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Congratulations to Karlyn Probst of Cadillac, the winner of final week’s giveaway that includes a bag of Palouse model wheat berries.

I’ve heard many individuals state that the rationale they purchase a much bigger ham is to ensure they are going to have leftovers and, I can let you know, it was at all times my mom’s aim, too.

She cherished pork greater than every other meat. Nonetheless, with seven hungry kids, she was fortunate to be left with the bone.

Mother was very specific about what ham she wished as effectively and would put in a particular order with the native butcher for the most important one obtainable.

She was additionally keen on semi-boneless as a result of, as she stated, “The bone imparts a taste like none different and you too can use the bone to make soup or beans!”  What’s attention-grabbing is, regardless of how large a ham she purchased, there by no means appeared to be a lot ham left. The truth is, the one factor I can recall her ever making after Easter was both soup or beans.

The one factor to recollect about ham leftovers is that they’re solely good for therefore lengthy, so I’m reducing this column quick so there’s room to incorporate a particular chart from our authorities to assist us maintain that ham suitable for eating.

Ham does provide us many scrumptious methods to make use of up any leftovers, and there’s a bunch of recipes on the market that make good use of any ham scraps you should still have, together with dishes that create a broth or sauce to guard the ham must you resolve to freeze it.

Right here now are three scrumptious methods to show these pretty ham leftovers into model new taste sensations — get pleasure from.

Ham and Cheese Quiche with Hash brown Crust

2 potatoes, peeled and grated into bowl of chilly water

1/4-1/2 teaspoon black pepper, to style

8 ounces Smoked Ham, diced

1 cup shredded Colby Jack or Cheddar

1/2 teaspoon baking powder

Preheat oven to 350 levels. Shred potatoes into a big bowl stuffed with chilly water. Let the potatoes sit for 10 minutes to take away extra starches that come out whereas shredded. Drain and rinse potatoes till the water runs clear. Drain effectively. Lay out a number of paper towels onto a clear floor. Pour drained potatoes onto the paper towels and pat dry to take away extra moisture. Sprinkle with pepper.

In a big non-stick skillet, warmth oil till shimmering over medium-high warmth. Pour the potatoes into the underside of the non-stick pan and press potatoes into the underside of the pan forming a skillet sized potato pancake. Let the hash browns simmer till they flip crispy and golden brown. Utilizing two oven mitts and a big plate, very rigorously invert the hash brown onto the plate. Place skillet again onto the burner and slide raw aspect of the hash brown into the skillet to prepare dinner on the opposite aspect till crispy and golden brown. Take away from the burner and slide hash brown right into a pie pan. In a big mixing bowl, whisk collectively eggs, garlic, cream, milk, flour, baking powder and salt. Stir in diced ham and cheese till evenly distributed. Pour into the ready hash brown crust. Place in oven and bake till the middle is about – about 45 minutes for the standard pie plate. Test after 35 minutes to make sure it doesn’t overcook. Take away from oven and permit to chill barely earlier than serving.

10 ounces broccoli, steamed

1/2 medium onion, chopped

2 tablespoons butter, unsalted

4 ounces cream cheese, softened

1 1/2 cups medium cheddar cheese, grated

In a sauce pan stuffed half method filled with water, over medium warmth, add the potatoes and prepare dinner till tender, about 8 to 10 minutes. Take away from the water and drain in a colander. In a big, heavy, non-stick skillet, warmth the butter over medium warmth and add the onions. Cook dinner for 2-3 minutes and add the mushrooms and sauté till tender, and golden, about 3 to five minutes. Warmth the oven to 350° Spray an 8×9” baking pan with nonstick cooking spray. Add the potatoes, ham, broccoli, and mushrooms, then sprinkle with pepper.

Pinch off chunks of the cream cheese and dollop the highest of the casserole. Prime with cheese. Bake at 350 levels for 25 to 35 minutes or till sizzling and bubbly.



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Ham, Black Eyed Pea, and Potato Gradual Cooker Soup

2-3 giant potatoes, peeled and diced into 1/2-inch cubes – 4 cups

1 cup dried black-eyed peas

3 carrots, peeled and diced

1 inexperienced bell pepper, diced

2 quarts rooster broth, low sodium

contemporary grated Parmesan cheese for garnish

Mix all elements to a 7-quart gradual cooker. Cook dinner on low for 6-8 hours. Carry ham hock from the soup and use a fork to shred meat from the bone. Add meat again to the gradual cooker. Serve soup topped with grated Parmesan cheese, if desired.