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FOOD EASTER FRESH `HAM' 3:1.jpg
It's all about the ham this week, isn't it?

We purposely didn't overload today's Food pages with ham recipes, though, seeing as how not all of you celebrate Easter or eat ham (though the one we did include, Deviled Eggs with Ham, is good enough to get non-ham eaters to switch their allegiance).

In case some of you are miffed about the dearth of ham coverage, we're making up for it here, with some tips from chefs on what to do with leftover Easter ham.

Kristine Subido of Wave in the W-Lakeshore Hotel suggests braising then shredding ham and serving it with Swiss chard for a hearty side. Or, chop it up really finely and mix it into pate a choux dough for ham cream puffs.

Along those lines, Cary Taylor at the Southern suggests adding diced ham to hush puppy mix.

Paul Virant at Vie likes a "crispy warm ham salad with roasted mushrooms and croutons."

Last but certainly not least, Paul Fehribach of Big Jones gives us two appropriately downhome recipes: Potlikker Soup, so you can put that ham bone to work, and Ham and Scallion Cornbread.

Get the recipes after the jump. And tell us - how do you like your leftover ham?

By guest blogger and Swap Shop columnist Sandy Thorn Clark

The elevator conversation regarding bone-in vs. boneless hams lasted only 43 floors, hardly sufficient time for this advocate of bone-in hams to adequately present their innumerable pros.

"The issue is leftovers," specified my hi-rise neighbor, who favors boneless canned hams.

Exactly, I thought. The issue is leftovers.

At Easter, I care far more about ham leftovers than the first elegant slices.

Flavor is another issue - a real ham tastes far better than a processed ham. Besides, what is that gelatin junk in a canned ham? Or that white "filler" in boneless hams? Scary stuff.

About the blog

Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

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