Five Ways To Use Planned-Over Ham.

Gabriel Claycamp itroduced us toIntroduced us to boneless pork shoulder cushions. These 3 1/2 to 5 pound are roasts cost $1.90 per pound at Cash and Carry in Bellingham when purchased in 12 to 15 pound packages.

Gabriel Claycamp shows how to prepare low-cost meals with ham..

Honey glazed ham, a traditional Easter food is becoming popular during the holiday season. Ham is versatile as a snack, appetizer, or main course for dinner: precooked, pre-cut, ever so tasty and easy to serve. The main problem is what to do with all the leftover ham. It makes sense to bag it and use it for the following five meals.Buy ham that is not reformed (like deli meats,) is  naturally smoked with no water added. These are a bit more expensive but  it only takes a small amount to add a smoky flavor to the following recipes. 

OLYMPUS DIGITAL CAMERANavy Bean Soup   this is easy to prepare in a slow cooker and can be used for several meals if you make a large batch.

Navy bean soup
Yields 8
Easy to prepare and makes a light dinner with salad and fancy bread.
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  1. 1 cup dry navy beans
  2. 3 ounces diced ham
  3. one chopped onion
  4. three celery sticks chopped
  5. 2 tablespoons Better Than Vegetable Bouillon
  6. 8 cups water
  7. salt and pepper to taste
  1. Soak navy beans overnight in water and cook according to your favorite method
  2. Preheat 5 quart slow cooker
  3. Pour 8 cups hot water into the cooker along with vegetable bouillon
  4. him and add remaining ingredients to the cooker
  5. cook on low for six hours or high for three hours
  1. *Substitute two cans of Navy or cannellini beans
  2. *for a thicker soup, briefly stir with an immersion blender
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 Ham and Spinach Frittata can be served for breakfast, lunch, brunch or dinner. This deep dish omelet is light fluffy and can be laced with healthy vegetables. It takes a little time to prepare, and it’s worth the effort. The recipe below serves six people.

Ham and Spinach Frittata
Serves 6
Thick fluffy egg and vegetable omelet
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  1. 2 T olive oil
  2. 12 oz chopped mushrooms
  3. salt and freshly ground pepper
  4. 2 CL minced garlic
  5. 6 oz fresh or frozen spinach, rinsed and patted dry
  6. 8 eggs
  7. 1/4 C grated cheese (optional)
  8. 2 tablespoons low-fat milk
  1. 1. Sauté the mushrooms in oil over medium heat in a deep skillet
  2. 2. Add salt, pepper and the garlic and saute about 1 min.
  3. 3. Add the spinach, a handful at a time and stir until hot and wilted.
  4. 4. Taste and adjust seasoning.
  5. 5. Increased temperature and cook the spinach until moisture is removed.
  6. 6. Remove the spinach mushroom combination from the pan and set it on a plate
  7. 7. Beat the eggs in a large bowl. Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the cheese if desired.
  8. 8. transfer all ingredients back to othe hot skillet.
  9. 9. Swirl the pan so the eggs cover the surface. Then lift up one corner and let the egg flow into the open area of the skillet. continue doing so until all the liquid has congealed.
  10. 10. Increase heat and cook until the water has evaporated then remove from heat.
  11. 11. Uncover the pan and place under the preheated broiler, for 1 to 2 minutes, until the top sets.
  1. Important! Before adding the egg/veggie mixture, heat the remaining oil in a skillet and drop a bit of water into the pan. If it sizzles pour in the egg mixture. If it doesn't sizzle give it a little bit more heat and then add the eggs
  2. While cooking the frittata, shake the skillet to keep it from sticking to the pan.
Adapted from from Eating Well for Less
Adapted from from Eating Well for Less
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 Ham and Cheese Pasta   This easy recipe was a favorite when our children were young, Almost any meat or seafood can be used in place of ham. Likewise, substituting cheese and pasta is ok and vegetables can be added.

Ham and Cheese Pasta Bake
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  1. 12 ounces Macaroni
  2. 6 cups water
  3. 1 tsp of salt
  4. 3 ounces of ham
  5. 2 cups Alfredo sauce
  6. 1 cup cheese
  7. 1.2 C peas or sauteed celery(optional)
  8. 2 cups of half and half
  9. 1 Tbs of corn starch
  1. Bring water to boil in saucepan.
  2. Add salt and pasta.
  3. Boil about 6 minutes.
  4. Drain well and transfer to a slow cooker.
  5. Stir in ham, Alfredo sauce, 1/2 cup of cheese.
  6. Whip the half and half and corn starch in a small bowl.
  7. Add this mixture to the slow cooker, stir.
  8. Sprinkle the remaining cheese over the top.
  9. Cover and cook on low for 4 hours or until the pasta is tender and the liquid is absorbed.
  1. If you choose you can add some vegetables. They add color and nutrition.
Adapted from Slow Cooker Bible
Adapted from Slow Cooker Bible
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Breakfast Scrapple  is a potato dish similar to hash. It is quick and has become a go-to dish after the holidays when there are potatoes and meat planned over.

Breakfast Scrapple
A delicious way to use planned overs for breakfast.
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  1. 1 cup pre-cooked potatoes cubed
  2. 3 eggs whipped
  3. 1/2 cup ham small cubes
  4. 1/4 cup grated cheese
  5. 1/8 cup of finely chopped onions
  1. Saute the onions until translucent.
  2. Add the potatoes to the onions and stir fry in a large frying pan until warm.
  3. Add the ham and finish heating.
  4. Stir in the whipped eggs and continue stirring until the eggs have set.
  5. Add 1/4 cup of grated cheese.
  6. Salt and pepper to taste.
  1. I like this recipe because it is quick and everyone seems to enjoy it. This recipe should be altered depending on how many guest for breakfast
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Hodge-Podge Wraps  These are one of our favorites for any meal, snack or appetizer. With corn tortillas they can be gluten-free or use whole wheat is a healthy choice.

Hodge-Podge Wraps
Serves 4
A tortilla filled with kitchen leftovers can be made ahead of time and used for appetizers,snacks, on-the-go lunch, or any meal.
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  1. 4 Whole wheat tortillas
  2. 1/2 lb pulled or finely cubed ham (or any protein)
  3. 1 C shredded cabbage (or any greens)
  4. cheese of choice
  5. sliced tomatoes
  6. avocado
  7. deli mustard
  1. 1. Soften tortilla by placing it in a microwave oven or in a hot pan sprinkled with water.
  2. Cover and steam it for a few seconds 'till soft but not mushy.
  3. 2. Place 1/4 of each ingredient on the bottom third of each tortilla
  4. 3. Roll the tortilla and ingredients to form a wrap.
  1. *corn and whole wheat tortillas are a healthy choice.
  2. **Tortillas can be heated, stacked and wrapped in a towel to keep soft and warm until ready to serve.
  3. ***With family or friends, set out several ingredients and let each person make their own wrap.
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