Ways with ham

By Heather Little-White, Ph.D., Food & Nutrition Consultant

YOUR HAM, nicely decorated with pineapple and cherries, usually is the centerpiece of your Christmas Day meal. After slices are consumed for the meal, the ham may be used for sandwiches until the bone is left for the traditional ham bone gungo peas soup. However, there are many more uses for the ham for which you have paid dearly.

BREAKFAST TREATS

Combine with scrambled eggs and

sweet peppers.

Ham can replace codfish to be combined with

callaloo or ackee for a Jamaican breakfast com

bined with plantain and roasted breadfruit.

Ham pockets using pita bread stuffed with

chopped ham, shredded carrots, chopped onions

and green peppers.

Hearty Brunch Ham Omelette (with vegetables)

Ham & Cheese Quiche

Cheesy Ham Muffins

LUNCH/DINNER TREATS

Ham loaf can be made from shredded ham,

crushed sweet potatoes, chopped sweet peppers

and corn.

Ham and vegetable stir-fried served

over holiday rice.

Fruity Ham Plantain Salad -- semi-ripe boiled

plantains combined with pineapple, raisins and

cubes of ham. (See recipe below)

Ham & sweet potato stuffing for your

New Year's roasted chicken or turkey.

Ham slices with shrimp sauce.

Ham Pasta Salad

Fruity Ham and Plantain Salad

3 large semi-ripe plantains, boiled and chopped

4 ozs. cream cheese

1/4 pineapple juice

1/2 cup pineapple, chopped

1 cup ham bits

1 stalk celery, chopped

1 small onion, chopped

1/2 cup raisins

1/2 cup cashews, chopped

METHOD

Place plantains in a bowl. In another bowl, combine pineapple juice and cream cheese until smooth. Set aside for dressing. To plantains add remaining ingredients. Pour dressing over and toss gently to coat. Cover and chill for up to 24 hours.

Serves 6

Recipe : Little-White & Associates, Ltd.

Ham Croquettes

An easy yet delicious way of using leftover ham

INGREDIENTS

3 tbsps. butter or margarine

1/3 cup sifted flour (for sauce)

1 cup milk

2 cups coarsely ground, or finely chopped ham

1 tbsp. finely chopped onion

1 tsp. prepared mustard

1 beaten egg

1/2 cup fine cracker crumbs

1/2 cup of flour (for dip)

Oil for deep frying

METHOD

1. Melt butter and blend in flour.

2. Add milk and cook over low heat, stirring constantly, until thick.

3. Cool. Add ham, onion and mustard and chill.

4. Shape either in balls, pyramids, or barrels.

5. Dip in the flour, then in the beaten egg, then in crumbs. Let stand a few minutes.

6. Fry in deep fat at 375ºF for 7 to 8 minutes or until brown.

7. Drain on paper towels.

Yields 12

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