Leftover Ham - Sweet and Smoky Barbecued Ham with Rice

From the kitchen of One Perfect Bite...This will be the last ham recipe for the current year. We've added four recipes to our leftover ham collection and it's time to say enough is enough. I've pulled the last shred of meat from the Easter ham bone, and the Silver Fox has made me promise there will be no more ham until forever or New Year's Day, whichever comes first. Tonight's dish, despite its tangy undertones, may be too sweet for some, though I must say that children seem to love it. It is a simple recipe that can easily be made by young cooks who have mastered the use of a food processor. The recipe is a play on the famous Ham Barbecue that is a favorite of locals in the Pittsburgh area. One of our children attended school there, so, while I'm not an authority on the subject, I am very, very, very familiar with the sandwich and how it can be adapted for those who don't have access to Isaly's Chipped Chopped Ham. My version is much like a barbecued Sloppy Joe and while I prefer to serve it over rice, it can also be spooned into buns. The relish provides most of the sweetness that permeates the barbecue and you can, if you wish, experiment the with the amount of it you use. I honestly think barbecued ham is an acquired taste, but a surprising number of people love it. Hopefully, you are among them and are interested enough to give this recipe a try. Here is how my version of Sweet and Smoky Barbecued Ham is made.

Leftover Ham Lo Mein

From the kitchen of One Perfect Bite...If you enjoy Chinese food I think you'll like this simple version of lo mein. It is an unusual, but delicious, way to use leftover glazed ham. I use tamari, which is a Japanese soy sauce, when I make, this because I've found it has more flavor than the standard low-sodium variety. Tamari is made as a byproduct of miso paste and contains no wheat. It has a darker color and richer flavor than the common Chinese soy sauce you may be more familiar with. It also tastes more balanced and less salty than soy sauce, which makes it great for dipping. If you do not have tamari in your pantry, feel free use to use standard soy sauce in its place. I hope you'll keep this recipe in your files for the next time you have leftover ham. Here is how this version of lo mein is made.

Now What? Two Recipes for Leftover Ham

From the kitchen of One Perfect Bite...Bob and I don't eat a lot of ham. There is just too much meat for us to handle, so we reserve it for an occasional company meal. The ham I made for Easter dinner feed six people for dinner and over the next few days it will also be used to make pea soup, ham salad, scalloped ham and potatoes and a lovely glazed ham loaf. You all know how to roast and glaze a ham. I'm pretty sure you have your own version of pea soup and ham salad, so I wanted to share two other recipes that you can use to finish up the last bits of the feast. The scalloped potatoes are based on a recipe from my childhood, but the ham loaf comes from a deli near the campus of Carnegie Mellon in Pittsburgh. Years ago, we dropped in to try their version of Pittsburgh's infamous ham barbecue and were struck by the number of people who were picking up a ground meat mixture from the meat counter. Never shy when it comes to food, I asked what it was. The deli mix was actually an unformed ham loaf that folks took home to bake and glaze. Of course I had to try it and it turned out to be surprising nice. Now unless you are from Pittsburgh, this will not be on the list of foods you request for your final meal. I think you will, however, be pleasantly surprised by how good this loaf actually is. It and the scalloped potatoes are really easy to do and I thought you might like the recipes for them. Here's how they're made.