Ideas appreciated!

1 pkg. (8 ½ oz.) corn bread/muffin mix
1/8 t. ground mustard
1/3 c. milk
1 T. vegetable oil
1 egg
1 c. chopped fully cooked ham
¼ c. thinly sliced green onions
2 T. shredded cheddar cheese

In a bowl, combine corn bread mix, mustard, milk, oil, and egg until just blended. Stir in the ham and onions. Fill greased or paper-lined muffin cups half full. Bake aat 400 degrees for 15-20 minutes or until toothpick comes out clean. Immediately sprinkle with cheese. Cool 5 minutes before removing from pan. Serve warm.

Yield: 9 muffins

Ham Buns

1/4 c. butter, softened 2 tsp. prepared mustard
1 small onion, grated 1 1/4 c. finely chopped ham, cooked
1 Tbsp. poppy seed 1 c. shredded Swiss cheese
2 tsp. Worcestershire 6-8 hamburger buns

In a bowl, mix butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well. Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350 for 15-20 minutes or until hot.

Note: This is one of my mom’s recipes. A great use for leftover ham!

Zesty Grilled Ham

1 c. brown sugar
1/3 c. prepared horseradish
1/4 c. lemon juice
1 (1 1/2 lb.) fully cooked ham steak

In a small saucepan, bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium hot coals, turning once until heated through and well glazed.

Note: This is one of my husband’s favorite recipes. Another great use for leftover ham.

HAM & SWISS TART
2 cups cooked & cubed ham
1 cup grated Swiss cheese
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 TBL minced onion
1 tsp dry mustard powder
1 TBL lemon juice
1/3 cup mayonnaise
9" pastry shell

Combine first 8 ingredients & pour into pastry shell. Bake uncovered in a preheated 375° oven for 25-35 minutes or until golden brown.~~Food for Thought

ALSATIAN NOODLES (serves 4)
1 cup cooked thin-sliced ham, cut in 1/4x1" strips
1/2 cup butter, softened
1/3 cup Dijon mustard
1/4 cup chopped parsley
2 TBL chopped chives
2 garlic cloves, minced
1 lb fettuccine

In a small saucepan over low heat, warm the ham. In a bowl, cream butter. Add mustard, parsley, chives & garlic & mix well.
Cook fetuccine in 4 qts boiling, salted water until al dente. Drain & return to hot kettle. Add 1/2 the butter mixture & all of the ham & toss well. Add the remaining butter mixture, toss & serve immediately.~~Bound to Please

HAM & POTATO FRITTATA (serves 6)
Can be eaten hot, warm or cold so don't worry about this making too much:

2 medium boiling potatoes, unpeeled
10 eggs
1/4 cup chopped parsley
1/2 tsp dried oregano
3 TBL olive oil
1 small onion, peeled & thinly sliced
1/4 lb thinly sliced ham, cut in 1" squares
1/2 cup grated Parmesan or Gruyere
Pepper to taste

Preheat oven to 400°. Place potatoes in a saucepan of lightly salted boiling water & boil until just tender. Drain & set aside to cool.
Beat eggs in a large bowl until well mixed, but not frothy. Stir in parsley & oregano & set aside.
Pour oil into a 2 qt baking dish & swirl to coat. Scatter onion slices evenly over bottom of dish. Place in oven 10 minutes or until onion slices are softened & just beginning to brown. Meanwhile, slice potatoes thinly.
Remove baking dish from oven & reduce temperature to 375°. Arrange ham in a single layer on top of onions. Arrange potatoes ove rham. Pour in the eggs & sprinkle cheese evenly over the top. Season w/pepper. Return baking dish to oven & bake 25-30 minutes or until eggs are set & the fritata is puffed & lightly browned on top.~~

CHEESE SOUFFLE (serves 4-6)
3 cups cubed bread (4-6 slices)
1/2 cup mayonnaise
2 cups milk
7 eggs, slightly beaten
2 cups grated Swiss or Gruyere
2 cups chopped ham
1/2 cup grated Cheddar

Preheat oven to 350°. Mix all ingredients except Cheddar together in a bowl & pour into a greased 9x13" glass pan. Bake 45 minutes. Top w/Cheddar & bake 15 minutes. Let set 5-10 minutes before serving.~~Bountiful Arbor

This link may have more ideas.

Ham & Red Wine

1/4" thick ham slices - heat up in below

3 T. Cabernet Sauvignon
1 T. brown sugar
1/2 tsp. Dijon mustard

[note: topping of sauteed sliced onions would be good]
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When more time is available I like this.(and I'm not a sauerkraut fan - I use the jarred kind)

Ham with Sauerkraut

4 slices bacon, diced
1 1/2 lbs. ham slices
2 c. chopped onions
1 Tbsp. brown sugar
1/8 tsp. cloves
1/4 tsp. pepper
1 c. apple slices
2 lbs. sauerkraut, drained
1 c. apple juice
2 Tbsp. chopped parsley for garnish

Saute bacon until crisp; remove from pan - save for garnish.
Leaving 2 Tbsp. drippings in pan, saute ham; place on serving dish,covered, in warm place.
Saute onions in above pan until limp.
Stir in br. sugar, cloves, pepper, apples, sauerkraut.& apple juice.
Simmer 20 min.; pour over ham slices; sprinkle with bacon bits & parsley.
source: Sunset in the 70's

The REAL Tortilla

(Posted by Diana)

3-4 eggs
1/4 c onions (chopped)
1/2 small potato cubed
1/3 c ham cubed (optional)
3 tbl. water
Salt and pepper to taste

Fry the potatoes until golden brown. Remove from pan and set aside. Beat together eggs, water, salt and pepper in a large bowl. Add the onions, ham and potatoes.
Heat a frying pan until hot over low to medium heat, using either oil or butter to grease the pan or a nonstick pan to prevent sticking. Pour in egg mixture. When the underside is a light golden brown slide it off onto a plate, I know the top will still be raw and gooey so try not to spill it. Invert plate over pan so cooked side is facing up. Once the other side is cooked. Remove from heat and serve. I know some people might be tempted to fold it in half like most omelettes are, but you don't do it with this recipe. Each serves one person generously. I'm sorry if the measurements are awkward, like the half a potato, usually this would be made for more than one person so we'd use whole ones, or if not we'd eat the rest on the side with ketchup.