DINNER RECIPES forum: 1 Ham - Two Dinners! Yay!

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Nov 13, 2010 10:20 AM CST
Name: Toni
Denver Metro, Zone 5
Too many cats!!
1 "Cooks" brand NON-SPIRAL CUT!! butt-portion ham
1 crock pot
2 cans (at least) tomato sauce OR 1 large can diced tomatoes
1/2 bag "small shells" macaroni

I don't like Smithfield hams for this recipe.. it's way too salty and doesn't make the second portion right. But, again, totally subjective to your tastes.

Put the ham into the crock pot first thing in the morning, fatty side up. Cook on low all day, serve with fresh mashed potatoes & gravy (easy gravy here: pour 1/2 can of chicken broth into a small sauce pot, pour at least 1 ladel full of drippings into the chicken broth. Using a small cup, mix about 1 tsp corn starch with cold water, using a whisk and not a fork. Pour this into the cold chicken broth/ham broth and heat on MEDIUM, stirring constantly. After about 3-5 minutes, it'll start to bubble, REMOVE FROM HEAT IMMEDIATELY, stirring CONSTANTLY. Lump free!).

Debone the rest of the ham & put back into crock pot. Put into a cold-storage (I use my garage for things like this, as it is pretty cold in there in the fall/winter/early spring) and let sit overnight. This will make the fat quagulate. The next morning, remove the fat, pour enough water to fill at least 1/2 of the crock pot plus the tomatoes (don't use fresh tomatoes, tastes weird). Set on LOW and let cook again all day. At least 1/2 hour before eating, boil up the macaroni & add to soup. Serve with fresh bread & butter (an Italian or French loaf is best, or, if you can find it, cheddar chopbread).

Excellent for a cold snowy day.
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Nov 13, 2010 10:38 AM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
Wow, what a simple and delicious sounding recipe Toni. I like using cornstarch for gravy too, it is lump free and you don't have to work as hard to hide the taste (versus flour taste) Thumbs up

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