sink and surrounding areas or utensils. I'm sure you get the point. Sanitation is first and foremost!
The slowest but safest method is to thaw in the refrigerator. Leave meat wrapped in original wrapping and place on a tray or better yet a disposable foil roasting pan. Place the meat on the bottom shelf on your refrigerator so you don't risk cross contamination if any juices would happen to drip down.
Leftover ham is fantastic in soups, casseroles, pastas and salads. It goes well with breakfast dishes such as frittatas, omelets, scrambled eggs or quiches. The possibilities are endless. If you have a leftover ham bone use it in soups for added extra flavor. I always enjoy navy bean soup or split pea soup with leftover ham. As you already know, ham is very salty so watch how much salt you use to season your dishes with ham.
We all know the famous "Green Eggs and Ham " book published by Dr. Seuss in 1960.
I could not, would not, in a house.
I would not, could not, with a mouse.
I would not eat them with a fox.
I would not eat them in a box.
I would not eat them here or there.
I would not eat them anywhere.
I would not eat green eggs and ham.
I do not like them, Sam-I-am.
If you want to have fun with the kids and make them green eggs and ham, mix up some eggs with a little whipping cream, season with salt and pepper and a few drops of green food coloring. Dice up some black forest ham and place in a saute pan with butter, cook ham and add scrambled eggs and gently stir until eggs are cooked soft and fluffy. Make some toast and serve with green pepper jam, if your kids will eat it.
I hope you enjoy the recipes listed below.
Julia's Easy Ham and Rice
6 pieces of bacon, chopped
1 onion, chopped
1 can (14.5 oz) can diced tomatoes (save 1/2 cup of juice)
1 cup long grain rice
1 1/2 cups ham stock or chicken stock
1 1/2 cups cooked ham, diced
Tabasco, to taste
4 scallions, sliced including green part
1 green pepper, chopped
Italian parsley, chopped
Heat a large deep saute pan and cook bacon until crisp, remove to paper towels. Remove most of grease from pan and add green pepper and onion cook until softened. Add tomatoes, rice, ham, stock, 1/2 cup tomato juice, and Tabasco, bring to boil and reduce heat, cover and cook until rice is tender about 20 minutes. When rice is done, stir in bacon, parsley and scallions. Taste and season with salt and pepper.
Ham/Potato Crustless Quiche
6 large eggs
salt and freshly ground black pepper
2 large russet potatoes, peeled and thinly sliced (1/4 inch thick)
1 1/2 cups cooked ham, diced
1 1/2 cups broccoli florets, steamed
2/3 cup sharp cheddar cheese, shredded
Tabasco, to taste (I know I use a lot of Tabasco, but I love the stuff)
butter
1 1/2 cups heavy whipping cream
Italian parsley, chopped (garnish)
Steam potatoes until tender. Steam broccoli until tender. Preheat oven to 350 degrees. Butter a 9-inch round cake pan. In a large bowl, whisk eggs, cream, salt, pepper & Tabasco. Line half of potatoes in bottom of pan, layer with ham, broccoli, 1/2 cup cheese and the rest of the potatoes. Pour egg mixture over the top, pressing down so potatoes are fully covered.
Cover with foil and bake until eggs are set. Remove foil, add extra cheese and place under broiler until bubbly and browned. Cool on wire rack about 15 minutes, run a knife around edges and invert onto serving plate, the flip back over to top side with another plate. Sprinkle with chopped parsley. Slice into wedges and serve.
My aunt Shorty always served ham loaf when we went on vacation to see them in Omaha, NE. It was very good and I hope you like this recipe.
Julia's Ham Loaf
2 eggs, beaten
1 cup whole milk
1 cup fresh bread crumbs
salt and freshly ground black pepper
1 1/2 lbs. cooked ham, ground
1/2 lb. ground pork
1 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 Tbl. Italian parsley, chopped
2 Tbl. apricot jam
Glaze:
1/3 cup brown sugar, packed
1/4 cup apple cider vinegar
1/2 tsp. ground mustard
2 Tbl. apricot jam
2 Tbl. water
In a saute pan, add some butter and olive oil and cook onions and peppers until soft. In a large bowl, add eggs, milk, bread crumbs, onion, peppers, ground ham and ground pork and mix well. In a baking dish, add mixture and shape into a loaf. Bake in 350 degree oven for about 30 minutes. Combine glaze ingredients and spoon over ham loaf and continue baking another 45 minutes until thermometer reaches 170 degrees. Remove to cooling rack and let rest about 10 minutes before slicing and serving.
Julia's Ham, Cheddar Corn Chowder
1 onion, finely chopped
2 stalks celery, finely chopped
4 Yukon gold potatoes, peeled and cut into chunks
2 cups cooked ham, chopped
3 cups good quality chicken stock
1 1/2 cups sharp cheddar cheese, grated
1/2 cup whole milk
1/2 cup heavy whipping cream
3 cups fresh or frozen corn kernels (yellow or white)
salt and freshly ground black pepper
1/2 cup dry white wine
Tabasco, to taste
4 scallions, sliced thinly (garnish)
2 Tbl. cilantro, chopped fine (garnish)
Heat a little olive oil and butter in large saucepan or stockpot and cook onion and celery until soft. Add wine and cook until almost evaporated. Add potatoes, stock and milk, reduce heat and cook potatoes until tender. Add corn and heat through. Remove about 1 1/2 cups of soup to a blender, puree. Pour back into pan and add ham, cream, Tabasco, taste and season with salt and pepper and cook for about 15 more minutes. On low heat, stir in cheese and continue stirring until well blended. Do not leave unattended or cheese will burn. Place soup in tureen or individual soup bowls, garnish with scallions and cilantro.
Corn and Ham Fritters
2 cups all purpose flour, sifted
1 Tbl. baking powder
salt and freshly ground black pepper
1/2 tsp. paprika
1/4 tsp. cayenne
4 eggs, separated
2/3 cup whole milk
2 Tbl. butter, melted
1 cup ham, diced
1 cup corn kernels (fresh or frozen)
2 Tbl. Italian parsley, chopped
3 Tbl. scallions, minced including green part
In large bowl, sift dry ingredients. In another bowl, beat egg yolks and whisk in milk. Stir egg mixture into dry ingredients until incorporated. Beat egg whites until stiff peaks. Fold eggs whites into batter with ham, corn, parsley and scallions.
Heat oil in deep pan until 370 degrees. Drop by tablespoonfuls into oil and fry for about 5 minutes until crisp and browned. Remove to paper towels. Serve with dipping sauce of your choice.
Ham, Potato, Asparagus, Leek Frittata
12 large eggs
2 tsp. Dijon
Tabasco, to taste
2 leeks, white part only, thinly sliced (be sure to rinse leeks well as they hold a lot of dirt)
5 stalks asparagus, cut into 1-inch pieces
1 cup cooked Black Forest ham, cut into small dice
1/2 cup Swiss cheese, shredded
4 red potatoes, cut into quarters
3 Tbl. Italian parsley, chopped
salt and freshly ground black pepper
Preheat oven to 400. Mix potatoes in a little olive oil, salt and pepper and place on baking sheet. Roast about 30 minutes until fork tender and browned. During the last 6 minutes potatoes are cooking, add asparagus to baking sheet and bake. Preheat broiler; whisk eggs, mustard, salt, pepper, parsley and Tabasco. In a large cast iron skillet or oven proof skillet heat 2 Tbl. of olive oil and butter and add leeks, cook until soft, add ham and cook about 2 minutes. Add egg mixture and gently stir eggs with spatula, gently letting uncooked egg mixture to run underneath. When almost cooked, arrange potatoes and asparagus on top of eggs, place under broiler and let cook until set, remove and add cheese, return to broiler and let cheese get bubbly. Remove to cooling rack and let rest about 1 minute before slicing and serving.
Julia's Ham Fettuccine
12 oz. fettuccine
3 cups cook ham, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 lb. Cremini mushrooms, sliced
1/2 tsp. red pepper flakes
1 1/2 cups heavy whipping cream
1/2 cup dry white wine
1 tsp. tomato paste
2 Tbl. Italian parsley, chopped
1 tsp. fresh thyme, chopped
salt and freshly ground black pepper
1/2 cup goat cheese, crumbled
In a large stock pot, add water and salt and bring to a boil, cook fettuccine until al dente. Drain and mix with a little olive oil. In a large saute pan, add some olive oil and a little butter, cook onions and garlic until soft. Add mushrooms, thyme and cook about 3 minutes, add cooked ham heat through. Stir in white wine, tomato paste and cook until reduced about 2 minutes. Add heavy whipping cream and cook until slightly reduced, add parsley. Add cooked pasta and toss and cook about 5 minutes. Stir in goat cheese, taste, season with salt, pepper and add red pepper flakes. Remove to platter and sprinkle on extra chopped parsley. Serve with crisp salad and hot bread.
Ham Meat Balls
1 lb. cooked ham, ground fine
1 lb. ground pork
1 cup whole milk
1 cup butter flavored crackers, crushed (I like Ritz)
1 egg, beaten
1/4 cup brown sugar, packed
1 Tbl. Dijon
salt and freshly ground black pepper
2 Tbl. apricot jam
Italian parsley, chopped (garnish)
Glaze:
1 cup brown sugar
1/4 cup apple cider vinegar
1 Tbl. Dijon
2 Tbl. apricot jam
In a large bowl, combine all except the glaze ingredients. Blend until mixed. Shape into 1-inch balls and place in a single layer in a large baking dish. In a saucepan combine glaze ingredients and cook for about 6 minutes or until sugar and jam are dissolved. Pour sauce over ham balls and cover with foil. Bake in 350 degree oven for 20 minutes. Remove foil and bake another 20 minutes or until they get browned. Toss in glaze and place on platter. Sprinkle with parsley. Serve as an appetizer or main entree.
Julia's Ham Pasta Salad
1 small package large elbow macaroni
4 celery ribs, sliced thin
1/2 red onion, chopped small
1 small can water chestnuts, sliced
1 cup cheddar cheese, shredded
1 cup frozen peas, thawed
1 1/2 cups ham, chopped
1/2 cup black olives, sliced
salt and freshly ground black pepper
1/2 cup sour cream
1/2 cup mayonnaise
1 Tbl. fresh lemon juice
1 tsp. lemon zest
3 Tbl. Italian parsley, chopped
1/3 cup pecans, chopped and lightly toasted (optional)
In a pot of salted boiling water, add pasta and cook al dente. Refresh in cold water and drain well. In a large bowl, add all ingredients and mix gently, add pasta, taste and season with salt and pepper. Refrigerate at least 3 hours.
Barbecued Ham on a Bun
2 lbs. ham, thinly sliced (you can use deli sliced if desired, I like black forest)
8 Kaiser rolls, lightly toasted
1 red onion, thinly sliced
cheddar cheese, sliced thin (optional)
Sauce:
1/4 cup red onion, finely chopped
1 1/2 cups crushed pineapple
1 Tbl. fresh ginger, grated
3/4 cup ketchup
3 Tbl. cider vinegar
2 tsp. Dijon
2 Tbl. brown sugar
1 Tbl. soy sauce
1 Tbl. Worcestershire sauce
2 Tbl. Hoisin sauce
For sauce; In a large saucepan, heat a little oil and add onion, saute until very soft. Add rest of ingredients, season with salt and freshly ground black pepper and reduce, until thickened. Taste and adjust seasonings.
Place sliced ham into sauce and let warm. Butter and lightly toast buns. Pile ham slices on each bun, add a little extra sauce, top with thinly sliced red onion and cheese if desired. Enjoy, serve with potato salad and baked beans.
Ham with Cumberland Sauce - I absolutely love this sauce and made it quite frequently when I worked as a chef. It was created in the late 19th century and named for the Duke of Cumberland who had ties in Hanover, Germany. Although this sauce has ties to Germany, it's the British who love and use frequently as a sauce.
Cumberland Sauce
1 cup red currant jelly
1 Tbl. shallots, chopped fine
1 Tbl. orange zest
1 Tbl. lemon zest
1 tsp. freshly grated ginger
1 tsp. grainy mustard
1/2 cup port wine
2 Tbl. fresh orange juice
1 Tbl. fresh lemon juice
pinch of salt
1/8 tsp. cayenne pepper
In a saucepan melt the jelly; add shallots, orange zest, lemon zest and ginger. Whisk in mustard and wine into sauce. Add orange & lemon juice and simmer about 15 minutes. Season with salt and cayenne.
1 spiral cut ham, baked per insturctions on package and basted with Cumberland sauce. Simply divine.
Julia's Really Good Mac and Cheese with Ham - No, it's not low in calories so enjoy it for dinner and exercise like crazy the next day.
6 Tbl. butter
5 cups whole milk
1/2 cup heavy whipping cream
Tabasco, to taste (I like a lot)
salt and freshly ground black pepper
1/2 cup all purpose flour
4 cups sharp cheddar cheese
2 cups jack cheese (or cheese of your choice)
1 lb. large elbow macaroni
3 cups cooked ham, medium dice
Butter flavored crackers, crushed - I like Ritz crackers (optional if you plan to bake this)
If baking heat oven to 375 degrees.
In a large pot of salted boiling water, add pasta and cook about 10 minutes or until tender. Drain in a colander and set aside. In a large saute pan, add 6 Tbl. butter, when melted whisk in flour cook for about 1 minute. Slowly pour in milk and whisk well, continue whisking and add whipping cream. Stir in salt, pepper, Tabasco, ham and cheeses and cook until mixture bubbles and becomes thick, stir in cooked macaroni.
If baking; pour mixture into large casserole pan which has been buttered. Sprinkle crushed butter flavored crackers on top and bake for about 30 minutes until browned. Transfer to cooling rack and wait about 5 to 10 minutes before serving. Yummy good! If you really want to be healthy, add some chopped Italian parsley on top.
When I was in culinary school, the director, Fred D. loved liver pate, chopped liver and this recipe for deviled ham that he created. I have to agree with him, it tastes great. You can make a sandwich with it, use as a dip, or serve on toasted baguette slices.
Fred's Deviled Ham Spread
1 1/2 lbs. leftover ham, cut into pieces
1 cup mayonnaise (possibly more)
2 Tbl. Dijon
1 Tbl. grainy mustard
5 scallions, chopped, including green part
1/4 cup capers, drained
2 Tbl. Worcestershire sauce
Tabasco, I like a lot
2 Tbl. Italian parsley, chopped
freshly ground black pepper
1 tsp. paprika
In a food processor, add ham and pulse until finely chopped. Add rest of ingredients and continue pulsing until smooth. Refrigerate for about 2 hours so flavors blend.
Bon Appetit
A truly cheerful face comes from a joyful heart
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