Steak ‘em, Bake ‘em, Refrigerate ‘em: Tell Your Leftover Ham Who’s the Boss!

Is that big hunk of leftover Easter ham challenging you to make it count for something? So often, ham leftovers lurk tauntingly in the fridge until they eventually go uneaten, leaving us disappointed and feeling wasteful. We’ve rounded up some ideas from reliable sources so that this year, you can show those hams that you’re in charge and chalk one up for the happy plate team! 

Hot Pots of Gold 

Hot Pots of Gold 

Slice It and Dice It

Make-Ahead "Ham & Cheese" Breakfast Casserole, Recipe and Image via www.thekitchn.com

Make-Ahead "Ham & Cheese" Breakfast Casserole, Recipe and Image via www.thekitchn.com

Eggselent

Have leftover hard boiled eggs from Easter (that you’re pretty certain are still safe to eat and are only slightly tinged with turquoise and pink dye)? Here are some ideas for pairing ham with those and for the other dozen that are still fresh because you didn’t get around to opening that Paas kit. 

  • Country Ham and Breadcrumb Eggs, part of Southern Living’s “Deviled Eggs 20 Ways” roundup.
  • Ham, Challah, and Gruyère Make-Ahead Breakfast Casserole. Substitute your leftover ham for the pancetta called for in the recipe.
  • Quiche is such a versatile way to use whatever cheese and veggies you’ve got awaiting use (cheddar, Swiss, bell peppers, onions, broccoli, etc.). If you aren’t typically a baker, make it very easy on yourself by purchasing the best quality pie crust you can get in your local market or supermarket. Resist the temptation to overfill your pie crust because it may spill over and make a mess of your oven! Here’s one from Epicurious for “Ham, Leek, and Three Cheese Quiche” that looks incredible. 
Wild Mushroom Toasts with Ham and Fried Eggs, Recipe and Image via Food & Wine

Wild Mushroom Toasts with Ham and Fried Eggs, Recipe and Image via Food & Wine

Toasty

Toasts, or open-faced sandwiches, provide versatile ways to use your ham leftovers. If you can dream it up, you can put it on a toast! Toasts are also good options for putting to use other egg, vegetable, and cheese leftovers.

Ham, ham, ham I am. I like, I like, green eggs and ham! 

 

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Favorite Easter Traditions in The Savory Pantry

In the Savory Pantry this month, as we're wrapping Easter Gift Baskets and stocking seasonal treats, we’ve been waxing nostalgic about favorite family Easter traditions and recipes. As you read how our homes and tables will be hopping, we hope you’ll be celebrating all the foods and traditions you most treasure!

ERIN WOOD, STOCKING THE PANTRY FROM LITTLE ROCK, AR

For me as a child, Easter was nearly as magical as Christmas. Part of that magic was delivered in the way that Easter calls upon the imagination: things hidden and found, cuddly bunnies anthropomorphized and primed for delightful interactions, sweet treats in copious amounts within golden wrappers that begged unveiling.

An Easter décor staple in our household was a Victorian Panoramic Sugar Egg. Then, I didn’t realize what it was called, only that I could peer into it endlessly, always with the feeling that the bunnies and chicks were communicating special messages intended just for me. (As an only child, I didn’t have siblings for entertainment, so I did lots of solitary activities like stare into this egg for what could have been hours.) And somehow the scene inside took flight and life—the narrative written in sugar transforming into something so utterly enchanting that I was transported entirely into the tiny world within. Through moves and summer ants and humidity and storage boxes, my mother’s Sugar Egg that had lasted through decades finally crumbled, before my marriage and the birth of our daughter. This year, when my romantic daydreams of Easter began, I decided to see if I could google up any help. Sure enough, just a state away, not too far from Austin, Texas, I found a lady who creates these hearty but ultimately temporary sugar treasures. Over the moon, I immediately ordered one for our family. As I opened the box with my 4-year-old a week ago, and she peered into the egg’s little window, I could see the warmth in her eyes. Within the scene, the bunnies were hopping and the chicks were peeping and the blades of grass were swaying in the breeze. A new story was writing itself just for her. 

Lori Jack, Hot Springs

As children, all ten of my cousins and I would go to my Granny and PawPaw’s house for Easter. We’d line up in age order, dressed in our Easter attire with baskets in hand, to have our annual photo made. After the photo, we were released to run and find the hidden eggs. We’ve carried on this tradition for over 55 years! This year, I get to watch my adorable grandson, Landon (13 mos), and great niece, Emerson (1), begin a new generation at my amazing Mom’s house, and this generation knows her in a whole new way as a grandmother, “GiGi.”

Keeley Ardman DeSalvo, Founder and President of The Savory Pantry

Lamb is the centerpiece of our Easter table, and I have always been a purist when it comes to roasting it: olive oil, garlic, rosemary, salt & pepper . . . and lots of it all to create a heavenly crust. Last year, however, I spotted a slightly different take on my recipe in The New York Times. Julia Moskin, reporter for the Times’ food section, made a paste from some of my favorite ingredients:  butter (unsalted), anchovies (try Ortiz Spanish Anchovies) or, substitute a great dijon like our Edmond Fallot Dijon Mustard—I've used both to rave reviews -  garlic, and rosemary. DO NOT omit the anchovies because you fear it will lend a fishy flavor!  Once cooked, you can't taste them, but they provide great depth of flavor and a nice contrast to the richness of the lamb. The pan drippings, used for the accompanying sauce, were plentiful and stunning in their own rite. Recipe, adapted from one courtesy of Julia Moskin and The New York Times. You can also see a video via the link. 

Image credit, Melina Hammer for The New York Times

Image credit, Melina Hammer for The New York Times

INGREDIENTS

  •  1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semi-boneless leg, bone-in shoulder, boneless butterflied leg or double loin
  •  2 ounces Ortiz Anchovies packed in olive oil, drained, or 3 tablespoons Edmond Fallot Dijon Mustard
  • Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
  • 6 garlic cloves, smashed and peeled
  • 4 ounces unsalted butter, softened at room temperature
  • Black pepper (recommend India Tree Tellicherry Black Peppercorns) 
  • 1 lemon, cut in half
  • 1 ¾ cups white wine, plus extra for gravy

PREPARATION

  1. Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
  2. Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
  3.  Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
  4. Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
  5.  To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
  6. Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

A note on my lamb: Last year, for the first time, I ordered my lamb from Jamison Farm in Latrobe, Pennsylvania. Purveyors of lamb to some of the country's finest restaurants, Jamison lambs are fed on grass, not corn or grain, resulting in a mild tasting, tender meat. Jamison uses no pesticides or herbicides, and the animals are antibiotic and hormone free. Their anthem is “A life fed by the bounty of earth and sweetened by the airs of heaven.” I definitely found that to be the case. Jamison Farm, 800-237-5262, www.jamisonfarm.com.

STACY DE GARAY, SARATOGA

My parents live in a gorgeous old farmhouse complete with a barn and apple trees—the idyllic spot for some old fashioned Easter fun. When my teenage daughter was a toddler, mom filled a few dozen plastic eggs with candy, scattered them in the field, and my daughter ran around in her white Mary Janes and straw hat, collecting them in her little basket. Fast forward 16 years and 6 additional grandchildren, and Grandma's Easter egg hunt has taken on Christmasesque proportions! In addition to the 200+ plastic eggs filled with everything from jelly beans to $20 bills, each grandchild is also given a tote bag that is color-coded to match the wrapping paper on their larger gifts. The kids leave with video games, gift cards, radio-controlled cars, and summer outfits complete with accessories! My mom is now known as “Grandma Easter Clause.”

As with all great family traditions, there have been hiccups along the way, like the years when snow-covered fields move the hunt indoors or a 75 degree day leaves 200 plastic eggs filled with puddles of chocolate. One year, metallic eggs attracted the attention of some local crows . . . they should have known better than to come between a 5-year-old and his candy! This year’s hunt promises to be another great one, as my 18-month-old old niece and nephew are finally mobile enough to join in the festivities. It's always so much fun to help the little ones. And of course, I will be available to eat their candy; it’s important to protect those baby teeth!

Stacy's daughter, Maja, at one of the family's first hunts. 

Stacy's daughter, Maja, at one of the family's first hunts. 

MEGAN KING, STOCKING THE PANTRY FROM SAVANNAH, GA

My family (parents and grandparents)  all live near each other and we have the normal Easter egg hunt. We always eat ham and cheesy potatoes. My parents always hid the Easter baskets themselves, too. My husband and I have taken this a step further and started a scavenger hunt tradition for the baskets. In addition to hiding the candy-filled eggs outside, inside the house The Easter Bunny hides eggs with pictures inside. Each picture shows the location of the next egg and the final picture leads to their Easter baskets!

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Last Call for Easter Ham + Free Shipping on $75 and Over!

Easter Ham

Deadline for ordering Easter Ham in time for Easter: Monday, March 21 at NOON CST.

At The Savory Pantry, we value supporting businesses that are kept in the family, where knowledge develops and dedication to quality builds across generations.

In the 1920s, the producers of our float-away delicious Arkansas hams (Petit Jean Meats of Morrilton, Arkansas) got their start when Felix Schlosser, a butcher and German immigrant, relocated to Arkansas in search of a better life. His nephews, Ed and Lonnie, were brought into the business at the ages of 12 and 10, respectively, and first delivered meat to Morrilton homes by bicycle. "They would deliver meat to people in the area twice daily," says David Ruff, current CEO and President of Petit Jean Meats (and Ed's son). "They didn't have refrigeration back then, so my dad and Uncle Lonnie would often deliver sausage in the morning for breakfast and beef or pork in the afternoon for dinner."

We won’t be delivering your Easter Ham by bicycle because chances are it would be a really long ride, but we have been lovingly packing these little corners of heaven for delivery straight to your door.

Make Eas-ter Eas-y with our help! Order your half or whole, peppered or smoked ham now along with all you'll need to make the simple, delicious, and healthful asparagus recipe below. 

HALF OR WHOLE HAM?

  • Our whole hams weigh 14-17 lbs. and provide dinner-sized portions to 24-28. 
  • Our half hams provide dinner-sized portions to 8-12. 

Order a whole ham and see our upcoming post about how to use any leftovers! 

UPON THE ARRIVAL OF YOUR HAM

Do a little dance to welcome your ham! It will have shipped frozen and some thawing is likely during transit (but it won't be as thawed as it would be if delivered by bike!). If you are serving your ham for Easter or within a few days, we suggest you defrost under refrigeration (24-48 hours). Your ham will keep indefinitely in the freezer; however, it is our recommendation to enjoy it within 6 months to guarantee its superb flavor.

SUGGESTION FOR WARMING YOUR HAM

Your ham is fully cured and slowly smoked over hickory coals. It will arrive ready to eat, but warming enhances the flavor. Allow your ham to sit at room temperature for 1-2 hours before heating. Remove it from its outer covering and place in a roasting pan with 1/4" water to the bottom of the pan. Bake uncovered in oven preheated to 300-325 degrees for 10-12 minutes per pound. If you like, loosely cover the pan with foil for the last half hour of heating. Let ham rest uncovered for 20 minutes before serving. 

Easy balsamic asparagus

ingredients 

DIRECTIONS 

This is so easy that you really can't mess it up, so I won't burden the recipe with too many exact measurements. Preheat oven to 425. Wash asparagus and "bend and snap" each piece. (As you hold asparagus at the top and base, you'll notice that it naturally snaps as you bend it, removing the tougher bottoms for your compost or waste. Place on rimmed oven baking sheet. Drizzle with olive oil, squeeze lemon juice over, and coat with salt and pepper. "Mix around" with your hands and spread evenly. Bake in oven until tender but still green, about 10-15 minutes. Drizzle with balsamico. Taste, and add finishing salt if necessary. Serve. 

A Note from Erin: I've made the mistake of drizzling with balsamic prior to cooking. The sugars char and turn bitter, so be sure you wait until after cooking to add it. 

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Headline: Leprechuans Shun Green Beer for Swamp Angel, Short + Stout

"Leprechauns are given to excess. Nothing appeals to a Leprechaun like a binge of whiskey, Guinness, pipe tobacco ,and snuff, and despite their small stature, they can handle surprising quantities of alcohol."                    -Colin Chapman, Leprechuanologist

With mixed reviews about the health implications of food dyes and green beer feeling "done," we wanted to offer you a couple of alternatives to satiate even your trickiest leprechauns this St. Patrick's Day. Stir up these easy cocktails and they'll be sure to grant all three of your wishes; just be careful what you ask for! 

SWAMP ANGEL 

DIRECTIONS

Pour Champagne into flute. Add a splash of Bittermilk No. 2.  Garnish with a cucumber slice, either floating or sliced and positioned on the side of the glass. 

Notes from Amy: The champagne and Bittermilk No. 2 portions of the recipe are courtesy of Bittermilk. I added cucumber slices for a touch of green and a compliment to the Elderflower essence in the Bittermilk. My friend and I made green mimosas for our local St Patrick’s Day party in Baton Rouge, but this would be a great alternative as the Bittermilk is much lighter than OJ and far less acidic.

SHORT + STOUT

  • Owl's Brew Coco-Lada
  • Guinness or other stout beer 
  • Orange slices

DIRECTIONS

Fill a pilsner glass or beer mug (frozen, if you have time) half full with Owl's Brew Coco-Lada and top with Guinness or other stout. Garnish with fresh orange slice. This recipe courtesy of The Owl's Brew. 

Notes from Amy: The coco-lada has a creamy flavor which is a compliment to the stout beer, and cuts its bitterness. I’m not usually a big Guinness fan, but the addition of the Owl’s Brew really created new tastes!  Be sure to chill the Coco-Lada before making these, if you don’t like warmer beer. 

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Feast Like St. Patrick!

Green beer, green clothing, shamrocks, green food coloring . . . The Savory Pantry wants to help you create something unexpected this St. Patrick’s Day while still helping you guard against pinches! Whether you are celebrating the arrival of Christianity in Ireland or just having some green-tinted fun, we hope you’ll enjoy this post-full of good taste.


Our two “wow” food recipes below thrive on Beekman 1802’s scrumptious Ommegang Beer Jellies. Beekman 1802’s tag line is “cultivate a better life,” and I sure feel that I have after getting creative with these special jellies. The Ommegang name comes from a brewery neighboring Beekman 1802 in Cooperstown, New York.

The Savory Pantry's "Hot Pots of Gold" will spice and sweeten your St. Pat's celebration with jalepenos, cheddar, and Beekman 1802 Ommegang Abbey Ale Beer Jelly.

The Savory Pantry's "Hot Pots of Gold" will spice and sweeten your St. Pat's celebration with jalepenos, cheddar, and Beekman 1802 Ommegang Abbey Ale Beer Jelly.

HOT POTS OF GOLD

DIRECTIONS

Prepare Puff Pastry Cups according to directions (20 minutes. If you can’t find these, other brands would probably be fine but these were flaky, crispy, and perfect.) While Cups are baking, sauté your fresh jalapenos if you’re going that route or grab your jar if you’re doing it the quick way (this is what I did). Shred your block of cheese. 

Layer jalapeños and shredded cheese in a bowl and stir. When deciding how much jalapeño to add based on your tastes and those of your guests, remember that the Pastry Cups will cut some of the heat. When timer goes off for Pastry Cups and they are puffed and browned, push middles down with the end of a wooden spoon. Add filling to Cups. 

Return filled cups to the oven for about 3 minutes or until cheese is melted—watch closely. Allow to cool slightly. Spoon Beekman 1802 Ommegang Abbey Ale Beer Jelly atop and serve! Makes 24 pieces.

A Note from Erin: Everyone at your St. Pat’s party will be asking for this recipe! I can’t tell you how good it is and it’s so easy. The beer jelly takes it over the top and I don’t think you could go wrong choosing the Abbey Ale or Hennepin for this recipe. I left half of what I made on the counter and went for a walk. When I returned, my husband had made them disappear like that elusive pot of gold at the end of the rainbow!

Grilled Bread with Brie, Arkansas Peppered Ham, and Beer Jelly

Great recipe for leftover Easter ham! Bring sliced Arkansas Peppered Ham to room temperature or warm it slightly. I used a baguette and sliced it long-ways, but depending on your crowd, you could do smaller or larger pieces of any kind of good bread. Brush or drizzle bread with olive oil and grill in grill pan until grill marks appear (or if you don’t have a grill pan, toast in oven. Just don’t let bread get too crispy.)

Place 1-2 slices of ham on warm bread. I included the rind and it was a great, bitter complement to the sweet jelly, but don’t use rind if you don’t prefer it. Top with dollops of Beekman 1802 Ommegang Abbey Ale. Makes 8 portions as pictured here. 

A Note from Erin: Okay. This is awesome. Slightly bitter brie rind and creamy center, slightly spicy peppered ham, sweet jelly with unexpected hints of beer. Super easy and ready in minutes. This is going to be my new go-to brunch item! It’s perfect because you come down on both sides of the ongoing sweet or savory brunch debate. Make this now and I promise it will become a household favorite! 

MAKE IT A MEAL! 

Pair this grilled bread with our Andre Laurent Traditional French Sauerkraut and J&M Aged Cheddar Cheese Straws and you've got a meal. French Sauerkraut? When I first read the label, it seemed to make as much sense at a German beignet. But remember the Peace of Westphalia in 1648 from your world history flashcards? The French annexation of Alsace and Lorraine led to the entry of sauerkraut into French culture. Fermented foods have been receiving much recent attention for their health benefits. This "Coeur de Chou" (or heart of the cabbage) is slightly less briney than its German doppelganger. and draws repeat customers. 

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