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6 ham leftover meals. 1st cook a 15 pound ham.
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GREEN EGGS AND HAM: Heat a thin slab of ham in a skillet. Toast one side of an English muffin, while cooking one egg in the skillet too. Baste yolk with melted butter from skillet. Place ham then egg on English muffin, add pesto on top, salt and pepper.
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OPEN FACED MUSHROOM LEAK SANDWICH
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Heat the butter in a saute pan over medium heat until it foams. Add 1 leek, split, washed and diced. Cook 5-7 minutes, until translucent. Add 3 cups of cleaned and quartered mushrooms, cook about 10 minutes until moisture is released. Add chopped ham and saute until everything begins to brown. Add 3 Tbsp flour and combine well, then add about 2 cups of milk and stir while it comes to a boil, thickening as it does. Reduce temperature to low and add salt, black pepper and cayenne to taste. Cook until you can't taste the starchiness of the flour, about ten minutes, adjusting seasoning and consistency as desired. Serve over toasted bread or pasta.
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TACOS: Heat 1/2 Tbsp vegetable oil over medium-high heat. Add 2 cups of chopped ham and saute about 4 minutes. Add 1 tsp ancho-chile powder and toss, cook for 1 minute. Turn off heat and let meat cook for 1 minute, Add 1/2 cup chopped white onion and 1/2 cup chopped pineapple. Toss. Top with cilantro and place on warmed tortillas.
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SHRIMP/GRITS: Heat 2 Tbsp butter in skillet until it foams. Add 1 red bell pepper, cut into thin strips; sliced garlic cloves; and the whites of 2 scallions, chopped (set aside the greens). Saute for 2 minutes or until peppers start to wilt. Add 1/2 tsp smoked paprika, 1/2 tsp coarse salt, and a pinch of crushed red chile flakes, tossing to combine. Add 1/2 pound peeled and de-veined shrimp and 2 cups medium-sized ham chunks and saute until the shrimp are firm, pink and cooked through, about 3 minutes. Serve over grits or polenta. Top with chopped scallion greens. Use the ham bone to cook red beans and rice from another recipe.
