Tuesday, December 3, 2013

Tasteful Tuesday--Ham And Dumplin's

December 3, 2013

Hey ya'll, it's me!

Today for Tasteful Tuesday, I want to share what I did with my leftover ham that we had for Thanksgivin'. I'm includin' a few variations on the dish, so you can choose whaich one looks best to you.

Since the Redneck doesn't like chicken, I have to figure out a way to have dumplin's without the yard bird meat. One fo the best ways I have found to do this is by makin' Ham and Dumplin's. We all like this dish, and it's a good way to use up leftover ham without resortin' to just doin' beans all the time. Got nothin' against beans, love them--just get a tad tired of them all the time.

Here is a standard Ham and dumplin' recipe--in all honesty, it's a chicken and dumplin' recipe, just usin' ham.

1 tablespoon olive oil (I also use bacon drippin's sometime for more flavor
Leftover ham
salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 cloves garlic, chopped
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup milk
  1. Heat the oil in a large pot or Dutch oven over medium-high heat.                               
  2. Add the celery, carrots, onions,  and garlic to the oil in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the ham, and 10 cups water.Add salt and pepper. Bring to a simmer and cook until the stock is rich, 25 to 30 minutes.                                
  3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
  4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, milk. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes.

I add paprika to my dumplin's, because it gives them such a pretty color, and I don't like pale dumplin's.

Okay, here is one version that is really good and a nice change from flour dumplin's.

cornmeal dumplin's

Ham bone for stock--make sure you have a lot of meat left on the bone, or have extra ham to add
2 c. white or yellow cornmeal
1 t. salt
1 t. black pepper
1 T. chili powder
1 c. chopped onion
Place ham bone in large stockpot and cover with water. Simmer until meat falls from bone and stock is very rich. Pull off the ham meat.
Combine cornmeal, salt, black pepper, chili powder, ham and onion, adding enough of the stock to the dry ingredients to hold ingredients together. Shape into balls about the size of a lemon. Drop dumplings  into simmering stock. Simmer 20 to 30 minutes or until done. The stock will become thick like gravy. Avoid stirring, as this might cause the dumplings to fall apart

This recipe comes from Mr. Food's website. His is a quicker version, usin' a few prepared foods. I miss him, he was grand to watch, and he always had great ideas to make good food in a snap. His website is www.mrfood.com.

Serves: 6
Cooking Time:1 hr
What You'll Need:
  • 8 cups water
  • 1 (2 ½ pounds) fully-cooked semi-boneless ham, cubed
  • 2 (6 ounce each) packages dried apples
  • 3 cups biscuit baking mix
  • 1 cup milk
What To Do:
  1. In an 8-quart soup pot, combine the water, ham, and apples over medium-high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
  2. In a medium-sized bowl, combine the baking mix and milk just until moistened.
  3. Uncover the soup pot and carefully drop the batter by heaping tablespoonfuls into the soup pot, making 8 dumplings. Cook, uncovered, for 10 minutes. Cover and cook for 18 to 20 more minutes, or until the dumplings are fluffy and doubled in size.

There ya have it--several yummy ways to use up leftover ham. Enjoy!

Well, I got chores. Later ya'll.
© Evelyn Edgett 2013


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