Lentil and Ham soup

A warm hearty soup is the perfect winter meal, lots of healthy fresh ingredients in this flavorful soup. I like to make this after Christmas when I have left over ham, and veggies from the roasted turkey. Use the turkey carcass to make you're own turkey stock so nothing goes to waste.

Ingredients:
1 1/2 lb dried green lentils
1/4 cup olive oil
3 medium yellow onions, diced
7 garlic cloves, minced
4 stalks celery, diced
4 carrots, peeled and diced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon fresh thyme
1 1/2 teaspoons black pepper
1 tablespoon kosher salt
1 bay leaf
2 1/2 cups spiral cut ham, diced
1 cup tomato paste
5 quarts homemade turkey stock
 boiling water for lentils
Hot sauce for garnish (optional)
grated parmesan cheese for garnish

Directions

1. Add lentils to a large bowl and pour enough boiling water to cover lentils. Let sit for 15 minutes and drain.

2. In a 7 quart dutch oven heat olive oil to medium-high heat. Once hot add onion, garlic, celery, carrots, oregano, basil, thyme, pepper, salt and bay leaf cook for 20 minutes stirring frequently to cook vegetables evenly.

3. Add in ham and tomato paste, cook for 4 minutes and add in turkey stock and lentils. Bring to a boil  and simmer for 1 hour, uncovered.

Serve with a piece of crusty bread and with a sprinkle of grated parmesan cheese and a few dashes of hot sauce.

Honey-Brown Sugar Glazed Ham

 Sweet hams and sweet bread go hand in hand, whats better than that? having Hawaiian bread french toast with ham the next morning, yum!

Ingredients:
1 4-5lb spiral cut smoked, precooked ham with a glaze packet
2 cups pineapple juice
1/2 cup honey
1 cup brown sugar
1/4 teaspoon ground cloves
pinch of kosher salt

Preheat oven to 325 degrees F.
Directions:
1. Add all ingredients except for ham into a medium-sized pot, heat it to medium-low heat stirring to dissolve honey. Simmer on medium-low heat for 10 minutes, stirring occasionally. Remove from heat and let stand.

2. Take the ham out of its packaging, place in a roasting pan and score the ham with a sharp knife making a diamond pattern. Drizzle glaze all over the ham, saving some for basting. Cover with aluminum foil bake for 25 minutes per pound basting with glaze every 20 minutes.

3. Once the ham is done, turn the oven to broil and remove the foil and pour the rest of the glaze over the ham, let it broil for about 7 minutes so that the glaze caramelizes. Remove from oven, let cool for a few minutes and serve warm with Hawaiian bread.

Ham & Cheese Quiche

Quiche is full of savory flavors and fluffy textures I love it for any meal. Breakfast. Brunch. Lunch. Dinner. Experiment with different meats, cheeses and vegetables to make your own version!

Ingredients:

6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

1 garlic clove, finely chopped

Pinch of paprika

2 cups diced ham (sandwich meat works fine)

1 1/2 cup shredded Swiss cheese

1 1/2 cup shredded Gruyere cheese

2 (9-inch) refrigerated pie crust,

1 medium onion, diced

Directions:

Preheat the oven to 375 degrees F.

1. In a small skillet saute onion and garlic until onion is transparent. Combine the eggs, cream, salt, and pepper in a food processor or blender.

2. Layer the  ham, onion, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

3. Bake for 20 minutes remove from oven and place aluminum foil around the crust to prevent burning, place back in oven for 15 to 20 minutes until the egg mixture is set or until a knife comes out clean. Let cool for 20 minutes, Slice into 8 pieces and enjoy!