Ham N Hominy Salad Recipes

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HOMINY SALAD



Hominy Salad image

A different salad, not the same old pasta salad you see at all the summer picnics.The olives can be added along with the relish, you can use black or green olives. Experiment with different cheeses.

Provided by redwine

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can white hominy
1/4 cup green pepper, chopped
2 tablespoons onions, chopped
1 cup sliced celery
1/4 cup sweet pickle relish (or sliced green olives)
1/2 teaspoon salt
1/4 teaspoon celery seed
1 cup grated cheddar cheese
1/4 cup mayonnaise

Steps:

  • Rinse hominy and drain well.
  • Chop green pepper, onion and celery.
  • Toss hominy and veggies together.
  • Stir in pickle relish, celery seed, salt cheese and mayonnaise.
  • Chill and serve cold.

Nutrition Facts : Calories 276, Fat 15.4, SaturatedFat 6.8, Cholesterol 33.5, Sodium 938.9, Carbohydrate 26.1, Fiber 3.5, Sugar 8.4, Protein 9.1

HAM 'N' HOMINY SALAD



Ham 'N' Hominy Salad image

I love collecting recipes, and this is one I found several years ago. It's one of my favorite salads.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 12

1 medium onion, diced
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup water
¼ cup cider vinegar
¼ cup sugar
¼ teaspoon salt
⅛ teaspoon pepper
1 (15 ounce) can yellow hominy, drained
1 cup cubed fully cooked ham
½ cup diced celery
½ cup diced green pepper

Steps:

  • In a skillet, saute onion in butter until tender. Stir in flour until blended. Remove from the heat. Gradually whisk in the water, vinegar and sugar. Return to the heat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the remaining ingredients. Serve warm or cold.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 33.2 g, Cholesterol 26.5 mg, Fat 10.2 g, Fiber 3.7 g, Protein 8.6 g, SaturatedFat 4.2 g, Sodium 813.9 mg, Sugar 14.4 g

HAM & MANDARIN SALAD



Ham & Mandarin Salad image

I created this salad at the request of all the men in our house. They asked for something tangy, sweet, spicy and manly. This fit the bill. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/3 cup fat-free mayonnaise
2 tablespoons fat-free milk
1 tablespoon cider vinegar
1 garlic clove, minced
1/4 teaspoon pepper
8 slices deli ham (about 6 ounces), cut into strips
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, thinly sliced
1/3 cup chopped walnuts, toasted
2 green onions, chopped
6 cups torn romaine

Steps:

  • In a large bowl, mix the first five ingredients. Stir in ham, mandarin oranges, celery, walnuts and green onions. Serve on romaine, tossing before serving if desired.

Nutrition Facts : Calories 172 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

SMOKED HAM HOCK HOMINY STEW



Smoked Ham Hock Hominy Stew image

Categories     Pork     Tomato     Stew     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 tablespoons corn oil
1 large onion, chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper
2 pound smoked ham hocks
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
3 large garlic cloves, finely chopped
2 15-ounce cans golden hominy, drained

Steps:

  • Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
  • Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

HOMINY AND SQUASH SALAD



Hominy and Squash Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings, side dish

Time 30m

Yield 6 cups

Number Of Ingredients 10

1 medium-size butternut squash
2 cups water
2 cups canned hominy, drained
1 medium-size red bell pepper, cored, seeded and minced
1/2 teaspoon chili powder
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup fresh coriander leaves
1/4 cup fresh minced scallions

Steps:

  • Peel the squash and cut into1/2-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
  • Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 6 grams

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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