Hearty Ham and Bean Soup (Christmas Ham Leftovers!)

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I hope everyone had a fabulous Christmas!

I still haven’t had a chance to read any fantastic books to talk to you about.  I am also trying to push another project out by 2016.  You may have seen a little change on the home page of this website 😉  That’s part of the surprise.

I’ve also been watching “The Flash” on Netflix.  It is one of the nicer sci-fi shows on Netflix compared to the MA rated “Jessica Jones” and others.  If you can wrap your head around the fact that a scientist built a particle accelerator in the middle of a city of hundreds of thousands of people… then you’ll be all set!  Completely ignore basic safety and physics, and you can watch the show.

The kids were pretty happy this Christmas – The oldest finished putting together this bad boy in like 3 hours.  Oy!


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The youngest was VERY happy with her hotel.  The hotel set was pretty nifty and I had fun helping her with it.  There’s a pool, piano lounge, ice cream bar, elevator, your own car, waterfall, chandelier and rotating doors!

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My sister’s friend’s mom made this cake for us for Christmas – it had chocolate cherry cake inside!

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It was too pretty to eat… but we made the sacrifice and ate it anyway.  🙂

Now that we are done with cake…. let’s move over to a hearty, healthy and very filling soup.  There is a lot of protein in here from the ham, beans and lentils.  The lentils, barley and beans provide a nice amount of fiber.  The carrots and celery give this soup nice flavor and vitamins.

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Recipe:  For Christmas dinner, we had ham among other dishes.  I used my trusty baked ham recipe and had about 2 pounds of leftovers.  Woo hoo!  Also, what to do with that end that doesn’t slice very well….???  Make soup!  I love soup!   It is pretty hard to mess up broth and ham really.  Plus, you can throw in whatever ingredients you want to use up in the fridge or pantry.  For me, I had some leftover quick cooking barley from Trader Joe’s and green lentils.  Feel free to substitute the lentils for barley and vice versa.  Or just omit them.  The soup just won’t be as thick and it is a pretty thick soup anyway.  I figure I would rather give you recipes for a thick soup than thin.  It is sooooo much easier to thin a soup with some added broth or water than to try and make a soup thicker.  Sometimes boiling it too long overcooks the rest of the food.

Remember our new food trick:  add canned beans at the end!  They are already cooked anyway and just need heated.

Feel free to switch and use whatever herbs you have on hand and like.  I used oregano, rosemary and 21 seasoning salute (Trader Joe’s).  But any combination of thyme, rosemary, oregano, basil, Italian seasoning, or the like will work.

I served this soup with a side of beer bread.

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Hearty Ham and Bean Soup (Christmas Ham Leftovers!)
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 Tb. butter
  • 2 medium carrots, diced
  • 1 onion, diced
  • 2 celery ribs, diced
  • 1 garlic clove, minced or pressed
  • 1/2 cup dry green lentils, rinsed
  • 1/2 tsp each of dried oregano, basil and rosemary
  • 1/4 tsp. white or black pepper
  • 4 cups chicken broth (or water)
  • 2 cup cooked chopped ham
  • 2 cans (15 oz) Great Northern beans, rinsed and drained
  • 1/2 cup quick cooking barley
Instructions
  1. In a Dutch oven or large pot, melt butter over medium heat. Add the onion, carrots and celery. Cook about 5-7 minutes or until the onion is translucent.
  2. Add garlic and cook another 30 seconds.
  3. Into the pot, add the lentils, dried herbs, pepper, and broth. Turn the heat up to medium high to get the soup the boil. Once at a boil, cover the pot and reduce the heat to medium low. Keep the soup at a simmer for 20 minutes.
  4. Add the ham, beans and quick cooking barley. Bring the soup up to a boil again. Cover again and simmer over medium low for 10 minutes.
  5. Feel free to add more herbs, salt or pepper to taste. The soup is quite thick and hearty. Thin it out with more chicken broth or water.

 

Ham and Cheese Crustless Quiche

Ham and Cheese Crustless Quiche on Whisk Together

Book:  We finished “Walt Disney” by Bob Scollen and it was a treat.  What an amazing life the man led!  I am sure there was a lot left out since it was a juvenile book, but maybe that is for another time.

I finished reading Desires and Devices: A History of Contraceptives in America by Andrea Tone as well.  It was written by a professor and done so eloquently.  If you ever want to find a conspiracy or research in regards to contradicting our assumptions, this book would fit the bill.  One example, for all of our advances the United States is still highest in pregnancy rates in people under 20 (only Hungary beats us).   The entire last half of the book was on the pill and the Dalkon Shield failure.  The failure resulted in a halt on research everywhere in order to keep from being sued into bankruptcy basically.  (Maybe that’s why nothing really new has come out in like 30 years?)  An interesting social history on the United States with great attention to detail into the fraud and deceit behind some of the studies done to move ahead in science and technology.

Recipe:  No really good way to segue into a crustless quiche from that topic!  Well, we had a ton of leftover delicious bestest ham ever from the holidays and made this quick quiche for dinner.  YUM!  Dinner, breakfast, brunch whatever!  Use any meat you want, any veggie and any cheese.  Maybe I should call it the “Whatever Crustless Quiche.”  🙂

Ham and Cheese Crustless Quiche_2 on Whisk Together

Ham and Cheese Crustless Quiche

Ingredients

  • Ham and Cheese Crustless Quiche
  • serves 6-8
  • 6 ounces cooked ham, diced (about 1 and 1/4 cups)
  • 3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
  • 4 ounces cheddar cheese (or any mixture), about 1/2 cup
  • 8 large eggs or 7 extra large eggs
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees. Spray a pie plate with cooking spray.
  2. Sprinkle the ham, vegetables and cheese into the plate.
  3. In a large bowl, whisk together the eggs, milk, salt and pepper.
  4. Pour onto top of the meat. Bake about 30 minutes. Jiggle the quiche to see if it is set. If not, bake another 5 minutes.
  5. Cool for a few minutes, serve and eat!
  6. Recipe adapted from Food.com
http://www.whisktogether.com/2015/01/10/ham-and-cheese-crustless-quiche/

Ham and Cheese Crustless Quiche
serves 6-8

6 ounces cooked ham, diced (about 1 and 1/4 cups)
3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
4 ounces cheddar cheese (or any mixture), about 1/2 cup
8 large eggs or 7 extra large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 375 degrees.  Spray a pie plate with cooking spray.
Sprinkle the ham, vegetables and cheese into the plate.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Pour onto top of the meat.  Bake about 30 minutes.  Jiggle the quiche to see if it is set.  If not, bake another 5 minutes.
Cool for a few minutes, serve and eat!

Recipe adapted from Food.com

The Best Ham You Ever Made

Best Ham Ever on Whisk Together

Book:  The children and I are reading  “Walt Disney” by Bill Scollon.  Since we are planning a trip to Disney World, I thought it would be a fun read.  It’s a great book for teaching grit and perseverance as well.  Walt failed time and time again.  He was rejected from the Kansas City newspapers because there was not job available.  His film distributor was trying to pay him less and less for his films of Oswald.  He also came from a poor family and worked his way up the ladder by being smart, a hard worker and countless hours of practice.  I recommend it for anyone wanting to teach their children these values.

Recipe:  This is the BEST ham we have ever made.  I have made them for holidays and such when they go on sale every year.  I have tried cooking whole hams in the slow cooker which was just plain gross.  I tried cooking them in the oven which was just okay.  FINALLY, we got it right.  This recipe takes a little bit of planning ahead, but it isn’t that bad.

Is a ham freezer friendly?  The butcher suggested not to freeze a whole ham.  But from experience, I had no problem freezing small portions of ham like leftovers, soups or batches for sandwiches.

Best Ham Ever_1 on Whisk Together

The Best Ham You Ever Made

Ingredients

  • 1 - spiral sliced, bone in half ham (7-10 lbs)
  • You will need: 1 oven bag (you will see these often used for roasting turkey)
  • Glaze:
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • (if you need more glaze, simply mix together equal parts of brown sugar and honey)

Instructions

  1. Do NOT open the ham up all the way. Remove any mesh or outer foil and keep the inner foil or plastic wrap on the ham!
  2. With the ham still wrapped, place it in a very large bowl or stock pot. Fill the pot to the top with HOT water. Let the ham sit for 45 minutes.
  3. Drain the water and cover the ham up again in hot water for another 45 minutes.
  4. PREHEAT OVEN TO 250 DEGREES.
  5. Remove ham from water and the plastic or foil wrap it is in. Place the ham into an oven bag and twist the end. Seal with the twist tie that came with the bag and cut off any extra plastic. Cut 3 or 4 slits into the top of the bag.
  6. Bake ham in roasting pan pan for 60-90 minutes.
  7. While the ham is baking, mix the brown sugar and honey in a bowl. Heat it in the microwave for 20 seconds.
  8. INCREASE OVEN TO 350 degrees. Cut open the oven bag and brush 1/3 of the brown sugar glaze on the ham. Pop in the oven for 15 minutes.
  9. Brush another 1/3 of the glaze on the ham. You may need to reheat the honey/brown sugar again in the microwave. Let the ham rest for 15 minutes under foil. Carve and eat!
  10. Serve ham with leftover glaze.
  11. Cooking technique from America's Test Kitchen
http://www.whisktogether.com/2015/01/08/the-best-ham-you-ever-made/

Best Ham EVER
serves 10-12

1 – spiral sliced, bone in half ham (7-10 lbs)

You will need: 1 oven bag (you will see these often used for roasting turkey)

Glaze:
1/2 cup brown sugar
1/2 cup honey

(if you need more glaze, simply mix together equal parts of brown sugar and honey)

1.  Do NOT open the ham up all the way.  Remove any mesh or outer foil and keep the inner foil or plastic wrap on the ham!
2.  With the ham still wrapped, place it in a very large bowl or stock pot.  Fill the pot to the top with HOT water.  Let the ham sit for 45 minutes.
3.  Drain the water and cover the ham up again in hot water for another 45 minutes.
4.  PREHEAT OVEN TO 250 DEGREES.
5.  Remove ham from water and the plastic or foil wrap it is in.  Place the ham into an oven bag and twist the end.  Seal with the twist tie that came with the bag and cut off any extra plastic.  Cut 3 or 4 slits into the top of the bag.
6.  Bake ham in roasting pan pan for 60-90 minutes.
7.  While the ham is baking, mix the brown sugar and honey in a bowl.  Heat it in the microwave for 20 seconds.
8.  INCREASE OVEN TO 350 degrees.  Cut open the oven bag and brush 1/3 of the brown sugar glaze on the ham.  Pop in the oven for 15 minutes.
9.  Brush another 1/3 of the glaze on the ham.  You may need to reheat the honey/brown sugar again in the microwave.  Let the ham rest for 15 minutes under foil.  Carve and eat!
10.  Serve ham with leftover glaze.

Cooking technique from America’s Test Kitchen

Juicy and Delicious Ham Secrets on Whisk Together

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