Leftover Ham – Ham and Cheese Muffins & Ham and Split Pea Soup

What to make when you have leftovers? Since making a baked bone in ham butt last Sunday I’ve managed to turn it into several meals this week and the one thing I always look forward to making is Ham and Split Pea soup. The weather is still cold and a warm bowl of creamy soup is comfort food for me and my family.

Another favorite of mine for using left over ham is to make Ham and Cheese Muffins. The muffins pull together quick and go great along side a bowl of your favorite soup. I have even served them up as part of a Sunday brunch.

Ham & Cheese Muffins

Makes 1 dozen muffins

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/4 cup (4 tablespoons) unsalted butter, melted & slightly cooled
1 cup shredded cheddar cheese, plus more for garnish
1/2 cup diced ham
• Add some herbs and spices to the dry ingredients to make it more savory
Fresh black pepper, for garnish (optional)
1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine egg, milk, and butter. Add these wet ingredients to the dry and mix lightly (e.g., with a wooden spoon, not a mixer) until well combined. Once the batter is smooth, fold in cheese and ham.
4. Spoon batter into muffin cups, filling them about 3/4 of the way. If you like, sprinkle some more shredded cheese and freshly cracked black pepper on top. Bake for about 17 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack. See notes above on storing these.
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Split Pea and Ham Soup

1 pound ham bone
4 cups chicken stock (1 Qt.)
3 cups cold water
1 16 oz. bag split green peas

1 – 1 1/2 tablespoons butter
2/3 cups chopped leeks or green onions
1/2 cup chopped carrots
1/2 cup chopped celery

1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon thyme
1 Bay leaf
1/2 teaspoon pepper

2 cups milk
1 cup heavy cream or Half & Half
1 cup chopped ham, cooked
Sauté the onions, carrots and celery in butter.
Place the ham bone in a large pot. Add the water, chicken stock and peas and bring to a boil over medium heat, reduce the heat and simmer. Add all the seasonings and continue to simmer the mixture until the peas are very soft, about 1 hour and 15 minutes stirring occasionally.
Remove the ham bone. Use an emersion blender to smooth peas and veggies so they are creamy.
Stir in the milk and cream. Add chopped ham. Simmer, stirring occasionally for another 10 to 15 minutes.
Serve topped with a buttery croutons.
ham and split pea soup

Sometimes you need Breakfast for Dinner

How often do you really have the opportunity to have a hearty breakfast at home? Occasionally we will have a leisurely breakfast on a weekend but when life gets busy I don’t like to bother with things like making pancakes, waffles or French toast.

When I’m planning our weekly dinner menu and I have planned numerous chicken dishes several different ways, I know I need to throw in a night with something different. So when I’m trying to save money and avoid going out to the local diner or pancake house I’ll plan breakfast for dinner once in a while. Baked omelets, eggs and sausage or leftover ham or bacon with home fried potatoes, throw in some buttered toast from the loaf I made earlier in the week and I have a great meal. Other times I just want the French toast or pancakes with melted butter and lots of maple syrup because it has been a long time since we had them. I can then decide what I would like to serve on the side depending what in the refrigerator.

sourdough pancakes 3

Homemade pancakes aren’t hard to make, there are many recipes out there. They take a bit more time when made from scratch compared to the mix in a box but the taste is so much more satisfying. Here are some of my favorite recipes.

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Quick Fluffy Homemade Pancakes

Makes approx. 16 pancakes when using a level 1/4 cup measure

2 cups biscuit mix (you know the one in the yellow box)
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir all ingredients until blended. Pour slightly less than a 1/4 cupful onto the hot griddle.

3. Cook until edges are dry and show bubbles. Flip over and cook until golden. To keep warm, place on a cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes while you are cooking the others.

Fluffy from Scratch Pancakes

Ingredients
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp granulated sugar
• 2 cups buttermilk
• 2 large eggs lightly beaten
• 1 tsp vanilla extract optional
Instructions
1. Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium-high heat.
5. Spray with non-stick cooking spray OR brush with butter or oil.
6. Ladle (1/4-1/3 for regular stack size – 1/2 cup for large pancakes) batter onto the griddle for each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Serve with butter and syrup.

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French Toast

6 thick slices of your favorite bread
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1 teaspoon vanilla extract (optional)
Salt to taste

Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle of skillet over medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan,
And cook on both sides until golden. Serve hot with butter and maple syrup.

Fluffy Waffles  (I can’t seem to find the photo on this one)

• 1 1/3 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 eggs, separated
• 1/2 cup butter, melted
• 1 3/4 cups milk
1. In a large mixing bowl, whisk together all dry ingredients.
2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
3. Beat whites until moderately stiff; set aside.
4. Add milk and melted butter to dry ingredient mixture and blend.
5. Fold stiff egg whites into mixture.
6. Ladle mixture into hot waffle iron and bake.

 

IMG_1839(1)  Leftover sliced ham and French toast made from home baked bread.