Potato Pancakes with Ham Topping Recipe
Ingredients:
5 medium-sized potatoes, boiled and mashed
6 slices of ham
1 tablespoon rapid rise yeast
1¼ cup of lukewarm water
12 dollops sour cream
Salt and pepper
1½ cup of plain all-purpose flour
Vegetable oil for frying
3 green onions, chopped for garnish
Preparation:
Mix well-mashed potatoes, flour and yeast, adding some water in a large bowl. Keep it in a warm place for about 30 minutes so that the dough doubles in size. Add a tablespoon of oil into a heated non-stick fry pan. Drop spoonfuls of the dough of about 2-3 inches in diameter into the pan. Cook the potato pancakes for about 3-5 minutes over a medium heat until they turn light golden-brown from both sides. Season it with pepper and salt and transfer to a plate. Add a topping of a small dollop of sour cream and ½ piece of rolled ham on it. Sprinkle some ground pepper and chopped green onion for garnishing.
Leftover Ham and Cheese Bake Recipe
Ingredients
8 ounces chopped ham
4 ounces canned mushrooms, drained
1 large onion, minced
½ teaspoon salt
3 cups milk
2 cups shredded cheese of choice Swiss, cheddar, pepper jack or mozzarella
6 eggs
1½ cup of reduced-fat baking mix
16 ounces frozen broccoli
2 ounces pimentos, chopped (optional)
Preparation:
First preheat the oven to 350F. Keep the mushrooms and onions in a skillet and fry quickly on medium heat. Cover the baking dish with a vegetable spray. Put the layers of ham, broccoli, onions, cheese and pimentos at the bottom of the prepared baking dish. Make a smooth mixture of milk, eggs and baking mix and pour it over the top of ham mixture. Bake for about 50-60 minutes, until middle is set. You should cover the baking dish with a foil for the last 15 minutes, if it is turning brown more than desirable. It can be served warm or cold.
Leftover Ham and Vegetable Medley
Ingredients
4 cups cooked ham, cut into thin strips
1 cup sliced red bell peppers
1 cup sliced green bell peppers
2 cups carrots
1 cup frozen green peas
1 onion, sliced into rings
2 cups fresh broccoli florets
2 cups French green beans, drained
2 eggs, lightly beaten
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 tablespoon soy sauce
½ cup water
Preparation:
Add onions, carrots, green peas, green beans, red peppers, green peppers and broccoli into the pre-heated oil in a large skillet. Cover and allow it to boil for about 15 minutes. Prepare a well in the center of the vegetables and place the ham in it. Stir it to moisten and keep it at simmer for about 5-10 minutes. Scramble the eggs until firm in a small, lightly-greased skillet. Cut the eggs into small pieces. Mix the ham, vegetables and eggs together. Prepare a mixture of cornstarch, soy sauce and water in a bowl and pour it into the center of the contents of skillet. Stir it immediately till it starts to thicken.
Leftover Ham Loaf Recipe
Ingredients
1½ pound ground baked ham
½ cup quick cooking oatmeal, uncooked
1 pound ground fresh pork
1 finely chopped onion
1 tablespoon spicy brown mustard or prepared mustard
½ cup milk
1 large clove garlic, minced or chopped fine
3 slightly beaten eggs
1/3 cup of cider vinegar
1/3 cup of brown sugar
1 tablespoon dried parsley flakes
Preparation:
Heat the oven to 350F. Crush the chunks of ham to desired consistency in the food processor. Make a mixture of ham, mustard, fresh pork, oatmeal, garlic, eggs, milk and parsley in a large bowl. Make two loaves in the baking dish. Combine glaze in a small bowl. Pour the glaze over the ham loaves and bake it uncovered for 60-70 minutes. Baste it once or twice during baking. Serve it warm with glaze.