#2,016: Linguine with Ham and Peas

I bought some ham for my family to eat for dinner this week and I was really in the mood for some pasta so I quickly whipped up this recipe with ingredients I had on hand.  Since I only made 2 servings of this, you will have to double or triple the recipe if making it for a larger group.  I am not a huge fan of cream sauces but this was super light and just the perfect amount for me. 

2 handfuls of linguine noodles (handfuls is a technical measurement term right?!)
1/2 tablespoon butter

1/4 onion, dicedabout 1/4 cup of diced ham
1/2 cup frozen peas1 clove garlic, minced

1/4 cup heavy cream

salt and pepper, as desired
grated parmesan cheese, as desired

Cook pasta in large pot of boiling water.

Meanwhile, heat butter in a saute pan and cook onion over medium high heat until golden brown, about five minutes. Add ham, peas, and garlic, turn heat and cook long enough so that the peas thaw and it and the ham is warm and just starting to brown.  When just about finished, add the cream, turn the heat to medium, and continue cooking until the cream starts to bubble (it doesn't take long).   

If desired, you can add a little bit of the cooking water to thin out the mixture if desired (I did not need to do this though). 

Drain the pasta and return it to the pot. Add hot ham and pea mixture and stir to combine.  . Season with salt, pepper, and grated parmesan as desired.

#1,729: Ham and Cheese Pretzel Bites

So I wasn't sure my family would love this recipe as many of them don't like ham and cheese sandwiches.  But they do like pizza and since this recipe used pizza dough I figured I had half a chance they would at least try it.  My husband did not enjoy his first bite, but then half the plate was gone.  I guess he liked them after all.  And my super picky 3 year old was the last to leave the table and was fighting his sister for the last ones. I guess I'll be making these again this week since they enjoyed them so much and it was such an easy recipe!

1 can Pillsbury refrigerated thin crust pizza dough (I used regular crust and just cut it in half to make 2 long rectangles)

1 package (8 ounce) sliced cheddar cheese (I used shredded Italian blend cheese)

1 package (7 ounce) sliced deli ham

1 egg, beaten

Coarse sea salt

1 tablespoon butter, melted

Heat oven to 425 degrees F. Unroll pizza dough onto a lightly greased baking sheet.

Top dough evenly with sliced cheese and ham slices. Carefully and tightly roll up dough from the long end into a log; pinch seam to seal.

Slice log into 16 equal pieces. Set each piece cut side-down on baking sheet.

Brush dough with beaten egg, then sprinkle sides and tops with coarse salt. Bake 15 to 20 minutes until golden brown and cheese is melted and bubbly.

Brush dough with melted butter. Sprinkle with more salt, if desired. 

#970: Ham and Pineapple Kabobs

Here's a healthy, quick dinner than can be thrown together in almost no time.  The worst part of this recipe is that you need to let it marinate for 2 hours...I'll never remember to do that.  Also, if you use fresh pineapple in this recipe you need to microwave the pineapple chunks so it doesn't turn your meat into mush when cooking.  Odd I know, but check out the original post/recipe for reasons why. 
Holy cow is ham on the grill good.  It dries it out a little bit but it gives it a nice crispy kind of texture.  The girls and I loved it.  Brian wouldn't even try it (big baby) and Matthew (the actual baby) kept spitting it out.  We have a few leftover ham slices and I think I'm going to grill them up for lunch tomorrow without the pineapple. 

Ham cubes (or slices)
Pineapple (pre-heat if fresh)
1/4 Cup Pineapple Juice (pre-heat if fresh)
2 T Soy Sauce
2 T Brown Sugar
Ginger to taste

Place ham and pineapple on skewers. Mix juice with remaining ingredients. Marinate for 2 hours.  Grill until heated through.

#898: Copy Cat Honey Baked Ham

When my mom asked me if I would have Easter this year I asked if I had free reign over the menu.  She made me promise I'd make a ham (of course I would).  However, I've never made a ham before except for a small boneless one we get from Meijer that weighs about 3 lbs.  I knew this was not the kind of ham I was supposed to get.  In fact she was adamant that I needed a Honey Baked Ham.  Well I didn't know where to get one so I Googled it and was thrilled to find this recipe.  I'll admit I was also a little thrilled by the butane torch it called for using!

The recipe below is for a  3 1/2 lb ham.  My ham was 11 lbs!  I quadrupled this recipe.  And I ran to my friend Kim's house to borrow her butane torch.  :)   Personally the butane torch is not needed.  Yes I used it because I borrowed it and Kim went thru the trouble of finding it for me and dropping it off, but honestly it really didn't do anything for our meal. 

This was such an easy recipe and really, really good.  The juice and brown sugar mixture do NOT need to be doubled or quadrupled like I did.  It is way too much and I threw most of it out.  I would definitely make this again and I would say my first attempt at a ham was a success!

3 1/2- lbs ham (spiral cut smoked, fully cooked)
1/2 - cup pear or apple juice (I used a apple harvest blend)
1/2 - cup orange juice
1/2 - cup brown sugar (firmly packed)
1/2 - cup honey
hand held butane torch

Directions: 
Preheat oven to 375°F. Place the ham, cut end down, in a large baking pan.

Mix the pear or apple juice with the orange juice in a bowl and mix.

Pour the juice mixture over the ham and bake for 15 minutes basting frequently with juices. Remove from oven.

Mix brown sugar and honey together in a small bowl.

Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.

Using a butane torch carefully caramelize the glaze to the crust using small strokes.