Leftovers! I’m sure you all have lots of recipes for leftover turkey, so here’s one for ham.
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-JT
A few months ago my market had bone-in ham shanks and shoulders for 77 cents a pound, which was too cheap to resist. I laughed at the “Eternity is a ham and 2 people”, even though it was a smaller ham I took, ai am only one guy... I ate nothing but ham sammiches, ham and eggs, and ham, bean, and potato soup for the next 2 weeks.
How come no one never comes up with enjoying eating a large meal and how to really enjoy after the meal?
I love turkey and turkey broth makes awesome soup. A freezer is your friend; just pick the meat off the carcass. Freeze what you don’t plan to use within the next 5-7 days. The carcass itself can be broken down and frozen. You can make it into broth when its convenient; a lot easier than freezing large amounts of broth.
Thank you for the Deviled Ham recipe!!!
Can you please repost the dry brining recipe? I missed it and it sounds so much easier than wet brining.
Hubby bought three hams—your recipe looks yummy!
Put a Tablespoon of VINEGAR in your pot of broth. It
pulls out the CALCIUM in the bones. (Turkey Bones, or
whatever kind of bones you’re using.)
Will repost this:
I am going to do this for lunch:
https://food52.com/recipes/39470-the-silver-palate-s-turkey-hash-salad
We enjoy Thanksgiving Paninis: Firm bread, turkey, stuffing, fresh sage, refrigerated congealed gravy, and a little cranberry sauce. Spread gravy on the inside of two slices of bread. Fill with the rest of the goodies, and grill.
These Turkey Chimichangas are also a favorite:
http://www.foodnetwork.com/recipes/rachael-ray/smoked-turkey-baked-chimichangas-recipe.html
I feel like sort of an “imposter” on this thread. For the
past few years, we have been going “out” for holiday meals;
to state parks, Shoney’s, and other places.
For years, I had to cook until I could have screamed. My
MIL dictated that I had to cook; and husband was into what
ever pleased “Mommy”. In all fairness, there were potlucks
at various family members’ homes. MIL passed away a few
years ago at almost 89 yrs. old; and it freed me up. She
had some good points in all fairness; but a lot of those
centered around *her* royal children. “Royal” and “Spoiled”
sort of rhyme.
This Thursday, we went to Shoney’s. It was a *little*
pricey; and hubby grumbled about it until I couldn’t really
enjoy my meal. So, I decided if the Lord lets me live
until next Thanksgiving; I am going to have a couple of
turkey tv dinners in the freezer, open a can of cranberry
sauce, toss it on the table and say, “ENJOY!!”
I’m sorry. I’m old & tired! (It just irks me, too, that
his brother’s grandchildren can be perfect pissants about
ANY cooking for ANYTHING and it’s just WONDERFUL how
WONDERFUL they are. SIL “has” to cook the holiday meals
at home, freeze the food, and haul it for six hours one-way
so those privileged girls don’t have to cook. She’s
retired now; but she did that when she held down a full
time job!) I just don’t fit in to that family dynamic.
Twinkie has to learn the hard way, I guess.
Please elaborate on the dry brine “mistake”.
THANKSGIVING LEFTOVERS
http://3boysandadog.com/over-22-ways-to-use-your-thanksgiving-leftovers/
Barbara Grizzuti Harrison............. I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock.