Growing up, even in Texas where steak reigns supreme, I called ham my favorite meat. Mother usually served it for company; for me, it was always a treat. I still like ham. Today, I like all the ways I can use leftover ham. And since leftover ham and its hock freeze well, I like having pieces available to use in a pot of soup or dried beans. I’m glad Bob, who would claim any seafood his favorite, likes ham, also.
I disagree emphatically with Dorothy Parker who once quipped, “Eternity is a ham and two people.”
While lamb is the preferred meat dish that Christians around the world serve at Easter, most Christians in the United States prefer ham. And probably most of us have packages of leftover ham in the freezer right now.
Yet, swine is not native to the Americas. While explorer De Soto brought the first hogs to the new world in 1525, settlers arriving on the continent during the next century also brought swine.
Mother’s favorite way to serve leftover ham was in an open faced sandwich. She would place slices of bread on a jelly roll pan and toast one side under a broiler. Turning the toast over, she placed warmed ham over each bread slice, then topped the ham with grated cheese. She would broil the combinations until the cheese melted. Removing from the oven, she topped each serving with sliced tomatoes and cut each sandwich in half diagonally.
Two of my favorite recipes calling for leftover ham are brunch dishes. The first, Ham Brunch Dish, came from the late Dorothy Rhoden. Those who remember her probably first recall her penchant for sending cards. I do not know how many names appeared on her list of people to remember. But she was equally generous in sharing recipes.
The second, Brunch Enchiladas, is from the Taste of Home Magazine. While I usually make it with ham, I have, at Bob’s request, made it with boiled shrimp. Both are delicious.
Ham Brunch Dish
2-3 cups diced cooked ham
6 hard boiled eggs, sliced
1 small can of mushroom slices
1 can celery soup
1/4 cup milk
1 cup shredded sharp cheddar cheese
5-6 drops Tobasco sauce
1-1/2 cups soft bread crumbs
In a casserole dish, Alternate layers of ham, mushrooms and eggs. Start and end with ham.
Combine soup, milk and cheese and Tobacco sauce. Heat until cheese melts. Pour over casserole. Top with bread crumbs. Bake at 375 degrees for 25 minutes.
Brunch Enchiladas
2 cups fully cooked ham, diced (or boiled, peeled and deveined shrimp)
1/2 cup chopped green onions
10 flour tortillas, eight-inch size
2 cups shredded cheddar cheese, divided
1 tablespoon all purpose flour
2 cups half and half cream
6 eggs, beaten
1/4 teaspoon salt, optional
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons of cheese. Roll up and place seam side down in greased 13/x9/x2 inch dish.
In a bowl, combine flour, cream, eggs and salt and mix until smooth. Pour over tortillas. Cover and refrigerate for eight hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese. Bake three minutes longer or until cheese is melted. Let stand for ten minutes before serving.
2018
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