FD: Dixie Burmeister Columnn April 001, 2009
What to do with leftover Easter ham
Easter is just around the corner; you’re probably going to be purchasing your family’s favorite ham very soon.
I’m skipping “baking the ham” instructions since they’re pretty simple and on the package.
Now is the time for great prices on good quality hams (spiral sliced for us) and if you’re like me, you’ll disregard the recommended ounces per guest and purchase a good- sized ham that will not only feed many more guests than you planned for, but also enough to provide you with extra for “ham-overs” or planned-overs.
The American Pork Board recommends “cook once, eat twice.” For us, it’s “eat at least thrice.”
Since 67 percent of American families will serve ham for the holiday, I decided to concentrate on what happens to the ham after Easter. A friend gave me a salad recipe she, her husband and their guests love. She said “feel free to make any changes,” so I changed the butternut squash to yams, added ham and changed a few other ingredients.
Roasted “Yam and Ham” Salad with Warm Vinaigrette
1 1/2 pounds yams, peeled and diced into 3/4 inch size
2 tablespoons plus 1/2 cup garlic-flavored or plain olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground pepper
3 tablespoons dried cranberries, cherries or diced apricots
1/4 cup Star Golden balsamic vinegar
1/2 cup apple juice
2 tablespoons Golden balsamic vinegar
2 to 3 tablespoons minced green onions
2 teaspoons dijon mustard
6 ounces spring mix salad blend
1 cup julienne leftover ham or diced if you like
1/3 to 1/2 cup toasted walnut halves, pecans or sliced almonds
3/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Place yams in a bowl and toss with 2 tablespoons olive oil, maple syrup, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place on baking sheet lined with foil for easy cleaning. Roast yams for 15 minutes or until tender, turning once during roasting.
Add dried fruit of your choice to the pan for the last 5 minutes.
Meanwhile, combine vinegar, juice and green onions in a small saucepan and bring to boil over medium heat. Cook for about 6 minutes, until the liquid is reduced to about 1/4 cup. Remove pan from heat and whisk in mustard, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Some cooks like to add a touch of sugar.
This is up to you.
Place salad greens in large salad bowl; add ham, yam mixture, nuts and grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well.
Chill rest of dressing for later use. Sprinkle with salt and pepper and serve immediately.
1 1/2 cups cubed ham
1 tablespoon olive oil
1 cup chopped onion
3/4 cup chopped green sweet pepper
1 teaspoon minced garlic (2 cloves)
1 14.5-ounce can stewed tomatoes
1 14-ounce can reduced-
sodium chicken broth
1 teaspoon Cajun seasoning
1 1/2 cups quick-cooking rice (I use brown rice)
Heat olive oil in a large saucepan over medium heat. Cook onion, sweet pepper and garlic in hot oil about 5 minutes or until tender. Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in rice.
Remove from heat. Cover and let stand about 5 minutes or until rice is tender.
Dixie note: I jumble up the Jambalaya with chili peppers, corn and whatever.