10 Scrumptious Ways To Use Up Leftover Ham
If you're looking for ideas for that ham you've had stored in the refrigerator, you'll want to take a look at 10 Scrumptious Ways To Use Up Leftover Ham. There are plenty of ways to turn these leftovers into easy and delicious main dish recipes. Whenever you are storing ham, you want to remember that after four days in the refrigerator you'll want to freeze the leftover ham if storing for any longer. The following easy to do recipe help you to enjoy every last bit of ham you have leftover from the holidays. Ham is a popular main dish to serve at holidays such as Christmas, New Years and Easter. It can, of course, be served anytime of year, and sometimes the leftovers are the best part. When you have leftovers of ham, it doesn't take as much work to get dinner on the table, leftover recipes are always more relaxed, and there are so many great ideas that you'll want to try.
The first recipe on the list is Ham and Scalloped Potatoes. Ham and scalloped potatoes simply go together, and this recipe is a super simple and delicious recipe that can be made with any ham leftovers you have from any leftover ham dinner. To make you just stir together a few ingredients and bake, that's it! It's always a good idea to make extra potatoes when you make this dish so that you can have leftovers again the next day. A popular recipe to use leftover ham in is split pea and ham soup. You can make this soup recipe in the crockpot or slow cooker. Split peas are the little round legumes that are dried and split naturally along the middle. When they are slowly cooked, they almost dissolve and thicken the pea soup into a beautiful creamy texture. If you don't have a ham bone, you can add some chopped fully cooked ham. Leftover ham and Swiss cheese are natural partners. The sweet and salty flavor of the ham is the perfect combination to use with the slightly sweet and tart flavor of the Swiss cheese. Together in a quiche, the combination is perfect. You'll just want to cut the leftover ham into bit sized pieces.
Ham is pork that has been preserved through smoking, salting or wet curing. Ham was traditionally made only from the hind leg of the pig. Ham is made all over the world, including some highly coveted regional specialties, such as Jamon Serrano and Westphalian ham. Curing ham is a process that takes time. Traditional dry cure hams may use the only salt as the curing agent; this is the case with hams like San Daniele or Parma hams. The curing process involves cleaning the raw ham meat, then covering it with salt. For Parma ham, this takes about one month. In Tuscan Ham, there are different spices and herbs such as garlic, black pepper, juniper and laurel that are added to the salt during this step. Specific ingredients may also be used to enhance the flavor and taste during this step. Pure saffron is used in the Golden Ham from San Gimignano, Italy. The hams are then washed and hung in a dark, temperature-regulated place until they are dry. The ham is then hung to air for another period of time. The duration of the curing process varies by the type of ham it is. For example, with the Serrano ham curing takes from 9 to 12 months, Parma hams can take more than 12 months, and Iberian hams can take up to 2 years to reach the desired flavour characteristics. Some dry cured hams, such as the Jinhua ham, can take about 8 to 10 months to complete the process.
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