The Crazy Suburban Mom: The continuing saga of the leftover ham, back fat, and the Jaunty Hat Potatoes

Thursday, June 10, 2010

The continuing saga of the leftover ham, back fat, and the Jaunty Hat Potatoes

On Tuesday I had a whole lotta ham going on and was mid-major recipe fret over what to do with my embarrassment of pork. I mean, C'mon... I had enough to feed an Army and - Holy Pig's Knuckles, Batman -  Call in the Marines! 'cause I can feed them, too! Hurry! Hurry! Hurry! It's going to go bad...

I've calmed down since then.

What happened to the ham was so dull you should skip the rest of this post and go take a nap; I made one left-over meal and froze the rest.

But before y'all start throwing your popcorn at the screen and walk out of the theater, I had a good reason.

I'm sure you guys remember... Back in November?  I didn't get my Nuskes Smoked Turkey for Thanksgiving because my dad took us out to a buffet.

I'm kidding.

I didn't even remember till January when I was looking for a frozen leg to make bean soup.   I get one every year, serve it for Thanksgiving and for months after have all these frozen smoky bits left to flavor recipes.  

Man, I miss that.

The nice thing about the turkey is that it is a way higher quality product then my ham but hey, buffet-eaters can't be choosers so I cut the leftover ham into recipe flavoring size bits and tossed them  into the section of my freezer labeled Bismark, North Dakota and called it a day.

And I hope they last me till November 29...

The only thing I made was a baked stuffed potato recipe I usually use bacon in.  I know you're going to think this one is so odd, I don't know how to explain it and I couldn't find my camera - Which of course turned up.  

Attached to my computer.  So. Yeah.

Jaunty-Hat Potatoes

1. Baking potatoes
2. Creamed corn 
3. Shredded cheese
4. Finely diced ham

 I know, I know - weird.  I love it.

Bake the potatoes in the normal way... let cool a bit then cut a large hat off the top - so you can scoop out the insides.  Leave about 1/2 inch around the edges to support the potato.  

Take out all the potato insides and mix with the canned creamed corn and okay, here is where you have to decide how much.  I like creamed corn and I like creamy potatoes so I use more corn.   There are baby cans of creamed corn and Daddy Bear ones - since I wasn't paying attention you're going to have to use your own innate corny judgment. 

When you have your potatoes sufficiently corny, mix in the shredded cheese, leaving some to cover the tops of all potatoes, lightly.  

Mix in the ham.

Stuff it all back inside the potatoes and it will be a generous fit.  Like busting out. Like think  ...back fat. Know what I mean?     

Sprinkle remaining cheese on top and fit the little potato hats back  on at a jaunty angle.

Bake at 350 F for about 15 minutes or until the tops are melted nicely.

I'd be glad to redo it with a picture and something close to amounts 'cause I realize there is a distinct possibility this might have made no sense...

Especially the part about those jauntily angled hats.


Anonymous,  6/10/10, 7:49 AM  

Sounds great...except for the creamed corn. Bad childhood memories with creamed corn :( I suppose you could probably substitute with normal kernal corn, huh?

The Crazy Suburban Mom 6/10/10, 7:52 AM  

I know the creamed corn thing gives some people the willies... Mixed with the potatoes you don't really have that whole thing really cause that part is really gone - but you could use whole kernal and add some butter and a liquid. Like half and half or chicken stock - or a mix of both.

But yes, absolutely you'd just need to find some complimentary flavor that would go with it to get the potatoes creamy.

Babes Mami 6/10/10, 8:19 AM  

I used to hate creamed corn but my husband mixes cheese and siratcha sauce into it and I enjoy it.

I love jaunty hats!

The Crazy Suburban Mom 6/10/10, 10:35 AM  

I think there is gonna be some creamed corn hatin' going on..


Maureen 6/10/10, 11:33 AM  

I never know what to do with leftover ham (other than pea soup which I can 'take or leave') so I don't make it often. Plus they're always ginormous!

LV 6/10/10, 12:05 PM  

I would eat all you prepared. I do enjoy what others cook. Ham is one of my favorite meats. It may not be good for me, but I still eat it occasionally.

J Sedai 6/11/10, 1:23 AM  

mmmm, ham and creamed corn in the same dish, HEAVEN

but I make my own creamed corn (oh, come one you were expecting that)

I'll have to give this a go!

imelda 6/11/10, 4:30 AM  

it sounds great

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