Tag Archives: Ham

Deviled Ham Spread


If you’re like me, and maybe you’re not, but if you are…

You still have ham left over from Christmas and you may even be sick and tired of eating it.

I’m not, but I still have a lot of ham to get through.   I did make some lovely Split Pea soup the other day from the ham bone, and we’ve had Hot Ham and Cheese Sandwiches and Ham and Eggs for breakfast and a couple of sandwiches along the way as well.

Gosh it kinda feels like the everlasting leftover turkey at this point.

Which leaves me approximately 6 pounds to go through.

I’m kidding, we’ve only got 2.8 lbs left.

And even less after today.

At any rate, there are a bunch of us who gather together most Sundays and I subjected them to some of my leftover ham last weekend.

But not just leftover Ham, I wanted to have fun with it, and since I love that spread you can buy in the can.
OK, so I’ve been known to buy a can and eat it all.

So I went down to the kitchen and …

I swear sometimes you shouldn’t let me loose in the kitchen.   I have way too much fun.

Here’s my take on Deviled Ham

Recipe:

2 cups cubed cooked ham
8 oz. cream cheese, softened
1/2 cup Creme Fraiche or Sour Cream
2 tablespoons mayonnaise
1 teaspoon Grey Poupon Mustard
1 1/2 teaspoons Yellow Mustard
2 shallots, finely minced
2 garlic scapes, or one small garlic clove minced

Put the ham into the food processor, and process until it’s all broken up.  I actually tried just chopping it with my knife, but decided to try my little processor and it worked.  Yay!!!!

Place the softened cream cheese into a bowl and add the mustard, mayonnaise and creme fraiche.

Add the minced garlic and shallots  (you can also let them have a quick whirl in food processor if you like).
Mix together and then add the ham.   Mix until all the ingredients are combined.   Taste at this point and add more mustard or creme fraiche if you like.

 

Put the ham mixture into the fridge and let it set there for a couple of hours, let the shallots and garlic get acquainted with the ham.

Serve with crackers.

And get out of the way, you don’t want to get trampled.

I’ll be making this again soon, or at least the next time I make a large baked ham.

Sweet Mini Ham and Cheese Muffins


I think I have a new go to recipe, at least one that lends itself to improvisation.   Which is one of the best kinds of recipes to have.

I made these Sweet Cheese Muffins  for my Friday get-together, and had to play around a little more with this recipe.    I wanted to add some chopped ham in  with the cheese and since I just happened to have some sweet ham in the fridge, it was a no brainer.   And guess what?  We got together with a bunch of friends on Sunday so I decided to try the ham idea on them.

The first time I made the muffins I used some Colby Jack Cheese I had already shredded and this time I used some Sharp Cheddar Cheese.
I like the Colby Jack Cheese better in this recipe but the muffins still got eaten.
I only added the ham to half of this recipe because I knew there were some vegetarians coming and I wanted to make sure they could also sample my offering.

Ham and Cheese Mini Muffins                Makes 24 mini muffins or 12 regular size muffins
4 tablespoons Sugar
1/4 cup Melted Butter
1/4 cup vegetable oil
2 eggs
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Plain Greek Yoghurt
1/2 cup buttermilk   (you can use buttermilk powder here if you like for flavour, I tend to keep some on hand because I keep drinking the buttermilk I buy to cook with, and then I don’t have any for cooking)
1 1/2 cups Grated Colby Jack Cheddar
1/2 cup Grated Colby Jack Cheddar Cheese (for topping the muffins)
1/2 cup (or more) finely diced ham

Mix the wet ingredients together and set aside.   Mix the dry ingredients together including the cheese and ham,

then pour the wet ingredients over top and mix lightly.

You want the dry ingredients to be just moistened.  Don’t over mix.   Spoon the batter into either a regular muffin tin to make 12 muffins or into two mini muffin tins to make 24 mini muffins.

 

Top each muffin with a sprinkle of the 1/2 cup of shredded cheese and place in a pre-heated 425 degree oven.
Bake at 425 degrees for 12-15 minutes, turn oven down to 350 degrees, bake an additional 10 minutes or so until the tops are lightly browned and the cheese is melted.

Peas n’ Rice


It’s been awhile since I’ve had some Peas n’ Rice so I thought I would make some this week.    I’m lucky in that I have access to Pigeon Peas here, but if you don’t have any in your store, just use some black eyed peas.   They work very well.    And my version of this dish isn’t as totally authentic as it could be, but I make it to our taste, and we like it this way.   Most recipes call for salt pork, but we like the flavour of ham in this dish.   This is a great way to stretch a little bit of ham to feed a lot of people.

To start with, get your ham out and cut it into little bitty pieces.  Throw in a couple of slices of bacon as well, bacon goes with everything.  You want a fine dice here.    You need about 4 oz. or more.   As I said, this is a great recipe for stretching a bit of meat.   And with the rice and peas, you’re actually getting a lot of protein as well as some complex carbs.   It’s all good.
Saute it in the pan until golden brown,

stir it once in a while as you’re chopping up a green pepper, a stalk or two of celery, and an onion til they are also a fine dice.

Throw them into the pan with the sautéed meat and cook until the veggies have cooked  through, and are getting a little mushy.
When they are just a little mushy, add the tomato paste and stir in to the pan, and let it cook down for a few more minutes, stirring frequently.

And then add the can of drained Pigeon Peas,

And another couple of tablespoons of Tomato Paste, if desired.   I like my Peas n’ Rice with a fair amount of tomato paste.

Then stir it and let it cook for another couple of minutes before adding the rice, water and thyme.   If you have fresh thyme, place 4 or 5 sprigs on top after the rice is added.     Cover and cook for 15 minutes or until the rice is cooked through.

Serve alongside some Bahamian Mac n’ Cheese, and enjoy with a nice cold Kalik.

Recipe

4 slices bacon, finely diced
2-4 oz. ham, finely diced
1 whole green pepper, finely diced
1 small white onion, finely diced
1-2 stalks celery, finely diced
4 tablespoons tomato paste
1 15 oz. can Pigeon Peas  (or substitute Black eyed peas)
1 cup rice
2 cups water
4 sprigs fresh thyme or
1/2 teaspoon thyme

Saute the bacon and ham until they are nicely browned, add the veggies and sauté lightly, cover and let cook for about 10 minutes on low heat, stirring occasionally.   Add the tomato paste and continue to cook, stirring frequently.    Add the Pigeon Peas and continue to cook for a few more minutes.  Finally add the rice and water as well as the thyme, cover and let cook until the rice is done.    Serve alongside a grilled meat or Mac n’ Cheese.

One of my treasured cook books is this one:

And this is where I go for the recipes, of course I had to put my spin on the Peas n’ Rice.   I’ve made this the ‘proper’ way before, but really like the smoked flavour of the bacon and ham better.

Try this for a little different dish, and something you can share with your family.

Hot Ham and Cheese Sandwich


It was late, I was tired and I didn’t feel like cooking.  There I said it, contrary to popular belief, it’s not all about time spent in the kitchen, it’s all about me.     Just kidding.   Truth is though, I spent the day at the beach, in the sun, and I was tired but I wanted to eat dinner too.   So, I made one of my husbands favorite sandwiches for dinner.    You can also make a salad to go with the sandwich for a more balanced meal if you like.

And you can turn this into a Panini if you want to.   All I know is that it tastes good and is easy to make.   Let’s face it, we all need meals like this. Quick to put on the table, almost effortlessly.

Start by warming a loaf of your favorite french bread in the oven.

Then place some thinly sliced ham or leftover ham from a ham roast if you have it, into a fry pan you’ve sprayed with some non stick spray.   You want the pan on low, all you’re doing is heating up the ham a little, not frying it.  Add some sliced cheese on top, I like to use Cheddar,

Next take a pickle out of the fridge, slice it thinly.

Take the bread out of the oven, spread it with some mustard, make pretty designs if you like.   Then layer the warmed ham and cheese and the pickles onto the bread.

Cut into quarters and serve.   As you can see from this picture, I got a little skimpy on the ham on my end of the sandwich.

And it was good and fast.  I’ve also put this sandwich on my George Forman Grill and make a Panini out of it at this point,  now that’s good.