What am I doing with a 4 pound ham?

[Anonymous]

Anonymous wrote:I'd make bean soup.

This is the answer-- use beans or dried peas. Onion. Water. You don't need any other seasonings except for maybe pepper, and the water will dilute the salt. Delicious make a huge batch and freeze some.

[Anonymous]

If it’s boneless, try to segment, so you don’t have to use it all at once. I’ve always done this with leftover holiday ham to make pea soup, quiche, etc.

[Anonymous]

Thaw it and throw it into the woods, it’ll be devoured in hours

[Anonymous]

I make a great southern-style ham salad in the summer.

[Anonymous]

Anonymous wrote:Thaw the ham, rinse, put in pot of cold water, cover, put in fridge. Change water every 2 hours. You can do this repeatedly for 2-3 days depending on how salty it was. Slice off and cook a small piece to see if it’s to your liking yet. Cooking in pan of water, or boiling will help remove additional salt.

NP here. Thanks for this suggestion. I have bought hams that are too salty. I didn't know about this trick.

[Anonymous]

I bought a ham like this once (marked down after the holidays) and decided to make hash.
I cut up 5 pounds of potatoes into cubes about one inch by one inch or a little bigger. Cut up the ham the same. Cooked both together in a frying pan with cooking oil until done.
Then we had scrambled eggs and hash, or fried eggs and hash, for days and days.
The potatoes absorbed a lot of the salt. It was good but still salty.
I like the PP's suggestion to soak the salt out of the ham.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Was it misdelivered?

No, we got a pig from a farmer and I asked for part of it as ham. It wasn’t inedibly salty, just not really my thing, and I realized I’d never actually eaten ham as a main course (as opposed to cold cuts on a sandwich). The next pig, the hams all became sausage.

I think I will make soup. Um, in the fall.

whoa where did you get a whole pig from? how cool.

what do you mean by the ham being cured but raw? do you know how it was cured? are you sure it wasn’t cooked? most hams would be cured and pre-cooked but not sure about yours since you got it from a small farmer.

Our pig was from Long Stone Farm in VA but you can find other sources here: https://www.eatwild.com/products/index.html

The ham was salt cured and I think smoked but not cooked. I think commercial hams are typically cooked while being wet cured.

[Anonymous]

My husband always buys a Honey Baked Ham several lbs more than we need. It’s the only time of the year we eat ham. Since no one actually wants to eat big thick ham slices more than two days max here are the ways I use it.

1. Dice pieces and add to scrambled eggs with cheddar cheese.
2. Fried rice. Chop or dice smaller pieces of ham and cut up pineapple ( or use the pineapple tidbits in a can). In a wok with stir fry oil, toss ham and pineapple on high heat, add green onions, rice, seasoning, and some soy sauce.
3. Place in food processor, mince ham, add cream cheese, and mix. Spread on ritz crackers or hollow out a round bread loaf and fill with ham dip, top with sliced green olives, serve with ritz crackers..hello 1982!
4. Use ham instead of Canadian bacon in eggs Benedict.
5. Dice ham and mix into scalloped or au gratin potatoes before baking.
6. Add ham and peas to either a Cacio de Pepi or Alfredo or just cream sauce and pasta.
7. Ham and cheese quiche.
8. Ham hash, grated potatoes, onions, chopped ham, green peppers in a skillet