Ham-recipes

Healthy Ham and Pasta Frittata

A healthy frittata dinner makes for delicious leftovers for lunch or even dinner the next day, since it can be served warm or cold.

Our favourite dish combines wholemeal pasta with delicious Parmesan cheese, and a handful of spinach for extra texture and flavour. This recipe will take about 20 minutes to prepare, and serves up to four people.

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

1.5 cups wholemeal pasta

4 tbsp Parmesan cheese

4-5 slices of ham off the bone (you could also use bacon)

5 eggs

3-4 parsley leaves

Method

  1. Preheat the oven to 180ºC (350ºF).
  2. Cook the pasta until al dente. Then remove and set aside to cool down.
  3. Whisk the eggs until they are of a smooth consistency. Then add the Parmesan cheese, ham, and parsley. Feel free to also season with salt and pepper to your liking.
  4. Combine the pasta and egg mixture, then transfer into a pan and cook for 20 minutes.

Image via Nugget Market

February 6, 2015

Ham and Egg Crepe Recipe

There is no denying that eggs make the perfect breakfast recipe; packed with protein, and so quick and easy to prepare.

Create this classic French dish which takes all of 10 minutes to prepare, and add some ripe cherry tomatoes and avocado for some sweet and savoury flavour.

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

Crepes

1 cup and 2 tbsp skim milk

1 cup all purpose flour

1/4 cup and 2 tbsp water

2 large eggs

1/8 tsp salt

1/4 cup unsalted butter (melted)

Cooking spray

Filling

8 large eggs

5 ounces black forest ham slices

1/2 cup shredded mozzarella

1/4 cup green onion (sliced)

Method

  1. Preheat the oven to 400ºF (200ºC).
  2. Combine the milk, flour, water, eggs, butter, and salt into a blender.
  3. Warm a large non-stick skillet over medium heat, and add some of the batter.
  4. Cook until the edges begin to dry, then flip and cook for a few more seconds.
  5. Cook the bottom of each egg, then divide over each crepe with a few strips of ham.
  6. Fold the crepe into quarters, then transfer to the tray and sprinkle with cheese. Cook in the oven until the cheese has melted, and the egg yolk has tightened. Garnish with green onions, avocado, and sliced cherry tomatoes.

Image and Recipe via FestFoods

January 14, 2015

Inspirational Ideas For Leftover Christmas Ham

Luckily, ham is one of the most versatile foods you can have in your fridge. Apart from being able to tuck a slice between a piece of bread or two, there are so many other ways to serve it. You can also substitute it for anything which usually uses bacon, so that opens the possibilities enormously. If you want some inspiring ways to use up the ham lingering in your fridge, you’ve come to the right place.

Peas and ham

Did I just hear someone say yuk? Well, it certainly didn’t come from our household. Peas and ham are a winning combination, it’s packed with fiber, eats like a snack or a meal, it’s super easy, you can freeze it, plus it tastes awesome!

First, chop up the ham to resemble shredded bacon. Cook it on high to medium in a large saucepan or pot with garlic. Add as much or as little garlic as you like. I love it and it’s a great way to load the family up with a good hit, so I throw in a few large freshly chopped cloves but it doesn’t matter if it’s dry. Add a dash of water so it doesn’t stick to the bottom and stir it until you can smell the garlic cooking.

Then open a packet of frozen peas and add them, along with a sprinkle of sugar, salt and pepper to taste and water to cook the peas in. About a 3/4 of a cup for a 500gm packet will suffice. It’s easier to add more water later than try to remove it. Stir it all in, pop the lid on and turn the heat down low. Let it cook for about 45 minutes, stirring occasionally. You can tell when it’s ready when the peas looked cooked, but not mushy.

If you have a bit of water lingering around, cook it for a bit without the lid. The more often you cook it, the easier it gets and you can tweak it anyway you like. Serve it straight away or have it cold. It tastes great either way. It freezes really well and is perfect as a side dish or quick main meal on busy days. It’s even a great lunch box alternative.

Creamy ham sauce

There’s a great little product that has hit the shelves for people suffering lactose intolerance. Don’t let that deter you though. It tastes great, stores in the cupboard, is really low in fat, is perfect for cooking, plus it’s under $2!

Now, trying to source it is like pinching eggs out of a chicken coop, because our local supermarkets can’t seem to stock enough. As soon as it hits the shelf, a day or so later, it’s vanished! It’s usually found in the long life milk section, so if and when you can get a hold of it, grab 2 or 3 to keep in the cupboard for super quick, tasty meals for the whole family.

To make the pasta sauce, chop and cook up the ham and garlic like the previous recipe. Instead of adding peas, add the cream with salt and pepper to taste. Cook it long enough to heat the cream and ham. It’s super yummy over any sort of pasta, baked potatoes and especially over plain steamed veggies. Once again, it freezes really well.

Now, for a little more inspiration, I’ve compiled the following list, with a few extra ideas for you to use your leftover ham.

  • Ham morney (substituting tuna)
  • Add a handful of chopped ham into a garden salad
  • Shredded ham and coleslaw on baked potatoes
  • Ham, cheese and pineapple topped pancakes
  • Door-stoppers: thick toasted bread with ham, melted cheese and creamed corn
  • Ham steaks with egg and baked beans

Ham also goes well with potato, green veggie, beans, cauliflower, asparagus, and apples combinations. Don’t forget you can also use apple or cranberry sauce to switch the flavor yet again.

Image via porkbeinspired.com

December 26, 2014

Macadamia Christmas Ham Recipe

This macadamia-crusted ham will be the centrepiece of your Christmas table (you may want to get a bigger ham as everyone will want seconds!).

Serves 12

Ingredients

7-8kg leg of ham on the bone
1/2 cup ginger marmalade
100g brown sugar
1 tablespoon Dijon mustard
1/4 cup macadamia butter*
1/4 cup Davidson Plum chili sauce (or sweet chilli sauce) 150g macadamias, finely chopped

Method

1. Preheat oven to 180°C, fan-forced. Position an oven shelf in the lowest position and remove all the other shelves.

2. Use a small sharp knife to cut around the ham shank (end of the leg) in a zigzag pattern 10cm from the end. Carefully remove the skin from the ham in 1 piece by running the knife and score the fat in a diamond pattern. Place the ham in a baking dish lined with several layers of non-stick baking paper.

3. Combine the marmalade, sugar, mustard, macadamia butter and chilli sauce in a small saucepan and stir over a low heat until the marmalade melts. Brush the ham with half the marmalade glaze to evenly coat. Bake in the oven for 50-60 minutes or until golden brown.

4. Press the macadamias firmly onto the ham and brush with remaining glaze. Bake for a further 15 minutes or until nuts are lightly toasted. Remove from the oven and set aside for 15 minutes to rest before carving.

*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own, see the recipe at australian-macadamias.org

What are you cooking for Christmas this year?

December 18, 2013