Tuesday, December 11, 2012

A Week of Ham

I roasted an 8lb ham on Sunday. Why on Earth would I buy an 8lb ham for my little family you wonder? Well, because when I bought an 8lb ham I got a 12lb turkey for free! And who wouldn't buy 20lbs of meat for just over $20? A crazy person, that's who! In fact, I deemed the deal so good I cashed in on it twice.

There is no shortage of ham-leftover recipes, I assure you. We'll be using up our ham every night this week, and I still won't get to try all the recipes I possibly could.

On the off chance that there is another soul in the world who has an 8lb ham waiting to meet their dark, warm oven, I will share with you the list of meals our lovely ham will supply us with.

We roasted our bone in ham for about 3 hours at 300 degrees using this recipe. Yum! The sweetness of the pineapple, syrup and sugar matches the saltiness of the ham perfectly. And the finished product is nice and juicy. We served it with baked potatoes, green bean casserole, and rhodes rolls. I'd also bought a salad, but it didn't make it to the table until tonight.

For lunch we enjoyed ham sandwiches. Day old rhodes rolls and sweet ham slices are such a perfect match.

For dinner we had this fabulous split pea soup and a store bought loaf of poppy and onion bread (homemade bread is not on my list of skills ... yet). I can say with quite a bit of confidence that split pea soup (at least this version) is one of Reid's favorite meals. He always goes for seconds. Makes a mommy feel good to know her boy is filling up on veggies and barley. Less guilt when he eats an extra chocolate mint oreo cookie before bedtime.

There was plenty of leftover soup for lunch. Yay! And for dinner we tried this chicken cordon bleu casserole for the first time. I didn't add the brocoli to the casserole, and instead choose to serve it on the side. This was just a personal choice; I wanted the meats to soak up all the soup and cheese they could. Ben always prefers the veggie mixed in with the casserole. The dish wasn't a big wow-er, but it definitely had chicken cordon bleu flavor all over it, and since I have no desire to go to all the trouble of making real chicken cordon bleu, this is a good recipe to have in my arsenal.

I'm planning on having plenty of casserole leftovers for lunch. Then I'll make this yummy fried rice recipe, adding ham and pineapple chunks for a complete meal. I've made this several times before, and both my boys approved. Hopefully they'll enjoy it with the pineapple thrown in.

Hawaiin grilled cheese! Bread, shredded swiss, pineapple chunks, and slices of ham. Better be finger licking good!

Friday night is our ward Christmas party, and I don't think ham is on the menu. The break may be welcomed by then.

I'll finish the week off with this skillet ham pasta. Ben isn't a fan of the Italian (unless we're talking tomatos and basil ... he'll eat those with anything), but he did tell me once that this was his favorite of all the pasta meals I've made. And I've made some pretty fancy shpancy pasta dishes. I was actually quite surprised that he even remembered this dish when I asked him what kind of pasta meals he enjoyed.

For the record, I fully expect to have about 2 cups of diced ham still left when ham week is over. I'll just throw it in a ziploc and freeze it for another week, when we're craving that delicious split pea soup again. I think next week will have to be vegetarian week, but thanks for the yumminess this week little piggy!  

1 comment:

Claudia said...

What a domestic!!! Who'd a thunk it when you were growing up?
Love, Pa

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