Why would Easter ham be mushy?
cookiepa
12 years ago
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lindac
12 years agojessicavanderhoff
12 years agoRelated Discussions
Which Brand of Ham??
Comments (23)Lars - Do you mean a Mexican market? We have a "super mercado" in town. They do have good pork and even beef that I've bought. I've never seen a ham but, I could check it out again. Otherwise, I'll look for a Smithfield. Thanks everyone for your input. I guess I've never officially introduced myself because I've been posting with the GW since 1996 when things were much simpler. Then, I became a Master Gardener in 2000 and that occupied most of my time. Now, I'm retired from MG having Emeritus status. I have 5 grandkids now with two more on the way - one in July and another in Sept. And they all live close, one next door! Comes over for breakfast most mornings with her two since she's still on maternity leave I met lindaC. at some of the Chgo. GW get-togethers and often wonder if any of the others are still around. If they are - they are probably in flowers somewhere. There are just too many forums nowadays. lindaC - do you know if Cora Lea or any of the others are still around? I like Cooking, Veg.,Tomatoes, Peppers, Herbs and Harvest Forums so I could pop up anywhere there. Hope everyone has a Blessed Easter! -gloria...See MoreWhat To Do With Ham Stock?
Comments (24)Hi everyone, I just joined in as a new member here. I was welcomed by Annie (see Her Easter Thread) Adding to this post, you can make a Mess of Greens flavoring the water with your ham stock instead of using ham hocks or smoked turkey. Collards, cabbage, kale, and turnip greens taste great with ham stock in it. I usually freeze mine flat in pint size ziploc bags with bits of ham in it. I also use some in the combination of water, rice ratio for jambalaya for an additional flavor booster. Okay, I'm jumping right in like Annie said. lol. Hope to meet you all....See MoreRECIPE: Help...egg dish mushy
Comments (14)This o0ne is great. You can do the shells and sauce in advance. Crown Scramble (Marilyn) 2 Tbl butter divided 1 Tbl flour Cup whole milk Salt and fresh ground pepper ¾ Cup shredded Monterey Jack cheese ¼ Cup freshly grated Parmesan cheese 6 frozen puff pastry shells 6 eggs 3 Tbl cream chopped parsley to garnish Pre-heat the oven to 400. Make the cheese sauce: Melt 1 tablespoon butter in a small skillet over medium heat until melted. Stir in flour until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Lower heat and stir in cheeses. Cover and keep warm. Bake frozen pastry shells on a baking sheet lined with parchment paper for about 20 minutes or until golden and flaky. Remove from oven and place on serving plate. Prepare scrambled eggs by melting 1 tablespoon butter in a nonstick skillet over medium-low heat. Whisk eggs and cream together with salt and pepper until well combined; pour into skillet and as eggs cook, push a rubber spatula or spoon under them until they are almost dry but still moist. (Eggs continue to cook after removing from skillet.) Remove tops from pastry shells and hollow them out. Fill each one with scrambled eggs and pour sauce over top. Sprinkle with chopped parsley. Inspired by Sandra Lee's English Crown Scramble. Marilyn Baked Eggs And Mushrooms In Ham Crisps 3/4 Lb mushrooms finely chopped 1/4 Cup finely chopped shallot 2 Tbl unsalted butter 1/2 Tsp salt 1/4 Tsp black pepper 2 Tbl creme fraiche or sour cream 1 Tbl finely chopped tarragon 12 Slice Black Forest or Virginia Ham w/out the holes (10 ozs) 12 large eggs Preheat oven to 400 degrees Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon. Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas. Tortilla Cup Eggs I made the neatest eggs for breakfast on Saturday. I got this recipe/idea from Canadian Living and would highly recommend it anytime you are trying to put a hot breakfast on for a large group. So simple..... Spray a muffin tin (deep one works best) with cooking spray. Warm the required number of small flour tortillas in the microwave or oven. Gently press a tortilla into each of the muffin "spots". Crack an egg into each one. Sprinkle with chopped peppers, amd green onions and sprinkle grated cheese on top. Bake at 375 for 15-20 minutes. Serve with salsa on the side. I made 12 of these in one tin and they were great. This is a great breakfast dish when you have a houseful of company....See Morewip ham??
Comments (27)Sheesh, me with my cake and cupcakes, you with your ham,cheese,pneapple, it all reminds me of the days when my mom would make these buffets for a party and they looked so beautiful you didn't want to touch em!!! Isn't there a touch of grren in that ham? Green ham and eggs coming up next!!!...See MoreOlychick
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