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The Clay County Advocate - Press-Flora, IL
  • Delicious Easter ham recipes

  • If you’re making ham for Easter, be sure to get one big enough to provide plenty of leftovers. Trust us, you’ll enjoy using it for several delicious recipes from the National Pork Board.

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  • If you’re making ham for Easter, be sure to get one big enough to provide plenty of leftovers. Trust us, you’ll enjoy using it for several delicious recipes from the National Pork Board.
    Leftover ham will last in the refrigerator for up to five days. If you still have excess, be sure to freeze it for future use. Keep in mind that there are a few tricks to freezing ham.
    First, divide the meat into desired portions. Next, tightly wrap the meat in plastic wrap or aluminum foil, then place it in a plastic zipping freezer bag, removing all the air before zipping it close. Proper wrapping is key to keep ice crystals from forming. Wrapped right, the meat should last for up to three months in the freezer.
    Because ham has a high salt content, it also has a lot of moisture when thawed. Before you use it in a recipe, gently squeeze the meat to remove any excess water.
    Enjoy these recipes for Ham, Bacon, and Caramelized Onion Tart; Ham and Ranch Potato Frittata; and Ham & Rigatoni Casserole from the National Pork Board.
    Ham, Bacon and Caramelized Onion Tart
    6 slices bacon, thick cut, cut crosswise into 1/4-inch strips
    4 ounces cooked ham, cut into 1/4-inch dice
    1 onion, halved lengthwise and thinly sliced
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 9-inch deep-dish pie shell, homemade or store-bought, chilled
    1 1/3 cups heavy whipping cream
    3 large eggs, lightly beaten
    1 teaspoon nutmeg
    8 asparagus spears, trimmed (optional)
    In a large skillet over medium-low heat, cook the bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Add the ham and heat, stirring occasionally, until browned, 3 or 4 minutes. Use a slotted spoon to transfer to the bowl with the bacon. Add onion, salt, and pepper to skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce heat to very low and cook, stirring occasionally, until the onion is golden brown and very tender, 12 to 14 minutes. Transfer onion to the bowl with the bacon and ham and set aside to cool.
    Meanwhile, preheat oven to 350 degrees. Place pie shell on a rimmed baking sheet and bake until pastry is pale gold along the rim, 20 to 25 minutes. Add cream, eggs, and nutmeg to the bowl with the bacon, ham, and onion, whisking to combine.
    Remove shell from oven (leave the oven on). Pour the cream mixture into the shell and arrange the asparagus on top, if using. Bake until the tart is golden and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving. Serves 6 to 8.
    Page 2 of 2 - Ham and Ranch Potato Frittata
    1/2 pound ham, cut into 1/2 inch cubes
    1 tablespoon vegetable oil
    2 cups frozen hash brown potatoes with peppers and onion, thawed
    4 eggs, beaten
    1/3 cup ranch dressing
    1/4 cup milk
    1/2 cup shredded Cheddar cheese
    Salsa
    Cilantro, chopped, if desired
    Heat oven to 375 degrees. Heat oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add hash browns and cook 4-6 minutes or until potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until eggs begin to set, lifting edges and allowing uncooked egg to flow underneath. Baked 15-20 minutes or until a knife inserted in center comes out clean.  Remove from oven and sprinkle with shredded cheese. Let stand 5 minutes. Cut into wedges to serve. Serve with salsa. Serves 4.
    Ham & Rigatoni Casserole
    1 1/2 cups ham, diced
    8 ounces rigatoni, or other short tubed-shaped pasta such as penne
    1 2 1/2-oz package white sauce mix, or country-gravy mix
    2 cups Swiss cheese, shredded
    1 tablespoon Dijon-style mustard
    1 10-oz package frozen spinach, thawed and roughly chopped
    1/2 teaspoon hot pepper sauce, optional
    Cook rigatoni according to package directions; set aside. Prepare white sauce or country gravy mix according to directions; stir in ham, cheese, mustard, spinach and hot pepper sauce. Pour over pasta, toss gently to blend well. Pour into shallow 2-quart casserole; cover and bake in 350 degrees oven for 20 minutes. Uncover and bake 10 minutes more. Serves 3 to 4.
    Do-ahead tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.
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