[Sca-cooks] ham advice

[Diana Haven]

Happy Holiday Angeline!!

I have had a few salty hams - unfortunately, I like them salty....bad for
the blood pressure...

Split pea soup is the loveliest thing - we use two bags (I think they are 1
lb each) to the bone, and about a pound of meat.  Easiest thing to make
too - about 3 cups of water for each lb of dried peas, 1 small onion per bag
of dried peas and the ham bone.  Bring to a boil, lower heat to a simmer and
cook until the meat falls off the bone.

If you have also made turkey, you can do a turkey/ham/brie salad.  Chop
turkey and ham small, pinch off bits of brie (a pound of each), mix in a
goodly amount of mayo (preferably homemade), 5 tablespoons of prepared
mustard, 1/2 teaspoon dried mustard, 1/2 small onion diced small, 3
tablespoons or more of pickle relish and a bit of garlic if you wish. Serve
on foccacia bread.

I hope this helps with the left overs!

We had a nice leg of lamb, small (18 lb) turkey, and an 8 lb ham - for 12
people.  Add in a little smashed taters, steamed corn and cranberry sauce
and you have our lil holiday dinner.  Of course, that didn't include the
appetizers set out for the first 5 hours...or dessert

----- Original Message -----
From: "Angie Malone" <alm4 at cornell.edu>
>
> Any other ideas.  It turned out to be around a 9 pound ham after cutting
> all the fat off.  It was requested that I make split pea soup with the
bone
> and the remaining ham that's left when we get tired of it.
>
> Any ideas you may give are greatly appreciated.
>
> Angeline