- Leftover chard and some of the ham will go into Monday's no-crust quiche.
- The ham bone went into a pot with some water, celery ends, and chicken broth leftover from that afternoon's canning to become make broth for of a slow cooker ham and bean soup that I'll start on Tuesday morning. Monday, I soaked a double batch of white beans, so I can make a big batch of soup and pressure-can half of it (it would freeze well, too) or cook half the beans in water and use them for a bean and marinated bell pepper salad (I haven't decided which I'll do yet).
- The leftover squash and some more ham go into a stovetop mac-and-cheese on Wednesday.
Lost Arts Kitchen has moved
Lost Arts Kitchen has moved. You will be automagically redirected to LostArtsKitchen.wordpress.com in three seconds.
Tuesday, October 20, 2009
Leftovers by Design: Ham
I am spending more time than usual in my kitchen nowadays, as much as 10 hours a week just canning, freezing, curing, and drying food destined for storage. Despite being in the kitchen so much, I don't have a lot time or energy to cook meals, so I do what I can to prepare large batches of basics that I can reuse in meals for days to come. This week, that's meant baking a 6 lb portion of ham, several squash, and a couple sweet potatoes plus a couple bunches of chard sauteed in bacon fat for Sunday dinner. Here's how I'll get at least three more meals out of the leftovers:
Posted by Chris at 3:52 PM