Eternity is a Ham and Two People.
— Dorothy Parker
One of the funniest enduring truths written by a world class quipster. And while we are three not two, a four-pound glazed pork leftover is daunting, still. Perhaps you have one, too? Here are a few ideas to make left-overs luscious!
Next Morning Ham Egg Scramble
To fortify us for a day of Post-Holiday cleanup, I whipped up a batch of cheesy, porky eggs. Nothing fancy, but oh, so savory. Served with English muffins and a broiled grapefruit half, nothing goes better with hot coffee and what we call, “Presidential Sauce.” (Ketchup.)
Equipment
Large frying pan
Mixing bowl, whisk and spatula
Grater
Ingredients
6 large eggs
4 oz ham, slivered or cubed
4 oz cheese — sharp cheddar or Gruyère
4 T butter
3 T finely chopped onion
Method
Melt butter over medium heat until bubbly, but not brown.
Add onion, stir gently and cook without browning for a minute or two.
Mix eggs, salt and pepper in bowl with whisk.
Grate in cheese and add ham. Stir ti blend with spatula.
Pour egg mixture over onions and butter. Cook, over medium low heat, stirring constantly until set.
Serve immediately
Monte Cristo Sandwich with Mustard Maple Dipping Sauce
One of the world’s most pleasing combinations is savory and sweet. Here’s a tasty, quick breakfast sandwich that makes a satisfying supper, too.
Makes one “French-toast” style sweet and savory sandwich.
Equipment
Pie plate
Heavy skillet
Whisk, spatula
Heat proof pitcher or bowl
Ingredients
I egg
3 T. Milk
Scant t. Sugar
1/4 t. Cinnamon
1/4 t. Nutmeg
Splash vanilla
Dash salt
1 T. Butter
2 slices white bread
Slice Swiss cheese
Good slice of ham
1/3 C. Pure Maple syrup
1 t. Dijon mustard plus a bit more for spreading
Method
In pie plate, whisk together egg, milk spices, sugar, vanilla and salt.
Melt 1 T butter over medium heat until bubbly.
Place two slices in egg mixture and allow them to soak up mixture for a minute or or two.
Spread each slice of bread lightly with Dijon, top with ham and cheese and assemble sandwich, egg-side out.
Place sandwich gently into pan and brown slowly on both sides till the cheese is melted and the bread is golden brown.
Meanwhile, combine maple syrup and mustard in a heat proof vessel. Warm in microwave for about 30 seconds.
Serve sandwich with maple dipping sauce close at hand!
Scalloped Potatoes with Ham
A lovely bake with rich creamy taste. Even better warmed up the next day! Serve with green salad and crisp wine.
Equipment
Saucepan
Large bowl
Mandolin
Safety glove
Sieve
9 x 12 baking pan
Ingredients
1 1/2 C. heavy cream
1 1/2 C. whole milk
2 medium cloves garlic, smashed
2 small shallots , quartered
1/4 t. freshly grated nutmeg
6 sprigs fresh thyme (plus a few for garnish)
2 teaspoons whole black peppercorns
1 1/2 teaspoons (7g) Diamond Crystal kosher salt
3 large russet potatoes (about 30 ounces; 800g)
Scant 2 T. All purpose flour
2 ounces grated Parmigiano-Reggiano cheese
5 ounces (120g) grated Gruyère cheese
2 tablespoon unsalted butter, softened
6 oz cubed, baked ham
Sweet paprika
Method
Preheat oven to 400 degrees Fahrenheit
In saucepan, bring milk, cream, garlic, shallots, spices, salt, peppercorns and thyme to a boil. Remove from heat and cover.
Allow milk mixture to “steep” and cool for an hour or so. Taste and adjust seasoning.
Being sure to use a protective mitt, slice peeled potatoes to 1/4” thickness with mandoline.
Strain solids from milk mixture pressing gently.
In large bowl, submerge potato slices in cooled milk and cream mixture.
Generously butter baking pan.
Divide potato and ham into three portions. Divide mixed cheeses in half. Alternate layers of potato, ham and cheese leaving top layer without cheese. Dust each layer with flour. Do not flour top layer
Pour remaining milk mixture evenly over layered mixture.
Bake, uncovered for 90 minutes until potatoes are done and mixture is bubbly.
Top with cheese and broil until cheese is browned.
Remove from oven and allow to rest at least 30 minutes before serving. Dust with paprika and garnish with thyme sprigs, Maldon flake salt and freshly ground pepper.
