It’s traditional to have baked ham for dinner on Easter, which means you many end up with some leftover ham. Luckily, there are many tasty ways to use it, and here are two more – Caribbean Ham and Bean Soup and Pineapple Ham Spread.
The soup isn’t your typical ham and bean soup your grandma used to make. It calls for salsa, creole seasoning and even green chilis if you’re game, giving it a little kick.
The Pineapple Ham Spread is great served with crackers or snack rye bread for either a light lunch or afternoon snack.
CARIBBEAN HAM AND BEAN SOUP
1 tablespoon vegetable oil
1/3 cup chopped onions
1/3 cup sweet red and green peppers, chopped
2 (16-ounce) cans refried beans
1 (11-ounce) can white corn
1 1/2 cups frozen yellow corn, thawed
1 (4.5-ounce) can chopped green chiles (optional)
1/2 cup thick, chunky salsa (your choice of brand)
1 (14-ounce) can chicken broth
1 teaspoon creole seasoning
2 cups lean cooked ham, cut into 1/2-inch pieces
1 (2 1/4-ounce) can sliced ripe olives, drained
1/3 cup lime juice
6 tablespoons sour cream for garnish
6 lime slices (optional)
Heat oil in large saucepan or Dutch oven over medium heat until hot. Add onions and peppers and cook and stir 3-4 minutes or until tender.
Add refried beans, corn, chiles (if used), salsa, broth and creole seasoning; mix well. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally.
Add ham, ripe olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice. Serves 6.
PINEAPPLE HAM SPREAD
4 ounces cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
1/2 cup ground, fully cooked ham
Crackers or snack rye bread
In a medium bowl, combine the cream cheese, pineapple and ham. Serve with crackers or tiny rye bread slices. Makes 1-1/3 cups.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
