Around
St Paddies Day and Easter, hams come down to 77c an lb. (2009.) big ones,
too. Don't even ask the butcher to cut them up, ham parting is soooo easy.
they cut like warm butter. Well, maybe because that's basically what
they are! My 2009 Farmer John ham, bought this Easter for 9$, cut into
14 hefty filets and one big bone. I froze them (all except one,) and began
my favorite spring time meals of greens with ham, eggs with ham, ham sandwich,
ham in soups, ham in refried beans. How ham am I? I YAM I YAM! A TOTAL
HAM! Any party Paris Photo Labs gave, I grabbed the leftover ham at midnight
and took off like a pound dog on leave.
From the SOUTHERN FOOD RECIPES collection: "Early settlers first started curing pork through the winters in the 1600s, making the prized ham a tradition on the Easter table. In Mrs. Hill's New Cookbook, written in the 1800s, Annabella Hill gives detailed instructions for boiling a ham, beginning with a note on how frequently hams are not cooked properly.
"Today, most hams are fully cooked, so preparation is much easier. Basically, follow the package directions and heat to an internal temperature of 140 degrees. Brush glaze on during the last 30 minutes.
"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 Natl Food Safety Dept recommends 2 months. (Don't worry, my 15 pckgs are gone in one month flat! 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, quiche and omelets.
# Add to your favorite macaroni and cheese casserole.
# Split pea or vegie soup
# refried beans on flame heated yellow corn tortillas
# crepes
# pochero soup (below) with cabbage, potato,
chorizo
One caveat. I don't like salt or chemicals, so
I simmer the cut up chunk I'm using on any given day, then drain, then
put into the recipe. If I were organized, I'd simmer the 15 different chunks
all at once, but I don't. I thaw each, then do the simmer routine.
MORE RECIPES at http://southernfood.about.com/cs/hamrecipes/a/hamrecipes.htm
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