While I realize that not everyone lives in a home where ham is the ONLY acceptable Easter dinner, I am not one of them. Easter may be the only time I make a ham, but there is never any question about the dinner centerpiece for that holiday.
While I love the Easter meal, I get even more excited by figuring out ways to use the rest of the ham. And since there are usually just two of us, there is a LOT of ham.
Here is the first of a few of This Old Chef’s tried and true HAMAPALOOZA favorites...
Yep, you heard me.
I diced some ham.
I diced some of the Easter pommes dauphinoise or, in American, au gratin. (Recipe Here...)
I added a bit of Dijon and mayo... an egg and some bread crumbs... some salt and pepper.
And then I remembered I had some cooked quinoa, so I tossed some of that in as well.
Formed "burgers." Coated them in cracker crumbs. Fried them in EVOO.
Made a sauce of mayo, chives, and some lime juice.
Served them with my grandmother's classic cabbage salad (click below)... and some undressed arugula.
Wow. These are stellar.
I just want to remind you...
Your Easter ham is a treasure trove, not a burden.
PLAY WITH YOUR FOOD!