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You and your family have just enjoyed a lovely Holiday Meal of Ham, and now you are sitting there looking at a huge chunk of leftover ham and wondering what to do with it. Sure, you could make sandwiches of course, but why not try out something a little bit more interesting!
My mother always called me the Queen of Leftovers, and with good reason I have always been able to create something delicious and interesting from the leftovers of any roast dinner. Leftovers need never be boring, and these recipes I am sharing with you today prove just that!
Properly stored, cooked ham will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked ham, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
HAM & CHEESE CASSEROLE - ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS - You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. Its one of my favorite soups to make with leftover ham.
PROPER HAM & EGGS - Thick slices of ham, the fat all crisp and golden brown, eggs with crisp ruffled edges and runny middles for dipping. All fried in beautiful butter. You can't go wrong. Breakfast for supper? Why not!
HAM & CHEESE BRAID - Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious! I used a can of crescent roll dough, but you can also use pastry, puff pastry or even biscuit or scone dough. Its fabulous any which way!
CHICKEN & HAM PIE - Don't knock it til you try it. This is one very delicious pie with layers of a creamy chicken and creamy ham filling, and three layers of a delicious onion pastry. Its a real favorite!
SLOW COOKER HAM & POTATO CHOWDER - This is a hearty soup with beautiful flavors. You get the creaminess from the cream. Saltiness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavorful but very aromatic as well.
HAM HOCK, PEAS & CREAMY NOODLES - In the time that it takes you to cook some pasta, you can have a delicious and filling supper on the table. Your family will love this quick and easy supper!
HAM, LEEK & POTATO GRATIN - A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious! All you need is a salad or a vegetable on the side and dinner is served!
CHICKEN & HAM LASAGNE - Not your traditional lasagne. Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!
.JPG "Hawaiian Ham & Beans")
And just for you here today a whole new recipe to be using with some of your leftover ham. Hawaiian Ham & Beans. It doesn't photograph very well, which is why I haven't dedicated a whole post to it, but don't let the fact that it doesn't photograph beautifully put you off, these baked beans are fabulous. Its amazing at what you can do with a few store cupboard ingredients and some leftover ham!
Yield: 2 - 3
Hawaiian Ham & Beans
This simple casserole is an excellent way to use up leftover cooked ham. It goes together very quickly and is delicious. This recipe can also very easily be doubled.
Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min
Ingredients
- 1 can (14 1/2oz/425g) baked beans, undrained
- 1/2 cup (105g) crushed pineapple, undrained
- 1/4 cup (75g) diced roasted green chilies
- 2 TBS minced onion
- 1 TBS tomato ketchup
- 1 tsp mustard
- 1 TBS soft light brown sugar
- 1 TBS molasses
- 1/4 tsp chili powder
- 1 cup (135g) diced baked ham
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Butter a 7 by 11 inch shallow casserole dish.
- Stir together all of the ingredients in a bowl and then pour them into the casserole dish, evening everything out. Cover tightly with aluminum foil.
- Bake in the preheated oven for 30 to 35 minutes until bubbling, heated through and slightly thickened.
- Let stand for 10 minutes before serving.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I've been pretty laid out with my back this past couple of weeks and have not really been cooking anything new for the most part.
The pain has been pretty bad, but finally today I feel like I have begun to turn the corner somewhat and so I decided to do a new recipe to share on here. Lemon Splits!
It's okay if you don't know what they are. I had never heard of them either before I moved here to the UK. I have always loved Lemon flavoured anything.
Those lemon puff cookies were my favourite when I was growing up. Buttery lemon flavoured crackers put together with lemon icing. If you are a lemon aficionado you will know exactly the ones I mean!
I discovered these Lemon Splits in the grocery shop about a year or so ago. What they are is plain Welsh Cakes, without the spice and raisins, put together with a layer of lemon curd in the middle. My goodness but they are some tasty.
They don't always have them in the shops however so it is hit and miss as to if you can find them or not. I looked for a recipe online but couldn't find one anywhere.
I decided to take the bull by the horns and create my own. I have made Welsh Cakes in the past. You can find that recipe here.
Welsh cakes are really good. They are like a cross between a pastry and a scone in my opinion. Buttery with a short texture and oh so tasty, especially when served with a hot bevvie!
They are a very traditional Welsh teatime treat and you will find them all over Wales. They are extremely good I have to say.
All of the teatime treats in the British Isles are extremely good. They know how to bake good things!
So what I did was make Welsh Cakes, without the spice or the raisins . . .
Just plain . . . flour, butter, sugar and an egg. You might need to add a bit of milk to the dough, but my dough was perfect without it.
In fact I had to generously dust my board and pin with flour or it would have stuck too much.
I baked them on my Pampered Chef Griddle pan. You need to heat it so that its not scalding hot and not too cool.
You can use a heavy based non-stick skillet as well. The important thing to remember is to not have it too hot, or the outside will brown too quickly and they won't be done inside.
I heated mine over medium low and once it was heated I turned it down to low. This worked well for me, about 2 to 3 minute per side did the trick.
I knew it was time to flip them over when they started looking a bit puffy on top and were golden brown on the bottom.
When they were done they were golden brown on both sides and the edges looked dry. That's the best that I can explain it.
You can of course make your own lemon curd to fill these from scratch and I have a darn good recipe that you can find here.
But a really good quality store bought one works just fine also and sometimes that's all we have time for!
These are perfect! We both enjoyed them very much, even the "so-called lemon hater". Methinks he doth protest too much personally!
He scarfed two down right away no problemo! If you really don't like lemon, these would be awfully nice sandwiched together with your favourite jam as well.
Ohh, black currant jam or jelly would be lovely!
Yield: Makes 12 to 14
Lemon Splits
prep time: cook time: total time:
Traditional Welsh Cakes without the raisins, sandwiched together with lemon curd. Don't worry if you don't have a griddle or hot stone to cook them on, they will cook perfectly find in a skillet with a heavy base.
ingredients:
- 225g self rising flour (1 1/2 cups + 2TBS)
- 110g salted butter (1/2 cup minus 1 tsp)
- 85g caster sugar (7 TBS)
- 1 medium free range egg
- Milk (if needed)
- flour to dust the cutting board
- butter to grease the griddle (optional)
- good quality lemon curd to fill
instructions:
How to cook Lemon Splits
- Sift the flour into a bowl. Drop in the butter and rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the sugar with a fork. Beat the egg and stir it into the mixture to form a ball of dough, adding a splash of milk if you need it. (I did not need it.)
- Generously flour a board and then tip the dough out onto it, also generously flouring the dough. Flour a rolling pin and roll the dough out to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch round fluted cutter. Re-roll any scraps and cut again, until all the dough has been used up.
- Heat a heavy grill stone or non-stick griddle pan over medium low heat until fairly hot. Brush lightly with butter if desired. (I didn't use any.) Add the welsh cakes and bake them for 2 to 3 minutes on one side. They should be golden brown on the bottom. Flip them over and bake for a further 2 to 3 minutes until golden brown on the other side. Try not to have the temperature of the griddle too high or they will brown too quickly on the outside and not be cooked in the centre. ( It was my observation that they were ready to flip over when the tops looked kind of puffy.)
- Remove from the pan with a spatula to a wire rack to cool.
- To make the lemon splits, sandwich two together with lemon curd in the centre. You can dust with some icing sugar to serve. Store any leftovers in an airtight container.
Did you make this recipe?
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Hands up if up if you are not overly fond of January and already in need of a bit of a pick up! Me too! I've been dragging along with this rotten cold/sinus infection/chest infection . . . . and feeling blah since before Christmas. Christmas Dinner was a wash out . . . couldn't taste a thing. Likewise New Years . . . I am more than ready for a pick-me -up!
I saw an article in one of my latest month's food magazines, where they were talking about having a Duvet Day as a January Pick Me Up. I think by that they meant a day when you just laze around and eat nothing but junk and stuff, in your jim jams, watching cheesy films and stuff. I totaled up all the calories for what they were suggesting that a person imbibe for the day and it was outrageous!
Breakfast Sandwich 563 cals. Bloody Mary 128 cals. Teatime Treat Cake 352 cals, Creamy Hot Chocolate 293 cals. Movie Snack of Honeycomb, Pancetta and Maple Popcorn 431 cals. (All of this is per serving folks!) All topped off with a takeaway feast of homemade wings 450cals, Spiced Wedges 299 cals, Sticky Ribs 571 cals, and Red Cabbage Slaw at 248 cals . . . They can't be serious can they??? Or can they??? The mind boggles.
Kind of makes the calorie count of one of these tasty scones with some cream and jam seem rather healthy in comparison . . . duvet or no duvet . . .
In any case . . . these certainly were a pick-me-up. Is it feed a fever starve a cold? Or is it starve a fever, feed a cold. I don't know. I only know for sure that I am about fed up to the eyeballs with coughing my guts out . . .
These made a nice change . . . a small indulgence without going over the top.
*Cherry Almond Scones*
Makes 8
Printable Recipe
Beautifully rich and flaky scones, stogged full of candied cherries and lovely flavours of vanilla and almond. The flaked almonds which are baked on top give them a lovely crunch.
2 cups plain flour (200g)
1/3 cup caster sugar (65g)
2 tsp baking powder
1/4 tsp salt
1/3 cup chilled butter (75g)
2/3 cup whipping cream (156ml)
1 large free range egg, lightly beaten
1 tsp pure almond extract
1 tsp pure vanilla extract
1 cup candied cherries, washed, dried and cut into quarters (200g tub)
flaked almonds and cream to finish
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with parchment paper. Set aside.
Sift the flour into a bowl along with the sugar, baking powder and salt. Drop in the butter, cut into bits. Rub the butter in with your finger tips until the mixture resembles fine bread crumbs. Stir in the cherries. Whisk together the cream, egg and extracts. Stir the wet ingredients into the dry ingredients with a fork. The mixture will be very sticky. Tip out onto a floured board. Knead several times with floured hands to bring together. Pat out to 1 inch thickness. Cut into rounds with a sharp round cutter, 3 inches in diameter., using a sharp up and down tap. Do not twist.
Place rounds onto the prepared baking sheet. Brush the tops with more cream and sprinkle with flaked almonds. Bake for 18 to 22 minutes until well risen and golden brown. Scoop off onto a wire rack to cool. Dust with icing sugar to serve if desired. Delicious split and served with clotted cream and preserves.
(source)
This Sunday is
We are enjoying a day filled with dark clouds and plenty of rain today. We can't complain really. May was a beautiful month, but we do need rain.
Rain is a part and parcel of why this country is so lush and green! Admittedly things were starting to turn brown, and I don't like that either!
Might as well improve the day by baking a lovely dessert. Lemon Sandwiches with Blueberries and Cream are just the ticket to brighten anyone's day!
With everything that is going on though, rain can be a bit depressing. With the virus, the lockdown, the riots, etc. we needed a bit of a pick-me-up.
A pick me up is always welcome and there is nothing better for that than a tasty dessert. And what a fabulously delicious dessert this is!
Thick slices of a moist and delicious lemon cake are topped with a rich yogurt cream and a sweet fresh blueberry sauce. Its very similar to a strawberry shortcake in a way I suppose.
Except this isn't made with baking powder biscuits. Its made with lemon cake. A moist and delicious lemon cake. A very yummy cake.
You really can't go wrong with this dessert. Thick slices of that gorgeous cake, stuffed with berries and a yogurt cream, and then dusted with some icing sugar. Beautifully delicious.
Incredibly moreish. Simple and easy to make, and yet at the same time very impressive to say the least.
That cake is light and lemony. You could enjoy just the cake on its own with along with a nice hot cuppa . . . and trust me, we will be doing just that.
I mean lemon cake and hot cups of tea, what could be better than that? I''ll tell you what! Slices of lemon cake stuffed with cream and berries, that's what!
It is moist and tender and as light as an angel's wings. That cream filling is a lush mix of whipped cream and thick greek yogurt, with just enough tang to provide a brilliant cool contrast to the sweetness of the cake.
Even on its own that cream filling is lovely. I love using yogurt in things like this. It has a tang that is quite unbeatable. Rich and creamy.
Lets talk about the berry portion. Oh sure, you could just put some fresh berries in the middle and nothing else. Stir them together with a bit of blueberry jam that has been loosened with a bit of lemon juice and . . . wow, just WOW!
This is amazing. Sweet and amazing, and such a simple concept. You will find yourself thinking of other ways that you can use this sweet filling and cream.
Of course if you are not fond of blueberries, you could use strawberries, or raspberries. Maybe even sliced canned peaches. All would be pretty wonderful.
All would be quite delectable. Peaches and raspberry jam would give you almost a Peach Melba kind of touch. I do so love Peach Melba. Don't you?
The recipe calls for a pretty long loaf tin, which I did not have. Instead I used a 10 by 3 inch loaf tin as well as an 8 by 3 inch tin. They were perfectly baked in about ten minutes less than the recipe states.
This did mean that I had two cakes. I froze one. Yes, this cake is easily frozen. Just wrap it tightly and freeze. I use two layers of plastic cling film and then a layer of foil.
The recipe is one I adapted from one of my favourite cookery books, Apples for Jam by Tess Kiros. I love her books. I have about four of them I think.
Her recipes are quite nice I think. Especially the ones in Apples for Jam. I think I have cooked just about every recipe in that book. It is rare that you will actually do that. Its a sign of a very good cookbook.
All of her recipes turn out wonderfully and are simple. In their simplicity they are quite delicious. I have never had one fail me yet.
The chapters are ordered according to colours, with each chapter following a different colour theme. The photographs are also quite beautiful. If you don't have this book, you might want to consider getting it for yourself.
I have all of her books. There was only one that I really didn't care for much, the Portugese one. Piri Piri Starfish. I gave that one away, but Apples for Jam and her book Falling Cloudberries . . . exquisite!
The Fallling Cloudberries ones explores her childhood and growing up with a mixture of a Scandanavian and Greek heritage. Both are countries which intrigue me. I have wanted to go to Greece since I was a child. Perhaps one day I will actually get there!
Lemon Sandwiches with Blueberries & Cream
Yield: 12
A basic lemon cake, which is great just as a cake, but put slices together in paird, with some tangy yogurt cream and sweet blueberries sandwiched in the middle and you have a company worthy dessert worth sharing!
Ingredients:
For the cake:
- 250g butter softened, (9 ounces or 1 cup +1TBS)
- 280g caster sugar (1 1/4 cups superfine sugar)
- 3 large free range eggs
- 310g plain flour (2 1/2 cups)
- 1 1/2 tsp baking powder
- the finely grated zest and juice of one unwaxed lemon
- 185ml of single pouring cream (3/4 cup)
- 1 tsp pure vanilla extract
To fill and finish:
- 100ml double cream (3 1/2 fluid ounces)
- 2 tsp icing sugar
- 100ml thick greek yogurt (7 TBS)
- 100g fresh blueberries (3 1/2 ounces)
- 3 TBS blueberry jam
- 1 tsp lemon juice
- icig sugar to dust the cake
Instructions:
- Preheat the oven to 170*C/325*F/gas mark3. Butter a 12 by 4 inch loaf tin really well and dust with flour. Shake out any excess flour. Alternately you can line it with baking paper.
- Cream the butter and sugar together until light and fluffy. Beat in the lemon zest, lemon juice and vanilla. Beat in the eggs, one at a time. Sift the flour and baking powder together with a pinch of salt. Whisk into the creamed mixture alternately with the cream, until you have lovely smooth batter. Spoon the batter into the prepared pan.
- Bake for one hour and ten minutes until a skewer poked into the centre comes out clean. Leave to cool in the pan completely.
- To make the filling. Whisk the jam together with the lemon juice to loosen. Fold in the fresh berries. Set aside to macerate.
- Whip the cream with the icing sugar until soft peaks form. Fold in the yogurt.
- Cut the cake into 1/2 inch thick slices and sandwich together with a dollop of the cream/yogurt mixture and a nice spoonful of the berries. Dust the top with icing sugar and serve.
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