I'm still going over here on that ham. It is almost over. I am just about down to the bone. Finally. I won't be buying a ham again for a very long time. Maybe never. But, since I am trying to make the best of it and I don't want to waste food...I thought, now what. So it was pasta.Simple. I sauteed some mushrooms, added some peas and spinach till it wilted down. Then I added some heavy cream ( I know ) and salt and pepper.Diced the HAM and added it in. Boiled up some pasta. Cooked it and added to the skillet along with a nice splash of cooking water. Then I just finished it off with some good parmesan. And it was good. But we are really tired of HAM. Wish I could mail some out.
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I am not much of a ham eater, but I would not want to waste it, either.
ReplyDeleteBlessings, andrea
Hi Kary,
ReplyDeleteI know you are proud you have almost finished the ham.
Usually I make scalloped potatoes ham. Fix grilled cheese and ham, tomato
Hi Kary,
ReplyDeleteI know you are proud the ham is almost gone.
Usually I'll fix scalloped potatoes with ham; grilled cheese with tomatoes and ham; ham and homefries; macaroni with peas, ham and mayo; dried beans with ham, onions and potatoes. And there you have it.
Now with your recipe I have something wonderful to try.
Thanks for sharing!
Sending love, magnolia
Yum yum YUM... the presentation is wonderful too!♥
ReplyDeleteA sweet hello from Frog Hollow Farm. You are doing a fine job getting through that big, ole ham! I just love snacking on the spiral cut honey ham when it's just out of the oven, but you're right - it gets old. I've made a nice pea soup using a ham broth rather than the chicken broth. It felt great to get that ham bone into a pot and out of my life!
ReplyDeletehttp://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe/index.html
Ciao, bella!
I had to laugh that you still have ham. good for you not to waste kary. oh you could always use the bone for a nice split pea soup! lol.
ReplyDeleteOh Kary..you still got ham? Wow! I should have sent my husband over last week. He would have made short work of it - ham? what ham?..haha. But I got to say ...these pasta photo's are making my mouth water. Yum! This dish looks delish!!
ReplyDeleteI love ham. It freezes well, ya know?!
ReplyDeleteI got a ham on sale yesterday. I'm going to be making this one night this week. Beautiful, as always, especially the plate. I have a very similar vintage McCoy pitcher!
ReplyDeleteThat Teddy's a cutie pie!
That sounds good. We still have ham left too. Papa Spoonful loves the ( mold and salt covered) smoked virginia hams ~ This year we bought a meat slicer which helped and the ham was terrific!
ReplyDeleteyour photos are very pretty.
Have a nice Sunday.
That looks like a great way to use up some of that huge ham! For the remainder, have you thought about making some ham salad? You could serve it on biscuits or cocktail croissants to make it a little special.
ReplyDeleteI shouldn't laugh I know, because I really sympathise with you not wishing to waste the ham, Kary. The pasta dish looks so delicious too, especially set against the beautiful tulips. Lesley x
ReplyDeleteHello Kary,
ReplyDeleteThe time is growing shorter! Can hardly wait for all your feedback and pictures of Teddy!
Have a good evening!
sending love and hugs, magnolia
I am here to say these photos are incredible (point A)
ReplyDeleteand my other, more pertinent point is
How about a cookbook???????????????
xx
donkey in the pines
Kary, I made a variation of this and posted it yesterday. It was wonderful! Thank you, friend.
ReplyDeleteKary, this dish looks so good!
ReplyDeleteI didn't make ham for Easter. We normally have a spring lamb, and there are so many of us that nothing's left by the next day.
Thinking of you, and counting the days until Teddy's home where he belongs.
This Easter I was in Florida on the beach..it was the first time ever I didn't make a big ham dinner! I do miss the leftovers! This pasta one sounds great...I'm tucking it away for the next ham. :)
ReplyDeleteThis looks delicious and the photo really nice! enjoyed the visit here!
ReplyDeleteCiao, Chef