Tag Archives: ham

Creamy Ham and Potato Soup

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Creamy Ham and Potato Soup

Creamy Ham and Potato Soup

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1/2 cup carrot, diced (optional)
  • 1 cup diced cooked ham (buy a ham steak in the deli section)
  • 3 1/4 cups chicken broth
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Instructions

  1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don’t form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through.
  4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

Picture and recipe source…..the-girl-who-ate-everything.com adapted from Allrecipes

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Ham And Zucchini Muffins

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Ham And Zucchini Muffins

Ham And Zucchini Muffins

Ingredients
2 cups gluten free self-raising flour
100 g lean ham, finely chopped (See Notes)
2 eggs, lightly beaten
90 g margarine, mono- or polyunsaturated
2 small zucchini, coarsely grated
1 cup cooked white long grain rice
3/4 cup grated parmesan cheese
1 cup low fat milk
1 tablespoon seeded mustard, (check that brand is gluten free)
canola or olive oil spray

Cooking method

1. Preheat oven to 180°C. Spray muffin tins lightly with oil spray.
2. Place all ingredients in a large bowl.
3. Stir with a metal spoon until just combined.
4. Spoon mixture into prepared pan.
5. Bake for 25 minutes or until the muffins are browned.
6. Turn onto a wire rack.

Notes: Use ham off the bone or Virginian ham only

Recipe Source: betterhealth.vic.gov.au

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Christmas cooking: Lime-glazed ham

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Christmas cooking Lime-glazed ham

Christmas cooking: Lime-glazed ham

Ingredients
1 leg of ham {around 7kg – mine weighed a whopping 10kg}
1 cup of brown sugar
2 tsp ground ginger
2 tbs Dijon mustard
1 lime, finely zest
1/4 cup lime juice
2 tbs rum
1/2 cup white sugar
1/2 cup water
3 limes, extra
Whole cloves {about 10}
Method
♥ Preheat the oven to 180 degrees celcius. Line a large roasting pan with foil or just buy one of those disposable BBQ trays {I did that}. Weigh your ham {you might have to use the bathroom scales like we did!} and calculate 20 minutes per kilogram.
♥ Remove the skin from the ham. You can do this by running your thumb between the skin and the fat layer. Cut the skin around the shank {the bone at the end so the skin will detach}. You can keep the skin to place back on top of your ham to keep it moist.
♥ Score the fat in a diagonal pattern. Don’t cut too deep. Use a really sharp knife to make it easier. Place in the roasting tray.
♥ In a bowl, mix the brown sugar, the ginger, the Dijon mustard and the lime zest and juice. Mix it together until a paste forms. Use half of the paste over to brush over the ham.
♥ Place in the oven and cook for 20 minutes. Reduce the temperature to 160 degrees celcius, use the other half of the paste and brush over the ham. Continue cooking the ham {using the time you calculated when weighing it} and baste the ham every 30 minutes. It sound laborious, but put on a movie, set a timer and it only takes a few minutes to baste {so worth it for the end flavour. I promise!}.
♥ While the ham is cooking, make the final glaze. Place the white sugar and water in pot over medium heat. Simmer until the sugar dissolves, stirring until it does. Slice up 1 of the limes and add to the sugar/water mix. Simmer gently for 5 minutes. Turn off heat and allow to cool.
♥ Once the ham is cooked and out of the oven, brush over with the lime glaze. For a little extra wow factor, slice the 2 remaining limes and place on the cooked ham, securing with the cloves or a toothpick {if the cloves won’t stay}.
♥ Serve the ham warm or cold.

Recipe Source:  Fat Mum Slim

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