And the HAMFEST festivities continue!
One of the most anticipated uses of leftover ham in our house is the creation of Ham Pockets, both for their sweet-salty-cheesy-crusty deliciousness and for the opportunity to sing the name Ham Pockets over and over again, a la early 90’s Hot Pocket commercials.
Don’t be fooled by the intense expressions of Hot Pocket ecstasy above – the real things manage to be both burn unit-level scalding and icy cold in the center all at once, harboring unintelligible ingredients smothered in a belly-aching combination of molten cheese and regret.
While that may not be enough to stop you (we’ve all made a regrettable Hot Pocket choice or two in our lives, right?), there is a better way – HAM POCKETS!
If you didn’t experiment with cooking rabbit or gather around a splendid haunch of lamb this Easter, you probably invoked that most classic and welcome dinner guest, the glazed holiday ham.
Salty and magenta-hued, this magnificent bastion of porky resplendence is beloved not just for its initial holiday debut, but especially for the days and days of leftovers to follow.
This is a glorious and celebratory time, a time Jason and I exuberantly declare to be HAMFEST.
Wondering what to do with leftover rabbit pieces from my Braised Rabbit with Charred Carrots? Or maybe you just want to experiment with the mild flavor of this highly sustainable meat?
Make this high-speed rabbit ramen broth in a pressure cooker to get hours-long flavor extracted in under an hour.
I’m usually a scrounger when it comes to lunch. If I hem and haw at the fridge long enough, eventually I can Iron Chef that situation and come up with something that will sustain me until dinner, however unglamorous. Some days its just an old pear and some cottage cheese with cinnamon and honey, other days its whatever is leftover from the night before.
And some days, you get lucky with a magical combination of bits and bobbles that come together like the most masterfully planned dish.
Thanksgiving leftover brunch. Because stuffing your face with turkey and fixin’s every night at dinner for a week just isn’t enough.
No, let’s keep this party going DAY. AND. NIGHT.
Making a big, luxurious sleep-in and eat-late brunch is one of my most favorite things to do, and what better way to wrap up the holiday weekend than a poorly-veiled attempt to eat pie for breakfast? This years Thanksgiving was just me, Jason and Gizmo, so we had tons of leftover everything to reinvent all week long.