Easter’s come and gone and you still have a whole damn HoneyBaked ham taking up your fridge? How in the world are you ever going to use it all? Here are a few ideas for cutting that ham down to size and freeing up precious fridge space.
Breakfast: Whole Wheat Ham & Egg Sandwich with Smash Browns
To download a Word copy of this recipe, click here.
Egg Sandwich: Beat two eggs with a pinch of salt and pepper and splash of half and half. Scramble eggs in skillet, set aside. At the same time, heat another skillet over medium-high heat. Add ham and cook for 2 to 3 minutes, flipping occasionally, until ham browns slightly on all sides. Meanwhile, toast two whole-wheat English muffins. Assemble sandwich by layering half a muffin, eggs, cheese, the sliced cooked ham, and a dash of hot sauce if desired. Top with the other half of the English muffin.
I invented these over the weekend when I realized I didn’t have Idaho baking potatoes for making hash browns. I’m so glad I didn’t because these were amazingly delicious. Because Yukon Gold potatoes are much softer and creamier than Idaho baking potatoes, they are perfect for smashing.
4 Yukon Gold potatoes, scrubbed and washed
½ tsp. paprika, sweet
½ tsp. garlic powder
½ tsp. parsley, dried
½ tsp. dried chives
¼ tsp. Lawry’s seasoned salt
1 shallot, minced
Freshly ground pepper
1 Tbs. fresh dill, chopped
Put potatoes in small saucepan and add water until potatoes are covered by at least 1 inch. Bring to a boil and simmer until potatoes can be easily pierced with a fork. Drain water and set potatoes aside to cool for about 5 minutes.
Once cool enough to handle, put potatoes on a baking sheet and smash each one down with the base of your palm. Heat a large sauté pan over medium high heat with about 1 Tbs. of canola or vegetable oil. Meanwhile, press a few on the shallots into the top of each potato, and sprinkle them with about half of all the above seasonings, except fresh dill. Using a spatula, transfer each potato to the hot pan, and put the seasoned side down in the pan. While that side is cooking, press the rest of the minced shallot into the face-up side of the potatoes, and sprinkle with the remaining seasonings. Flip the smash browns when the bottom side has begun to crisp and brown, about 5 minutes. Continue to cook the smash browns until both sides are brown and crispy, about 5 minutes more. Sprinkle chopped fresh dill over the potatoes and serve. If fresh dill isn’t available, add dried dill when you add the other dry seasonings.
Lunch: Ham & Split Pea Soup
Who doesn’t love soup and a sandwich? A great way to use leftover ham is in Ham & Split Pea Soup. Do you have visions of nasty cafeteria-style pea soup? You’ll change your mind after you make Emeril Lagasse’s amazingly delicious version, which you can find here.
Dinner: Ham & Asparagus Frittata
An amazingly quick and easy dinner, a Ham and Asparagus Frittata served with a simple salad is a healthy and delicious way to go. This one serves 4 to 6, depending on how hungry everyone is. To download a copy of this recipe, click here.
Helpful hint: Sometimes the base of the asparagus can be tough and woody. To make sure you eat the most tender part of the stalk, hold each stalk with two hands and bend the stalk until it breaks. Wherever the stalk breaks is where you will trim the rest of your stalks. Discard the woody bottoms and chop the top half into 1-in. sticks for this recipe.
2/3 c. chopped cooked ham
½ c. Swiss cheese, shredded
½ c. Asiago or Parmesan cheese, shredded
5 large eggs
2 large egg whites
3 Tbs. half-and-half or heavy cream
½ c. chopped onion
½ c. chopped bell pepper (I prefer orange, yellow or red)
1 bunch of asparagus, chopped into 1-in. pieces
½ tsp. Italian seasoning
½ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbs. chopped fresh parsley
Preheat oven to 425˚.
Combine eggs, egg whites, Italian seasoning, half-and-half, salt and pepper in a large bowl, stirring well with a whisk. Add half of the cheeses and all of the ham. Stir well and set aside.
Heat 1 Tbs. olive oil in a large ovenproof nonstick skillet over medium high heat. When the oil ripples, you know it’s heated up. Add onion, pepper and asparagus and sauté until the vegetables begin to soften, about 3 to 5 minutes. Add egg mixture and cook, stirring all the while, until eggs are partially set, swirling the pan to make sure the entire bottom has been coated in egg. When about half of the egg mixture has set, top with remaining cheese. Bake frittata in oven for 3 to 5 minutes, or until the egg mixture has completely set and the cheese is melted and slightly bubbly. Remove from oven, sprinkle with chopped parsley, cut into wedges and serve. A simple salad with champagne vinaigrette, cherry tomatoes and onion would be a great accompaniment. Bon appetit!