Anonymous wrote:Op here- some really good ideas here. What trips me up is that the ham is sweet which is not a combo I like with some savory dishes but I will freeze half and use up the rest in one of these recipes.

I'm so jealous. I can not believe you have left over HBH. It may be sweet but it is also smoky so it works in savory dishes.

I always make a big big pot of red beans and rice when I have made a ham. I do a few extra steps and along with adding 6 roasted, deskinned pablanos, and 2 roasted jalapenos, and a ton of onion etc I cube up a lot of the ham and saute it first and add a little courvoiser and brown sugar to the meat. Then I dump that in a big bowl, cover the bowl with plastic and use my hand held smoke gun. I let it sit in the smoke for 15 or 20 minutes. I think you could avoid all those steps with a HBH because it already has some flavor injected through it. My red beans and rice are to die for.

Anonymous wrote:Its terrible for you, the sodium and sugar, I'd toss it and save your heart. One day of enjoyment is plenty.

hash
ham and corn chowder
fried rice

We save it to make Hoppin John on New Year's Day, but you can make it anytime. Use the ham hock to cook the black eyed peas.

Dice and freeze in 1 c portions for quiche or frittata or soups. Slice and freeze in a portion for Hawaiian roll hot sandwiches.
Dice and brown as a base to colcannon (cabbage, leeks, potatoes - the whole is more than the sum of the parts, I promise)

Its terrible for you, the sodium and sugar, I'd toss it and save your heart. One day of enjoyment is plenty.

Anonymous wrote:Op here- some really good ideas here. What trips me up is that the ham is sweet which is not a combo I like with some savory dishes but I will freeze half and use up the rest in one of these recipes.

If it's sweet, it will go great with stewed cabbage. Takes minutes to make in instant pot.

Anonymous wrote:

Anonymous wrote:its 4 days old already you need to freeze it already or eat it today...

From the Honey Baked Ham website:
“Once thawed, your Honey Baked Ham will stay fresh for 7 to 10 days and the Honey Baked Turkey Breast will stay fresh for 5 to 7 days in the refrigerator.”

I’m sure that’s from the date it’s cooked*, not the date you served it if you picked it up in advance of the holiday.

*Date of pickup, I mean.

Op here- some really good ideas here. What trips me up is that the ham is sweet which is not a combo I like with some savory dishes but I will freeze half and use up the rest in one of these recipes.

Anonymous wrote:its 4 days old already you need to freeze it already or eat it today...

From the Honey Baked Ham website:
“Once thawed, your Honey Baked Ham will stay fresh for 7 to 10 days and the Honey Baked Turkey Breast will stay fresh for 5 to 7 days in the refrigerator.”

I’m sure that’s from the date it’s cooked, not the date you served it if you picked it up in advance of the holiday.

Add to split pea, bean, or lentil soup

Ham salad or sandwich spread https://www.foodnetwork.com/recipes/food-network-kitchen/ham-salad-3364431

Ham loaf https://www.spendwithpennies.com/glazed-ham-loaf/

Quiche

Add to scrambled eggs, omelets, hash, frittata

Tetrazzini, carbonara, alfredo, and other non-tomato-based pasta dishes

Yangzhou fried rice https://www.epicurious.com/recipes/food/views/yangzhou-fried-rice-243064

its 4 days old already you need to freeze it already or eat it today...

cook with beans or bean soup

serve with pasta and alfredo sauce

great with eggs (scrambled, quiche, omelette)

cube and mix into salad

sandwiches - grilled ham and cheese, cold sandwiches, etc., get the Pillsbury croissant dough and stuff with ham and swiss cheese, etc.

saute with cabbage

make a casserole with rice, assorted veg (for example one or more of mushrooms, peas, spinach, onions, green peppers, chopped Brussels sprouts, even pineapple). Maybe add cheese/cream sauce, possibly teriyaki/soy, or take it any other direction.

Split pea soup and if you cube it it’d be amazing in an Asian fried rice with veggies and egg.

Anonymous[b wrote:]Split pea soup would be my go to[/b], but I'd probably freeze most of it.

+1. I do this. And lentil soup with ham