Has the Easter Bunny come and gone and left you with pounds of ham in your refrigerator that you don't know what to do with? Do you find you can't face another plate of, well, sliced ham? Here are some easy and fabulous tricks to serve your loved ones leftover ham that has no hint of its former origin. You will win praise and admiration, and secretly know you were smart to use up rather than throw out.
Asian Fried Rice—See my recipe for authentic, Japanese-style fried rice (chahan), using ham as your main ingredient (instead of shrimp). I served this to my family last night. We all had not just seconds but thirds. Be sure to make a large quantity, because it's also good the next day for lunch. If you have a rice cooker, then nothing could be easier.
Asian-style Ham Noodle Salad—Cook a 12 oz. package of chow mein noodles (they look like spaghetti noodles), as directed, rinse in cold water to stop them from growing, drain and then set aside. Julienne about half a pound (a couple of cups worth) of ham—long, thin slices work well with the chow mein. If you have pineapple on hand, slice about one cup worth, also thinly, and add to the ham. Add in a cup of any veggies you like—carrots sliced thinly, cooked and cooled green beans (I especially recommend the skinny French green beans, haricot vert), asparagus spears, and or mushrooms. Toss with Asian Restaurant Ginger-Soy salad dressing (recipe below), along with the noodles, and serve over a bed of fresh greens, such as spinach, romaine, endive, etc.
Asian Restaurant Ginger-Soy Salad Dressing—Grate enough fresh ginger root (a couple of tablespoons) to squeeze out 1 tablespoon of ginger juice. To the ginger juice add 2 tablespoons soy sauce, 3 tablespoons rice vinegar, and 1/3 cup of salad oil. If you have sesame seeds, toss in a tablespoon (especially love the toasted kind, called irigoma). Remember how to make this dressing--it is to-die-for delicious with so many other salads, and is ridiculously easy to make.
Split Pea Soup with Ham—Soup is delightful because it's so comforting. And to that, add that's it's simple to prepare—toss the ingredients in a pot and stir it once in a while until it's cooked. Why, then, does no one make homemade soup anymore? (Except me. We have soup two or three times a week! Soup makes me happy.)
Rinse the split peas (a 12 oz. package, or two cups) and pick out any that don't look right. Add 8 cups of water (two quarts), one coarsely chopped carrot, one or two coarsely chopped celery sticks, and one coarsely chopped medium onion. Why coarse? Because the veggies will disintegrate into the soup, so don't spend any time making them look lovely. Add a bay leaf if you have one. Add ground fresh pepper to taste, and Vege-sal seasoned salt to taste. I recommend Vege-sal because it is made from dehydrated veggies and salt. It's basically vegetable bouillon, only much nicer. Vege-sal makes soup—and many other dishes—exquisitely more savory. It's the secret weapon of a savvy chef. If you don't have it, use Kosher salt, though. Lastly, add in about a cup of finely chopped ham. Why finely? Because the ham won't disintegrate like the veggies will. Boil the soup for about 20 minutes, stirring occasionally. When the peas and veggies are so tender they fall apart, put the soup in a blender and puree it. Serve hot, with some extra finely sliced ham for guests to add in as a garnish.