Retro rice skillet a fitting end for leftover ham

The Whole Dish podcast: Adapt Spring Green Pilaf to any vegetables, herbs

If your family is anything like mine, varying quantities of leftover Easter ham still claim space in your refrigerator.

There’s no denying that the holiday roast is great sliced for sandwiches. And I almost always dispatch the last of our ham, whatever can’t be pried from the bone, in ham-and-bean soup.

In between, there are chef salads with those leftover hard-boiled eggs and pasta carbonara — with the eggs that didn’t get hard-boiled. Even incorporating diced ham into breakfast omelets hardly seems to put a dent in this meat that sees to stretch and stretch.

Tribune News Service photo

Here’s one more way, albeit a bit retro, for using up the holiday remains. Another one-pot meal, this recipe recalls the jambalaya that my family gobbled up a few weeks ago. And the ham also would be a delicious addition to the similarly prepared Spring Green Pilaf, which I posted a year ago to this blog but finally made last week for a pre-Easter lamb supper.

Ham-It-Up Skillet

In a skillet over medium heat, heat 2 tablespoons vegetable oil. Add 1 pound boneless cooked ham, cubed; 1 onion, peeled and chopped; and 3 garlic cloves, peeled and chopped.

Cook until ham browns lightly and onions are soft and slightly caramelized, for about 6 minutes. Add 3 cups low-sodium beef broth, 1 tablespoon Dijon mustard, 1 tablespoon dry vermouth, 3 sprigs fresh thyme and 1 bay leaf. Stir in 1 1/2 cups long-grain white rice; heat to a boil. Cover, reduce heat to low and simmer, for 15 minutes.

Remove from heat and let rest for 5 minutes, covered. Stir in 3/4 cup sliced green olives and 1/4 cup chopped fresh parsley.

Makes 8 servings.

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