Since hams usually go on sale at great prices around Easter, we like to buy the biggest one we can find. Ham is a must for Easter dinner, and we rely on the leftovers for lots of wonderful meals later.
To save your leftover ham, chop the ham coarsely and freeze it in heavy-duty quart-size bags. Bag the ham in 1-cup to 2-cup portions for future flexibility. Note that freezing changes the texture of ham slightly, but it's still great for soups, stews, casseroles and pasta tosses.
If the ham is frozen within a day or two of cooking, the chopped, frozen leftovers will keep for up to a month. Defrost the chopped ham by placing it overnight in the refrigerator.
You can use your stash of ham in lots of ways — as a pizza or baked-potato topper, scattered over salads, stirred into pasta salad or macaroni and cheese, mixed with hash browns or tucked inside an omelet or quiche. And, of course, there's always the trusty toasted ham-and-cheese sandwich.
An even better bet is today's recipe for Ham and Artichoke Pasta Toss. With a blend of savory ham and an array of colorful veggies, this dish will make you glad you bought that giant ham.
Menu suggestion: Ham and Artichoke Pasta Toss
Pineapple slices
Bread sticks or assorted crackers
HAM AND ARTICHOKE PASTA TOSS
Start to finish: 15 minutes
8 ounces short pasta, such as penne
3 medium-sized plum tomatoes (for about 1 cup chopped)
2 cloves fresh garlic
1 can (13 3/4 ounces) quartered artichoke hearts, packed in water (not marinated)
6 ounces diced ham (about 3/4 cup), defrosted if frozen
1 teaspoon onion powder
1/3 cup grated or shredded Parmesan cheese
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
Bring 2 1/2 quarts of lightly salted water to a boil in a covered 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook just until tender, according to the package directions.
Meanwhile, dice the tomatoes, and place them in a 3-quart or larger serving bowl. Peel and finely mince the garlic and add it to the bowl. Drain the artichokes, coarsely chop them and add them to the bowl. Stir in the ham and onion powder.
When the pasta is done, drain it and add it to the bowl. Add the Parmesan cheese. Drizzle the olive oil over the pasta, and toss to mix well. Season with salt and black pepper to taste. Serve at once.
Serves 4.
Approximate values per serving: 377 calories (25 percent from fat), 10 g fat (3 g saturated), 31 mg cholesterol, 21 g protein, 51 g carbohydrates, 6 g dietary fiber, 780 mg sodium.
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com.
© United Feature Syndicate Inc.