Subj : Ham was:Trippin'
To   : Dave Drum
From : Ruth Haffly
Date : Sun Sep 17 2023 20:06:13

Hi Dave,

 DD>     1/2 lb Diced ham

 RH> I'd think ground ham would work better, unless it's a fine dice.

 DD> I use (mostly) deli sliced ham no more than 1/8" thick. So, it's a
 DD> fine dice. Here are a couple recipes that illustrate taht.

 RH> OK, we get that from time to time but more often do a regular ham and
 RH> run scraps thru a food proccessor. Best hams we ever got were from a
 RH> Mennonite place in PA but his operation had a major fire some years ago
 RH> that put him out of business.

 DD> Living the bachelor life I'd be hard pressed to use up a whole (or
 DD> even a half) ham. If I'm making something calling for ham I'll get a
 DD> ham steak from Humphrey's or buy a smallish canned ham in the 1 pound

We have a freezer and will bake the ham, then repackage it into meal
size portions for it. Easy to pull one out the day ahead (or warm water
thaw it).

 DD> size from Dutch Colony or DAK (a Danish company that's more common
 DD> than I expected when I went looking).

DAK has been around for ages; I remember seeing it when I was a kid.
BTW, when we were in UT last week, our daughter put a Honeybaked ham in
the oven one night--it was good. Almost fork tender. Don't know what
they run, costwise, but it is a good ham--and pre sliced so no hassles
with that issue.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


....  I'm clinging to sanity by a thread. Hand me those scissors.

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