Ham It Up

My Christmas is officially complete.  We celebrated Christmas with Adam's family the weekend before Christmas, dined at our favorite Japanese Grill on Christmas Eve after Christmas service, spent the whole day in our jammies on Christmas Day, and celebrated this past weekend with my family.  Plus, I got to enjoy breakfast this week with two of my favorite people in the whole world, Jen from JoMo and my former freezer cooking sous chef, Katie (I really missed her when I was having to wash my own dishes after making these meals).

Anywho, it's all over and, people, I've got to tell you, I am swimming in ham.  Adam gets a ham from work for Christmas every year and we have the fortune, I mean misfortune (in case any family is reading this) of staying home by ourselves on Christmas.  I have ham coming out of my ears.  It is out  of control so instead of throwing it out or feeding it to my geezer dog, I decided to make some freezer meals.  I thought some of you might be swimming in ham also so I will share what I made.

Ham and Black Bean Soup:

I have not made a soup of Jamie's that I didn't like, this one included.  And I love, love, love black beans.  I would eat them straight out of the can.

Label a gallon freezer bag and put in the ham, rinsed beans, chicken broth and seasonings.  Follow the directions to sauté the onion, garlic, and pepper (I used red pepper because I like it and because the people in my family are green pepper haters).  Let those cool slightly and then add to the freezer bag.

When ready to serve, defrost in fridge overnight.  Place in crockpot and add the 2 cups of hot water.  Cook on low 6-8 hours.
http://jamiecooksitup.net/2013/01/black-bean-and-ham-soup-crock-pot/

Ham and Scalloped Potato Casserole:

This is a Pioneer Woman recipe and is not the most calorie friendly, but portion size, people, and put a salad next to it if it makes ya feel better.  You could lighten it up by just using whole milk but I don't think that will freeze as well.

Assemble casserole (do not cook) and freeze.  Thaw in fridge and bake accordingly.
http://thepioneerwoman.com/cooking/2012/04/scalloped-potatoes-and-ham/

Buffet Quality Mac'N'Cheese with Ham:

You've seen me share this before.  It is by far my oldest freezer recipe and my family's favorite.  They could eat it every week for the rest of their lives.

2 T cornstarch 

1 t salt
1/4 t pepper
2 c milk
2 T butter or margarine 
1/2 t dry mustard

6 oz cheddar cheese, shredded 
8 oz elbow macaroni
1 1/2 cups cubed ham

In a medium saucepan, combine cornstarch, salt and pepper; using a wire whisk, stir in milk until smooth.  Add butter.  Stirring constantly with rubber spatula, bring to a boil over medium high heat and boil 1 minute.  Remove from heat.  Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping).

Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.

To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.

To prepare: place frozen casserole (covered with aluminum foil) in preheated 375-degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.