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Country Ham Cheese Spread
Tuesday, January 15th, 2013Mom’s favorite way to use up leftover country ham was in a spread with cream cheese – just two ingredients, that’s it! While her simple method is delicious, I decided to jazz it up a bit by adding a whopping two more ingredients – a bit of mayonnaise and some chopped fresh chives. Instead of chives, I have added chopped green onions before and that was also quite tasty. If you don’t have any leftover country ham, you can substitute cooked ham from the deli that has been ground up in a food processor. Enjoy!
Country Ham Cheese Spread
(Makes around 2 cups)
8 ounces cream cheese, at room temperature
2 to 3 heaping tablespoons mayonnaise
1 cup ground cooked country ham (see Note below)
2 tablespoons chopped fresh chives
Using a fork, mix together all ingredients. Season to taste with salt and pepper (may not need any salt, depending on the saltiness of your ham). Refrigerate for a few hours to let the flavors blend. Serve with crackers.
Note: I throw the leftover pieces from the country ham in the food processor and chop it into fine bits. In addition to this dish, the ground ham is great in salads, omelets – any dish where you might add cooked bacon bits.
Make ahead: spread can be made up to 2 days ahead, covered and refrigerated.
Another delicious side dish – Corn and Bacon Salad Recipe
Tuesday, September 20th, 2011One of my favorite foods in August and September is fresh corn. Here in Colorado, we have wonderful corn that comes from the town of Olathe – sweet, juicy, tender. You can find more information on Olathe corn here. My new favorite way to fix fresh corn is this fast, delicious recipe from good friend Kathy Soter. Corn cut off the cob and sautéed with bacon and onion, then topped off with chopped fresh chives. So simple – and so scrumptious!
Olathe Corn and Bacon Salad
(Serves 4 to 6)
4 large ears fresh corn, preferably from Olathe
4 slices thick slab bacon, chopped
1/2 large yellow onion, chopped
2 tablespoons chopped fresh chives
Shuck the corn, cut the corn kernels off the cob and place in a medium bowl. Set aside.
In a large skillet, cook the bacon over medium heat until brown. Remove bacon from pan and pour off most of the grease, leaving the brown bits on the bottom of the pan.
In the same pan, sauté onion over medium heat until slightly softened. Add 1 to 2 tablespoons of water in with the onions to deglaze the pan and scrape up the brown bits from the bottom of the pan. Continue cooking, and when onions are nicely softened, add the corn and browned bacon and cook for 5 to 7 minutes, until heated through and the corn is still crisp. Stir in chopped chives and season to taste with salt and pepper. Best if served hot or at room temperature.
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