Ham Salad with Sweet Pickle Relish Ingredients: 1 1/2 cups cooked ham, rough chop 1/3 cup mayonnaise 1 Tbs yellow mustard 1 1/2 tsp Worcestershire sauce 1/2 tsp ground black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 cup sweet pickle relish (my recipe, click here) 2 Tbsp green onion, rough chop salt to taste as ham can be salty dash of hot sauce, optional Directions: In a food processor, pulse all the ingredients until a course texture forms. Scrape the sides of the bowl down and process until your desired smoothness. Transfer to a bowl and chill in refrigerator until ready to serve. Serve with crackers or crostini. Recipe Adapted from: Foster's Market Photos by: Diane Baker for Canning and Cooking at Home
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Don't throw away that leftover Ham Bone!! Use it to create this great & flavor filled stock! Even better in 15 Bean & Ham Soup *recipe here. ~Enjoy! Diane
Ham Stock Updated with InstaPot Directions Below! Ingredients: 1 large, meaty ham bone 2 quarts water, plus 2 cups 1 large onion, peel left on, chopped in quarters 3 large carrots, cut in 1/2 3 celery stalks, cut in 1/2 2 tsp kosher salt or sea salt 2 tsp course-ground black pepper 1 tsp garlic, minced 2-3 tsp chili powder SLOWCOOKER: Place all ingredients in a large 6 quart slow-cooker on High, cook for 6-8 hours, or until ham is falling off the bone, Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. Refrigerate or Freeze stock until ready to use. INSTAPOT: Place all ingredients in a large InstaPot and set to cook: Meat/High, 2 hours, let InstaPot do a natural release. Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. I did place my hambone on the trivet in InstaPot and filled with water to the Fill Line on the side of InstaPot (which was 10 cups for me) Refrigerate or Freeze stock until ready to use. Photos by: Diane Baker for Canning and Cooking at Home This was the first time I have made this soup and pressure canned it as well...it has a wonderful flavor - I wish I had made MORE to can!! It's a great use of leftover Easter ham...save your Ham-bone to make the Homemade Ham Stock (recipe here) ~Enjoy! Diane
15 Bean & Ham Soup (with Pressure Canning Instructions) **new InstaPot Instructions added for the Homemade Ham Stock Ingredients: 1 bag Hurst's 15 Bean Mix, (20 oz. bag) 1 (14.5 oz can) diced tomatoes 1 small onion, chopped 1 tsp garlic, dried minced 1 Tbs lemon juice 1 1/2 Cups Ham, diced 2 Quarts of your Homemade Ham Stock** 2 Cups water kosher or sea salt, to taste (I add 2 tsp sea salt) Directions: Soak 15-bean mixture for 8 hours or overnight in 9 cups water. **Note: you can also do the quick hydration method offered by NCHFP. …"To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and rinse & drain..." Take drained & rinsed beans and place in large stock pot. Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups fresh water. Bring mixture to a boil, uncovered. Lower heat, cover and simmer 5 minutes if canning (2 1/2 hours if eating right away and not canning;) add the diced tomatoes, onion, garlic lemon juice and ham. Continue to simmer 25 more minutes, covered, Taste soup and add any salt, if preferred. Pressure Canning: (makes approx 7 pints) Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space. Wipe rims with vinegar to clean rims before applying a new, sterile lid, Add screw bands on to finger-tip tightness. Vent Pressure Canner 10 minutes. Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi) I am at 5280 ft. altitude and use a dial-guage canner so, my psi is 13 lbs. Always check to ensure you are processing for your canners needs. Recipe Adapted from: Hurst's Bean Mix Canning Instr Adapted from: Ball's "Ten Bean Soup" -'Ball Blue Book Guide to Preserving' Photos by: Diane Baker for Canning and Cooking at Home Not sure about most folks but, my Mom raised six children and always had a complete dinner on the table every night. I learned a lot from her about organization and cooking. She threw more parties then I could ever imagine. (and at 85, she is still doing so too!) If it was a large party or small get together, she always had the right food, enough of it and everything was always super tasty! I remember when I helped her make these little ham sandwiches as a part of an upcoming cocktail party, and thought it was so odd we were pouring a mustard & butter sauce over the tops of all these little sandwiches we worked on building. (ok, I thought she was crazy!) LOL somehow, the sauce just seeps into the bread and creates a wonderful and tasty "crust" and turned a simple ham sandwich into a cocktail party - treat! I decided to try and turn that into a stromboli for dinner and I will admit, I am glad i did and now I am excited to try all sorts of cheese/meat combos with different sauces too! I have seen similar sandwich recipe all over the internet - I'm sure back in the 1960's my Mom got her recipe she uses from the Chicago Sun Times 'recipe section' as that is where she got most inspired... I don't know who else to credit for this recipe so, the credit goes to my Mom! ~Enjoy! Diane
Ham n' Cheese Stromboli with Mustard Sauce Mom's Ham n Cheese Mustard Sauce Ingredients: 5 Tablespoons Butter 1 Tablespoon Yellow Mustard 1 teaspoon Minced Onion 1/2 teaspoon Worcestershire Sauce 1/2 teaspoon Poppy-seeds Combine all sauce ingredients in small saucepan on stove top, let butter melt and stir everything together, turn off burner, set aside to prepare/assemble stromboli. Stromboli Ingredients: 1 package/tube of Pillsbury Thin Crust Pizza Dough or Homemade Pizza Dough (this recipe for the New York Times/Cooking section) 2 ¾ cups bread flour 2 ½ teaspoons active dry yeast (1 packet) 2 teaspoons sea salt ¼ cup extra-virgin olive oil 1 cup warm water 2 or 3 tablespoons medium or coarse cornmeal If making Homemade Dough: Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia bread. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw. Assembly for Stromboli: Preheat oven to 380. Lightly brush olive oil over a non stick cookie sheet. Lay pizza dough (that has been rolled out in a large rectangle) onto cookie sheet. Sprinkle with cheese leaving the edges bare by about 1-2 inches all the way around. Next, lay one single layer of ham over cheese. Starting from bottom (short end) roll away from you (upwards), tucking in edges slightly as you go. Turn the completed, rolled stromboli to center onto cookie sheet, lightly pat down all over to create a flatter (more square) stromboli (((once rolled it will look like a circular log, you want to pat that down a bit))) Check over your dough and pinch together any seams or holes in dough that may have opened up. place three small "airholes" on top of dough with a knife - this will let the bread vent while cooking. Place in oven and bake for 15 mins. Pull cookie sheet out of oven and use a knife to make slits in the top of the stromboli dough (about 2 inches long), at this time you will also baste your bread with the mustard sauce - depending on how large your stromboli is...you may not use ALL the sauce. If needed, use a paper-towel to quickly mop up any sauce that has puddled around stromboli on the cookie sheet and place back in the oven to finish cooking another 15 minutes (keep an eye on the crust for any burning) you want a nice brown crust without any burning of the bottom crust.) Take out of oven and let cool 5 minutes before slicing and serving. Ham n' Cheese Quiche
Ingredients: 1/2 Pie Crust (yes, I used pre-made) 5 large eggs 1 1/2 cups ham, diced/cooked 1/2 cup 2% milk* 1/2 cup heavy cream* 1/4 cup shredded mozzarella 1 cup shredded cheese sharp cheddar* salt & pepper, to taste 1/4 cup diced onion, cooked (optional) 1 small tomato (optional) Directions: Prepare the pie crust (you can make homemade or use pre-made pie crust) Preheat oven to 350F degrees. While the pie crust is pre-baking, whisk together the eggs, ham, milk, onion, cheeses until combined. Sprinkle with salt and pepper. When pie crust is ready - Pour the egg mixture into crust. If desired, sprinkle the top lightly with more pepper. (slice and add optional tomato slices on top) Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used half 2% and half heavy cream) Recipe & Photos by: Diane Baker for Canning and Cooking at Home |