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Home Cooking 64

"Ground Ham"

Querencia | Jan 1, 201808:43 AM

This morning as I piled Ground Ham on my toast, I had the odd thought that everyone on earth might not know about making it. Unlikely, but just in case: pick up a half-ham at this time of the year when supermarkets will be almost paying you to take one home. (I just bought a big one one for $4.36). Don't do anything fancy with it---just put it in a big baking pan and put some foil over it and bake it until it's done (see label directions for minutes per pound). Let it cool. Cut it up---harvest all the chunks of meat and throw out the fat, skin ,etc (but feel free to save the bone for split pea soup). Cut the meat roughly into large cubes around 1-2 inches square, no need to be dainty. Run it through the Cuisinart VERY fast, just maybe 10 seconds a pulse, to chop coarsely, NOT puree. Collect the chopped ham in a big mixing bowl. as your yield will be enormous. You can now freeze the result in smallish portions for future use. Otherwise, also chop up a fair amount of pickles, and bind ham & pickles with plenty of mayonnaise and a little mustard. The resulting Ground Ham (or, if you must, Ham Salad), keeps for a couple of weeks in the refrigerator and will quickly become your Go To for eating on crackers while watching football games, or on breakfast toast, or in sandwiches for work, anything. Naturally you can do this just using leftover ham but you won't get as much LOL. People used to have to set up the meat grinder to make Ground Ham but with the Cuisinart it is ridiculously easy. In my family Ground Ham has been an Article of Faith for three generations. Its charms are that 1) it is so convenient to use and 2) it is delicious.

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