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Posted:
Jan 20, 2008 2:35 PM
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just simmer it in a clean fry pan with the cover on and just a bit of water in the bottom. watch it the water dosnt all evaporate or it could burn.
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11
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Posted:
Jan 12, 2008 9:26 AM
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I know I'm too late for your Thanksgiving leftovers, but my family likes a casserole made from Kraft Macaroni & Cheese (prepared according to pkg. directions) diced ham, celery & onions, 1 can cream of mushroom soup and about 1/2 cup milk mixed together then baked for 30 minutes at 350. Top casserole with bread crumbs, cracker crumbs or crushed potato chips before baking, if desired. I also make this with leftover diced chicken or a can of tuna. Great QUICK weeknight meal.
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749
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Posted:
Jan 11, 2008 9:59 PM
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Hi, one of the things that amazes me is that (some) people will throw away the broth that is left after the ham is baked. I save that to and use it when I cook beans or green beans and ham. It gives it the best flavor, even the Honey Ham. As for keeping it moist, do you mean when re-cooking it in something? I add it to some foods, near the end of the cooking time. Otherwise the ideals already listed work very well. thanks for the "ham pot pie recipe" annaskf
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482
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Posted:
Nov 27, 2007 9:32 PM
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DEEP DISH HAM PIE
¼ cup butter or margarine
¼ cup flour
½ teaspoon salt
¼ teaspoon ground mustard
1/8 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
2 ½ cups cubed cooked ham
1 cup frozen peas, thawed
2 hard cooked eggs, chopped
Pastry for single crust pie
Melt butter in sauce pan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas, and eggs. Pour into an ungreased 8” square or 11”x7” baking dish. Place pastry over top, cutting slits. Bake at 425 for 25 minutes, or until crust is golden and filling is bubbly.
Note: Great way to use up leftover Ham. Can be mixed up ahead & refrigerated prior to baking.
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8
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Posted:
Nov 27, 2007 9:25 PM
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You might have used up your ham already, but these Ham and Cheese Pockets are really easy and great for breakfast.
I don't have any measurements (they are pretty easy to eyeball).
You need:
1 can of biscuits
Chopped ham
Shredded cheddar cheese
Roll out or press biscuits into 5 inch rounds.
Fill with about 1 1/2 TBSP of ham and cheese mixture.
Fold over and seal edges with a fork.
Bake at 400 for 10-13 minutes.
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Posts:
406
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Posted:
Nov 27, 2007 1:06 PM
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Maybe you could cook the recipe in the slow cooker, which keeps everything moist.
> any suggestions to keep ham moist in the reheating
> process with leftovers?
>
> A housewife in need.
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533
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Posted:
Nov 27, 2007 12:27 PM
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Ham and Au Gratin Potato Casserole
2 cups diced ham
3 large potatoes, peeled and sliced thin
2 cans cheddar cheese soup
1 cup white wine or chicken stock or milk
1 tablespoon garlic powder
salt and pepper to taste
1 cup shredded cheddar cheese
Mix everything together except for the shredded cheddar and pour into a buttered casserole dish. Bake for about 40 minutes, covered, at 350 degrees. Uncover, top with shredded cheese and bake about another 10 minutes or until cheese is melted and bubbly.
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749
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Posted:
Nov 27, 2007 10:14 AM
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Eli Zabeth, would you please post that recipe here, I'd like to try it as one as the one posted. Thanks annaskf
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404
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Posted:
Nov 26, 2007 1:41 PM
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Here's my favorite ham casserole recipe...
4 Idaho Potatoes, sliced thin, peeled or unpeeled
4 carrots, peeled & sliced thin
1 large onion, sliced thin
1 - 1 1/2 c ham cut in bite size chunks
Butter
Milk or 1/2 & 1/2 or heavy cream, whatever - warmed - enough to cover assembled casserole. About a cup??
Salt / Pepper / Garlic Salt / Seasoned Salt / Whichever you prefer.
Layer in a 1 1/2 or 2 qt buttered casserole dish starting w/ a thin layer of onions, potatoes, carrots, dabs of butter, seasoning(s), ham. Repeat, ending w/potatoes on top. Fill 3/4 way up w/ warmed milk/cream. Cover w/foil, place on cookie sheet to catch any boil over. Bake @ 350 for about 45mins. Last few minutes remove foil and let brown.
You will probably have to adjust the amounts depending on your pan size. It's not an exact science but I hope this comes close.
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Posts:
482
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Posted:
Nov 25, 2007 8:46 PM
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I have a recipe for a deep dish ham pie that I could post if you like. It's basically a pie using leftover ham, peas, onions & chopped hardboiled eggs in a cream sauce w/ dry mustard. Very good.
A brunch idea is to mix the ham, shredded cheddar cheese & sliced green onions in pancake mix. Make pancakes as usual, then serve with warm applesauce. It sounds weird, but tastes good!
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Posts:
1,127
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Posted:
Nov 25, 2007 10:57 AM
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> any suggestions to keep ham moist in the reheating
> process with leftovers?
>
> A housewife in need.
Place a couple layers of wet paper towels on the meat while reheating to help keep the moisture in. Or place the meat in a shallow bowl and pour a little chicken broth over it, cover with plastic wrap leaving a corner open to vent. When reheating always use 60% power to help avoid drying out.
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73
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Posted:
Nov 23, 2007 8:47 PM
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> A housewife in need.
You should talk to Yummolicious. She's got EVERYTHING you need and then some.
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82
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Posted:
Nov 23, 2007 8:22 PM
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> A housewife in need.
Take heart. My dashing good looks and dapper sense of style can help even the most needy of housewives.
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1
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Posted:
Nov 23, 2007 6:36 PM
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any suggestions to keep ham moist in the reheating process with leftovers?
A housewife in need.
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40
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Posted:
Nov 23, 2007 3:35 PM
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WOW!! Thanks annaskf & Michele! I did not know I could freeze ham. I think I'll try one of Michele's recipe suggestions tonight and tightly freeze the rest. You guys are the best 
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