Ham. Salty, cured, tasty. We don't eat it often, but when we do I'm always impressed with the number of meals we can get out of a single ham. It's the pork that keeps on giving.
So how do you take full advantage of the ham delicousness?
image: Raymond Savignac
Around these parts, hams go on sale for Christmas and Easter. They freeze well, so I always buy extra. This one has been sitting in my freezer since April.
Cured hams are fully cooked, so you could skip this part. I allow it to thaw, then reheat in the oven. It gives it a nice roasted texture on the surface. Some folks like to add a glaze for extra flavor.
Our first meal is somewhat traditional - sliced ham with potatoes and green beans (or other veg).
The rest of the slices will be dedicated to sandwiches.
Dice up the leftovers and get creative!
Eggs and ham are made for each other. A weekend breakfast or weekday dinner is the perfect occasion.
Ham pieces can be whipped up into a casserole. I never add salt; the meat is salty enough. Good!
Anything that calls for diced meat, think - can it ham? Stir fries, pastas, you name it.
Save that bone! It's incredibly easy to unlock its hammy goodness.
Slow and steady is the ticket. The hame bone will release its marrow (flavor) and seep into the contents of any stock pot or slow cooker when you combine liquid, thirsty vegetables, low heat and time.
This time I cooked up a pot of black eyed peas, but I also like a split pea soup or potato chowder.
Thanks for reading. Got any favorite ham recipes? :)
