WALTER’S HAM LOAF

(Make the day before serving)

1 pound ground ham

1 pound ground pork

2/3 cup milk

2 eggs

2 cups crushed crackers

1/2 cup tomato juice

1 cup brown sugar

1/2 cup vinegar

2 teaspoons dry mustard

Mix ham, pork, milk, eggs and crushed crackers and shape into a loaf.  Pour tomato juice over the loaf and bake at 350 degrees for 1 – 1 1/2 hours.  Remove from oven to cool.  Refrigerate meatloaf and juices in pan overnight.  Remove solid fat, if any, and reheat in 350 degree oven, basting with remaining juices from pan.  Note:  Mix up extra sauce ingredients and reduce over heat; use as sauce when serving ham loaf.

CORA’S HAM SALAD

(As close as I could make it to the best!)

Baked ham pieces

Onion, minced

Celery, minced

Sweet pickle relish

Mayonnaise

Process ham in food processor until finely chopped.  In a bowl, blend ham, onion, celery, and pickle relish with enough mayonnaise to moisten to spreading consistency.  Serve with crackers or spread on sandwiches.

SALLY'S BLACK BEAN SOUP

(adapted from The Silver Palate Cookbook)


3 1-lb. bags of dried black beans, soaked in water overnight
1 c. olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone (or 4. diced ham)
6 qts. canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tbsp dried oregano
3 bay leaves
2 tsp. black pepper
salt to taste
pinch of cayenne pepper
6 tbsp. fresh parsley, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 c. dry sherry (or more to taste)

Heat oil in a large, heavy pot. Add onions and garlic; cook until tender. Rinse and drain beans and add to the pot. Add the ham bone, chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper, parsley, brown sugar and lemon juice. Bring to a boil; reduce heat and simmer over low heat, uncovered for several hours. Add the sherry about 30 minutes before serving. Remove the bay leaves before serving! Make a day ahead for the best flavor. Makes a lot! Can be frozen and reheated.

Optional Garnishes for Black Bean Soup:
Chopped Onion or Sliced Green Onions
Sour Cream
Grated Cheese
Chopped Tomatoes
Diced Avocado
Salsa
Jalapenos
Hot Sauce (like Cholula)

HAMWICHES

2 lbs. thinly sliced ham (Black Forest is good)
12 slices cheese (Swiss, Sharp Cheddar, Muenster)
¼ lb. salted butter
1 cup chopped onion
1 cup mustard (I like Dijon)
2 tsp. poppy seeds
12 hamburger buns

Melt butter and sauté chopped onions. Stir in mustard and poppy seeds to blend. Allow mixture to cool slightly. Place ham on bottom piece of bun, cover with cheese slice. Spread top half of bun with 1 spoonful of onion-mustard mixture. Place sandwich halves together and wrap in foil. To serve: Preheat oven to 300 degrees. Place foil-wrapped sandwiches in a single layer on large baking sheet and heat for 20-30 minutes. Sandwiches may be frozen before heating – allow extra 15 minutes to heat frozen sandwiches. Serve warm.

Note: For hors d'oeuvres size or small appetites, make these on Pepperidge Farms Party Rolls. Slice the entire pan of rolls in half horizontally, fill bottom half of rolls in tray with sandwich ingredients, replace top of rolls and slice to divide into individual roll sandwiches. Leave individual sandwiches on tray and wrap tightly in foil. Store in ziploc bags in freezer until ready to bake and serve as directed above.

COLLARD GREENS

1 lb. collard greens, cleaned and chopped
4 oz. country ham, diced
3 c. water
1 c. chicken broth
1 tsp. sugar
1 tbsp. apple cider vinegar

In a large pot, bring water, chicken broth and country ham to a boil. Add the collards, sugar and apple cider vinegar. Cook over medium heat until collards are tender - about 1 - 1 1/2 hours. Serve with pepper vinegar or hot sauce.

HAM SALAD

Large piece of baked ham
Onion, finely chopped
Celery, finely chopped
Pickle relish
Mayonnaise

Cut ham into chunks and pulse in food processor until finely chopped. Pour chopped ham into mixing bowl. Add onion, celery, and pickle relish with enough mayonnaise to moisten ham to a spreadable consistency. Use as a spread on sandwiches, crackers, or celery sticks.