Country Ham Spread Recipes

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HAM SPREAD



Ham Spread image

This recipe uses leftover ham with onion and dill pickle relish for a delicious sandwich spread or dip for crackers. You can substitute 10 green olives with pimentos for the dill pickle relish.

Provided by Pat Schwarz

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 pound cooked ham
⅓ cup chopped onions
2 teaspoons dill pickle relish
1 teaspoon prepared mustard
¼ cup creamy salad dressing (e.g. Miracle Whip)

Steps:

  • Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 1.8 g, Cholesterol 34.3 mg, Fat 12.6 g, Fiber 0.1 g, Protein 10.6 g, SaturatedFat 4 g, Sodium 809.6 mg, Sugar 1.3 g

COUNTRY HAM SPREAD



Country Ham Spread image

This can be served with wheat crackers as an appetizer or snack, or used as a spread for ham-salad sandwiches. It is a great way to use up leftover ham. Finely diced onions would be a nice addition, too.

Provided by Ms B.

Categories     Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 4

1 1/2 cups ground ham
3 ounces cream cheese, at room temperature
1/4 cup chopped pecans
1 tablespoon spicy brown mustard

Steps:

  • Place ham, cream cheese, pecans and mustard in the bowl of a food processor and process until smooth.
  • Or, stir all ingredients in a large bowl until well combined.
  • Best if allowed to sit for a few hours for flavors to blend.

CHEESY COUNTRY HAM DIP



Cheesy Country Ham Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 11

One 10-ounce package sliced country ham, such as Smithfield
Two 8-ounce blocks cream cheese, at room temperature
1 cup shredded extra-sharp Cheddar
1 cup sour cream
1 teaspoon garlic powder
1 large shallot, grated (about 1/3 cup)
Freshly ground black pepper
1 cup pecans, chopped
1 tablespoon unsalted butter, melted
1 teaspoon Worcestershire sauce
Butter crackers, corn tortilla chips (not too thin) and sliced celery, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.
  • Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.
  • Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.
  • In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.
  • Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.

COUNTRY HAM



Country Ham image

Provided by Alton Brown

Categories     main-dish

Time P2DT4h30m

Yield 20 portions

Number Of Ingredients 3

1 country (dry cured) ham
1 liter Dr. Pepper
1 cup sweet pickle juice, optional

Steps:

  • Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.)
  • Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
  • Preheat oven to 400 degrees F.
  • Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.
  • Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
  • Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.
  • Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

THE BEST HAM SPREAD



The Best Ham Spread image

Really good as an appetizer served on crackers, on a sandwich, in a pita or wrap, with chunks of bread, even on toast. Canned ham can be used or leftover ham ground up in your food processor. Ranch dressing can used in place of mayo if desired. Preparation time includes chilling in refrigerator.

Provided by Chef Shantal

Categories     Spreads

Time 25m

Yield 2 1/2 Cups

Number Of Ingredients 9

2 cups ground cooked ham
1/2 cup celery, minced
1/2 cup green onion, thinly sliced
3 tablespoons dill pickles, minced
3/4 cup cream cheese, herb and garlic flavor
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Combine all ingredients in mixing bowl, mix well, or for a creamier spread, use your food processor.
  • Chill in refrigerator for 30 mimutes.

Nutrition Facts : Calories 596.4, Fat 47.4, SaturatedFat 22.9, Cholesterol 181.1, Sodium 524.5, Carbohydrate 7.5, Fiber 1.1, Sugar 2.2, Protein 35

HAM SALAD SPREAD



Ham Salad Spread image

Whip up a quick and easy ham salad spread with hard-cooked eggs, mayonnaise, and pickle relish. Serve with assorted crackers.

Provided by smile_u_nut

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups ground fully cooked ham
2 hard cooked eggs, chopped
2 tablespoons finely chopped celery
4 teaspoons sweet pickle relish
2 teaspoons finely chopped onion
1 cup mayonnaise
1 tablespoon prepared yellow mustard

Steps:

  • Mix ham, eggs, celery, pickle relish, and onion together in a bowl. Combine mayonnaise and mustard together in a separate bowl; pour over ham mixture. Stir to coat. Refrigerate until serving time.

Nutrition Facts : Calories 230.1 calories, Carbohydrate 1.4 g, Cholesterol 56.9 mg, Fat 21.7 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 4.7 g, Sodium 578.7 mg, Sugar 0.8 g

COUNTRY HAM SANDWICHES



Country Ham Sandwiches image

"This yummy sandwich is perfect for lunches or a quick weeknight dinner when there's no time for a big meal," says Jennifer Parham from Browns Summit, North Carolina. Smoked cheddar and a creamy garlic-infused spread lend special appeal to this easy hand-held. -Jennifer Parham, Browns Summit, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons mayonnaise
2 tablespoons sour cream
1/8 teaspoon garlic powder
4 slices whole wheat bread
2 ounces smoked cheddar cheese, sliced
4 slices tomato
4 ounces thinly sliced deli ham
2 lettuce leaves

Steps:

  • In a small bowl, combine the mayonnaise, sour cream and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham and lettuce. Top with remaining bread.

Nutrition Facts : Calories 538 calories, Fat 30g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 1323mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 8g fiber), Protein 28g protein.

HAM SALAD SPREAD



Ham Salad Spread image

My family has enjoyed this hearty ham salad recipe for years. It came to be an unexpected leftover every time we had ham for a special dinner. Recently, I decided to measure the ingredients, write down the recipe and pass it on to my daughter and daughter-in-law. They encouraged me to share it with Reminisce readers. -Marcella Kulp, Quakertown, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 8

3 cups ground fully cooked ham
1 hard-boiled large egg, chopped
2 tablespoons finely chopped celery
2 teaspoons finely chopped onion
2 teaspoons sweet pickle relish
3/4 cup mayonnaise
1 tablespoon prepared mustard
Assorted crackers

Steps:

  • In a large bowl, combine the first five ingredients. Combine mayonnaise and mustard; add to ham mixture and mix well. Refrigerate until serving. Serve with crackers.

Nutrition Facts : Calories 97 calories, Fat 9g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 276mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

COUNTRY HAM



Country Ham image

This generous country ham is quite salty, and is best served in very thin slices. Try leftovers in salads, sandwiches, or sliced and fried for breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 4

1 country ham (14 to 16 pounds)
2 cups packed dark-brown sugar
1/3 cup cider vinegar
2 tablespoons stone-ground white cornmeal

Steps:

  • Put ham in a very large container, such as a bucket, and cover with water. Let soak 3 days, changing water at least twice a day. Scrub with a stiff brush; rinse well.
  • Preheat oven to 350 degrees. Put ham in a large, deep, heavy roasting pan; transfer to oven. Add enough boiling water to come half-way up sides of ham. Cover with foil. Bake until an instant-read thermometer inserted in the thickest part registers 160 degrees, about 20 minutes per pound. Check occasionally to ensure cooking liquid is just simmering; adjust oven temperature as needed. Remove from oven; let cool in cooking liquid. Remove skin, leaving a small amount of fat on surface.
  • Preheat oven to 500 degrees. Place ham on a baking sheet lined with foil. Score fat in a crosshatch pattern, if desired. Cook sugar and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar has dissolved. Spread over ham. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven, and brush with glaze from pan. Bake until sugar has caramelized and is bubbling, 3 to 5 minutes more. Cut into very thin slices. Serve warm or at room temperature.

COUNTRY HAM AND HOMINY HASH



Country Ham and Hominy Hash image

A good hash is like soup: you can toss together all the odds and ends from your fridge and pantry and end up with something rustic and hearty that is much more than the sum of its parts.

Yield serves 4 to 6

Number Of Ingredients 13

One 4-ounce piece country ham
1 bay leaf
3 or 4 black peppercorns
2 russet potatoes (about 1 pound), peeled and chopped
2 cups cooked hominy, rinsed and drained
1 onion, chopped
2 tablespoons chopped fresh parsley
Sea salt and freshly ground black pepper
2 tablespoons olive oil, plus more if needed
1 tablespoon unsalted butter
2 teaspoons distilled white vinegar
Pinch of sea salt
1 or 2 large eggs per person

Steps:

  • Place the ham in a pot with the bay leaf and peppercorns. Cover with water and simmer for about 1 hour, until the ham is fork-tender (see Know-how, page 172). Add the potatoes and simmer for 10 minutes more, until the potatoes are just beginning to get tender. Strain the ham and potatoes from the pot, reserving about 1/4 cup of the liquid, removing and discarding the bay leaf, and set aside.
  • Using two forks, shred the ham into bite-size pieces and place in a large bowl. Add the potatoes, hominy, and onion. Stir in the reserved cooking liquid and parsley and season to taste with salt and pepper. (Country ham is salty, so be sure to taste before adding any extra salt.)
  • Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium-high heat until hot. Add the ham-potato mixture and spread into a flat cake. Cover with a splatter screen or lid and cook until crispy, 4 to 5 minutes. Flip and re-form the cake. Cover and cook, adding a little more oil if needed, until crispy on the other side. Remove from the heat and cover.
  • Fill a large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
  • Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, page 86). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
  • Divide the hash evenly between individual serving plates, place 1 or 2 eggs on top of each, and serve hot.
  • For a more rustic interpretation of this dish, make a hole in the hash, crack the eggs in the hole, and cover to fry, rather than poach, to your liking. For a sweet-and-savory combination, substitute sweet potatoes for the russets, and for a crispy finish, scatter fried oysters on top. Or, make a cheesy variation by layering the hash mixture with Gruyère cheese in a skillet to form one large cake and sauté until brown and crispy. Slide the cake out of the skillet and cut into 4 to 6 wedges, then assemble the dish as for the main recipe.
  • Hominy is the name for corn kernels that have been hulled to remove the bran and germ. Lye hominy is hulled by soaking the corn kernels in a weak lye solution-a very traditional, centuries-old Native American method-and pearl hominy is hulled mechanically. It is then dried and either ground to make our beloved hominy grits or boiled whole to make what New Orleansians call "big hominy." You can buy hominy canned, meaning precooked, or dried, in which case it will need to be presoaked and boiled in the same manner as dried beans.

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