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1970s HAM RECIPES 😋 What to make with leftover ham!

Byamazingfoodstv


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If you’re not sure what to do with leftover ham from Easter, you’ve come to the right place!

Cavalcade of Food:

Cream of Parisian Soup recipe:

Items from this video:
Tiny juicer:
Twist whisk:
Good Housekeeping The More for Your Money Meat Cookbook:
The Complete Tightwad Gazette:
Pyrex 1 cup glass food storage container:

Other videos you might enjoy:
Meatless meals video:
Chicken spoon bread video:

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SAVORY HAM IN TOAST CUPS
Butter
1/4c chopped green pepper
2Tbsp chopped onion
3Tbsp flour
1 – 14.5oz can evaporated milk, undiluted
1 1/2c diced cooked ham
1 1/2Tbsp prepared mustard
1/2tsp Worcestershire sauce
1/4tsp salt
1/8tsp pepper
1Tbsp lemon juice
6 slices white bread, crusts trimmed

Preheat oven to 500.
In saucepan, melt 2Tbsp butter and saute green pepper and onion until tender. Stir in flour, then 1 cup hot water; cook, stirring, until thickened. Stir in undiluted milk; cook until slightly thickened. Add ham. mustard, Worcestershire, salt. pepper, and lemon juice; keep warm.
Meanwhile, in muffin pan. press one bread slice into each cup; brush with butter. Toast in oven until light brown. Remove toast cups, then fill with ham mixture. Makes 6 servings.

HAM CASSEROLE ALFREDO
1 – 8oz package noodles
1 1/2c chopped celery
1/2c chopped green pepper
1 – 8oz package cream cheese, softened
3/4c grated Parmesan cheese
1c milk
1 garlic clove
2c cubed cooked ham
1 – 4oz can mushrooms, drained
1 1/2Tbsp butter

Preheat oven to 350.
Cook noodles as label directs; drain. Meanwhile, in medium saucepan over medium heat, cook celery and green pepper with 1/2c water until tender crisp, about 5 minutes. Drain.
In a 2qt casserole, mix cream cheese with parmesan cheese, milk, and garlic until fairly smooth. Gently stir in noodles. celery, green pepper, ham, and mushrooms. Dot with butter and bake for 35 minutes. Makes 6 servings.

SAVORY BEANS
In a small amount of oil, saute slivers of cooked ham with a little minced onion, green pepper, and celery until golden. Add canned baked beans; heat through and serve.

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Timestamps
0:00 Intro
1:01 Savory Ham in Toast Cups
5:20 Thanks to Factor for sponsoring this video!
6:30 Ham Casserole Alfredo
12:40 Savory Beans
15:34 Good Housekeeping’s The More for Your Money Meat Cookbook (1971)

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MY FAV KITCHEN GEAR – seriously, I use this stuff ALL the time:
– Twist Whisk:
– Geometry kitchen towels: – use my link for 15% off!
– 1/4 Sheet Pans (to hold my prepped ingredients!):
– Ove Glove:
– Small offset spatula:
– OXO Mini Angled Measuring Cup:
– GIR Silicone Spatula:

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PATREON:
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WEBSITE:
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DISCLAIMER:
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38 Comments

  2. Can I gently suggest that if you're going to ever try "Offal", tongue and heart are the easiest ones to start with! I used to make our houseful of seven teenagers chili with tongue, and it worked really well.

  3. I distinctly remember having Corning ware that went from stove to oven and had detectable handles, I have a 50+ year old piece that is a fry pan with lid/casserole that I still use. I' lost the handle in a military move decades ago but the pan works for quich, deep dish pizza and so much more.

  7. Don’t dismiss the tongue in the variety meats. If you enjoy ham chances are you would enjoy tongue. It is honestly the best tasting “hammy” thing I’ve ever tried. It was beef tongue but it was very very surprisingly tasty. ☮️

  8. I know that you don’t care for celery, have you tried substituting the stalks of baby bok choi? It has a similar texture and will cook very similarly but not the celery flavor.

  11. Tightwad Gazette!! There you go surprising me again. I loved that book back in the late 80's and 90's as I was raising my large family. I learned so many tips and unexpected ideas from it. I wonder how it would translate to a channel like yours or TikTok.

    Also, I really liked seeing "an hour before serving" with these recipes as that is an on-going struggle – when do I start cooking dinner to have dinner at a specific time. One of those aspects of cooking you can learn over time but knowing that ahead of time is a game changer. Happy Easter!
    🐇

  12. Oh gosh, I remember when I was little, it was the funny family story that I’d told my mom I didn’t like leftovers, I preferred new-overs! My mom was so good at making things out of leftovers or making things from whatever was in the pantry. I have fond memories of her inventive meals growing up.

  13. Oh gosh, I remember when I was little, it was the funny family story that I’d told my mom I didn’t like leftovers, I preferred new-overs! My mom was so good at making things out of leftovers or making things from whatever was in the pantry. I have fond memories of her inventive meals growing up.

  14. I found a G/Housekeeping book that we had when I was a kid, pretty much worked my way through the cakes and biscuits section before I was 12. It was published in the 60's and much of it reflects that…. Great to have it again, thank you Ebay

  15. Well, I can unfortunately verify that these are very realistic ‘70’s recipes. Green peppers in everything. 🤦🏼‍♀️ We had lots of veg available, why why why was green peppers “the thing?” I complained enough that Mom started substituting peas. 😅

  17. I love your recipes. I'm having a tough time copying them off of the comment section however. Is there any way you could add them to your website as well? I know that is extra work and understand if it is aaking too much.

  23. I love ham. My local grocery store sells packages of "ends and pieces" for stupid cheap. Forget the ends nonsense…no such thing in the packages, just lovely thick slices that I cut into small cubes or I cut them into thin slices for breakfast. Fabulous! I buy it regularly. Thanks for posting these recipes. I'm going to try them!

  26. Your leftover vegetable soup story reminded me of an old Ina Garten episode where she said she put leftover undressed salad through the food processor and added it to soup. I’ve never done it but it makes sense as a way to use veggies or salad that aren’t going to get eaten.

  27. I’ve been watching you for a while and I was convinced I was subscribed but it turns out I wasn’t. I love just putting your videos on my tv whilst I’m chilling/pottering on with housework. So wholesome and I’ve actually tried a few recipes too. Looking forward to seeing even more of your content going forwards 😊

  31. Thank you for the recipe for the parisienne soup. I really enjoyed the recipes you did today. They were right down my alley. I usually intentionally try to buy meats on sale around or after the holidays. This ham casserole was new to me with the cream cheese. I'll be trying that and including broccoli. Was very interested in your comments about the cheesy and tangy flavor with the gravy. Really good video for me today.

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