Olla-Podrida: Easter leftovers

Wednesday, April 11, 2018

Spicy Mustard Ham Salad

Today I am going to share a delicious recipe for ham salad. I know what you’re thinking, enough with the ham already! We get it! You bought too much ham. To which I would respond, well at least you’re not living it. My life has become a porcine nightmare. Seriously, I am beginning to oink. But, you can relax now; this is the last ham-related recipe that I’m going to share for a long, long time. You can trust me on that.

This is a wonderful recipe because it has so many uses. You can put it in a dish and serve it with crackers as a snack or pre-meal appetizer, you can enjoy it on a sandwich as I did here, you can make a lettuce wrap out of it (that is really delicious by the way), or use it as a dip with tortilla chips (or even Fritos, and I cannot tell you how yummy that is). At any rate, this is a good recipe to keep on hand, because there always seems to be a bit of ham left over no matter your good intentions, and this is a great way to make use of it.

Spicy Mustard Ham Salad

10 ounces ham
3 kosher dill pickle spears (I used Clausen)
1 tablespoon brown sugar, loosely packed
1/4 cup mayonnaise
1/4 cup spicy brown mustard
1 tablespoon instant minced onion
1/2 teaspoon dried dill weed

Toss all ingredients into the food processor and pulse until it reaches desired consistency. If you want to thin it a bit, add a bit of pickle juice and pulse again.

PRINT RECIPE

If you like your ham spread with a bit more kick, you might try Ham Spread Diablo. Zesty!

This post is linked to:

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday
Snickerdoodle Create Bake & Create

Grace at Home

Create, Bake, Grow and Gather

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Monday, April 9, 2018

Slow Cooker Ham and Bean Soup

When Mr. O-P was alive, he was the one who did the grocery shopping. It is never a good idea to set me loose in the local market. Because when I do, I tend to get distracted. I am completely taken in by clever packaging, pretty bottles (I can get seriously lost in the liquor department), and interesting product names. I find myself wandering up and down aisles that I generally never visit, putting items into my cart that I have no idea what I’m going to do with once I get back home.

Such was the case with the package of Bob’s Red Mill 13 Bean Soup Mix that I found myself reaching for last week. I have no idea what I was thinking. Essentially, it was just a bag of beans. An expensive bag of beans, and I don’t even eat beans, but the variety of shapes, sizes, and colors appealed to my artistic side, not to mention the beckoning little jute tie around the top. So, I made use, once again, of the massive ham left over from Easter, nearly jumping with joy at finally getting that bulky thing out of the fridge.

Fairly new to bean soup, I have to say that I really liked this, and would not hesitate to make it again. It goes particularly well with cornbread and honey butter.

Slow Cooker Ham and Bean Soup

10 ounces 13-bean soup mix (I used Bob’s Red Mill)
1 ham bone
3 cups cubed cooked ham
2 cups chicken stock
2 cups water
1 medium onion, diced
2 carrots, diced
2 cloves garlic minced
1 14.5-ounce can diced tomatoes
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon salt
1 bay leaf

Place 13-bean soup mix into a large bowl and cover with several inches of cool water; soak in refrigerator overnight. The next morning, drain and rinse. Place bean mix and all remaining ingredients into the slow cooker. Give it a mighty stir, cover, and cook on low for 8-10 hours. This soup will keep in the fridge for up to three days and the flavors improve with age.