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Category Archives: Pork

This is an adaptation of a recipe I found in 2015 on a wonderful site called Natasha’s Palace.  It’s worth a visit there to see all of the great and unusual recipes she has.  The original recipe is here:

https://nataschaspalace.co/2015/05/28/pear-goat-cheese-and-cured-ham-pasta/

My daughters and I love this dish, especially if I can use some flavorful Honey Baked Ham leftovers.

Ham, Pear and Goat Cheese Pasta

¾ cup bowtie pasta
1 Tblsp. olive oil
1 medium onion, sliced
2 Tblsp. garlic, minced
2 ripe Bartlett pears, peeled, cored and sliced
One cup chopped cooked ham
1 tsp. oregano
Salt/Pepper to taste
1 Tblsp. butter
4 oz. goat cheese

Cook pasta in boiling, salted water to al dente, drain

In a saute pan, heat olive oil over medium heat.  Add the onion slices, sprinkle with salt/pepper and cook for 3-4 minutes until onions are translucent but not brown.

Add garlic and cook for another 1-2 minutes.

Add pear slices and ham and cook until heated.  Stir in oregano and salt/pepper to taste.  Stir in butter and drained pasta.  Add goat cheese in small lumps and stir gently until cheese has melted.

Serve hot.

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After 3 major snowfalls in one week, we were more than ready for something hearty, warm and comforting for supper.  I used ingredients and techniques from a couple of my favorite recipes to make this dish which my two daughters and I loved.

BAKED HAM, BEANS AND DUMPLINGS

2-½ cups (home-cooked or two 10 oz cans) Great Northern beans, drained lightly
½ cup cooked ham, cubed
½ cup sour cream
½ cup mayonnaise
½ cup milk
1 packet (small envelope) Goya ham seasoning (optional but adds really nice flavor)
Dash of pepper
10 oz can cream of mushroom soup, undiluted

Dumplings:
1 cup all-purpose flour
1-½ tsp. baking powder
½ tsp. salt
3 Tblsp. Shortening (Crisco)
½ cup milk
Preheat oven to 400 degrees F
Greased 9 inch baking dish

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Place drained beans and ham in the bottom of a greased 9-inch baking dish.

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In a small bowl or food processor, whisk together the sour cream, mayonnaise, milk, ham seasoning and pepper.

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Whisk in undiluted cream of mushroom soup.

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Pour soup mixture over beans and ham in baking dish.

Prepare dumplings:
In a medium bowl, mix together flour, baking powder and salt.  Cut in shortening and stir in milk.  Drop mixture by measuring tablespoon in small dollops on top of mixture in baking dish.

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Bake in preheated 400 degree F oven for approximately 20-25 minutes until dumplings are done and very light brown on top.

4-6 servings

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Refrigerated leftovers are good warmed uncovered in a 350 degree oven for about 15 minutes.  The dumplings will be crispy on top but still delicious.


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A few weeks ago when I posted a tuna wrap recipe, one of my blogger friends said she didn’t like tuna but wondered how something like deviled ham would work.  That reminded me of a great ham salad recipe I found on Kelli’s Retro Kitchen and I put this wrap together using some good flavored leftover ham.  I really enjoyed this lunch dish and thank both Susan and Kelli for the inspiration.

HAM SALAD WRAPS

  • 1-½ cups diced ham (leftover Honey Baked Ham)
  • ¼ cup mayonnaise
  • 4 Tblsp. cream cheese
  • 1-½ Tblsp. chopped pickle (used my homemade sweet/sour pickles)
  • Scant ¼ tsp each garlic powder, cumin and smoked paprika

Pulse everything in food processor for slightly chunky consistency – don’t make puree.

  • 4 burrito flour wraps (8 inches dia.)
  • 4 large lettuce leaves
  • 1 long cucumber, peeled and sliced thinly*

*Place cucumber slices in a bowl and cover with water.  Stir in about 2 Tblsp. white vinegar and ½ tsp. granulated sugar.  Add salt and pepper to taste.
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To assemble the wraps:

Heat wraps in microwave for 8-10 seconds and place a wrap on each of four plates.  Place a piece of lettuce on each wrap and spread ¼ of the ham salad down the center.  Top with cucumber slices ….

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…..and fold down each wrap at the top and bottom.
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Roll from one side and place seam-side down on plate.

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Cut each wrap on the diagonal into three portions.

Serve with additional cucumber slices.

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4 servings


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This is an adaptation of a recipe my daughter sent me in 2006.  I changed it to make a smaller casserole and to use convenience foods like dried onions, pimientos and garlic in a jar so the meal could be put together quickly.  It makes  a very tasty and filling plateful of food.   Really good with leftover baked ham.

HAM HASH SUPPER

  • 16 oz. frozen hash browns, thawed
  • 1 cup cooked ham, chopped
  • 2 Tblsp. minced dried onions
  • 1 Tblsp. chopped pimiento
  • 1 tsp. minced garlic
  • 4 oz. cream cheese, cubed
  • ¾ cup milk
  • 1 Tblsp. spicy brown mustard

In a 9-inch casserole dish, combine hash browns, ham, dried onions, pimiento and garlic.

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In a two-cup measure place cream cheese cubes, milk and mustard.  Microwave on high for two minutes until cheese is softened.  Whisk until smooth.

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Pour sauce over ingredients in casserole and mix together.
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Cover and bake @ 350 degrees F for 45 minutes.  Remove cover for the last 10 minutes to allow the top to brown.
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I served some fresh cherry tomatoes with mine.  4-6 servings

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Note:  Dish can be made ahead and refrigerated.  Bake for one hour @ 350 degrees F.


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If you have some ham left over from New Year’s, you might enjoy this dish that was inspired by one I had seen in an old cookbook.  I changed it a lot to make a light luncheon entrée that my daughters and I enjoyed.

HAM AND APPLE PUDDING

  • 2 cups bread cubes
  • 1 cup cubed, cooked ham
  • 2 Tblsp. butter
  • 2 cups tart apple slices
  • 1 Tblsp. dark brown sugar
  • ¼  tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 Tblsp. prepared mustard
  • 2 Tblsp. dried minced onions
  • Thin white sauce (Recipe below)
  • 1 cup of bread crumbs
  • 1 Tblsp. butter

THIN WHITE SAUCE
2 Tblsp. all-purpose flour
¾ cup cold milk
¾ cup hot milk
1 packet Goya ham seasoning (optional)*
Salt/pepper if not using Goya ham seasoning

*Goya ham seasoning is an easy way to add some extra delicious ham flavor to any dish.

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Preheat oven to 350 degrees F
Oil a 9-inch casserole dish

In the bottom of the casserole dish place the bread cubes…

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…topped with the ham cubes.

In a medium skillet over medium low heat, melt the butter and add the apple slices.  Cook, turning frequently for 5 minutes.  Add the brown sugar, cinnamon, nutmeg, mustard, and onions.  Continue to cook and stir for another 3 minutes until apples are fork tender.  Place this mixture on top of the layer of ham.
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Make the thin white sauce:
In a small pan, whisk together the flour and cold milk until smooth.  Add the hot milk and cook, whisking constantly, over medium heat until mixture starts to boil.  Continue to cook and whisk for 2 more minutes.  Remove from heat and stir in ham seasoning or salt/pepper to taste.  Pour the sauce over the mixture in the casserole.

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In a small skillet melt 1 Tblsp. butter, add crumbs and toss to coat.  Sprinkle buttered crumbs on top of casserole.

Bake @ 350 degrees F for 25-30 minutes until top is golden brown.  Serve immediately.

4 servings

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This is a nice supper dish to make with leftover ham.  The recipe is adapted considerably from one in a cookbook called Quick Dishes for the Woman in a Hurry.

CABBAGE, NOODLES AND HAM

  • 1 Tblsp. olive oil
  • 1/2 cup chopped onion
  • 4 cups shredded cabbage
  • 1/2 tsp. salt
  • Grinding of black pepper
  • 1 cup chopped cooked ham
  • 2 cups dry egg noodles, cooked and drained
  • 2 Tblsp. butter
  • 2 cups dry bread crumbs
  • 1/2 cup sour cream

Preheat oven to 350 degrees F.  Butter a 9×9 pan.

Heat oil in a large skillet over medium low heat; add onion and saute until soft.  Add cabbage and cook until tender, turning periodically.  A small amount of oil may be added if mixture starts to stick to the pan.  The time will depend on the type of cabbage – cook until it is tender.  Stir in the salt and pepper, the ham, and  the drained noodles.

Pour into buttered 9×9 baking dish.

In a small skillet, melt the butter and toss the crumbs lightly.  Sprinkle the crumbs on top of the noodle mixture.

Bake @ 350 degrees F for 20-25 minutes until crumbs are light brown.  Serve with a dollop of sour cream.

4-6 servings

I have a note in my recipe binder, “First made July, 1994.  Excellent.  Adding ham was my idea.  David and I both loved it.”