Old Fashioned Ham Salad

 When I was growing up, it was a treat when my mom would bring home ham salad from the meat market. Little did I know that it was so simple to make. Great on a sandwich or as a dip with crackers.

This recipe comes from "Granny's in the Kitchen"

Ingredients

2 cups ham, cut into bite size pieces

1/2 cup mayonnaise

2 Tablespoon sweet pickle relish

1/4 cup chopped celery

1 Tablespoon finely chopped onion

2 tsp. Dijon mustard

Instructions

Add bite sized pieces of ham to food processor and pulse until finely chopped.

Place chopped ham in bowl.

Add onions and celery to food processor and pulse until finely chopped.

Place chopped onion and celery in bowl with ham.

Add pickle relish and mayonnaise. Stir to combine.

Instant Pot Ham and Bean Soup

The best part about ham is the leftover bone. It can be used to make delicious soup. Ham and white bean soup is a favorite, but the process of soaking and softening the beans is long. Enter the Instant Pot!  Just throw everything in the pot and set it for an hour.  The beans are perfect and the soup is delicious. Just the thing for a long winter's night.
Enjoy!

INGREDIENTS

1 Ham bone (or ham hocks)
1 pound dried white navy beans
6 cups low sodium chicken broth
1 medium onion, diced
1 1/2 cups diced celery
1 1/2 cups diced carrots
4 cloves garlic, minced
1/2 tsp cumin
1 1/2 tsp Italian Seasoning
1/2 tsp. salt
1/2 tsp. black pepper
3 bay leaves
Additional chopped ham pieces may be added as an option.

INSTRUCTIONS

Combine all the ingredients into the pressure cooker. Stir to combine.
Secure the lid and ensure the valve is set to the off position.
Set the Instant Pot for 60 minutes. Let the pressure natually release when finished cooking for 30 minutes, then release the valve for the remaining pressure until the lid can be opened.

Remove the ham bone and shred any meat. Return it to the pot. Discard any bones, cartilage and the bay leaves.

Wild Rice and Ham Chowder

A hearty soup for a cold winter day.

Ingredients

1 1/2 cups water
3/4 cup wild rice
1/2 cup flour
1/2 cup chopped onion
3 garlic cloves, minced
1/4 cup butter
4 cups water
4 chicken bouillon cubes
1 1/2 cups cubed, peeled potatoes
1/2 cup chopped carrots
1/2 teaspoon thyme
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1 bay leaf
17 ounce can whole kernel corn, undrained
2 cups half and half
3 cups cubed cooked ham
2 Tablespoon chopped fresh parsley

Instructions

In medium saucepan, combine 1 1/2 cups water and wild rice. Bring to boil; reduce heat. Cover and simmer for 35 - 40 minutes or until rice is tender. Do not drain.

In large stock pot, saute onion and garlic in melted butter until crisp tender. Stir in flour. Cook one minute, stirring constantly. Gradually add 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to boil, reduce heat. Reduce heat to a simmer, cover, and cook for 15-20 minutes. Add undrained corn. Cover and simmer an additional 15-20 minutes or until vegetables are tender. Stir in half and half, ham and rice. Cook until heated through. Do not boil. Remove bay leaf. Garnish with parsley.
Serves 6.

Recipe source:  Pillsbury Classic Cookbook, Winter Fun, 1987

Ham Divan

Quick and easy....

Ingredients

1 bunch fresh broccoli
4 English muffins
Thin sliced ham
1 cup sour cream
1 Tablespoon mustard
1/2 cup grated cheddar cheese

Instructions

Slice broccoli into spears. Cook in boiling salted water until tender-crisp.
Toast English muffins in toaster. Butter each toasted half.
Place English muffins on cookie sheet. Top each with several slices of ham, folding ham if needed to fit on top of muffin. Top with hot broccoli spears.
Blend sour cream with mustard in small bowl. Spoon on top of each sandwich. Top with grated cheddar cheese.
Bake in 400 degree oven for 15 minutes or until heated through and cheese melts.