I have a confession. I don’t think jamon is the best product from Spain. I’ll eat it, but I don’t care for the taste of the fat. I get funny looks when I say this to my Spanish friends, like I’m a heretic or something.
Now ham, in particular Virginia style ham, is another story. I love that slightly smoky, slightly sweet flavor and while I don’t eat as much ham or other meats as I used to, one of my favorite meals is a ham boiled with green beans and new potatoes. Simple and delicious. With Easter just around the corner many of us will serve a gorgeous ham for the celebration meal, and then we’ll have leftovers to eat (arguably the best part). You’ll find this collection to be full of great ham recipes, whether you’re cooking your own or purchasing the best quality deli ham to make a sandwich.
If you’ve never cooked your own ham, you’ll have to give Jenny’s Glazed Ham on the Grill a try. It’s a no fuss preparation with a tangy sauce that will also make great leftovers. You can see in the image above the edges of the slices take on a nice color thanks to the heat of the grill and the glaze.
The simplest use of sliced leftover ham is the sandwich, but Dorothy of Shockingly Delicious elevates the ham sandwich to another level when it’s served on a baguette with a compound butter instead of the usual mayo and mustard. It’s delicious with thick slices of cooked ham, but pile on your favorite deli brand if you prefer.
Use chunks of ham to make Katerina’s Butternut Squash Carbonara for a change from plain Alfredo sauce. Ham goes well with a variety of foods, especially pineapple. We like it on a Hawaiian style pizza.
Oh the things you can do with a ham bone. It can be used to flavor broths or beans. Choose Little Family Adventure’s Field Peas on the top left, or In the Kitchen with Jenny’s Slow Cooker Beans and Ham shown on the bottom right.
If you’re not a fan of beans, no worries. Jenny has also shared a great side in Two Toned Scalloped Potatoes (bottom left) and Brad of Belgian Foodie has a traditional casserole featuring endive and ham (top right). In the US, endive can be a little pricey, but you’ll love the flavor when paired with ham and cooked in a creamy Mornay sauce.
Despite my preference from ham over jamon, they are pretty much interchangeable in Spanish recipes. There may be slight differences in flavor but nothing that’s a deal breaker, in my opinion. Nicky of Little Family Adventure shares her method of making a Spanish style omelet with onions, potatoes and ham. She finishes hers in a hot oven rather than the traditional flip, but the end result will be just as delicious. Fresh or frozen peas cooked in a ham and paprika flavored broth make a delicious side dish. Finally, set aside some time to make ham croquettes in the Spanish style.
Thanks to my blogging friends for sharing their recipes and photos with us. I hope you’re tempted to “ham” it up with your leftovers!