AwesomeBites

Category: Ham

  • Pumpkin, Butternut Squash, Carrot Soup

    Pumpkin, Butternut Squash, Carrot Soup

    PumpkinButternutCarrotSoup

    It is nearing Halloween and with all the great pumpkins and squash and carrots, it has to be the beginning of soup!

    I love soup and give me bread and I am happy. I blame it all on my mother and at the same time thank my mother for being a wonderfully awesome soup chef! When she worked as a Chef/Cook for the San Joaquin County Hospital, all the doctors and nurses would seek her out to find out what kind of soup was going to be available that day.

    It tickled her to have her very own fan club and an equivalent of a facebook thumbs up would be their return in the line the next day!

    While I am making this soup for my office to feed 25-30 people, my mother would make soup for 300 people!

    Olive oil 1/4 cup
    Carrot 1 Quart
    Pumpkin 1 Quart
    Butternut squash 1Quart
    1 head of Roasted Garlic
    Cayenne 1 tsp
    Ginger 2 tsp
    Coriander 2 tsp
    Ham bone with ham bits
    Salt and pepper to taste
    Chicken stock 3 Quarts
    add water as needed

    Roast garlic(wrap in foil), pumpkin, carrots and squash for 40 minutes at 400 degrees. Chop onions into a rough dice and saute in the bottom of a large soup pot with a little oil. Add Roasted vegetables, and 3 Quarts of Chicken Stock and ham bone to pot. Bring to boil and add spices. Let simmer slowly for 1 hour.

    Shut off and allow to cool so you can remove the ham bone. Shred the meat and set aside. Using a handblender to the soup until you get a creamy consistency, add water as needed to maintain consistency you like. Add salt and pepper to taste and adjust your spices to your liking. Careful with the Cayenne Pepper. Add the ham back into the creamy mixture.

    Serve with a drizzle of Pure Maple Syrup, or a spoon of sour cream, or cinnamon croutons for some fun!
    Serve with freshly made bread!

    Another awesome bite.

  • Spaghetti Carbonara

    Spaghetti Carbonara

    Your family is going to lick their plates clean! This is so very good and rich that after eating it I racked my brain on ways to make it healthier.
    My big decisions? Add vegetables to it! I am thinking one of my favorites like peas, carrots, zucchini, yellow squash, broccoli, mushrooms, or califlower!

    In a pot of hot salted water boil your spaghetti. Get it started, then dice your ham or bacon, I like ham for this dish. Set it aside. Finely dice garlic or if you have roasted garlic like I do in my refrigerator, use that. Set it aside. If you are going to use vegetables that are fresh, then you should blanch them or steam in the microwave until fork tender. Careful not to turn them into mush. Then grate the cheese. I used 1/2 parmesan and 1/2 white cheddar.

    When you add the spaghetti to the boiling water, get your frying pan out and through in the diced ham. You want it to look like it has been fried and it will release some of its water. Remove from the heat and wait for the spaghetti to be ready.

    Wisk the eggs, grated cheese and sour cream together with the spice you have choosen.
    Drain the spaghetti when it is al dente and pour into a large enough pan that you can stir additional ingredients into. I use a casserole pan.
    Add ham, and your while the spaghetti is still hot, pour the eggs and cheese mixture into the spaghetti. You want it hot because it will cook the eggs in your sauce. You need to stir it to avoid scrambling the eggs – not what you want! Add a little of the hot water from the cooked spaghetti if you need more moisture. Stir and then add your veggies.
    If dinner time is a few minutes away, put the casserole pan in the oven at 200 degrees to keep warm.
    You can easily double this recipe for a large gathering!

    2 eggs
    1 cup cheese
    1 cup sour cream

    1 pkg spaghetti
    1 cup diced ham fried
    2 tsp fresh basil or oregano
    Salt and pepper
    Roasted garlic or 4 cloves diced
    Optional: Veggies
    My favorite combinations: peas and carrots, zucchini and yellow squash, broccoli and califlower, mushrooms and green beans
    If you want to spice this dish up, you can either add a tsp of red pepper flakes, or sliced jalapeno peppers!

    Serve with freshly grated cheese.

  • Chopped Ham Sandwich

    Chopped Ham Sandwich

    Ingredients:
    1 pound ham (the better the ham, the better the spread)
    2 hard-boiled eggs, chopped
    1 stalk celery (optional, chopped very finely if you like crunch in your sandwich)
    4 tablespoons Durkee’s Famous Sandwich and Salad Sauce
    1/3 cup olive oil mayonnaise or reduced fat mayonnaise
    1/3 cup sweet pickle relish
    Seasoning salt, (sparingly if desired–ham is salty already)
    White pepper to taste
    Fresh sweet basil leaves
    Serve with sliced pickles

  • Holiday Ham with Apple Bourbon Glaze

    Holiday Ham with Apple Bourbon Glaze

    BBQ Ham

    This recipe is for “ready to eat” or “fully cooked” hams—not fresh hams. Try to buy hams that have been minimally processed, preferably, bone-in and unsliced with a nice cap of fat.

    INGREDIENTS
    •1 fully cooked ham or half-ham
    •1 to 2 cups apple juice or cider
    •1 cup apple jelly
    •2 tablespoons Dijon mustard
    •1 to 2 tablespoons bourbon
    •2 teaspoons fresh lemon juice
    •1/2 teaspoon ground clove
    PREPARATION
    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the BBQ and close the lid. Timewise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham.

    Oven Roasted

    Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done. Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table.

  • Turkey and Chipolte Cheese Panini by Ryan

    Turkey and Chipolte Cheese Panini by Ryan

    Chipolte Cheddar

    Sliced Deli Style Turkey (you could use ham also)

    Spinach and Parmesan Dip made by Lighthouse

    Garlic Butter

    Baby Bell Mushrooms – sliced

    Green Onions – sliced

    Rustic Ciabatta Bread Rolls

    Spread each side of the bread roll with Spinach Parmesan Dip, add turkey slices, chipolte cheddar splice then sliced mushrooms and onions.  When the cheese melts you want the mushrooms and onions to be smothered in cheese.

    Spread garlic butter on outside of the Ciabatta bun and toast in the panini press or pan until toasted on each side and the cheese has melted. 

    Mmmm, Mmmm good.  Ryan says “Everyone loved it!”

  • Bistro Roast Turkey or Beef Sandwich

    Bistro Roast Turkey or Beef Sandwich

    Bistro Roast Turkey or Beef Sandwich

    by Sandra Nickerson on Tuesday, April 6, 2010 at 7:55pm
    Freshly cut french bread or Croissant
    Mayo
    Deli Turkey or Beef slices
    Top with Onion Mamalade
    Bread & Butter Pickles on top/on the side

    Excellent! If you keep the onion marmalade in your pantry, you are ready to go.

    I love turkey sandwiches so much I have been known to go to the store, roast a turkey and slice it for sandwiches.  I know, it is a 3.5 hour wait, but when I look at the price of deli sliced turkey I always think.  Hmmm, I could roast a whole turkey for that price, so I usually do!

  • Bistro Ham and Pepper Jelly Sandwich

    Ham pulled into small pieces
    Kaiser Roll for each sandwich – Lightly Toasted
    1 T Marscapone Cheese
    1 tsp Pepper Jelly
    2 T Marinated Onions
    4 slices of Bread and Butter pickles

    Mix the marscapone cheese and pepper jelly together. This makes a great spread for many types of sandwiches.
    Spread the pepper cheese on the bottom of the Kaiser Roll, top with ham, top with marinated onions or bread and butter pickles.

    Very, very good.