Tag Archives: ham

Hoagie Dip

½ lb ham
¼ lb salami
¼ lb Ham-O-Cola
1 medium tomato
½ head lettuce
¼ lb American cheese
¼ lb provolone cheese
Oregano
Mayonnaise

Dice all meats and cheeses. I find the fastest and easiest way is to stack alternate slices of the cooked ham and American cheese and dice them, and then to stack the salami, ham-o-cola, and provolone cheese and dice them. This ensures a good mixture and prevents the cheeses from sticking together.

Dice the tomato and lettuce and add to the mixture. Add oregano to taste. (I use about 2 t.) Add mayo until just moist. (I use about ¼ c.)

Mixture will get juicier as it sits.

Serve as an appetizer over small pieces of French bread.

Spiral Sandwiches

1 15” lavosh, or 4-6 plain tortillas
1 pkg light cream cheese, softened
1 T fresh basil, snipped, or 1 t dried
1 T fresh oregano, or 1 t dried
¼ t salt
¼ t garlic powder
¼ t pepper
4 oz sliced smoked turkey
4 oz sliced smoked ham
1 large tomato, thinly sliced
4 ounces jack or swiss cheese, sliced thin
1 c alfalfa sprouts
2 large romaine lettuce leaves, rib removed

Mix filling ingredients (cream cheese through pepper). Spread over bread surfaces. Arrange turkey and ham over the cream cheese. Top with tomato, then cheese, then sprouts. Lay lettuce on top of sprouts along one side of bread. Roll up like a jelly roll. Wrap in plastic. Chill for 2 – 24 hours. Cut in halves of 1” slices to serve.

Lima Bean Soup

1 pound dried lima beans, picked over
3 or 4 chicken bouillon cubes
1 ham hock
8 oz chopped ham
2 cans chopped tomatoes in juice
1 onion
3 cloves garlic, chopped
1 T olive oil
Water to cover

Chop the onion fine and sautee it in olive oil until soft. Add garlic and cook another minute or two. Put in a pot with the lima beans. Cover the beans with water, add the bouillon cubes and ham hock. Simmer until the beans are mushy, making sure that the liquid doesn’t boil away. Remove ham hock, flake off any meat, and add meat to the pot. Add chopped ham, the tomatoes, and salt and pepper to taste. Let cool slightly, then puree about half the soup in the blender. Add it back to the pot and mix well to combine the textures. Add a little water if it seems too thick. Serve hot. Keeps several days in the fridge and can be frozen.

Vegetarian variation: Use veggie bouillon instead of chicken. You can either omit the ham/ham hock, or substitute cubed smoked tofu for it. Either way, add a dash of liquid smoke and/or some smoked pimento.