Another ultimate planned over, ham, is likely to be on shopping lists. Thinking ahead, buying for more than one meal is the goal of planned-over’s, saving time and $$$. And although Sam-I-Am, in Dr. Suess’ classic suggested green eggs and ham as a choice, there are more appealing ideas!

With planned-overs, there will be extras ready for the next meal or three! The first rule is to slice, dice, cube and wrap the extras for quick refrigeration or freezing. Food safety is always an issue especially when food is in cut or ground because of the increased handling and surface area. In the refrigerator, 2-3 days is max but ham can be frozen for 1-3 months. The point is to think ahead and be ready to pull the ham from the freezer or refrigerator to dress up some basic dishes Here are some ideas for that planning!

• Along with the typical sandwich, think slices for wraps or combination dishes like a grilled ham and cheese Panini.
• Go upscale by combining with chicken. Flatten a boneless chicken breast half, top with a slice of ham and roll tightly around a strip of Swiss cheese or asparagus spears. Dip the rolls in beaten egg and then into bread crumbs. Spray with vegetable oil spray and bake at 350 degrees for 40-45 minutes.
• Larger chunks make a great addition to diced potatoes and onions, a basic hash that can be served at any time of the day.
• Omelets and frittatas are a match for chunks or bits and pieces of ham.
• Speaking of bits and pieces they are a great addition to greens, green beans, potatoes, corn, and any kind of bean. Adding the ham gives additional flavor and sodium, so leave the salt shaker on the counter and add some diced onion and pepper.
• Ham is a basic for bean, lentil or split pea soup. If you have a ham bone, use it to make a ham stock (with some onions, carrots, celery, turnips). To make it easier to remove any extra fat, make the stock, strain and skim off the fat. Use this for the base to cook your vegetables or to make soup. And add some of those bits and pieces of ham back to add more ham texture to this comfort-food soup!
• One favorite is ham salad starting with ground ham. Grinding or using a food processor to give the texture you want is the first step. Add some mustard, mayo (or plain low fat yogurt) to moisten, pickle relish, and you have a dip or sandwich filling. Tip: Grind or pulse the ham and freeze in bags ready to make the filling! Grilling the ham salad sandwich gives another choice.
• Ham and cabbage are a basic combination. Sauté or stir-fry the cabbage in a touch of oil (adding a sliced onion if you choose), add the ham and you have a meal. Try it served over cooked noodles…the kluski type are nice…or with pierogie!
• Strips are great as a topping for salads. The basic Chef Salad combines ham, cheese and chopped egg. Ham and hard cooked eggs on a spinach salad is another great meal idea. Go Hawaiian topping a salad with ham and pineapple chunks.

Have a question for Judy about this article or would like to learn more about available nutrition classes (with tastings)? Send her an e-mail at nutritionist@GiantEagle.com.

December 2009