Many families make a ham in addition to turkey for the big holiday meal. Family Features and Cook’s Ham provided the following recipes to make use of leftover ham.
Early Morning Ham Crescents
8, 4-inch ham slices
4 slices provolone cheese slices, halved
1 package of refrigerated crescent rolls
Preheat oven to 375 degrees.
Top each ham strip with half of a cheese slice.
Separate dough into triangles and wrap dough triangle around ham and cheese. Place on ungreased cookie sheet.
Bake for 12 to 15 minutes or until golden brown.
Ham Pita Pizza
2 cups chopped ham
4 pita bread rounds
4 teaspoons olive oil
12 tablespoons pizza sauce
1, 20-ounce can crushed pineapple, drained
2 cups shredded mozzarella cheese
1/2 teaspoon garlic salt
Preheat oven to 375 degrees.
Spread one side of the pita with olive oil and pizza sauce. Top with ham, pineapple, cheese and season with garlic salt.
Place pita pizzas on baking sheet and cook until cheese completely melts, about 5 minutes.
Holiday Ham Spirals
1 cup chopped ham
6 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
3 green onions diced
1/2 cup finely chopped red bell pepper
6, 6-inch flour tortillas
24 ounces prepared salsa
Heat ham according to package directions before chopping. Combine ham, cheeses, green onions, bell pepper and 1/2 cup salsa in a mixing bowl.
Spread ham mix evenly onto tortillas, within 1/4-inch of edges. Roll up tightly; wrap individually in plastic wrap. Refrigerate at least an hour or until chilled.
Remove plastic wrap. Trim ends from roll-ups and discard. Cut each roll-up into 6 spirals to serve. Serve with remaining salsa for dipping.
Find more recipes like these at www.HamIdeas.com.
Beginning Nov. 14, and continuing through the New Year’s holiday, helpful tips to distress the holiday season can be found on the site. Look for party tips, family favorite recipes and more. Send your own tips to firstname.lastname@example.org, if it is posted online, you will get a coupon for $5 off any Cook’s Ham.
Somewhere between the big meal, the leftovers and other activities, you might want to take some time for a pleasant gathering over brunch.
Family Features and Smithfield Ham, along with restaurateur, cookbook author and Food Network celebrity cook Paula Deen, offer the following to “ Rise and Dine! — Easy Ways to Wake Up the Holidays.”
During the hustle and bustle of the holidays, there’s nothing quite like being able to slow down for a while and enjoy a meal with loved ones. Beginning the day with a warm and satisfying breakfast or brunch gets everyone off to a great start.
• Keep it simple. Make a few dishes ahead of time that can be cooked or reheated while you’re getting other things ready. Choose easy and familiar dishes you know everyone will enjoy.
• Fill ’em up. Go beyond muffins or bagels and serve up some delicious protein to satisfy your hungry guests. “My new Smithfield Breakfast Sausage — mild or hot — is fresh and delicious and one of my favorites to serve to my friends and family,” said Deen. “They always enjoy the comfort that comes with homemade meals, especially those that include flavorful and filling pork sausage.”
• Use leftovers. Toss cooked veggies and shredded cheese into an omelet; dollop sliced fruit from yesterday’s lunch on top of waffles; or use Deen’s recipe to make a tasty sandwich out of last night’s ham dinner.
For more delicious rise and dine recipes from Deen, visit smithfield.com.
Old-Fashioned Buttermilk Biscuits With Sausage and Black Pepper Gravy
Serves: 6; cook time: 14 minutes
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of cayenne pepper 1/2 cup vegetable shortening
1-1/4 cups buttermilk
1/4 cup butter, melted and divided
1 pound Paula Deen Breakfast Sausage by Smithfield (either hot or mild)
3/4 cup flour
4-1/2 cups milk
1 tablespoon Louisiana style hot sauce
1/2 tablespoon freshly cracked black pepper
Salt to taste
2 tablespoons butter
Preheat oven to 450 degrees. In large mixing bowl, combine flour, sugar, baking powder, baking soda, salt and cayenne pepper. Cut in shortening with a pastry blender or two forks until crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened. Dough should be sticky. Do not overwork dough.
On a lightly floured surface, roll dough to 1/2-inch thickness with floured rolling pin. Cut 12 biscuits with a 2 1/2-inch round biscuit cutter. Place biscuits in cast iron skillet or hoecake pan that has been sprayed with non-stick spray, and brush tops with half of melted butter. Bake for 12 to 14 minutes, or until lightly browned. Brush with remaining melted butter before serving.
While biscuits are baking, start gravy. In large saute pan or cast iron skillet, cook sausage over medium-high heat until browned and crumbly. Reduce heat to medium and add flour to sausage; mix thoroughly. Cook until flour browns, about 4 minutes stirring constantly.
Add milk slowly and increase heat to medium-high. Continue to stir. Add hot sauce, pepper and salt. As the gravy comes to a boil, it will thicken. If too thick, add additional milk. After boiling, reduce heat to a simmer and add butter.
To serve, place two of the buttermilk biscuits on each plate and top with sausage gravy and garnish with freshly cracked pepper.
Baked Spiral Ham
and Vegetable Frittata
Serves: 6; cook time: 40 Minutes
4 to 6 slices Smithfield Ham, cut into bite size pieces
8 ounces mushrooms, sliced
1 zucchini, thinly sliced into rounds
1/2 red pepper, diced
1/2 green pepper, diced
3 green onions, thinly sliced
2 tablespoons butter
1 cup half and half
3/4 cup milk
1 tablespoon chopped fresh rosemary and/or fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces cheddar cheese, grated
12 ounces Swiss cheese, grated
Preheat the oven to 375 degrees. In a medium sized bowl toss together the first six ingredients. Melt 2 tablespoons butter over medium-low heat in a 10- to 12-inch flame proof skillet allowing the butter to coat the bottom and sides. Place the ham and vegetables in the skillet; simmer on low heat for 5 to 7 minutes. Using the same bowl, beat the eggs together with half and half and milk, season with herbs, salt and pepper. Pour egg mixture over vegetables; add grated cheeses to the vegetables in the skillet, stir gently just to mix. Over medium heat, allow frittata to set in skillet for 5 to 7 minutes then transfer to middle rack in the oven and finish baking 20 to 25 minutes. The frittata is ready when the center is set (not liquidy) and the appearance is golden. Cut into wedges and serve warm or at room temperature.