Ham And ?

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Ham and yams is a winner.

"aem" <[email hidden]>
news:[email hidden]:

Quoted message said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Mmmm... Ham and swiss on seeded rye bread with lettuce tomato and a grainy
mustard. Served up with fries, potato salad, cole slaw or any other side
you desire. Ya' might do a smidge of shaved onion too.

Or, slice it thick, like breakfast ham, fry it in a skillet and serve with
some eggs and hash browned potatoes. Maybe a couple of pancakes too.
Great dinner 😉

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Au gratins and ham just go so well together.

Whenever I make au gratins, I also mix sliced onion, bell pepper,
jalapeno, couple of cherry tomatoes, fresh mushrooms and even some
fresh pineapple in with the potatoes. Makes an au gratin veggie dish
rather than having just the potatoes. (Grilling the veggies before
mixing them in with the potatoes makes the dish even better).

A good side dish for ham is a baked pineapple casserole--uses canned
chunked pineapple. Basically, drain the pineapple, reserving the
juice. Dump the pineapple in a casserole dish. Mix pineapple juice,
sugar and a couple tablespoons of flour--heat until sugar disolves and
mixture thickens. Pour pineapple mixture over the fruit. Top with
shredded sharp cheddar cheese, then top with crushed Ritz crackers.
Pour a little melted butter over all, and bake about 25 minutes at
350.--r3

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Macaroni and cheese? We love ham with the dark red sweet potatoes,
peeled and cut into wedges and baked in the oven with a little olive oil
and a homemade spice mix. Fresh asparagus goes well at this time of year.

gloria p

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas?

Fried cabbage and noodles... brewskis of course.

Sheldonski

Puester said:

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Macaroni and cheese? We love ham with the dark red sweet potatoes,
peeled and cut into wedges and baked in the oven with a little olive oil
and a homemade spice mix. Fresh asparagus goes well at this time of year.

gloria p

Gloria--How long do you bake your sweet potato wedges, and what spices
do you use on them. They sound great.--r3

On 5 May 2006 15:04:51 -0700, "aem" <[email hidden]> rummaged
among random neurons and opined:

Quoted message said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Potatoes just *go* with ham, so why not a variation of potatoes au
gratin:

@@@@@ Now You're Cooking! Export Format

Twice Baked Potatoes With Three Cheeses

vegetables

8 large russet potatoes
3 cups Gorgonzola cheese; crumbled
4 ounces cream cheese; room temperature
3/4 cup milk
1 bunch green onions; finely chopped
1/2 cup Parmesan cheese; grated

Preheat oven to 400° F. Pierce potatoes several times with fork. Place
potatoes on rack and bake until skins are crisp and potatoes are
cooked through, about 1 hour. Transfer potatoes to large baking sheet
and cool 5 mins. Cut off top 1/3 of potatoes. Scoop out insides of
potato bottoms and place in large mixing bowl, leaving 1/4" thick
shell. Scoop out potato from tops and place in same bowl; discard
tops. Using electric mixer, beat potatoes until almost smooth. Add
Gorgonzola, cream cheese and milk and beat until mixture is well
blended and almost smooth. Stir in green onions. Season with salt and
pepper. Spoon mixture into potato shells, mounding high. (Can be made
1 day ahead. Cover and chill.)

Preheat oven to 400° F Sprinkle each potato with Parmesan cheese. Bake
until heated through and slightly brown on top, about 30 mins.

Contributor: Bon Appetit

Yield: 8 servings

Another fun side dish for ham:

@@@@@ Now You're Cooking! Export Format

Chunky Strawberry Applesauce

misc. side dishes

2 1/2 pounds small red delicious apples; about 6 medium, quartered
2 cups water
1 1 -pint basket fresh strawberries; hulled and halved
1 3 -ounce package strawberry-flavored gelatin
2 teaspoons fresh lemon juice (optional)

Cook first 3 ingredients covered in heavy medium saucepan over
medium-low heat until apples are falling-apart tender, stirring
occasionally, about 40 minutes. Mix in gelatin and stir until
dissolved. Adjust tartness with lemon juice, if desired. Cover and let
cool. Refrigerate until cold and thickened, at least 2 hours. (Can be
prepared up to 3 days ahead.)

Contributor: Bon Appétit

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas?

Roast Beef, of course.

-sw

Macaroni and cheese
Baked sweet potatoes
Green salad

Tara

"aem" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

I think I'd like it with asparagus or mangetout. You could change the
potateos to something like dauphine/dauphinois (I always get them confused).
Glazed carrots would be nice, too. Or simmered whole onions in a creamy
white wine sauce.

Quoted message said:

Gloria replied to aem:

Quoted message said:

Quoted message said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Macaroni and cheese? We love ham with the dark red sweet potatoes, peeled
and cut into wedges and baked in the oven with a little olive oil and a
homemade spice mix. Fresh asparagus goes well at this time of year.

I agree with all that, and I'll add cornbread to the list. Or hand-mashed
potatoes with red-eye gravy. If you make macaroni and cheese, you could
toss some broccoli in there too. Or you could accompany the ham with
succotash and roasted zucchini.

Taking a completely different direction, you could accompany the ham with
baked or fried plantains and/or yuca, and have black beans with chiles and
lime wedges on the side. (Damn, now I want a mango-guava rum punch!)

Bob

Puester said:

.... ham with the dark red sweet potatoes,
peeled and cut into wedges and baked in the oven with a little olive oil
and a homemade spice mix. Fresh asparagus goes well at this time of year.

Already have some really good broccoli from yesterday's farmers market.
I like the sweet potato idea. I've made wedges and baked regular
potatoes with thyme or rosemary or both and some olive oil. What
spices/herbs do you use with sweet potatoes? I figure 400°F until
soft, maybe an hour or little more, would that be right? -aem

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas?

Roast Beef, of course.

Ham......and eggs. Isn't that a given?

E.

On Fri 05 May 2006 05:14:50p, Thus Spake Zarathustra, or was it elaine?

Quoted message said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas?

Roast Beef, of course.

Ham......and eggs. Isn't that a given?

We rarely ever have a ham for a main meal without yams/sweet potatoes in some
form. Lots of ways to fix them, either plain baked with butter, sliced and
candied, mashed and baked in a casserole, or sliced and pan sauteed in butter
with a sprinkle of granulated sugar to caramelize.

--
Wayne Boatwright @¿@¬
_____________________

Quoted message said:

[email hidden] (aem)WROTE:
I've got a ham for tonight's dinner -- nothing special
but it'll be pretty good. This afternoon I

realized that

Quoted message said:

I'm in a rut: I've served scalloped or au gratin
potatoes the last six or seven times we've had ham.
I'd like to do something different tonight but

I'm drawing

Quoted message said:

a blank. Any ideas?

-aem----------------------------------------------------------------------
Amish Baked Beans -Yoders Deli is great-.
Pineapple fruit salad.

tsr3 said:

Gloria--How long do you bake your sweet potato wedges, and what spices
do you use on them. They sound great.--r3

It depends on the oven temp (depending on what else I'm baking at the
time.) But at 350 degrees, usually around 40 minutes or till fork
tender. They are pretty forgiving, but you don't want them too dried
out. Baking with a savory spice really brings out the natural sugar of
the sweet potato/yam.

This spice mix has been delicious on oven baked yams, white potatoes,
other vegetables, grilled steak, chicken, pork, and even salmon.

All Purpose seasoning

2Tsp. salt
1 tsp. paprika
1/2 tsp ground black pepper
1/4 tsp. onion powder or flakes
1/4 tsp. garlic powder
large dash of coriander
large dash of turmeric

Mix well and keep in a spice shaker jar.

gloria p

aem said:

Puester said:

.... ham with the dark red sweet potatoes,
peeled and cut into wedges and baked in the oven with a little olive oil
and a homemade spice mix. Fresh asparagus goes well at this time of year.

Already have some really good broccoli from yesterday's farmers market.
I like the sweet potato idea. I've made wedges and baked regular
potatoes with thyme or rosemary or both and some olive oil. What
spices/herbs do you use with sweet potatoes? I figure 400°F until
soft, maybe an hour or little more, would that be right? -aem

No, that's too long. Stick a fork in 'em after 30 minutes at 400
or 40 minutes at 350. They will be slightly crisp outside and sift
inside. of course it depends on how thickly you wedge them.

gloria p

In article <[email hidden]>,

aem said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Sweet potatoes.
Potato salad
Baked beans
Cole slaw
Asparagus

--
-Barb
<http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread
latest church review, and Sam's Festival of Nations costume.
"If it's not worth doing to excess, it's not worth doing at all."

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've got a ham for tonight's dinner -- nothing special but it'll be
pretty good. This afternoon I realized that I'm in a rut: I've served
scalloped or au gratin potatoes the last six or seven times we've had
ham. I'd like to do something different tonight but I'm drawing a
blank. Any ideas? -aem

Probably way too late for your dinner, but I like Chipotle Smashed sweet
potatoes:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24966,00.html.
Cut the amounts in half if you are just making it for one person.

Brian Christiansen