Today, I am sharing my recipe for Ham, Cheese, and Chives Savory Scones. When we think of scones, we typically think of rich scones that are topped with jam and clotted cream or English double cream, served alongside a lovely pot of tea. However, savory scones are equally tasty and are wonderful to serve warm with nothing more than a slather of good butter for morning tea, brunch, lunch, or even as a side accompaniment to a hearty bowl of chowder. Continue reading Ham, Cheese, and Chives Savory Scones→
This Potato and Ham au Gratin is a fabulously tasty way to use leftover ham and stretch it into more servings than could be achieved by simply plating the meat. Any time this can be done, it provides relief to the grocery budget and provides another main meal option. Continue reading Potato and Ham au Gratin Recipe→
I am a huge fan of taking leftover meat and turning it into other dishes that will yield more servings than would simply plating the cold meat. This is a great way to extend an expensive ingredient (meat) and stretch the food budget. Bonus if extending the meat yields a dish that can be frozen for later enjoyment as this is a great convenience to know there is a meal, or meals, ready in the freezer for cooking or reheating. This post is all about Ways to Use Leftover Ham. Continue reading Ways to Use Leftover Ham→
A tummy-warming chowder is always welcome on the table, especially on cool fall and cold winter days. I am a big fan of devising ways to use leftover meat to extend its use and number of servings possible. Today, I am sharing my recipe for Ham and Potato Chowder that makes great use of leftover cooked ham. Continue reading Creamy Ham and Potato Chowder→
This Ham and Pasta Casserole is easy to make and is a great way to use up leftover ham. So, the next time you have a boiled ham dinner or a baked ham, be sure to save 8 oz of the cooked ham for this delicious casserole. Continue reading Ham and Pasta Casserole→
This Chicken and Ham Casserole is a great way to use up leftover chicken and ham. The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work. The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used. However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole→
I am a huge fan of cooking a big turkey, roast of beef, or ham for the leftovers they generate. It’s great to be able to get multiple meals from one cooking exercise. Today, on the sandwich board, I am featuring a tasty Ham Salad Sandwich made with ham that was leftover from a recent boiled ham dinner (leftovers from a baked ham work equally well in this sandwich). Continue reading Ham Salad Sandwich Recipe→
Today, I am sharing my newly-developed recipe for Ham Lentil Soup that is made from a leftover ham bone, broth, and ham. Continue reading Ham Lentil Soup Recipe→
I cooked a boiled dinner with ham that I got on a great deal so am fortunate that the ham has a lot of meat on it. You can get my method for making a boiled ham dinner here. After sandwiches and leftovers for a night or two, it was time to find other uses for the rest of the ham and ones that would extend the use of the meat into more servings than simply slicing and plating it. I am not one to throw out food so I always find ways to use up leftovers.
Hawaiian Fiesta Casserole
So, I made what I call a Hawaiian Fiesta Casserole aptly named because, in addition to the ham, it has pineapple, rice, and bright green broccoli florets. This casserole is not difficult to make but it does take a bit of time, planning, and coordination since the rice and broccoli have to be pre-cooked and the pineapple fried (yes, fried). Continue reading Hawaiian Fiesta Casserole→
When I have ham, I traditionally boil it and add all the veggies to the same pot in the last 30-40 minutes and let them cook in the broth. You can find my recipe for this comfort food meal here.
Baked Glazed Ham
However, sometimes, I like to make it a bit more special by baking and glazing the ham. Hams are very economical when bought on sale and they yield a good amount of meat if you are serving a crowd or wanting leftovers — I love leftovers because it means a few days of little meal prep!
Baked Glazed Ham
For this baked glazed ham, I started out with a cured ham (bone in). I scored the surface of the ham in a diamond pattern, cutting in between 1/8″ and 1/4″. At the intersection of each diamond, I inserted a whole clove.
The oven was preheated to 325F and the large roaster was lined with tin foil to make clean up easier. The ham was placed on the roaster’s wire rack. I then poured 1 1/2 cups of root beer into the roaster, ensuring that the ham was not sitting in the root beer.
I brushed a very thin, light coating of the sweet and tasty glaze on the ham (recipe follows).
The cover was placed on the roaster and the baking began as the steam from the root beer infused the ham with additional flavor as it baked. About 50 minutes before I estimated the ham to be baked, I applied a thicker coating of the glaze, making sure it penetrated into the ham meat through the scored lines and I returned the ham to the oven to continue baking. About 25 minutes later, I reapplied the glaze. When the ham was cooked, I removed it from the oven and let it rest about 15 minutes before carving it. This makes it much easier to carve clean slices that stay whole.
The ham was served with scalloped potatoes and a medley of stir-fried colorful vegetables.
Baked Glazed Ham Served with Scalloped Potatoes and Stir-fry Vegetable Medley
[Printable recipe follows at end of posting]
Glaze for Baked Ham
Ingredients:
1/4 cup orange juice 1 tbsp honey 3/4 tbsp mustard 1 tbsp pineapple juice 2 1/2 tbsp brown sugar 1/2 tbsp cornstarch 1/4 tsp ginger
Method:
Assemble ingredients.
Combine brown sugar and cornstarch together. Add all remaining ingredients into a small saucepan. Stir in the brown sugar-cornstarch mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened.
Brush very lightly over uncooked ham. About 50 minutes before ham is estimated to be baked, apply a thicker coat of the glaze to the ham, ensuring it penetrates into the diagonal cuts in the surface of the ham. About 25 minutes later, apply another coat of the glaze and return to oven to finish baking. Allow ham to rest for about 15 minutes before carving.
Take your baked ham to the next level with this easy-to-make sweet glaze
Course Main Course
Cuisine Canadian
Keyword baked glazed ham
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
¼cuporange juice
1tbsphoney
¾tbspmustard
1tbsppineapple juice
2½tbspbrown sugar
½tbspcornstarch
¼tspginger
Instructions
Assemble ingredients.
Combine brown sugar and cornstarch together. Add all remaining ingredients into a small saucepan. Stir in the brown sugar-cornstarch mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened.
Brush very lightly over uncooked ham. About 50 minutes before ham is estimated to be baked, apply a thicker coat of the glaze to the ham, ensuring it penetrates into the diagonal cuts in the surface of the ham. About 25 minutes later, apply another coat of the glaze and return to oven to finish baking. Allow ham to rest for about 15 minutes before carving.
(Mostly) PEI and Maritime Food – Good Food for a Good Life!
