Posted on 12/27/2020 1:31:53 PM PST by mylife
One of the most exciting things about roasting a ham is the guarantee of leftovers. I’m sure with enough training and perseverance it’s possible to finish off an entire ham in a single sitting, but outside of winning a bet, what would be the point? Each and every ham that comes into your life should be allowed to delight you in myriad ways, and we’ve got ideas for how to make the most of every morsel. No sad microwaved ham slabs for you! You deserve nothing but good things, and, as always, ham is here to help.
Sandwiches Anyone can make a half-assed ham and cheese sandwich, but if you put a little work into it, you can have a ham sandwich so brilliant that other, inferior ham sandwiches will tremble in its wake.
(Excerpt) Read more at thetakeout.com ...
No red eye gravy yet?
Carbonara.
Best brand of beans in the world!!!!! Camellia.....Thanks for posting this recipe.
Quiche is much maligned
Who has a god recipe for split pea soup?
Ive never made it and hubby would like to try it.
Thanks in advance for any advice.
I’m a single guy and made one for myself on Thanksgiving.
Pretty easy, cut some nice slices for pan fry with breakfast eggs for a couple of days, bean soup with the bone, and carved off fat, etc. for the dog.
I made Monte Cristo sandwiches out of ours. So yummy on a cold winter day. This year, I used real maple syrup with some raspberry jam melted into it for dipping sauce, and it was heavenly.
Saving the ham for New Years. Then it’s ham, black eyed peas, collards and cornbread.
Well, you can always ditch the crust and call your quiche a frittata, but even that has a slightly suspect ring to it...
Don’t screw around with ham sandwiches. Ham and swiss on rye is a technically perfect sandwich, good mustard, maybe some sliced onion, but that’s it. Fancy it up and you’ll lose its essence.
University library has it. Whoo!
“Hambone, Hambone, where ya been”
I haven’t heard that since the late 50’s
still laffing ...
We don’t care much for ham either. We had lamb for Christmas and have a nice rib roast in the fridge for New Years. We make stroganoff with the leftovers.
You had a ham??
Are souffles gay too?
[You had a ham??]
Big pot, two pounds or so of dried split peas, ham bone with plenty of meat. Spice with whatever seems good; I use salt, pepper, garlic, and a few chile de arbol. (Some recommend a shot of sherry.)
Cover with water, bring to a boil, simmer for a few hours (stir it from time to time, or it will stick and eventually scorch). After the peas are completely disintegrated, turn off the heat and fish out the ham bone. Separate and chop the meat, and get the marrow out of the bone too. Meat and marrow back in the pot with some chopped-up onion, carrot, and celery. Diced potatoes if you like. If you want discernible peas in the soup, add another half-pound or so. Back to a boil, turn down the heat, and simmer it (remember to stir) for another half-hour or more, until the veggies are done and the more recent peas are soft.
Tastes even better reheated the next day. There’ll be a lot of soup, but you can freeze some in Zip-loc bags.
I’m telling you, a shot of dry sherry...
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