Tuesday, April 10, 2012

HAM SURPLUS: Paleo options for leftover ham


What the heck do I do with almost 5 lbs of leftover ham from Easter brunch?

# 1 :  Freeze it.  I froze one of the hocks and about 2 lbs of meat. Ham bones can be awesome when making stewed greens. I think I'll make some collards soon. Maybe for a barbeque??

# 2 : Eat it for breakfast.  Green eggs and ham!? Yum. This morning I scrambled eggs with 2 oz leftover ham, 1 cup of spinach and 1 Tbsp Walnut Pesto


# 3 : Eat it for lunch: Ham Salad:

Ham Salad
serves 2
4 oz. ham, minced
2 Tbsp Mayonnaise
1 Tbsp whole grain mustard
2 hardboiled eggs, minced
1 large stalk celery, minced
3 Tbsp red onion, minced
4 kosher baby gerkin pickles
salt & pepper, to taste



Mix ingredients in a bowl. Serve on a salad, in a lettuce cup, on cucumber slices-- however you like it!


# 4 Cook with it! 

Sweet Potato Soup with Ham

1 Tbsp butter
2 sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
2 large stalks celery, chopped
1 small onion, chopped
1 clove garlic, chopped
1 hambone (whatever part you have leftover)
4 c chicken stock
1/4 tsp nutmeg
1 cinnamon stick (or 1/4 tsp ground cinnamon)
1/4 c coconut milk
3 cups leftover ham, chopped
Sherry wine (optional)
Salt & Pepper, to taste

 In a large pot, melt butter over medium heat. Add hambone, onions, carrots, celery and a pinch of salt. Sautee until veggies are soft, about 5 minutes. Add the garlic, nutmeg and cinnamon stick. Cook 30 seconds. Add chicken stock and sweet potatoes. Remove hambone. Bring to a simmer and cook 20-30 minutes, until the sweet potatoes are very soft. Remove from heat, remove the cinnamon stick and puree the soup with an immersion blender, food processor or blender. Add in the coconut milk, Sherry wine and ham. Season with salt and pepper to your liking. Then, throw it all in the freezer. Or eat it. I am so sick of looking at ham...




Happy Easter Monday!
 

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