Tag Archives: Ham

Bean Soup for Recipe Friday

For Thanksgiving dinner this year we had a spiral honey ham. It was almost a 6 lb ham, and there are only three of us (okay, the dog did get a little, too), so we had lots of leftovers. After having eaten just ham and stuffing reheated for lunch two days in a row I wanted something different. So I decided to make bean soup. I knew I had the beans in the house, and so I decided to wing it. The resulting recipe was easy and delicious. I served it with refrigerator biscuits. Sorry I forgot to take pictures.

My son’s best friend was over and we offered him some, but he doesn’t like beans. His loss!

Super Easy Bean Soup

Ingredients:

½ sweet onion
2 stalks celery
1 orange pepper
2 tbsp butter
1 12-oz can V-8 Juice
1 can ready cut tomatoes
2 cans white beans
1 can white kidney beans
1 to 2 cups ham cubes
Pepper
½ tsp garlic salt
1 tsp marjoram
1 tsp thyme

Directions:

Finely chop onion, celery, and pepper. In a 4 quart pot, sauté chopped veggies until tender. Add V-8 Juice. Rinse one can of white beans and add to the pot. Using a potato masher, partially smash the beans. Add tomatoes, remaining cans of beans (rinsed), ham, and herbs and spices. Add 2-3 cups of water. Simmer for 20 minutes.

Note on beans: You can use 3 cans of white beans instead of the kidney beans, but I happened to have on can of white kidney beans and I thought the different sized beans would be fun.

Note on ham: The amount of ham really depends on what you have leftover, or how meaty you want your soup.

Note on garlic salt: Be careful with the garlic salt. Since ham is pretty salty, too much added salt will make the soup too salty.

4 Comments

Filed under Faith, Family, Life, postaday2011, Recipe

Spiral Honey Ham, Mashed Potatoes, and Gravy for Recipe Friday

Since yesterday was Thanksgiving, I thought I’d share recipes for the things I made that I’ve not posted before. We had a couple of repeats this year, including Apple Stuffing and Pecan Pie. But the rest of the meal was made on our Traeger. It was a little rainy, but my husband just pulled it under the eave a bit with just the smoke stack sticking out and it worked great.

Although turkey is traditional for the Thanksgiving Day meal, I’m the only one in our house who really likes turkey a lot and so even a smallish turkey is too much leftovers for the three of us. I thought about getting just a turkey breast, but we like the dark meat best. So I decided on a bone-in spiral ham. I love this kind of ham because it is so easy to serve, all neatly sliced and ready to go.

We also made mashed potatoes with potatoes cooked on the Traeger, and had Traeger-cooked carrots for our vegetable. And last but not least, I made ham gravy, which I’ve never made before but it turned out pretty good.

Thanksgiving Day Dinner 2011

Spiral Honey Ham

Ingredients:

1 pre-cooked spiral ham
½ cup apple sauce
Honey glaze packet or honey

Directions:

Remove ham from packaging and place in a 13″ x 9″ baking dish or roasting pan. Spread apple sauce over the top of the ham. Cover with aluminum foil. Bake at 275° for 15 minutes for each pound of ham. (We “baked” ours on our Traeger pellet stove because I wanted to be able to use my oven to make the stuffing, which had to cook at 350°.) Remove foil for the last 10 minutes of baking time and drizzle with honey or honey glaze packet that came with the ham. Remove from pan and serve.

* * * * *

Traeger Mashed Potatoes

Ingredients:

Several large russet or white potatoes
Salt and pepper
Herb blend
Milk

Directions:

Note: The number of potatoes for this recipe depends on how many people you are going to serve or whether you want to have leftovers. For our Thanksgiving Day dinner, I used 2 large russets and 3 medium white potatoes because that is what I had in the house and I wanted leftovers.

Peel potatoes and cut into ½ to 1 inch pieces. Spray a large piece of heavy duty aluminum foil with cooking spray. Place potato pieces on the foil and sprinkle with salt, pepper, and herb blend (or your favorite herbs such as marjoram, basil, thyme, and savory), and toss with your hands to distribute the spices all over the potatoes. Close up aluminum foil packet and place on Traeger rack. (You can also do this just in the oven, but they don’t taste quite as good.)

If you are cooking at 350° the potatoes take about 30 minutes. If you are cooking at 275°, as I was to accommodate the directions for my ham, then these take about an hour.

Pour potatoes from the aluminum into a large mixing bowl. Add milk, more than you would if you were making mashed potatoes from boiled potatoes because all of the starch is still in the potatoes and there is no added moisture from water. Hand mash until creamy, adding more milk if the mixture is too thick. I used at least ½ cup milk for my 5 potatoes.

* * * * *

Ham Gravy

Ingredients:

2 tbsp butter
1/8 cup all purpose flour
Pepper
1 cup juice from spiral ham
½ to 1 cup water

Directions:

In a small saucepan, melt butter on medium heat. Add flour and stir to make a roux. Continue stirring and let the roux bubble a bit, and sprinkle in a little pepper. Slowly add juice from the ham, stirring with a wire whisk. Stir constantly as the gravy thickens, then slowly add water, stirring to desired consistency.

Note: DO NOT add any salt to this gravy. I know it seems like everything needs salt, but this gravy does not because the ham juice is plenty salty.

3 Comments

Filed under Faith, Family, Life, postaday2011, Recipe

Cheesy Scalloped Potatoes and Ham for Recipe Friday

I love scalloped potatoes and ham. It is great comfort food. I haven’t made it in a long time, but the other day at the grocery store I bought a ham steak so that I could make it some time soon. My mom used to make it when I was a kid, though her recipe didn’t have as much fat and cream in it as mine does. And since my son likes cheese, when I made this last night I decided to make it a little cheesy.

Cheesy Scalloped Potatoes and Ham

Ingredients:

3 large russet potatoes
1 lb ham steak
1/2 large sweet onion, chopped
2 tbsp olive oil
1/8 cup flour
1/8 tsp celery salt
1/4 tsp summer savory
1 pint cream
1 cup shredded cheddar cheese
salt and pepper

Directions:

Saute onions in olive oil. Add flour and seasonings and stir until flour is mixture is thickened and all flour is moist. Stir in cream. [Note: I use heavy whipping cream, but if you want less fat you can use regular cream or even milk.] Simmer until thickened. Stir in 1/2 cup cheese until melted. Set aside. Peel and thinly slice potatoes. Trim ham steak, remove bone, and cut into small pieces. Spray cooking spray (such as Pam) in the bottom of a 13″ x 9″ glass baking pan. Layer 1/2 of the potato slices on the bottom. Sprinkle with salt and pepper. Layer 1/2 of ham pieces. Pour 1/2 of cream mixture over potatoes. Repeat with a second layer. Top with 1/2 cup cheese.

Bake at 375° for 45 to 50 minutes, or until potatoes are fork tender and cheese in browned on top. If you have a convection oven, bake in convection mode for 35 minutes. Remove from oven and let sit for 5 minutes before serving.

If you wanted to be a bit healthier, you could serve this with a salad or green vegetable, but we just went with the scalloped potatoes last night. By the way, I thought I was going to have a lot of leftovers of this since it was so much, but all I got was one tiny container for my lunch today. And there are only 3 of us!! I think we all went back for seconds.

4 Comments

Filed under Family, Life, Recipe