Sunday, January 10, 2016

Ham and Green Beans Leftovers - 52 Church PotLuck Holiday Leftover Ideas

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And here's another "Party's over" dish...

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Holiday Ham.  I've got a great one... see the photo to the left.  Those are pistachio nuts, mixed with mustard, brown sugar and even a little bourbon.  Just as good as it sounds.

It's very sad when I run out.  Tastes great just as a sandwich, add a little leftover cranberry sauce, maybe use some cornbread.  I could eat that all day long.  But I do save the last couple of slices to make this as my last Holiday meal.  And if you haven't picked that crunchy topping off during any midnight fridge raids, go ahead and add that to the pot.

This is made tasty with the addition of caramelized onions, extra crunch texture from Walnuts and a delicious coating of a seasoned mustard (Worcestershire)!

Very easy, lots of flavors, beautiful colors and mix of textures...

Leftovers so good you might want to make this as an everyday meal!


 OK... Here's what I did...

Ham and Green Beans Leftovers

  • 2 large Onions, sliced in half, then sliced thin into half rings
  • 2 TBS Olive Oil
  • 4 Cups Fresh Green beans, ends trimmed
  • 2 Cups Leftover Holiday Ham, or a couple of Ham slices, cut thin bite size strips
  • 1 Cup Walnuts
  • FOR THE MUSTARD SAUCE - 3 TBS Yellow Mustard
  • 1 TBS Worcestershire Sauce
  • 1 tsp Garlic powder
  • 1/2 tsp Onion Powder
Cooking Directions
  1. First, Caramelize the onions.  In a large saute pan, over medium low heat, mix the onions and oil to coat.  Continue to heat and stir for about 45 minutes until the onions get dark and have caramelized.
  2. Next, cook the green beans... Add the trimmed beans to a pot of boiling water. Stir and cook for 3 minutes until beans are hot, cooked through but still have a snap. remove from heat, strain the water and immediately plunge these into a bowl of COLD (a little ice) water to stop the cooking process and preserve the color.
  3. Meanwhile, whisk together the ingredients for the sauce (Mustard, Worcestershire Sauce, Spices).
  4. Add the Sauce and the Ham into a large Wok or large heavy bottomed skillet. Stir to coat and heat to a low simmer.
  5. Add the green beans and half of the caramelized onions and half of the walnuts, stir to mix and heat through the beans.
  6. Transfer to a casserole dish, add the remaining walnuts and onions as toppings. 
  7.  Serve warm and ENJOY


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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