Lotsa Ham?
For those who celebrated Easter last Sunday, many of us are saying the same thing … “What can I do with the leftover ham today that’s different than yesterday?” Like the never-ending stream of turkey after Thanksgiving, many of us have had to be creative this past week to use up leftovers from Easter Sunday. Running out of inspiration? This weeks’ St. Louis Post-Dispatch has come to your rescue with two recipes to make quick use of your leftover ham. They offered up recipes for fun-sounding Ham and Cheese Waffle Sandwiches and Ham and Swiss Loaf. Another favorite tried-and-true for leftover ham in my family is Rachael Ray’s Miss Leslie’s Ham Salad on Biscuits (recipe below). Delicious stuff!
Miss Leslie’s Ham Salad on Biscuits
Yield: 12 ham salad biscuits, 6 servings
2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market)
1 pound cooked ham from the deli, 1/4-inch thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 cup salad olives with pimento, drained, chopped
1 jalapeno pepper, seeded, finely chopped
4 scallions, finely chopped
1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves
1/3 cup mayonnaise, just enough to bind salad
3 tablespoons prepared yellow mustard
3 tablespoons dill pickle relish
Salt and black pepper
Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack. Combine all remaining ingredients in a bowl and adjust seasonings, to taste. Split cool biscuits and fill with Leslie’s DEEELICIOUS ham salad.
Courtesy of Rachael Ray, 30 Minute Meals
