I really wish that I could remember to take pictures of dinner before I eat it. Then I could share with you! Last night I baked a ham with pineapple. Why do we reserve ham for holidays? It is such a great dinner and you get leftovers. There are so many ways to repackage ham. Here are some of my favorites:
1. Ham and cheese sandwhiches (heated up so that the cheese is gooey, melting, yummy). I like them on a hamburger bun.
2. I have a great recipe for a ham and rice soup with carrots and pecans. It's sooo good. It's the kind of soup you crave on a rainy, cold, fall day. Recipe follows...
3. Bean Soup cooked all day with the ham bone and served over cornbread.
Creamy Wild Rice Soup
1 cup cooked wild rice
3 T chopped green onion
1/4 cup shredded carrot
3T chopped pecans
6 T butter
1/3 cup all purpose flour
4 cups chicken broth
1/2 cup diced fully cooked ham
1/4 t pepper
1 cup half-and-half cream
Make rice and set aside. In a large soup kettle, saute the onions, carrots and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, rice, and pepper. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil). Top with green onion, if you like. :)