Got Ham? Then you really must...
In my never-ending quest to “repurpose” the Easter Ham...
I am a big fan of cakes.
Don’t panic! I mean savory cakes: salmon, veggie, tuna, shrimp, chicken, etc. So, last night, I made a ham cake to outshine all others.
I chopped equal parts (approximately 1/2 C each) of ham and - the magic happens here - potato gratin made with Gruyère, cream, and thyme...
https://thisoldchef.com/blogs/blog-recipes/posts/happy-easter-ham-potatoes-au-gratin-and-asparagus
Added an egg, about 1T Dijon, and maybe 1/3 C panko. A little S&P.
Shaped it into 4 medium cakes... coated them in more panko... fried them in EVOO until golden and gorgeous. And served them with a drizzle of brown butter and fried capers.
If you have never believed me before... Believe me now!
