Raise your hand if you have any leftover ham from Easter! This seems to be an annual dilemma. I’m always hunting for some new ways to “reinvent” or “repurpose” these leftovers.
So, we’re starting with two soups, one from my grandmother, which we prepare annually for the homebound in my brother’s parish, where it has become a favorite. You’ll be surprised by one of the ingredients, which takes the soup to a whole new level.
Grandma Sempa’s Ham and Cabbage Soup
Leftover ham, chunked
Ham bone
Ham soup base and seasoning
1 head cabbage sliced
Splash of vinegar
Water
Pepper, to taste
1 can pork and beans (14 oz.)
Put ham and ham bone in soup pot. Cover with cold water. Simmer ham and bone until heated through and water has ham flavoring. Note: you may have to add some ham soup base (I do), but be careful as it can become too salty. Then add sliced cabbage with a splash of vinegar (not much). Cook until cabbage is tender. Add 1 can flavored pork and beans ( I usually use the maple flavored). Stir until combined. Simmer about 20 minutes more.
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White Bean Soup with Ham & Cheddar
4 Tbsp. olive oil
1 cup diced carrots
1 cup diced celery
1 ½ cups diced onion
Ham bone and ham trimmings
1 cup white wine
4 quarts chicken stock
8 cups cooked and drained Great Northern beans
3-4 cups milk
Salt and pepper, to taste
3 oz. cheddar cheese, diced or grated
Ham, chunked
Cheesecloth bag (sachet) tied with sprigs of thyme, bay leaf and 1 Tbsp. white peppercorns
In 8 quart soup pot, cook carrots, celery and onion with ham scraps in olive oil until tender. Add white wine and reduce by half. Add chicken stock and seasoning bag. Bring to simmer skimming fat and impurities that rise to the top. Cook beans according to package directions. Add beans and simmer for 30-45 minutes more. Remove sachet and ham bone and blend soup in blender or processor until smooth. Bring back to simmer; add milk until desired consistency is achieved. Taste for seasoning. To serve, place cheddar cheese in bottom of bowls. Ladle hot soup over and serve. Makes 8-10 servings.
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Best Ham and Cheese Souffle’
16 slices white bread, crusts trimmed, cubed
Leftover ham, cubed
4 cups cubed sharp Cheddar cheese
1 ½ cups cubed Swiss cheese
3 cups milk
6 eggs
½ tsp. onion salt or powder
½ tsp. dry mustard
3 cups crushed cornflakes
½ stick (1/4 cup) butter, melted
Arrange half the bread cubes over the bottom of a 9″ quiche pan or baking dish. Layer with ham, cheddar and Swiss cheeses. Top with remaining bread cubes. Whisk milk, eggs, onion salt and dry mustard in a bowl until blended. Pour over prepared layers. Chill, covered, for 8-10 hours or overnight. Sprinkle with a mixture of the cornflakes and butter.
Bake in 375 degree oven for 40 minutes or until set. Makes 8 servings.
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Ham and Artichoke Casserole
¼ cup butter or margarine
4 Tbsp. flour
2 cups warm milk
Dash of seasoned salt
Dash of cayenne pepper
¼ tsp. nutmeg
Paprika
Pinch of pepper
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
4 Tbsp. sherry
2-1 lb. cans artichoke hearts, drained
12 thin slices of ham
Melt butter; blend in flour until smooth. Remove from heat and stir in warm milk. When smooth, return to medium heat; stir until thick. Add seasonings and cheese. Stir over low heat until melted. Remove from heat; add sherry. Cut artichoke hearts in half if large. Arrange ham and artichokes in buttered casserole. Pour sauce over and sprinkle with topping. Bake in 350 degree oven for 25 minutes. Serves 6.
Topping:
2/3 cup buttered breadcrumbs (you can used crushed crackers or panko also)
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
Combine all ingredients and sprinkle over casserole.
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Dilly Ham Balls
½ cup dry bread crumbs
¼ cup finely chopped green onions
3 Tbsp. finely chopped fresh dill or 3 tsp. dill weed, divided
¼ cup milk|
1 egg, lightly beaten
1 tsp. Dijon mustard
½ tsp. pepper, divided
1 ½ lbs. fully cooked ham, which has been ground in food processor
2 Tbsp. butter or margarine
2 Tbsp. vegetable oil
2 Tbsp. all-purpose flour
1 cup water
1 cup sour cream (8 oz.)
Hot cooked wide egg noodles
In a bowl combine bread crumbs, onions, 1 Tbsp. fresh dill (or 1 tsp. dried) milk, egg, mustard and ¼ tsp. pepper. Add ham; mix well. Shape into 1″ balls. In large skillet heat butter and vegetable oil. Brown ham balls. Remove to serving dish; cover and keep warm. Drain drippings into saucepan; blend in flour until smooth. Gradually add water. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper; heat through. Do not boil. Pour over ham balls and serve over wide egg noodles. Serves 6.
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Ham Slice with Madeira Sauce:
4 Tbsp. butter
2- 3/4″ slices cooked ham
4 Tbsp. finely chopped shallots (or white onion)
1 ½ Tbsp. dried tarragon
4-5 Tbsp. dry Madeira
Freshly ground pepper
¾ cup heavy cream
Preheat oven to 300 degrees. Melt 2 Tbsp. butter in large frying pan; cook until light brown, watching carefully to avoid scorching. Add ham slices and saute’ 3-4 minutes per side. Remove ham to platter and keep warm in the low oven. Add remaining 2 Tbsp. butter to pan and saute’ shallots until tender, but not browned. Add tarragon and Madeira to pan and cook until liquid is reduced by half. Add pepper. Add cream and continue to cook until mixture is again reduced by half. Pour sauce over ham and serve immediately.