Simple Recipes Ham - 5 Ways For 5 Days

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A quality spiral ham is the ultimate simple yet versatile meat and here's proof. These are five different ways to serve it so you can have a different meal each day of the week with limited prep time. And since the ham is fully cooked, it is a snap to create these comfort food masterpieces day after day. And you thought that half ham was going to be too large for your family of 4!

Monday's Hammy Quiche

Cook time: 45 minutes,

Prep Time: 10 Minutes,

Serves 4

Ingredients: 9 inch pie crust shell, 3 eggs, 1 ½ cups half and half, 1 ½ cups shredded cheddar cheese, 1 cup chopped cubed pams-hams, salt and pepper to taste, optional: chopped spinach, onions or mushrooms

Sprinkle half the cheese on the pie crust, whisk remaining ingredients and pour into pie crust. Bake at 375 for 45 minutes or until knife inserted in center comes out clean. Remove and let stand for 10 minutes before serving.

TIP: If you don't have half and half handy, use the milk in your fridge and add 1/3 stick melted butter.

Tuesday's Great Ham Dinner

Cook time: 45 minutes,

Prep Time: 20 minutes,

Serves 4

This is my idea of the perfect meal - holiday or otherwise. See recipes - sides for the side dishes that best compliment the ham. My choice would be green bean casserole, macaroni and cheese and sweet potato casserole. Delicious and colorful!

Wednesday's Chef Salad Extraordinaire

Cook time: 0 minutes,
Prep Time: 10 minutes,
Serves 4

Ingredients:

1 cup chopped pams-hams, 4 slices swiss cheese sliced, 4 slices cheddar cheese sliced, 2 hard boiled eggs chopped, ½ cucumber sliced, one head of iceberg lettuce chopped. Combine all ingredients and serve with your favorite dressing. In my family, we each use a different dressing but here's a couple of fun and simple dressing suggestions. Combine 1/3 cup each ranch and thousand island dressing. Ranch island dressing! Combine 1/3 cup each Italian dressing (I like Newmans) and Caesar dressing (again, I prefer Newmans.) It's a Newman medley!

Thursday's Jambalaya

Cook time: 30 minutes,
Prep Time: 15 minutes,
Serves: 4
Ingredients: 1 1/2 cups pams-hams diced, 1 large onion diced, 1 can okra drained, ½ green pepper chopped, 2 cloves minced garlic, 1 cup uncooked rice, 1 can (14 oz.) diced tomatoes, ½ cup chicken broth, 2 T. olive oil, hot pepper sauce (Tabasco or other), salt and pepper to taste. In a large saucepan, use olive oil to brown onions, garlic, okra and green pepper. (about 5 minutes) Add remaining ingredients. Cover and simmer until rice is cooked (about 25 minutes).

Friday's Wild Rice and Ham Chowder

Cook time: 45 minutes,
Prep Time: 10 minutes,
Serves 4

Now that you've widdled down the ham, you can end the week with a great soup using your ham bone. See recipes - soup for this favorite or any of the other ham soup recipes.
Serve with crusty bread and/or remaining salad from Wednesday!

For more of my simple versatile recipes and cooking tips, go to [http://www.pams-hams.com]. An inviting place for glazed baked ham, dinners, gifts and clever conversation.

The Garlic Press - Food ruining Handy utensils and gadgets?

To print or not print, this is the problem! Garlic is certainly top the list of ingredients for many chefs and gourmets. It is found in foods from around the world, from main courses side dishes. Honey Garlic Ribs, mashed garlic, potatoes, bread, garlic, and the list goes on. I convinced?

But what is the best way to prepare herbs in this sharp? This issue is a hot topic by the food editors for years. Some say that the press is a wonderful garlicCooking utensils that everyone should possess. Others are convinced that the ruins of properties of garlic completely. This is not a problem well defined), but literally a matter of taste (.

There are two common methods of adding fresh garlic in your kitchen. First, you can peel and dice the garlic by hand with a knife and chopping board. The other method is to use a garlic press, extrusion and garlic directly into the dish you prepare.
There is no denying that a good garlic press canSaves time and mess. Most machines do not even remove the pan or touch the peeled garlic directly to keep the smell of garlic from hands. It 'easy to use pressed garlic in food, because the garlic is almost like a paste and stir in, lightly or distribute your creation.

A good garlic press will have much space in the hopper and press fairly easily. To express some of the cheaper models too hard, and it is difficult for anywith small hands. A high-grade garlic press is easy to clean, and indeed all the extrusion of a rose instead of crushing in the funnel, and robust enough to last. More than a cheap printing is the zipper broke after several uses. One of these cheaper models, you must curse the producers in a short time.

Many cooks prefer to use instead of ice cubes or crushed garlic. This is usually done by Smashing cloves with the side of a knife and hitting the flatKnives by hand. You can then drag to pull the clove loose. Dice fast, and your garlic is ready for use. This traditional method is very effective and easy to master.

You must make your mind about which method is best for you. If you have a bit 'of extra work and right, however, you can get from a press well without garlic. If you want to keep the smell from my hands and have a lot of garlic in a hurry, then a print job is exactly what you need.