Chestnut purée! In NY I used to find French canned chestnut purée that was marvellous, and you just need to spice & re-heat it. (Add a little milk or cream; salt, pepper, ground cloves, et voilà!)
I'd go with scalloped potatoes . Layered sliced potatoes, onions, and white sauce, maybe cheese sauce. A big green salad. Something to absorb and counteract all that salt.
i usually roast garnet yams; roasted root veggies too (balsamic dressing: 2/3 cup good olive oil 1/4 cup balsamic vineger 2 garlic cloves, pressed or finely chopped 2 tsp Dijon mustard juice of 1 lemon 1 TBS Worcestershire sauce 1/2 cup basil, chiffonades).
Over here we would have it cold with lot's of salads, fresh crunchy bread and lots of sides (cold of cours) - probably not ideal for your side of the world!
But for left-overs try ham quiche (with or without crusts), toasted ham and anything (cheese, tomato, mushrooms etc) sandwiches (delicious with home made soup), pea & ham soup; ham savoury muffins; pasta with diced ham and broccoli in a creamy sauce(drool) or cut chunks up and freeze portions so you don't have ham every night! You could also ask Mr Google for ideas?
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discard that sugar mix pack that came with the ham; if you can get ahold of this, it's THE BEST ham glaze around:
http://boarshead.com/products/condiments/957-brown-sugar-spice-ham-glaze-cooking-sauce-11oz
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But for left-overs try ham quiche (with or without crusts), toasted ham and anything (cheese, tomato, mushrooms etc) sandwiches (delicious with home made soup), pea & ham soup; ham savoury muffins; pasta with diced ham and broccoli in a creamy sauce(drool) or cut chunks up and freeze portions so you don't have ham every night! You could also ask Mr Google for ideas?