OAMC / Bulk Cooking: The Ham Plan
By Kim Tilley
BBQ Pork (adapted from busycooks)
4-5 cups shredded honey baked ham
1-2 cups of your favorite barbecue sauce or ketchup
1. Put ham in crockpot, pour barbecue sauce or ketchup over it (I
include ketchup because the ham already has a sweet, smoky flavor, it
doesn't need a lot of barbecue seasoning to be good).
2. Cook on low for a few hours, until flavors blend, checking to make
sure it doesn't burn (if the edges burn, it still tastes great!)
3. Serve open faced on bread or in a Ham bun or kaiser roll. Very good, very easy, freezes well!
Baked Eggs (my adaptation from the Once a Month Cookbook)
This is huge, you can divide it in half if you have a smaller family
6 bread slices, cut in cubes
2 cups of Velveeta, melted in microwave or cubed
2 cups cubed honey baked ham
1 cup steamed broccoli (or cook it in microwave)
6 eggs
3 cups milk
1. Mix bread, ham, and broccoli, spread in a 13x9x2 baking dish coated
with non stick cooking spray. Whisk eggs and milk together, pour in
melted Velveeta (not too hot or it will cook the eggs!). Cover dish
with foil (or lid) and freeze. (If using unmelted Velveeeta just add to
ham mixture before milk and eggs, the cheese will be concentrated
instead of throughout.)
2. To prepare for serving, thaw dish and bake uncovered in a preheated 375 degree oven for 45 minutes. Makes 8-10 servings.
Kim's note: Also great mixed up the night before and refrigerated, then baked in the morning for Sunday breakfast!
Ham and Cheese Hot Pockets
I am guessing on quantities because I eyeball this one!
1-2 cups chopped ham
1 cup cheddar cheese, or use American cheese slices, they are moister
steamed broccoli (optional)
pizza dough
1. Prepare pizza dough. Use a turnover maker or just roll out the dough
into squares, fill each with a little ham and cheese and another
desired vegetable, don't overfill, as they will leak!
2. Seal edges with water, bake at 350 degrees for about 20 minutes on a
greased baking sheet (those air bake ones are great for this!)
3. Eat, or freeze, then nuke 'em for convenience! Look in the freezer
section of the grocery store for more hot pockets to clone at !
Split Pea Soup with Ham (from busycooks)
1 lb split peas
8 cups ham stock
8 cups chicken stock
1 bay leaf
2 tsp thyme
1 onion - chopped
2 carrots - diced
2 ribs celery - diced
2 cups diced ham or smoked sausage
soy sauce
tabasco sauce
salt and pepper to taste
Rinse split peas and soak in water for 1 - 2 hours. Place in a large
pot with ham stock, chicken broth, bay leaf, thyme, and
onion. Simmer, partially covered, for 1 1/2 hours.
Add ham, carrots, and celery. Simmer for an additional 1 - 2 hours, or
until the peas are tender and can be mashed into a smooth consistency. Season with soy sauce,
tabasco sauce, salt and pepper to taste. Yield: about 12 servings
Kim's note: I haven't tried it yet, but it looks good, and just
about everything I have tried on Lynn's site has been excellent! I
would use bouillon cubes if you don't have chicken stock on hand (I
have LOTS of chicken stock! LOL)
Creamed Ham on Cornbread Cakes (from Do Ahead Cooking, by Southern Living)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup melted butter
1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp ground white pepper
2 cups milk
1/2 tsp Worcestershire sauce
2 cups diced cooked ham
1/2 cup diced cooked carrot
1/2 cup frozen English peas, thawed
1 tbsp chopped fresh parsley
Cornbread cakes (recipe follows)
garnish: fresh parsley sprigs
Sauté celery and onion in butter in a large skillet over medium heat
until tender. Add flour, salt and pepper and stir until smooth. Cook
one minute, stirring constantly then gradually add milk and Worcestershire sauce. Cook, stirring
constantly, until thickened and bubbly. Stir in ham, carrots, peas, and parsley. Cool before refrigerating or freezing.
To serve: Cook over medium heat until hot (or nuke it!) stirring often.
Serve over cornbread cakes. Serves 4-6 (I would definitely triple this
if you like it)
Cornbread Cakes
1 3/4 cups self rising cornmeal mix
1 egg, lightly beaten
1 1/2 cups buttermilk
2 tbsp butter
1/4 cup veg oil, divided
Combine first four ingredients in a large bowl, stirring just until moistened. Heat one Tbsp. oil in a large non stick skillet over medium-high heat.
Pour approximately 1/3 cup batter into skillet for each corncake. Cook for 3 minutes (or until browned) on each side. Drain cakes on paper towels. Repeat with remaining oil and remaining batter until all cakes are cooked. Cool on a cookie rack then freeze in a freezer bag.
To serve: Microwave cakes or heat in toaster oven.
Sliced ham for sandwiches/dinner: Pretty self-explanatory, we
also microwave or bake slices (in Corningware dish, covered) until nice
and hot, serving with mashed potatoes and green beans. This is a
perfect quick and easy dinner and doesn't need a fancy sauce on top;
it's great by itself!
Ham and Bean Soup (Do Ahead Cookbook)
1 pound dried Great Northern beans (navy beans)
6 cups of water
1 medium onion, chopped
2 cloves garlic, crushed
1 medium-size hot red pepper
1 bay leaf
2 tsp salt
1/2 tsp dried whole thyme
1/4 tsp pepper
4 medium potatoes, peeled and cubed
3 medium carrots, peeled and cut into 1/2 inch slices
2 cups chopped cooked ham
Sort and rinse beans. Place in a dutch oven and cover with water to 2 inches above the beans. Soak for 8 hours.
Drain beans and return to dutch oven with 4 cups fresh water and the next 7
ingredients. Bring to a boil, cover, reduce heat and simmer 1 1/2
hours, stirring occassionally.
Add remaining two cups of water, potato, carrot and ham. Cover and
simmer 30 minutes or until vegetables are tender, removing hot red pepper
and bay leaf before serving. Yield:10 cups
Scalloped Ham and Potatoes (Do Ahead Cookbook)
1/4 cup butter
1/4 cup all purpose flour
2 cups half-and-half
3/4 tsp salt
1/4 tsp ground white pepper
4 medium potatoes, peeled and thinly sliced
2 cups chopped cooked ham
2 small onions, thinly sliced and separated into rings
1/4 cup chopped green bell pepper
2 cloves minced garlic
Melt butter in heavy saucepan over low heat. Add flour and stir until smooth. Cook one minute, stirring constantly. Gradually add half and half. Cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in salt and
white pepper. Put 1/4 cup sauce mixure into greased 10 inch oven proof skillet.
Combine remaining ingredients in a large bowl, mixing well. Layer half of potato mixture over sauce and top with half of remaining sauce. Repeat layers. Cover and bake at 350 degrees for one hour or until potatoes are tender. Makes 8 servings.
Crustless Ham Quiche (Do Ahead Cookbook)
1 cup diced cooked ham
1/2 pound fresh mushrooms, sliced
1 tbsp butter, melted
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup all purpose flour
1/2 tsp dried whole dillweed
1/2 tsp dry mustard
1/8 tsp nutmeg
1/8 tsp pepper
1 cup shredded Swiss cheese
1/2 cup chopped fresh parsley
Cook ham in skillet over medium heat until lightly browned; set aside. Melt butter in skillet and sauté mushrooms over medium heat until tender.
Spread mushrooms and ham evenly into a greased 10 inch quiche dish. Combine remaining ingredients except Swiss cheese and parsley in a blender and
process until smooth. Stir cheese and parsley into egg mixture, pour
over ham and mushrooms. Bake at 350 degrees for 40-45 minutes or until set. Let stand 10 minutes before serving.
Kim's note: I would freeze this in a Pyrex casserole dish before
cooking it, as cooked eggs sometimes have a weird texture after
freezing. Thaw, and then cook.
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About the Author
Kim Tilley, a tightwad at heart, is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!
© 2002-2006 Fractured Frugal Friends (F3). All Rights Reserved. Used by permission.