I have so much left over ham that I don't know what to do with but I don't want to waste it either...anyone have any great recipies that include HAM??

From the About website-"If you're cooking a large ham, you'll probably have leftovers. You may freeze leftover ham for up to 6 months, but for best quality, the NFSD recommends 2 months. Freeze whole cuts or meal-sized packages of diced ham for casseroles, or larger pieces for flavoring beans, soups, or stews.

Here are a few quick ideas for using leftover ham:

Scrambled eggs, fritattas, stratas, or omelets.
Add to your favorite macaroni and cheese casserole.
In scalloped or au gratin potatoes, from a mix or homemade.
Add to corn pudding or casserole.
Sliced, in sandwiches.
Diced and added to appetizers like tortilla rolls.
Add to Alfredo sauce with chopped green onions for a tasty pasta-topper. "
More recipes/ideas can be found at :http://southernfood.about.com/cs/hamrecipes/a/hamrecipes.htm

Ham and Split Pea Soup Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Hearty Soups




Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Yield: 8 servings




1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.

Parmesan Truffled Potato Chips:
2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup grated Parmesan
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

Ham and Cheese Cucumber Snackers Recipe courtesy Rachael Ray




1/2 European seedless cucumber
1 round soft cheese with garlic and herbs, 6 ounces (recommended: Boursin)
2 slices, deli cut, Mandrange French ham or boiled ham

Cut cumbers into thin rounds. Spread some cheese on sliced cucumbers. Cut ham into 1 1/2-inch wide strips. Wrap ham around cucumbers and cheese.

Here is something I just did with some leftover ham. I tried to remember it, as I invented it as I cooked..... measurements are guesses at best!!

Cook 3 slices bacon in skillet (2 are for the dish, 1 is to eat as you cook the rest)

Take bacon out of pan, and drain on paper towels.

Add to skillet and bacon grease (can drain if you want, but add little bit of vegie oil)

1/4 cup chopped onion
1 peeled and sliced carrot.

Throw them in the pan at the same time. Season with pepper, celery salt, nutmeg, dill and tarragon.

Saute onion and carrots until warmed through.

Add about 2 cups chopped ham. Stir occassionally, until warmed through.

Grab the nearly empty Sweet and Sour Sauce bottle (about 1 Tablespoon) and add about 1/2 cup Apple juice to bottle. Put lid back on and shake the mail dance to mix sauce and juice together. Add 1/2 teaspoon Worchestershire sauce. Shake again. Pour over ham and onion and carrots. Stir.

Pour about 1 cup Minute Rice to the pan, and brown.

Take a small can of Pineapple Tidbits and empty into the pan, Stir, and cover with lid. Reduce heat to Low.

Check New Posts on PTO, answer some IM's. (about 10 minutes cooking time) Go check to make sure rice is done.

This is how I cook. Making it up as I go along.......... never able to duplicate a recipe!!!

Eat with slice of bread and butter.

JJT

Yummy! They all sound good, thanks ladies, I will try one of those recipies tonight! :p