{"id":4560,"date":"2018-01-09T05:19:00","date_gmt":"2018-01-09T12:19:00","guid":{"rendered":"http:\/\/forestcamping.com\/blog\/2008\/09\/01\/leftover-baked-ham-recipes\/"},"modified":"2018-01-08T16:12:47","modified_gmt":"2018-01-08T23:12:47","slug":"leftover-baked-ham-recipes","status":"publish","type":"post","link":"https:\/\/www.forestcamping.com\/dow\/suzi\/leftover-baked-ham-recipes\/","title":{"rendered":"Leftover Baked Ham Recipes"},"content":{"rendered":"

The definition of \u201cEternity\u201d – a baked ham and two people.\u00a0 I have learned there is a lot of truth in that definition.\u00a0 The following are some recipes I’ve found and use for what’s left from our Christmas ham or, when on the road, chunks of baked deli ham.\u00a0 Enjoy.<\/p>\n

Easy Stromboli<\/span> Serves 6
\n1 can Pizza Crust
\n1\/4 cup tomato or pizza sauce\"\"<\/a>
\n8 oz ham, chopped or match sticks (about 1 \u00bd cups)
\n1 Cup shredded mozzarella cheese
\n1\/4 Cup chopped green and\/or red pepper
\n1\/4 tsp dried Italian seasoning<\/p>\n

Unroll dough; place a greased cookie sheet. Press dough into 12×8-inch rectangle. Spread sauce over all of the dough to within 2 inches of long sides and \u00bd inch of short sides. Top with remaining ingredients on one half. Fold the empty long side of dough over filling; pinch to seal all the open edges. Bake 400 degrees for 15 to 20 minutes or until golden brown. Options: Add a handful of\u00a0 sauteed sliced mushrooms and\/or dollops of ricotta. Sprinkle some Parmesan cheese on top to appearance.<\/p>\n

Asparagus-and-Ham<\/span> Casserole Serves: 6
\n1 slice white bread
\n3-3\/4 cups uncooked extra-board egg noodles\"\"<\/a>
\n2-1\/2 cups (1-1\/2 inch) sliced asparagus
\n1\/4 cup flour
\n\u00bd tsp dried thyme
\n1\/4 tsp salt
\n1\/8 tsp black pepper
\n1 cup whole milk
\n1 cup chicken broth
\n1 Tbsp butter
\n3\/4 cup finely chopped onion
\n1 Tbsp lemon juice
\n1-1\/2 cup cubed (\u00bd-inch) ham (about 8-oz)
\n1\/4 cup chopped fresh parsley
\n2 Tbsp grated Parmesan cheese<\/p>\n

Preheat oven 450 degrees. Place bread in a food processor, and pulse 10 times or until course crumbs measuring \u00bd cup.\u00a0\u00a0Cook pasta in boiling water 7 minutes. Add asparagus; cook 1 minute. Drain and set aside.<\/p>\n

Place flour, thyme, salt, and pepper in a medium bowl; gradually add milk and broth, stirring with whisk until well-blended. (Or you can put all this in a jar and shake to blend.) Melt the butter in saucepan (I re-use the pasta pot). Add onion; saute 4 minutes or until soft. Add milk mixture; cook until thic.k stirring constantly. Remove from heat, stir in lemon juice. Toss together pasta, milk, ham, and parsley.\u00a0 Spoon into a 2-quart casserole. Sprinkle w\/breadcrumbs and cheese. Bake for 10 minutes or until filling is bubbly and topping is golden.<\/p>\n

When we are on the road, I skip the casserole and baking part and just serve directly from pot or skillet and top with bread crumbs I toasted in a dry pot and cheese.<\/p>\n

Simple Sweet \u2018n Sour<\/span> Serves 3 generously
\nIn a large pot, combine 1\/3 cup white sugar and 1\/4 cup cider vinegar. Bring to a boil. Add 3 cups of large diced ham (about 16 oz) and an assortment of \u201cveggies\u201d such as green pepper, carrots, snow peas, etc. and, of course, chunks of pineapple. Simmer until \u201cveggies\u201d are crisp-tender. In small bowl combine 4 Tbsp soy sauce and 4 tsp cornstarch. Pour soy sauce and cornstarch mixture over ham and \u201cveggies\u201d and return to the boil. Boil one minute or until thicken slightly. (For a nice shine, at the last minute, add a pad of butter or margarine.) Serve over a mound of rice.<\/p>\n

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