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Split Pea Soup

April 26, 2010 Leave a comment

1 pound dried green split peas
2-1/2 quarts water
1 meaty ham bone or 2 smoked ham hocks
1-1/2 cups chopped onion
1 cup each diced celery, carrots and potatoes
1 tsp dried parsley flakes
1/2 tsp pepper
1/4 tsp garlic salt
1/4 tsp dried marjoram
Salt to taste

In a Dutch oven or soup kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through.

Categories: Ham, Soups and Stews

Ham and Potato Soup

February 28, 2009 Leave a comment

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
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

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

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 as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Change things up a bit – add cheese, broccoli, bacon, etc to your liking!

Categories: Ham, Soups and Stews

Chicken Cordon Bleu

January 13, 2009 Leave a comment

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
1 egg, beaten
2 tsp water

Sauce:
1 can cream of mushroom
1/2 cup sour cream
1 tbsp lemon juice

Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness. Combine egg and water. Sprinkle each piece of chicken on both sides with salt and pepper. Place chicken on bread crumbs. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

In small sauce pan combine cream of chicken, sour cream and lemon juice. Heat through. Pour over chicken when serving.

Categories: Chicken, Ham

Ham ‘n’ Cheese Quiche

January 10, 2009 Leave a comment

1 pastry shells (9 inches)
1 cups diced fully cooked ham
1 cups shredded sharp cheddar cheese
1 teaspoons dried minced onion
2 eggs
1 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer. (Use pie weights or pierce with fork before baking for the second 5 minutes)

Place ham, cheese and onion in the pastry crust. In a bowl, whisk eggs, cream, salt and pepper. Pour into ham mixture. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.

Categories: Breakfast, Ham

Cheddar Chowder

December 21, 2008 Leave a comment

4 cups water
4 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper

White Sauce:
1/2 cup butter
1/2 cup flour
4 cups milk
4 cups cheddar cheese, grated
2 cups cubed ham

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large pot. Boil for 10-12 minutes.

Meanwhile, in a saucepan, melt butter. Add flour and stir until smooth (about 1 minute). Slowly add milk; cook until thickened. Add grated cheese to white sauce; stir until melted. Add white sauce and cubed ham to vegetables that have not been drained.

Heat through.

Categories: Ham, Soups and Stews