Ham

Ham is a very versatile meat.  It is the main feature or a garnish.  Hams are cured, which means salt is used to draw the liquid from the meat and, thus, preserve it.  Smoking is another preservation process.

Pot Pie

Ingredients:

• 3 tablespoons butter
• salt to taste
• ½ cup diced onions
• 1/3 cup diced carrots
• 1/3 cup diced celery
• 1/3 cup all-purpose flour
• 2 cups broth
• ¼ cup cream
• 1 cup cubed ham
• 1 teaspoon fresh rosemary, minced
• pepper to taste
• 1/8 teaspoon cayenne pepper, optional
• ¼ cup water, or as needed
• ½ cup frozen peas
• pastry dough

Directions:

• Melt butter in a saucepan and saute onions, carrot, and celery until onions are translucent.  Salt to taste.  Stir in flour and cook until mixture is a light, golden brown.  Add broth and stir constantly until mixture is slightly thick.
• Add cream, ham, rosemary, salt and pepper to taste, and cayenne. Add ¼ cup of water and bring to a simmer.  Simmer for about 10 minutes.  Add peas.  Adjust seasoning.  Remove from heat and cool.
• Prepare your favorite pastry dough or use store-bought. Roll pastry to 1/8 inch thick and cut into circles slightly larger than the ramekin.  Press dough into the bottom and sides of the ramekin with the dough extending up and over the edge.
• Fill to the top with ham mixture. Place a second piece of pastry on the top.  Seal the edges of the top and bottom dough.  Lightly brush with an egg wash.  Cut vent holes.
• Bake in an oven preheated to 400 degrees until the crust is golden brown, about 1 hour.

Three Cheese Ham Involtini

Similar to a lettuce wrap, this one substitutes ham slices for the green stuff.

Ingredients:

• 2 tablespoons olive oil
• 1 ½ cups sliced mushrooms
• 1 large onion, diced
• 3 cloves garlic, minced, crushed or pressed
• 1 bell pepper, diced
• salt and pepper to taste
• 1/8 teaspoon cayenne, optional
• 4 slices ham
• ½ cup shredded Monterey Jack
• 12 ounces ricotta cheese
• 2 ounces Monterey Jack cheese, grated
• ½ cup grated Parmesan cheese
• 1/8 teaspoon nutmeg
• salt and pepper to taste
• 2 tablespoons Italian parsley, chopped

Directions:

• Heat olive oil in a skillet. Add mushrooms and onions; salt to taste.  Stir occasionally until onions are transparent.
• Add garlic and cook until fragrant. Add bell peppers and saute until soft.  Season with salt, pepper, and cayenne.
• Remove from heat. Transfer to a prepared baking dish.
• Combine ricotta, Parmesean, and Monterey Jack cheeses and parsley. Season with salt, pepper and nutmeg.
• Divide cheese mixture between four slices of ham. Roll into a tube.
• Place ham tubes on top of the mixture in the baking dish. Top with additional Monterey Jack.
• Bake in an oven preheated to 400 degrees for about 30 minutes or until everything is heated through.

Ham, Cabbage and Potatoes

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 1 small head cabbage, coarsely chopped
• ¼ cup water
• 3 large potatoes, scrubbed and sliced
• salt and pepper to taste
• 1/8 teaspoon paprika, or to taste
• 2 cups cubed ham

Directions:

• Heat butter in a skillet and stir in onion. Cook until translucent.
• Add cabbage, water, and cover. Simmer for 10 minutes
• Add potatoes and stir well. Cover and simmer for an additional 10 minutes.  Add additional water if necessary.
• Season with salt, pepper, and paprika. Simmer until cabbage and potatoes are fork tender.
• Add ham and heat through.

Slow Cooker Potato and Ham Soup

Ingredients:

• 1 package (28 ounce) frozen hash brown potatoes, thawed
• 2 cups diced cooked ham
• ½ cup diced onion
• 2 stalks celery, chopped
• 4 cups broth
• salt and pepper to taste
• ¼ teaspoon garlic powder
• 1 package (8 ounce) cream cheese, softened
• 1 package (8 ounce) shredded cheddar cheese
• 2 tablespoons chopped green onion

Directions:

• Combine hash browns, ham, onion, celery, broth, salt, pepper, and garlic powder in a slow cooker. Stir to combine.
• Cook, covered, on low 4 to 5 hours
• Mix in cream cheese and cheddar cheese. Stir until cheeses are melted.  Cover and cook on low for an additional 30 minutes, stirring occasionally.
• Serve topped with chopped green onion for garnish.