BBQ Ham Sandwiches

I know I have shared this with you before, but it’s worth repeating.  My mother-in-law, Mary Jeffers is a wonderful cook. When I married Mark she gave me a recipe card book with all of Mark’s favorite dishes.  I remember looking at this binder filled with 60 or more recipes in it and thinking,  Make Mark’s favorite recipes?  Wait… I really don’t even know how to cook.  I mean I can make a mean grilled cheese, or fry up some minute steaks and pour some canned gravy over them,  but make Chicken a L’ Orange, or Linguine with Clam Sauce, French chocolate Pie? Uh oh… I’m in trouble.

Growing up in Northeast Ohio in a very small Farming and Steelmill town,  I wasn’t exposed to a variety of  fancy meals. My mom wasn’t the greatest cook.  Don’t get me wrong,  she had her staples and that’s what we had for dinner every week. You know,  Sloppy Joes,  Beef Vegetable Soup,  Meatloaf,  Pan Fried Steaks or if it was summer, Fried Green Tomatoes, Corn on-the-Cob, and BLT’s.  We were a big beef eating family.  Chicken… WHAT?  My mom made chicken once a year. When it was time for Daddy’s company picnic, she would go to the Sparkle Market(the only grocery store in town) and buy a mini-charcoal grill, a package of chicken and a bottle of Open Pit.. Vola!  And Seafood?  Please… I didn’t even know what fish was except for canned tuna or salmon. Mom would make a concoction of tuna, noodles, and canned soup with crushed potato chips on top or Lord help us all when she would make Salmon Patties with this white congealed sauce on top YUCK!

So now I was faced with making dishes I have never heard of.  HELP!!  Mary worked so hard on the binder.  Every recipe hand written beautifully and organized. I gave her a big hug and with a deer in headlights smile said “Thank you, I can’t wait to start cooking for Mark”!  When I  got home later that night, I pulled the binder out and started reading recipe after recipe. I was thinking, What am I going to do? Is he really going to expect me to cook like his mother? I mean, I have sat at her beautiful dining room table and she has served Honey-Glazed Cornish Hens with Risotto,  Steamed Asparagus, and Coconut Cream Pie for dessert.

And then I came across this recipe.  I knew I could make it!  I have been making these sandwiches for 23 years now and it’s one of my favorites. Yes, I know what you are thinking… I can make everything in the binder and I would like to think I am as good a cook as my mother-in-law!
I hope it becomes one of your favorites too!
Enjoy and Happy cooking,
Vonnie                                     

2 pounds cold cut ham, chipped
1/2 bottle of ketchup
2 Tbsp. brown sugar
1 tsp.  yellow mustard
1 Tbsp.  white vinegar

Mix together all ingredients except ham. In a large skillet cook sauce to boiling point, add ham. Cook for 4-5 minutes, until ham is heated thoroughly.
Serve on hamburger buns.

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Deb’s Brown Butter Gnocchi with Spinach

This is a recipe that was given to me by my dear friend Debbie and fan of Challenge. She is a food-aholic just like me! We are always emailing one another with recipes we have tried, created or read! I’m not sure which this recipe falls into, but if I had to guess she created it! I love how simple everything comes together, even her salad recipe at the end. When I opened the email I knew it was perfect for Meatless Monday. You can always add some leftover grilled chicken or a little ham for your meat lovers.

 

Here’s Debbie’s email:

Hi cooking buddy. I had to share this delicious recipe with you so you can in turn pass to all your Challengeu2cook fans!

Hope you love as much as we all did. I made 2 batches. One meat-free and one with grilled chicken. I LOVED both! Hope you do too!

Love ya,                                              

Deb                                                                                                                   

 

 

PS…Tell me if you like the salad. I fell in love with it and the dressing is so good We need to start bottling our dressings!

 

 

 

 

Ingredients

• 1 (16-ounce) package vacuum-packed gnocchi
• 2 tablespoons butter
• 2 tablespoons pine nuts
• 2 garlic cloves, minced
• 1 (10-ounce) package fresh spinach, torn
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) finely shredded Parmesan cheese
• leftover grilled chicken, sliced  or cubed ham

 

Preparation

• 1. Cook gnocchi according to package directions, omitting salt and fat; drain.
• 2. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

  PS   Prepare a quick salad to accompany the gnocchi: Combine 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon salt in a large bowl; stir with a whisk. Add 6 cups gourmet salad greens, sliced tomatoes and cucumber chunks  to bowl; toss gently to coat.

Black Eyed Pea and Ham Stew (via Rufus’ Food and Spirits Guide)

After reading this post I knew I had to make this wonderful concoction. Only problem, I don’t have any more leftover ham. Solution: going to the market today and getting another ham just so I can make this recipe and savor the goodness! I think this soup, some delicious brown bread and a cold beer sounds like the perfect dinner here in Michigan. Have a good day everyone.

Here is another great way to use up some of that leftover ham. Much like chili, many different ingredients can be thrown into the pot for a delicious combination. Below are the basic flavor components, after that whatever happens to be in the refrigerator and sounds good can be included. The fresh spices can also be tweaked de … Read More

via Rufus’ Food and Spirits Guide

Grilled Ham and Pineapple Sandwiches

So I was faced with real dilemma today.  Usually, I post “Happy Meatless Monday” and Challenge everyone to a meat free dinner.   But, today as I was thinking about which recipe would be perfect, my mind wouldn’t let go of an image of wonderfully grilled sourdough bread that had  graced my dinner table yesterday. It was filled with savory Easter ham that had been marinated in dark ale and glazed with the goodness of apple butter and grainy mustard and topped  with the combination of  sweet cream cheese and pineapple.  When I tell you I tried hard to sift through my many recipes and creations for meatless menus, I did with all my might.  BUT… like a bad habit this sandwich stuck with me.  Once you create this divine concoction it will forever be imbedded in your mind as well!    So forgive me Meat Freers…I promise a Meatless Friday this week.

FYI…..”Challenge” your imagination.  This recipe is only a stepping stone. Take the basics and run with it.  For instance, This is wonderful made as a Panini.

Enjoy and Happy cooking,

                                                                                

 

 

Ingredients:

8 or more slices cooked ham

8 slices sourdough bread

 1  8oz. block cream cheese, softened

1 can crushed pineapple, drained

4 Tbsp. butter *

 

Directions:

In a bowl combine cream cheese and pineapple.  Spread on 4 slices of bread.  Layer  slices of ham on top of cheese mixture and top with remaining slices of bread.

Heat butter in a large skillet over medium heat. Place sandwiches in skillet, and fry on each side until golden brown and cheese is melted, about 2-3 minutes per side.   *You may need more butter to fry sandwiches.

Dark Ale Glazed Ham

 

 

The perfect marriage of ingredients come together for a show stopping ham for your Easter dinner.                                                      

                                                                               

Ingredients:

1 spiral sliced half-ham with glaze packet (3-5 pound)
1 bottle (12-ounce size) Dark ale beer
1 glaze packet (6-ounce size) from spiral ham package
1/4 cup apple butter
2 tablespoon grainy mustard

Preparation:

Remove spiral ham from package and place in a foiled lined baking pan; set glaze packet aside. Pour beer over ham. Cover and marinate ham, in refrigerator, several hours or overnight.  

Preheat oven to 350 degrees. 
Bake ham until ham reaches an internal temperature of 160- degree on a meat thermometer.  Drain liquid from pan.
For glaze, prepare glaze packet as package directs. Stir apple butter and mustard into glaze. Drizzle glaze over ham and  return to oven for 15- 20 minutes or until glaze is bubbly. Let stand 5-10 minutes.

Slow Cooker Ham and Split Pea Soup

This is another great recipe to help you with your leftover Easter ham.  I made this hearty soup for a staff  lunch not too long ago and it was a big hit!  It has a really nice taste and texture. Since it cooks on the slow cooker for 8- 10 hours there is no need to emulsify.  Complete the meal with a nice crusty wheat bread or some homemade buttermilk biscuits.

Enjoy and Happy cooking,

Vonnie                                

3 cups dried split peas

1 ham hock, or leftover ham bone with meat

5 cups chicken broth

2 ribs celery, chopped

2 carrots, chopped

1 large onion, chopped

1/2 tsp. marjoram

2 bay leaves

1/2 tsp black pepper

2 cloves garlic, minced

1 tsp. basil

Combine: All  ingredients in slow cooker. Cover and cook on low for 8-10 hours or high for 6 hours. Stir and remove ham hock or bones. Shred ham into bite size pieces. If soup get too thick after sitting, add a little water or chicken broth to desired consistency.

Baked Leek and Potato Gratin

Potatoes baked in a creamy cheese sauce make the ultimate comfort dish.  This make a great main dish for meatless meals or would be wonderful as an accompaniment to fish or pork dishes. You could also add 2 cups of leftover diced ham from your Easter dinner and make a one-dish wonder!  Make sure when you are preparing the leeks, you separate the leaves and rinse them thoroughly under cold running water, as soil hides and gets caught between the layers. Pat dry before adding them to the dish.
I like to serve this with some homemade applesauce when I make this as a meal.  A simple salad would be nice as well.
Enjoy and Happy Cooking,

Vonnie                                                                                 

Ingredients :
2 pounds potatoes, thinly sliced
2 large leeks, cleaned, trimmed
7 oz. ripe Brie cheese, sliced
2 cups half and half

Directions:
Preheat oven to 350 degrees. Cook sliced potatoes in boiling water for 3 minutes. Drain. Cut leeks into 1/2 inch lengths and blanch them in boiling water for 1 minute. Drain.
Turn 1/2 the potatoes into a shallow dish and spread potatoes around. Top with 2/3 of leeks, then add the remaining potatoes. Tuck the slices of cheese and the remaining leeks in among the top layers of potatoes. Season with salt and pepper and pour the cream over.
Bake for 1 hour, or until tender and golden. Tent with foil if the top starts to over brown before potatoes are tender.
Serves:4 to 6