[Two Knots]

I made a virginia ham this week, and have lots of leftovers...
So, I made a ham stew with 5 pieces of bacon, 2 cups cubed ham,
chopped potatoes, carrots, a can of corn, celery, onion and garlic..
after frying it all up -I simmered it in 6 cups of chicken broth
for about 25 minutes...
seasoned with rosemary, sage, salt/pepper, and thyme.
Then I thickened it a bit with butter, flour and milk. (1 cup milk)

It was very good...I made two loves of baguette bread and a little antipasto.

 

[wooleybooger]

Sounds good, looks good. By Virginia ham I take it a salted smoked cured ham. Don't see those much here and very expensive when you do.

 

[Two Knots]

Yes, salted smoked ham...it was on sale this week for 99 cents a pound.
I got a ten pounder. Butt section... We still have a lot of ham...That’s why I made
cole slaw this week...

 

[SeniorSitizen]

My wife would love that stew, but I kind of had my eyes on that appetizer platter. Would it be improper etiquette if I reached for a slice of that bread.

 

[Startingover]

Amazing. I never heard of ham stew before. We love anything with potatoes.

 

[Two Knots]

No, it would be fine...I’m obsessed about baking bread! When this lockdown
is over my guy is going to be in serious bread withdrawal...:crying:

 

[SeniorSitizen]

There is only 2 things i'd travel to Europe for. 1st to sample every kind of bread in every country and 2nd to visit that wind mill saw mill.

 

[Startingover]

TK, remember when you said you made Scotch eggs with ground beef, which I want to try someday.

Nadiya, from great British baking show made a scotch egg/meatloaf Wellington. Her ground beef meatloaf was wrapped around hard boiled eggs and then wrapped in puff pastry and baked.

What is the rolled sliced meat on your antipasto platter? Salami? Prosciutto? Did you sprinkle something over the platter?

 

[wooleybooger]

Yes, salted smoked ham...it was on sale this week for 99 cents a pound.
I got a ten pounder. Butt section... We still have a lot of ham...That’s why I made
cole slaw this week...

The last time I saw a country ham here it was $50.

 

[Two Knots]

The last time I saw a country ham here it was $50.

Oh my, that’s nuts...

 

[Two Knots]

TK, remember when you said you made Scotch eggs with ground beef, which I want to try someday.

Nadiya, from great British baking show made a scotch egg/meatloaf Wellington. Her ground beef meatloaf was wrapped around hard boiled eggs and then wrapped in puff pastry and baked.

What is the rolled sliced meat on your antipasto platter? Salami? Prosciutto? Did you sprinkle something over the platter?

That sounds interesting to make a scotch egg rapped in pastry.
It has mozzarella, salami, pepperoni, blue cheese, salami, tomatoes
It’s salami (Genoa) rolled and cut i half...I first line the plate with a thin coat
of lettuce, then put in whatever I have in the fridge...this one has salami,
swiss cheese, eggs, pimento, Kalamata olives, green olives, in the middle
I put cucumbers with scallions and feta cheese...
You can just throw anything in that you want...On top is a drizzle of
extra virgin olive oil and Balsamic vinegar. seasoned with a little salt/pepper
and garlic powder.

This is the one I made last time...It has, pimentos, eggs,pepperoni,
mozzarella, salami, tomatoes, olives and blue cheese...

 

[BigJim]

Oh my stars, that is absolutely beautiful. I may put on my mask and head to Walmart. The ham stew didn't catch my thinking until I read how you made it, that has got to be really really good. We probably will give that a try, we love a good baked ham and I love to smoke a ham every once in a while.

As for bread, I could make a complete meal from just good fresh bread. I have got to show this thread to Judy. Our favorite salad is an antipasto salad, I can see one in our dinner today.

There is a little Greek restaurant across town where they have the antipasto salads and they always give us two or three fresh bread sticks, talk about wonderful. TK, you need to write a cook book, I would sure buy one.

Would you mind sharing how much rosemary, sage, salt/pepper, and thyme you put in your ham stew?

 

[wooleybooger]

The ham finally got my memory working. Also 40 yrs. ago when I was a service rep. for a drilling equip. manf. I traveled LA and MISS a lot. In those two states I always stayed at a Ramada Inn if there was one close. I could get for breakfast a large meal starting with a bowl of cereal, lg. tomato juice, then scrambled eggs with grits or hash browns, toast and a large oval platter with a slice of salty, smoky cured ham. It was heaven and likely the only meal I'd get that day.

Couldn't get that in TX, AR, or OK.

 

[Two Knots]

Jim, I put in a little pinch or two of rubbed sage, and rosemary and thyme.
you only have to be careful of thyme as it is a strong herb and can overpower
a dish. Start with a pinch of each and then you can add more...

As for the stew...I started off with 6 cups of chicken broth and after the
veggies (manly the potatoes)were cooked I added 1 cup of bechamel sauce.
That is 2 pats of butter melted - then stir in a tablespoon of flour for a minute
or two, then a cup of whole milk...simmer it for a few minutes then add it to the
stew, simmer it all together for a few minutes and it’s done.

I suggest that you start 4 cups of chicken broth - cause this made a lot of
stew... I’m trying to use up this ham instead it’s growing! lol...
So, 4 cups of broth and one cup of belchame sauce. Also, you could use less cubed ham
if you choose...remember I was trying to use it up!
10 pounds is a lot for two people! When we got home the head guy boned
the ham ( bone is in the freezer)
I wanted to freeze 1/2 of the ham...but, no!!! He wanted to be in Ham Heaven! :biggrin2:
Well, I still have a big hunk of ham in the fridge...I was thinking grilled
ham and coleslaw sandwiches and leftover ham stew!( I have 6 cups of stew
left over)

Now you say you love antipasto...What do they put in the antipasto where you
love it? Did you ever make it at home?

note, be careful with the salt -if you need it at all...the ham and chicken
broth is already salty.

 

[LS-6]

I wish I didn't look at this thread, now I'm hungry!!!

 

[Two Knots]

Antipasto is a favorite in my family, and it’s so easy throw together and yet so
impressive. :smile:

Things you can put in are different cheeses, rolled deli ham, rolled salami,
sauted canned or jarred mushrooms, marinade artichoke hearts, pepperoni,
olives, beet salad, pimento or sauted red and green peppers...whatever!
Just line the dish with a bit of lettuce, any kind of lettuce that you have in hand.

This is a quick fix antipasto dish ...It has blue cheese, mozzarella, swiss cheese,
salami, pepperoni roasted pimentos in the center with garlic and olive oil, olives,
tomatoes, and eggs. Lastly, it will be drizzled with extra virgin olive oil and
red wine vinegar a bit of salt and pepper and a sprinkle of garlic powder.

 

[SeniorSitizen]

That sounds interesting to make a scotch egg rapped in pastry.
It has mozzarella, salami, pepperoni, blue cheese, salami, tomatoes
It’s salami (Genoa) rolled and cut i half...I first line the plate with a thin coat
of lettuce, then put in whatever I have in the fridge...this one has salami,
swiss cheese, eggs, pimento, Kalamata olives, green olives, in the middle
I put cucumbers with scallions and feta cheese...
You can just throw anything in that you want...On top is a drizzle of
extra virgin olive oil and Balsamic vinegar. seasoned with a little salt/pepper
and garlic powder.

This is the one I made last time...It has, pimentos, eggs,pepperoni,
mozzarella, salami, tomatoes, olives and blue cheese...

Have you ever witnessed a group of wild animals or very possibly our ole farm dogs select the very best cut and take it off to a secluded area to feast so no other has a chance at it? That's me and now you know how SS operates.

 

[Two Knots]

TK, remember when you said you made Scotch eggs with ground beef, which I want to try someday.

Nadiya, from great British baking show made a scotch egg/meatloaf Wellington. Her ground beef meatloaf was wrapped around hard boiled eggs and then wrapped in puff pastry and baked.

That meatloaf is what I would like to try and make in the near future. :yes:

Funny, I was looking through my foodie pics :biggrin2: and came
across this..stuffed loin of pork, wrapped in bacon and blanketed
in pillsbury crescent biscuits- that I put together on the counter ...
First, I pre-cooked
the stuffed pork partially (and got a gravy going) then wrapped it in
the bacon and crescent rolls and baked it until it was done. I’m sure I
posted this here already...
I guess the addition of bacon to the meatloaf and Pillsbury crescent rolls
culdnt hert! :biggrin2:

 

[Two Knots]

Have you ever witnessed a group of wild animals or very possibly our ole farm dogs select the very best cut and take it off to a secluded area to feast so no other has a chance at it? That's me and now you know how SS operates.

You mean that you don’t share with the fetching Mrs. SeniorSitizen? :biggrin2:

 

[Startingover]

Bacon makes everything better. I buy center cut bacon but still if theres a chunk of fat at the end I chop it off in the name of health! As of today I think I’ve added 5 minutes to my lifespan.