Fully Cooked Ham Recipes, Hints & Videos
For example, besides casseroles, did you know you can make appetizers and soups with cooked ham. If you don't believe it, then check out our recipes for fully cooked ham and never throw a single morsel away again.
Fully Cooked Ham Appetizer Recipes
Forget the sandwich and use phyllo dough for a tasty lunch or finger-food appetizer.
12 sheets phyllo dough
100% vegetable oil non-stick spray
1 Tbs. Dijon mustard
4 oz. ham, minced (about 1/2 C.)
3 oz. cream cheese, cubed into 12 equal pieces
Preheat oven to 350 degrees. Layer 4 sheets of phyllo, spraying each with vegetable oil spray. Cut layered phyllo in four slices crosswise. Place 1/4 tsp. Dijon mustard about 1 1/2-inch from end of a phyllo strip. Top with 1 Tbs. ham and one cube of cream cheese. Fold one corner diagonally across to opposite edge to form a triangle. Continue folding triangle onto itself. Spray top and bottom of triangle with vegetable oil spray. Repeat until you have 12 triangles. Bake on ungreased cookie sheet for 20-25 minutes.
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Fully Cooked Ham Soup Recipes
If you love hot bean soup on a cold winter's day, this is the soup for you. It's delicious and very filling.
1 lg. potato, finely diced
1 carrot, finely diced
1 C. diced tomatoes
1 bay leaf
4 C. Great Northern beans, canned and undrained
1 C. barley
2 C. cooked ham, finely diced
6 C. water
1 1/2 tsp. salt or to taste
3/4 tsp. pepper or to taste
In a crock pot ,add potatoes, carrots, tomatoes, bay leaf, beans, barley, ham and water. Cook on high for 5 hours. Add salt and pepper and stir to combine. Discard bay leaf and serve.
Note: dry beans can be used if soaked over night. Make enough beans to make 4 cups and drain.
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Fully Cooked Ham Salad Recipes
With pomegranate and apple, in addition to smoked ham and greens, this salad is a delicious medley of tastes.
1 medium red onion, sliced into thin rings rice vinegar
3 heads Belgian endive
1 small head each red leaf lettuce and curly endive
3 oz. smoked ham, cut into thin sticks
1 small Granny Smith apple, cored and thinly sliced
1 clove garlic
2 whole scallions
1 generous Tbs. Dijon mustard
Extra-virgin olive oil to taste
1 large pomegranate, seeded
Cover onion with rice vinegar. Soak 20 minutes. Wash, dry and tear all but Belgian endive leaves into bite-sized pieces. Arrange greens on a large platter, with endive leaves here and there. Scatter with apple and ham. Drain vinegar into a blender, adding the garlic, scallions, and mustard. With blender running, add oil to taste. Season with salt and freshly ground black pepper. Tuck onions into greens. Just before serving, drizzle dressing over the salad and finish with pomegranate.
Yield: 6-8 Serving
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Fully Cooked Ham Main Dish Recipes
This is a delicious quiche using shredded jack or Swiss cheese and ham. Make this for a light lunch or for dinner with you family.
1/2 C. melted butter
1/2 C. Bisquick
1 1/2 C. milk
1 C. shredded cheese (Jack or Swiss)
1/2 C. chopped ham
Mix all ingredients except cheese and ham in blender. Pour into a 9-inch pie plate. Put ham and cheese on top and push down into the mix. Bake at 350 degrees until done. Allow to set for 10 minutes before serving.
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Fully Cooked Ham Side Dishes
In winter, when you want to eat something that warms, fills, and satisfies you, a stuffed baked potato can be more welcome than the finest caviar. It makes a perfect companion to grilled or broiled steak or other meat, poultry, or seafood. And, depending on the potato’s size and what you mix in, it can become — to use an overused phrase that really does make sense in this case — a meal in itself.
6 large baking potatoes, scrubbed clean
2 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter, at room temperature
1/2 lb. thinly sliced cooked ham, cut into julienne strips 1 inch long
1/4 lb. button mushrooms, wiped clean, trimmed, and thinly sliced
Granulated salt or sea salt
Freshly ground black pepper
1/4 C. crème fraiche or sour cream
8 oz. shredded Gruyere, Swiss, or Cheddar cheese
Preheat the oven to 450 degrees. Put the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting into the potato about 1/8 inch all the way around.
Spread a bed of rock salt about 1/4 inch thick on a baking tray large enough to hold the potatoes without touching. Place the potatoes lid sides up on the rock salt. Bake the potatoes until they are tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven, leaving the oven on, and let the potatoes cool slightly on the bed of rock salt.
Meanwhile, heat a sauté pan over high heat and add the olive oil. When the oil is hot enough to flow freely, add 2 Tbs. of the butter. When the butter starts to foam, add the ham and mushrooms and sauté, stirring frequently, for 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl and set aside.
Holding each hot potato with a kitchen towel, cut off the lid with a sharp knife, following the scoring mark. Using a sharp-edged Tbs., scoop the flesh from the potatoes and the lids, leaving a wall about 1/4 inch thick, transferring the potato flesh to a large mixing bowl; set aside. Return the potato shells and lids to the baking tray with rock salt and return to the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
Mash the potatoes with a potato masher and season with salt and generously with pepper. Add the crème fraiche or sour cream and the remaining butter and continue mashing until thoroughly blended. Stir in the ham, mushrooms, and 2 ounces of the cheese.
Remove the baking sheet from the oven and turn the oven temperature up to 500 degrees.
Carefully spoon the potato mixture back into each potato shell; the mixture will mound above the rim of each potato. Sprinkle the remaining cheese on top of the filling. Leave the lids unfilled, placing them around the side of the tray.
Return the baking tray to the oven and bake until the potatoes are heated through and the cheese has melted, 7-10 minutes. To further brown the cheese, briefly use the broiler, keeping close watch to prevent burning.
Carefully transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an attractive angle, partially inserting an end into the filling to secure each lid. Serve immediately.
Yield: 6 servings
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Hints and Tips for Cooking with Fully Cooked Ham