Tag Archives: ham

Filo-topped Ham & Vegetable Pot Pies

Filo-topped Ham & Vegetable Pot Pies

The deli counter at my supermarket often has ham bones for sale, they are the bones left from the sliced ham in the deli counter and have heaps of meat on them.

I often buy one of these to make pea and ham soup during the winter and it is one of these bones which I have used for these pot pies.

Firstly, I simmered the ham bone in water with a chopped onion, a couple of sticks of chopped celery and a chopped carrot until the meat was falling off the bone. I then removed the bone from the cooking liquid and when it was cool enough to handle removed the meat from the bone, discarding the excess fat and skin. I then pulled the meat into pieces. The cooking liquid also makes a wonderful stock, which unfortunately, on this occasion got discarded – enough said, it can still not be mentioned in our house!

Filo-topped Ham & Vegetable Pot Pies

This is an almost guilt-free way to enjoy a pie! Lovely light filo pastry and the filling is also wonderfully light with the thickening and creaminess coming from grated potato rather than a roux – flour and butter and then added milk.

Serves 4

2 medium leeks, sliced
olive oil
3 medium potatoes, scrubbed and grated
2 medium carrots, sliced
2 sticks celery, sliced
4 cups chicken or vegetable stock
about 500g ham, chopped
a good handful of fresh parsley, chopped
sea salt and freshly ground pepper
4 sheets filo pastry

1              Preheat oven to 200°C

2              Place leeks and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft and translucent.

3              Add potatoes, carrots and celery and mix to combine. Add stock, bring to the boil and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces and thickens and carrots are
tender.

4              Stir in ham and parsley and cook for 3-4 minutes longer.
Season to taste with a good grind of salt and black pepper. Divide mixture between four 1 cup ramekins. Carefully crumple each filo sheet, place on top of vegetable/ham mixture and brush with a little olive oil. Bake for 15 minutes or until pastry is crispy and
golden.

Where did the ingredients for this dish come from:
Ham bone: Hastings City New World – Hastings; Potatoes, carrots, celery: Krismaw Gardens– Hastings; Leeks, parsley: The Chef’s
Garden @ Epicurean
– Hastings; Store Cupboard Ingredients: stock, salt, black pepper, filo pastry.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

The Leftover Dilemma

Wonderful Ways with Leftovers

Wonderful Ways with Leftovers

The thing with leftovers is that we don’t all have exactly the same leftovers and sometimes the leftovers we do have don’t immediately say “Hi, I’m still good and can be made into something wonderful” or we don’t even think of something as a leftover and just toss it, all the while thinking “What a waste!”

It’s now four days since Christmas and New Year’s Eve is looming and if like me your fridge needs space, but there still seems to be some good things in there, take a little time to sort it out and see what you can do with what’s there. Here are some ideas for some of those odds and ends that might not immediately seem to be worth keeping.

Mustard: There’s a spoonful left in the bottom of the jar, don’t toss it, rather make it into vinaigrette right in the jar so that you get to use every last bit of the mustard.

To the jar with that bit of mustard in it, add some oil and vinegar (the usual ratio is 3 parts oil to 1 part vinegar – eg 3 tbsp oil and 1 tbsp vinegar), add any flavourings such as crushed garlic, fresh herbs, minced shallot or onion, screw lid on jar and shake well to emulsify. Store in the fridge and shake again before using. This works best with milder mustards such as Dijon or wholegrain.

Ham, Turkey, Pork or Chicken: In the few days after Christmas these meats can be turned into salads, sandwiches, wraps, frittatas, hash and any number of other delicious easy meals – here are some ideas to get you started:

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Ham & Leek Pie

Ham & Leek Pie

Ham & Vegetable Hash

Ham & Vegetable Hash

Ham, Vegetable & Ricotta Fritters

Ham, Vegetable & Ricotta Fritters

Easy Chicken or Turkey Salad

Easy Chicken or Turkey Salad

Ham Bone: This is the perfect base for a hearty soup and there is probably still plenty of meat of on it – package up and freeze for when the weather turns cooler.

Pea & Potato Soup with Ham

Pea & Potato Soup with Ham

Turkey Carcass: By now this is all you should have left of your
turkey. This carcass makes a wonderful base for a stock. No, I am not suggesting that you get out the stock pot now (you can, of course, if you want), but rather package up the carcass and bones and freeze it until you have more time and the weather gets a bit cooler. Any poultry carcass such as chicken or duck can be made into stock in the same way.

To make a simple stock, place carcass, chopped onion, carrot and celery, a bay leaf or two, maybe a sprig of rosemary or thyme, if you have it, and 1 teaspoon whole black peppercorns in a large stockpot, pour over water to cover, bring to simmering over medium heat and simmer for 1 hour. Remove pan from heat, strain off liquid and
discard carcass, vegetables, herbs and peppercorns. Allow stock to cool, remove and discard any fat, then transfer stock to suitable
containers and freeze until required. I usually freeze mine in 1 or 2 cup yogurt containers.

Cheese: Odds and ends of cheese can be mixed together and made into wonderful Potted Cheese.

Potted Cheese

Potted Cheese

Wine: “Yeah, right!” in our house! But, should you have some – freeze it. Pour into ice cube trays and freeze. When frozen, pop out the cubes, put into a freezer bag and return to the freezer.
Whenever you need just a tablespoon or so of wine in cooking – use your frozen wine ice blocks. Never waste another drop of wine.

Vegetables: If you have a quantity of cooked vegetables – roasted, steamed or boiled or a mix – chop them into even-sized pieces,
drizzle with a dressing of your choice, toss to combine and serve on a bed of salad leaves for a delicious vegetable salad.

Bread: There are many ways to give bread a second life.
Breadcrumbs, crostini, croutons, strata, bread and butter pudding to name just a few options.

Dry breadcrumbs: Freeze any odds slices or pieces of bread until you have a quantity – I keep a bag in the freezer and add odd slices of bread to it when I have them. Preheat oven to 150°C. Place bread slices on a baking tray and bake for 15 minutes or until dry – exact time is going to depend on how dry the bread is to start with.
Remove from oven and cool on wire racks. Break into pieces, place, in batches, in a food processor and pulse to make breadcrumbs of desired texture. Store in an airtight container and use whenever dry breadcrumbs are called for.

Crostini: This is a great way to give new life to a leftover breadstick or baguette. Cut into slices, brush both sides of each slice with a
little oil, place on a baking tray and bake in a preheated 150°C oven for 15-20 minutes or until dry and crisp – as above the exact cooking time is going to depend on how stale the bread is to start with.

This savoury Breakfast Bake makes a great brunch dish – replace the bacon with some of your leftover ham and use whatever leftover bread you have:

Breakfast Bake

Breakfast Bake

I must confess to loving leftovers and my freezer has what I think of as lots of lunches in it – I will freeze just about any leftover and when I need a lunch for work, I will grab one of these frozen treasures and reheat it in the microwave at lunchtime.

I also keep a variety of rolls and bread in freezer and these are the basis for other lunches when there is leftover roast meat or chicken.

Using leftovers in these ways saves a fortune on buying lunches and keeps food wastage to a minimum.

So if you aren’t already doing it, take another look at your leftovers you might just surprise yourself.

Happy cooking and eating.

Compiled by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Beer & Brown Sugar Glazed Ham

Glazed HamI first posted this recipe back in December last year, but every year at this time I start getting asked “What do I do with my ham?” So here is this recipe again – it can be as formal or causal as you like
depending on what you serve with it.

Served warm or cold a glazed ham on the bone is a delicious and easy centrepiece for your festive table or in fact any large gathering or party.

A whole ham generally weighs around 9kg and will feed quite a crowd with leftovers. A half ham weighs around 4-5kg. But speak with your supplier because they will be able to guide you on what will be best suited to your needs and remember leftover ham is
delicious and helps solve the ‘What’s for dinner?’ question in the days after Christmas.

Beer & Brown Sugar Glazed Ham

I used a ham from local company Holly Bacon. The Holly Bacon Company has been a Hawke’s Bay family business since 1914 when the original company ‘Elite’ Bacon was established by Carl Vogtherr and is run today by his great-grand daughter Clare. Today the Holly Bacon Company has its factory and shop on the corner of Warren and St Aubyn Streets,
Hastings.

I use beer for the glaze but you can use apple, orange or pineapple juice instead.

Serves 30 (depending on the size of your ham and what else is being served) with leftovers

1 whole ham, cooked on the bone, skin removed (see instructions below)
1 x 330mL bottle of beer of your choice
whole cloves
BROWN SUGAR GLAZE
1 cup brown sugar
2 tbsp wholegrain mustard
2 tbsp grated fresh ginger

1              Preheat oven to 180°C. Line a large baking dish with a
double layer of aluminium foil, then a layer of baking paper (this saves on clean up).

2              To make glaze, in a small bowl combine sugar, mustard and ginger with just enough beer to make a thick paste. Set aside.

3              Score the fat of the ham by making diagonal cuts about 3cm apart across the surface, then repeat in the opposite direction so the surface has a diamond pattern. Take care when scoring not to cut through into the meat. Push a whole clove into the ham at each
diamond intersection. Place ham in prepared baking dish and pour over the remaining beer. Bake ham for about 1 hour, basting several times with beer. Spoon glaze over surface of ham and cook for 30 minutes longer, basting with glaze several times. To keep the heat out of the kitchen the ham can also be cooked on a covered
barbecue – this is how I cooked this ham.

4              To serve, place directly on a large platter or place on a ham stand on a platter, cover loosely with foil and let stand before carving. Serve warm.

To Skin a Ham:  Firstly using a sharp knife cut a zigzag pattern at the shank end through the rind – this gives an attractive presentation. Then, using a small sharp knife, at the base end of the ham carefully make a cut between the skin and fat, then slide your fingers between the rind and fat to remove the skin, working down the ham to the shank end. Work slowly and gently so as not to tear the skin and to retain as much of the covering fat as possible.

Holly Bacon Company
Corner Warren & St Aubyn St, Hastings
Ph: (64) 6 878 5072
Email: help@hollybacon.co.nz
Shop open: Monday – Friday 8am–5pm

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom & Cheese Sandwich 006aSandwiches such as this are one of my go tos – they are great when you need a light meal for whatever reason.

We had been out for lunch so at 6 o’clock didn’t feel like anything at all, but by 8 o’clock felt peckish so from what was in the fridge and freezer this was a delicious light snack to keep us satisfied until morning.

Toasted Mushroom, Ham & Cheese Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

butter, softened
1 large Portabello mushroom, thinly sliced
1 slice ham
few slices pickled jalapeno (optional)
50g grated Hohepa Herb & Garlic cheese

1              Melt a little butter in a non-stick frying pan over a medium heat. Add mushroom and cook, stirring frequently, for 5 minutes. Remove from pan and set aside. Wipe pan clean.
2              Top one slice of bread with ham, jalapeno, if using,
mushroom and cheese, then with remaining slice of bread. Butter outside of sandwich.
3              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turnover and repeat – the sandwich should be golden on the outside with the filling heat through and cheese melting.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Pea & Potato Soup with Ham

 

Pea Soup - 003aThis somewhat deconstructed pea and ham soup uses fresh or
frozen peas rather than dried split peas which gives it a vibrant green colour and sweet, fresh flavour.

It looks smooth, delicious and creamy, but uses potato to thicken the soup which is then puréed to give it a creamy texture, so it is a soup without any dairy products which makes it ideal for those who
cannot or prefer not to, include dairy in their diet.

The soup can also easily be turned into a vegetarian soup – see tip at end of recipe.

Pea & Potato Soup with Ham

You can usually find a decent ham bone with plenty of meat still on it at the deli counter in the supermarket.

Our local New World in Hastings almost always has a couple – they are bones left from the sliced ham in the deli counter. I often buy one of these to make pea and ham soup during the winter and it is one of these bones which I have used for this soup stock and garnish.

Serves 4

1 ham bone – skin and fat removed and discarded, meat removed and reserved
1 large (about 200g) onion, roughly chopped
2 medium carrots (about 150g each), roughly chopped
3 sticks celery, chopped
1 cup roughly chopped parsley leaves and stems
2 tsp black peppercorns
3L water
500g potatoes, scrubbed and cut into large chunks – I don’t bother peeling but you can if you wish
3 cups fresh or frozen peas
½ small (about 50g) red onion, diced
salt and freshly ground  black pepper
watercress leaves or sprigs, to garnish (optional)

1              Place ham bone, onion, carrots, celery, parsley, peppercorns and water in a large saucepan, cover and bring to the boil. Reduce heat and simmer for 1 hour.
2              Strain and discard ham bone and vegetables. Allow to cool completely. Skim off any fat that has set on the surface of the stock and discard. Remove 1 cup stock and set aside.
3              Return remaining stock to a clean saucepan, add potatoes, cover and bring to the boil. Remove lid and simmer for 20-25 minutes or until potatoes are tender. Add peas and cook for 10 minutes longer. Transfer mixture to a blender and blend until smooth – do this in batches if necessary. Return pureed soup to a clean saucepan and heat through.
4              Meanwhile, dice reserved ham meat. Place ham meat,
reserved stock and onion in a saucepan, bring to simmering and
simmer for 15 minutes or until ham is heated through.
5              To serve, divide soup between serving bowls and top with some of the ham mixture. Garnish with sprigs of watercress, if
desired.

Vegetarian Option: Omit the ham bone and use vegetable stock – start the recipe at step 3 using vegetable stock. Top the soup with crumbled feta cheese or diced semi-dried tomatoes.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Another soup you might like to try:

Watercress & Zucchini Soup

Watercress & Zucchini Soup

 

Ham & Vegetable Hash

Ham & Vegetable Hash 002aChristmas is over and now there is a fridge full of leftovers, this
recipe deals with the potatoes, peas and some of the ham.

If using leftover cooked potatoes you won’t need as much stock – start with 1 cup and add more if needed. Cooking times will also be reduced if using cooked potatoes and peas.

Ham & Vegetable Hash

Serves 4-6

1 onion, halved and sliced
2 tbsp butter
1 tbsp vegetable or olive oil
500g cooked diced ham
1kg potatoes, diced or leftover cooked potatoes, diced
1 tbsp finely chopped fresh rosemary
2 cups chicken or vegetable stock
1½ cups frozen or leftover cooked peas
salt and freshly ground black pepper, to taste

1              Heat butter and oil in a large frying pan over a medium heat. Add onion and cook, stirring, for 5 minutes or until onions start to brown.

2              Add ham, stir to combine and cook for 3 minutes longer.

3              Add potatoes, stir to combine, then stir in rosemary and cook for 1-2 minutes.

4              Pour over stock, mix to combine, cover and bring to the boil. Reduce heat and simmer for 20 minutes or until potatoes are almost cooked.

5              Stir in peas, bring back to the boil and simmer for 5 minutes longer or until potatoes and peas are cooked. Season to taste with salt and pepper. Delicious served with chutney.

Other ways to use leftover ham;
Ham, Vegetable & Ricotta Fritters;
Quesadilla (Mexican Toasted Cheese Sandwich); and
Ham Sandwiches with your choice of salad ingredients and condiments.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Beer & Brown Sugar Glazed Ham

HameServed warm or cold a glazed ham on the bone is a delicious and easy centrepiece for your festive table or in fact any large gathering or party.

The Lions Club Xmas Party which I mentioned in an earlier post was yesterday and as previously mentioned I served a warm glazed ham with salad ingredients, condiments and a selection of rolls so that everyone could build their own roll. This is a great way to feed a crowd and with paper plates and napkins and plastic glasses clean was kept to a minimum. The Xmas Cake Truffles of my earlier post were well received with many other Lions wives pleased to learn of another way to use excess Lions Christmas Cakes.

A whole ham generally weighs around 9kg and will feed quite a crowd with leftovers. A half ham weighs around 4-5kg. But speak with your supplier because they will be able to guide you on what will be best suited to your needs and remember leftover ham is delicious and helps solve the ‘What’s for dinner?’ question in the days after Christmas.

Beer & Brown Sugar Glazed Ham

I used a ham from local company Holly Bacon. The Holly Bacon Company has been a Hawke’s Bay family business since 1914 when the original company ‘Elite’ Bacon was established by Carl Vogtherr and is run today by his great-grand daughter Clare. Today the Holly Bacon Company has its factory and shop on the corner of Warren and St Aubyn Streets, Hastings.

I used beer in the glaze but you can use apple, orange or pineapple juice instead.

30 (depending on the size of your ham and what else is being served) with leftovers

1 whole ham, cooked on the bone, skin removed (see instructions below)
1 x 330mL bottle of beer of your choice
whole cloves
BROWN SUGAR GLAZE
1 cup brown sugar
2 tbsp wholegrain mustard
2 tbsp grated fresh ginger

1              Preheat oven to 180°C. Line a large baking dish with a double layer of aluminium foil, then a layer of baking paper (this saves on clean up).
2              To make glaze, in a small bowl combine sugar, mustard and ginger with just enough beer to make a thick paste. Set aside.
3              Score the fat of the ham by making diagonal cuts about 3cm apart across the
surface, then repeat in the opposite direction so the surface has a diamond pattern. Take care when scoring not to cut through into the meat. Push a whole clove into the ham at each diamond intersection. Place ham in prepared baking dish and pour over the
remaining beer. Bake ham for about 1 hour, basting several times with beer. Spoon glaze over surface of ham and cook for 30 minutes longer, basting with glaze several times. To keep the heat out of the kitchen the ham can also be cooked on a covered barbecue – this is how I cooked this ham.
4              To serve, place directly on a large platter or place on a ham stand on a platter, cover loosely with foil and let stand before carving. Serve warm.

To Skin a Ham:  Firstly using a sharp knife cut a zigzag pattern at the shank end through the rind – this gives an attractive presentation. Then, using a small sharp knife, at the base end of the ham carefully make a cut between the skin and fat, then slide your fingers
between the rind and fat to remove the skin, working down the ham to the shank end. Work slowly and gently so as not to tear the skin and to retain as much of the covering fat as possible.

Holly Bacon Company
Corner Warren & St Aubyn St, Hastings
Ph: (64) 6 878 5072
Email: help@hollybacon.co.nz
Website: http://www.hollybacon.co.nz
Shop open: Monday – Friday 8am – 5pm

Happy cooking and eating

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]