What should you do with all those Easter leftovers?
By Donna Zitter Bordelon
There are a lot of hams that frequently show up for dinner at the Easter table. Ham is delicious, but what to do with all the leftovers? Here are a few suggestions — all different but all good
This recipe is a ham loaf with a tangy, sweet glaze that recycles leftover ham into a ham meatloaf.
HAM LOAF
1½ lbs. ham, ground
3/4 lb. ground pork
2/3 cup saltine cracker crumbs
1/2 cup milk
1 egg, slightly beaten
1/2 cup onion, chopped fine
3 Tbsp. parsley, minced
1/8 tsp. pepper
Preheat oven to 350 degrees.
Mix all ingredients together well.
On a baking pan, shape mixture into two loaves.
Bake for 1½ hours.
During the last 30 minutes of baking, spoon the following glaze over the loaves.
Mustard Glaze: Mix together ½ cup brown sugar, 1 tsp. dry mustard and 2 tablespoons of fruit juice. Stir together and chill.
If you’re up for comfort food, try this ham and cheese pudding — with or without spinach. Great for dinner or for brunch.
HAM CHEESE AND SPINACH PUDDING
8–10 cups of coarsely torn crusty bread (about 1½-inch cubes) or 1 baguette cut into 20 slices.
4 Tbsp. butter
1 medium onion, chopped
1–2 cups fresh spinach, dried and chopped, optional
½ lb. ham, chopped
1 cup sharp cheese, shredded
2½ cups milk
4 eggs, beaten
1 Tbsp. Dijon mustard
1 tsp. dry mustard
Preheat oven to 350 degrees.
Generously butter a 2- to 2½-quart shallow baking dish.
Tear bread or cut baguette and place half of it in the bottom of the baking dish.
In a small pan, melt the butter, and over medium heat, saute the onions for 5–6 minutes. If using spinach, add it during the last 2 minutes to wilt.
Distribute the onions (and spinach, if using) over the bread.
Distribute the ham along with one-half of the cheese over the onions.
Add the remaining bread.
In a small bowl, whisk together the milk, eggs and mustards, and pour over all.
Sprinkle the remaining cheese over the dish.
Bake for 45 minutes until top is golden brown.
As it happens, Easter is the day before the NCAA men’s basketball championship game. Here is a recipe to get the ball rolling — a Sauerkraut Ball, that is. These balls will help you shut down leftover ham, and they make a great appetizer. The taste of Sauerkraut Balls is off the charts.
SAUERKRAUT BALLS
1/2 lb. ham, ground
1/2 cup onion, chopped fine
1 garlic clove, minced
1 lb. sauerkraut, drained well, chopped
4 oz. cream cheese, softened
4 Tbsp. fresh parsley, minced
1 Tbsp. spicy brown mustard
1/2 tsp. dry mustard
1/8 tsp. Pepper
3/4 cup saltine cracker crumbs plus 2 Tbsp. (about ½ sleeve). Or use fine breadcrumbs
1/4 cup flour
2 eggs, beaten well with 3 Tbsp. water in a bowl
Canola oil for frying
In a large skillet over medium heat, saute the onions for a few minutes, stirring frequently, until they are soft and translucent. Add the garlic clove for the last minute, and add the ground ham and mix.
Add the sauerkraut, cream cheese, parsley, mustards, pepper and 2 tablespoons of the cracker crumbs. Mix well. Refrigerate for an hour for easier handling.
Shape mixture into 1-inch balls and:
Coat each ball in the flour.
Dip each ball in the egg mixture.
Roll each ball in the cracker crumbs.
Fry balls in canola oil for 2 to 3 minutes. Drain on paper towels.
Makes about 30 balls.
Serve with the following dipping sauce.
DIPPING SAUCE
1/3 cup mayonnaise or sour cream
1/4 cup spicy brown mustard
2 Tbsp. honey
1/8 tsp. cayenne pepper
1/8 tsp. allspice
Two dashes of cloves
Mix together well and refrigerate.
Eat well live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)
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