Deviled Ham

Do you remember that deviled ham sandwich spread that came in a can?

Was it Underwood?

I don't even know if it's still around...

But here's a recipe to make your own.

And believe it or not I still have enough ham...

Deviled Ham

Cut up leftover ham and swirl in the food processor until very fine. Add mayonnaise, mustard and pickle relish and swirl some more. Add whatever proportions of these you like. More or less mayo, more or less mustard and the same goes for the pickle relish. You can also add a bit of chopped onion. And you can use whatever kind of mustard you like.

This make a delicious sandwich spread or it would be yummy on crackers.

And that is this gal's view for today.

Ham Loaf

Today's ham creation is a retro dish. I remember too many years ago as a young girl and my Aunt would buy a premixed ham loaf from the butcher. And so years later, with a family of my own and leftover ham, I was looking to recreate that meal.

Ham Loaf
I'm not even sure where I originally got this recipe. It is delicious, but I only get to use it when there is enough ham leftover and we only seem to have ham twice on year. On Easter and Christmas. By the way, the addition of the pineapple rings is my idea...after reading about canned Easter hams with pineapple on top at One Perfect Bite, I just couldn't resist.
1 pound ground baked ham (I grind my leftover ham in the food processor)
1 pound ground fresh pork
1 tablespoon of your favorite mustard (I use Dijon)
3/4 cup milk
2 eggs, slightly beaten
1 tablespoon dried parsley
1 cup bread crumbs (I make my own using the bits of leftovers I have from various loaves)
1/8 teaspoon pepper
In a large mixing bowl, combine the ham, pork, mustard, eggs, and milk. Mix gently with your hands and then add the breadcrumbs, parsley, and pepper. Mix some more until it all comes together. Don't over mix.
Glaze
2/3 cup brown sugar
1 teaspoon dry mustard
1/2 cup water
1/4 cup vinegar
In a medium saucepan combine the sugar, mustard, water, and vinegar. Heat over low heat until sugar dissolves. Set aside.
Baking
Shape the ham mixture into a loaf and bake in a preheated 350 degree oven for 2 hours. After the first hour baste every 15 minutes with the glaze. At the last 15 minutes place pineapple slices on top of the loaf and brush with more glaze.

Try this the next time you have extra time and leftover ham. I think you'll like it.

And that is this gal's view for today.

Beef Brisket Hash

Two days ago I shared my beef dip recipe with you and yesterday I gave you my potato salad recipe...and now it's time for the leftovers.

From the original meal I had left over brisket and I since I cooked double the potatoes, but only used half, for the potato salad, I had those too.

Which leads us to:

Beef Brisket Hash

1 onion, chopped
1.5 pounds of cooked tiny white potatoes, quartered
leftover beef brisket, cut into cubes, about the same size as the potatoes
2 tablespoons olive oil
dry rub seasoning mix, to taste

Heat olive oil in a large skillet. Add onions and seasoning mix to taste. Cook for 5 minutes. Add potatoes and more seasoning mix, cook for 5 more minutes. Add meat and a little more seasoning mix and cook and turn and cook some more until brown and kind of crispy.

This is good as is or you can serve it with eggs. Just indent various areas on top of the hash mixture with a large spoon and crack an egg into each indentation and cover and cook until eggs are desired doneness.

And that is this gal's view for today.

Beef Dip Sandwiches

I'd be willing to bet that fast food means something different to me than it does to most people.

To other people fast food probably translates into a visit to the Golden Arches or any other similar such establishment.

To me, fast food means a dinner I can get on the table in a hurry. I prepare it myself, in my kitchen, but it's fast because I have to get out the door.

Sometimes my fast food is actually slow food. Something that I put in the crock pot the morning before the night I know I'll be in a rush.

Which leads us to today's recipe.

Beef Dip Sandwiches
beef brisket (as large as you'll need, plus it's nice to have extra for leftovers)
1 lg onion, sliced
1 bottle of your favorite beer (you can use beef or chicken broth it you don't want to use beer)
dry rub seasoning
french sandwich rolls
Place the sliced onions in the bottom of your crock pot. Season with a bit of the dry rub mix. Add the beer. Season the beef brisket with the dry rub mix. Place the brisket on top of the onion mixture. Cook on low for 8-10 hours or on high for 6 hours.
Remove meat onto a cutting board, cover with foil and let rest for 10 minutes. With a slotted spoon scoop out the onions and reserve. Toast the sandwich rolls. Slice the meat. Using a soup ladle, spoon the au jus into individual ramekins, one for each person.
Then just set out the meat, the buns, and the onions and let everyone build their own sandwich. And don't forget the au jus.

I also served potato salad with this which I put together in the morning when I started the crock pot.

I'll have that recipe for you tomorrow.

And that is this gal's view for today.