THE GOOD NEWS: The Friday before Easter, ham was on sale and I bought one.
THE BAD NEWS: Easter was the following Sunday.
THE GOOD NEWS: We had ham that Sunday.
THE BAD NEWS: By the end of the week, even I was “hammed out.”
THE GOOD NEWS: Hams were still on sale for Easter so I bought one and froze it.
Ham out on the grill. What?? You’ve never had “Ham Incognito?”
This would be the ham from the freezer.
Ahhh, there she be !!! A couple of hours on low heat just to warm it through.
This would be the first time that I had ever tried making gravy from a ham.
Straining out the lumps and what not from the “gravy.”
Get ready Porky, the knife is coming for you !
Some potato galette and steamed green beans to go with the ham.
Oh, and the “gravy.” Now I know why you don’t make gravy with ham juices. It was just a little bit salty. Not quite Dead Sea salty, but close.
For day two of the ham, it was fried ham and hash browns.
After day two, this is what was left.
The survivors for day three.
Chopped it up and into the food processor.
All chopped up.
The fixn’s for “ham salad.”
Eureka !!! Ham Salad !!!
A nice ham salad sandwich with tater tots.
Day four. I’m using the ham bone from the first ham that I had saved in the freezer and the current ham.
Another great pot of split pea soup that should last me a week for my lunches.