A Ham’s Worth

STOP THE SP-HAM-MING! Instead of serving slice after slice of that holiday ham for every meal,  
turn your excess ham into creative ham hits that will last you from sunrise to sundown.

HAM RAGOUT PASTA

Ingredients
500 g fettucine
30 ml olive oil
2 cloves garlic, peeled and chopped
75 g button mushroom, sliced
300 g Purefoods Fiesta Ham, cubed
60 ml capers
1 kg store bought pasta sauce
2.5 ml chili flakes
grated cheese
2.5 ml basil, cut into strips

Procedure
Cook pasta according to package directions. Drain and set aside.
        Sauté garlic and mushroom in olive oil. Add in ham and capers. Add in pasta sauce. Simmer over medium heat. Add in chili flakes. Toss pasta into sauce. Top with grated cheese and basil. Serve while hot.  Serves 5 to 6.

HAM AND GRILLED ASPARAGUS SANDWICH

Ingredients
Dressing:
60 ml olive oil
15 ml honey
15 ml apple cider vinegar
23.5 g mustard
2.5 ml fresh thyme, chopped
2.5 ml fresh rosemary, chopped
salt, to taste
pepper, to taste
4 pcs ciabatta, split lengthwise
16 pcs fresh asparagus
300 g Purefoods Fiesta Ham, sliced thinly

Procedure
Whisk all dressing ingredients in a bowl. Cover and chill. Toast ciabatta on grill or on a grill pan. Set aside. Grill asparagus spears.

To assemble: Divide ham slices into the 4 pieces of bread. Top with 4 pieces of the grilled asparagus. Drizzle dressing over ham and asparagus. Serve. Makes 4 sandwiches.

Recipes courtesy of San Miguel Purefoods Culinary Center. Log on to www.mygreatfood.com.
CHORIZO FRITTATA
 
INGREDIENTS
butter for greasing
4 pcs eggs
430 ml evaporated milk, scalded and cooled
120 ml water
200 g day-old bread, cubed
3 pcs chorizo, cut into strips
3 slices sweet ham, cut into strips
50 g grated cheese
6.25 g chopped parsley
43.75 g red bell pepper, finely chopped
 
PROCEDURE
Preheat oven to 350°F/177°C. Grease a 9x5-inch loaf pan with butter. Set aside.
      In a bowl, beat eggs lightly. Add scalded milk and water. Strain. Add in bread cubes and soak for a few minutes. Add chorizo, ham, cheese, parsley, and bell pepper. Mix well. Pour into prepared pan and bake until set.  Invert into a platter and serve.

Recipes courtesy of The Maya Kitchen Culinary Arts Center, 8th floor, Liberty Building, 835 A. Arnaiz Avenue, Legazpi Village, Makati City. Call 8925011 local 108 or 8921185.
Log on to www.themayakitchen.com.

CHINESE FRIED RICE
INGREDIENTS
4 strips honey cured ham, fried and chopped
20 g garlic, peeled and chopped
1 thumb-sized ginger, minced
210 grams corned beef
1 medium-sized carrot, chopped
1250 g cooked rice
2 medium red bell pepper, seeded and chopped
60 ml spring onion, chopped
60 ml broth
10 ml soy sauce
10 ml sesame oil
2 pcs eggs, slightly beaten and fried

Procedure
Fry ham until cooked to desired crispiness. Set aside. Saute garlic and ginger in ham fat until golden brown. Add corned beef and stir-fry until crisp. Add the remaining ingredients and serve hot. Makes five servings.

HAM MACARONI SOUP

INGREDIENTS
200 g cooked ham
150 g tomatoes, peeled, seeded, and diced
15 ml cooking oil
2 pcs chicken broth cubes, dissolved in 1.5 L water
100 g elbow chicken macaroni
128 g chicharo (snow peas), sliced half-inch diagonally
50 g green onions, minced
salt to taste
250 ml evaporated milk

PROCEDURE
Stir-fry ham and tomatoes in hot oil. Pour in broth, bring to boil. Reduce heat to low, stir in macaroni. Stir in chicharo and green onions when macaroni is cooked. Pour evaporated milk just before serving.

HAM AND CHEESE OMELETTE

Ingredients
30 ml olive oil
2 pcs. eggs, lightly beaten
1 slice cooked ham, chopped
½ pc green onions, sliced
½ pc tomato, diced
1 sprig fresh parsley, chopped
1/4 medium green bell pepper, diced
15 g cheddar cheese, shredded
onion leeks or chives, garnish (optional)

PROCEDURE
Coat the bottom of a large, lightly greased skillet with three eggs, and cook over medium heat until firm. When slightly cooked on the sides yet still runny in the middle, top egg mixture with  ham, green onions, tomato, parsley, green bell pepper, and cheese. Fold egg in half over fillings, and serve warm.
Top with chives or onion leeks and extra cheese.