Ultimate Ham Sandwich

Here is a great way to use up all that leftover ham from Easter dinner.  This sandwich is the cover recipe of the April 2011 issue of Food Network Magazine.  It is pretty much your basic sandwich, except for the fact you can make your own Mayonnaise.  I opted to use store-bought Mayo and one of Big Daddy's recipes to spice it up, which is also included in the magazine. 

Ultimate Ham Sandwich

adapted from: Food Network Magazine - April 2011 Issue

thick slices of crusty white or rye bread
homemade Mayonnaise or Dill Mayonnaise
lettuce
sliced tomato
thick slices of leftover ham
dill pickle slices
sliced Cheddar cheese
whole grain mustard, opt.


Spread Mayonnaise on a thick slice of crusty bread.  Top with lettuce, sliced tomato, leftover ham, a few dill pickle slices and sliced Cheddar.  Spread whole-grain mustard on another slice of bread, then close the sandwich.  


Dill Mayonnaise
adapted from: Big Daddy
1 c. Mayonnaise
1 Tbl. fresh lemon juice
1 Tbl. chopped dill (I used dried)
2 tsp. minced shallot (I didn't add, but I think it would be really good)
1 tsp. lemon-pepper seasoning
salt and pepper


Combine Mayo with lemon juice, chopped dill, minced shallot and lemon-pepper seasoning.  Season with salt and pepper.  

JENN'S HAM CHOWDER

My father-in-law, Bob, made some yummy ham chowder for us last week and I thought it was the greatest idea.  I honestly had never eaten it before.  What a great way to use up leftover ham.  I had some in my freezer that I needed to use.  So, last night, I decided to create my own recipe for this chowder.  I used the same vegetables that I remembered in Bob's and let me tell you, I absolutely loved it.  I really wish that I had some more to eat for dinner tonight.  This really is my new favorite way to use up leftover ham from the holidays.  By the way, this was the first time I had used frozen leftover ham and just to let you know, it tasted the exact same as it did the first night we ate it.  

I like my chowder super thick and chunky, so add less veggies if you don't like it really chunky.  Also, I used 1% milk and trust me, it was super smooth and creamy, so there is no need for all those extra calories by adding cream.  Serve with bread and you will be in heaven! 

**Update 10/21/12 - I have made this countless times since this post and it is a family favorite**

Jenn's Ham Chowder

From: Jenn@eatcakefordinner

1 Tbl. Butter

1 Tbl. Extra Virgin Olive Oil

1/3 c. onion, finely chopped

3 carrots (about 1 1/2 c.), chopped

2 large russet potatoes, peeled and diced

garlic, minced

1 1/2-2 c. leftover spiral ham, chopped

1 can low-sodium chicken broth

4-5 c. milk (I use 1%)

4 Tbl. cornstarch dissolved in 1/4 c. water

1 can corn, drained

2 tsp. Italian seasoning

salt & pepper

1 1/2-2 c. Cheddar cheese, grated

Heat butter and oil in a large pot over medium heat.  Add the onions, chopped carrots and diced potatoes.  Saute for about 10 minutes or until onions and potatoes are slightly translucent.  Add the garlic and ham and cook another minute or so.  Add one can of chicken broth and bring up to a boil.  Boil until potatoes and carrots are tender.  Add milk and stir to combine.  Dissolve cornstarch in water and add to pot.  Add the can of corn and season with Italian seasoning, salt and pepper (you might not need salt depending on how salty your ham, broth and corn are).  Stir to combine.  Cook until thickened, stirring occasionally. Last, add shredded cheese and stir until smooth and melted.  Serve with sliced baguette.  Serves: 5-6.          

BREAKFAST BOWLS

I just recently purchased a set of Food Network® Ramekins at Kohl's®.  They were on sale for $11 and I had a free $10 coupon, so I only had to pay $1 and some change!!  What a steal of a deal, huh?  I have a long list of recipes to make that require ramekins, now I can get working on crossing recipes off that list.  This was one of those recipes.   I found this recipe in The Pioneer Woman's Cookbook, which if you do not currently own, I highly recommend picking yourself up a copy.  These breakfast bowls were pretty good.  I added ham instead of sausage and bacon, but next time I will add bacon for more flavor.  The salsa on top is a must, it added a lot of flavor that was definately needed.  I left out the basil (like the original recipe called for), but added a finely diced anaheim chile instead.   

Basic Breakfast Potatoes 

adapted from: here

4-5 Red potatoes (I used 3 Russet)

1 large onion, diced (I didn't add)

vegetable oil

bacon fat or butter

salt and pepper

Place potatoes on baking sheet and bake in a 375 degree oven for 45 minutes or until fork-tender.  Place hot potatoes on cutting board and dice them into 1-inch pieces.  Heat skillet over medium heat.  Add a little vegetable oil and add some bacon fat or a little butter.  Add onions and saute until they start to turn brown.  Next, throw in the cooked, diced potatoes.  Salt and pepper the potatoes, stir them around, then slightly press/pack them in the skillet.  Cook without stirring for several minutes.  You want to make sure the pan is hot enough to crisp the potatoes, but not hot enough to char them.  After several minutes, use a spatula to flip the potatoes over to the other side and cook several more minutes.  Be sure to thoroughly salt and pepper the potatoes.  

Breakfast Bowls

adapted from: here

(Printable Recipe)

1 recipe basic breakfast potatoes (above)

8 eggs, beaten

salt and pepper

3/4 cup half-and-half 

4 Roma tomatoes, finely diced

yellow or green onion, finely chopped

1 anaheim chile, finely chopped

1 Lb. breakfast sausage, browned and crumbled

4 strips thick-cut bacon, fried and crumbled

1 c. grated Monterey Jack cheese

1 c. grated Sharp Cheddar cheese

In a bowl, lightly beat the eggs and half-and-half.  Season with salt and pepper; set aside.  In a mixing bowl, combine the tomatoes, onion and chile.  Stir together and set aside.  To assemble, divide the potatoes between 8 ramekins.  Top with sausage and bacon and sprinkle with Monterey Jack cheese.  Pour egg mixture evenly over ramekins and last, top with Cheddar cheese.  Place bowls on a rimmed baking sheet and bake for 10-15 minutes, until the edges are just set.  Keep an eye on the bowls to make sure the eggs don't brown.  Top with salsa and serve. Yield: 8 ramekins 

BREAKFAST HOT POCKETS

Who doesn't love breakfast for dinner?  Since most of us are rushed in the morning, we very rarely get to actually sit down and eat breakfast.  So, I always enjoy my breakfast foods for dinner.  However, if you do have time to make these in the morning, they are very easy to eat on the go without a big mess.  This recipe is very versatile, you can really fill the pockets with whatever you want, but I love the combination of eggs and Feta cheese! Yummy!  I make this dish when I want a quick meal.  All you have to do is scramble some eggs, shred some cheese and chop some ham, stuff them in a pocket and bake 10 minutes or so and they're done.  It doesn't get any easier.  

Breakfast Hot Pockets

from: Jenn - eatcakefordinner

(Printable Recipe)

1 can crescent rolls

deli ham, chopped

   or whatever meat desired

4 eggs, slightly beaten

salt and pepper

Cheddar cheese, shredded

Feta cheese

Preheat oven to 375 degrees.  Scramble the eggs; season with salt and pepper.  Spray cookie sheet with cooking spray.  Lay out crescent rolls; combine two each to make a rectangle and press edges together to seal.  Layer each rectangle with scrambled eggs (one egg per pocket), chopped ham, Feta and Cheddar.  Don't skimp on the fillings, the dough will stretch.  Roll up each pocket, tucking in sides as you go, pinch end and sides together to seal.  Place on cookie sheet and cut a few slits on the top of each, for ventilation.  Bake about 10-12 minutes or until nice and golden brown.  Yield: 4 pockets.