&Quot&#59;Hamming It Up&Quot&#59; - Stevie's Crazy Kitchen Blog at Allrecipes.com - 198560

Stevie's Crazy Kitchen

"Hamming it up" 
 
Oct. 4, 2010 10:31 pm 
Updated: Oct. 6, 2010 10:10 pm
I will admit that we both like our "pig," but I must admit, baking a "ham" for only the two of us, becomes a challenge...  We can only eat so much, so fast...  After making meals a few times, and having ground up 2-3 pounds of meat for the freezer (in smaller portions..) I'm wondering what to do with the remaining, prior to boiling the thing so long, that I can reap the last tidbits, and end up with broth for a pot of beans.  Frozen slices of delectible ham seem to freezer burn and lose their flavor, in my opinion.  I'm in hopes that once I get off my rear I can clean a few "chunks" off the bone, and either freeze the chunk, or slice with my electric slicer... but then what?  I guess facing that will have to be a "chore" for tomorrow! 

Tonight, I must figure out how I can fall into bed as it's piled hi with clothes that don't fit, and a bedspread that I have no idea what to do with!

So, folks, whatever you do... JUST BE CRAZY!

LUV YA CRAZY!
 
Comments
judy 
Oct. 5, 2010 3:08 am
hey Stevie, i always freeze my left over ham, i wrap mine in plastic wrap really well then in foil,then label & date it, i try to use it with in a mo.as for the clothes that don't fit donate them to goodwill or some place like that...folks need clothes this time of the year,blankets & bedspread...what ever you have they will probably take, ttyl...judy
 
maggie 
Oct. 5, 2010 8:46 am
I love to make split pea soup with leftover ham!
 
Oct. 5, 2010 12:54 pm
I use leftover ham in chedder chowder and quiche.
 
Oct. 5, 2010 8:15 pm
I love scalloped potatoes with ham. (carrots, potatoes, cr/mushroom soup, butter, milk, flour, salt/pepper). We enjoy that for a couple days. Dice the ham, freeze it and make ham buns. Bread from scratch, dough filled with a ham filling (onion, bacon, ham sauteed) and filled into the center of the bun,let rise again and bake. Absolutely delicious. Or use the cubed hams in egg dishes for breakfast. Something different from the usual soup.
 
Oct. 5, 2010 8:16 pm
Forgot to mention onion added to both those dishes I mentioned.
 
Oct. 6, 2010 10:10 pm
Thanks friends! I did grind some of the ham and froze it... have a few thoughts there, and finally chunked what I could off the bone in biggish pieces, wrapped tight w/ plastic, in a zipper bag. Will try to use before "burn" sets in! Love diced in eggs w/ cheddar! Time to shop crazy, I guess!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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