Did you have ham for Christmas? Do you have leftovers? I have several things that I do with ham that are delicious. My first husband was not a fan of leftovers so I learned to disguise them. In my mind you can never have too much ham left over. It is always good as an accompaniment to breakfast eggs. I have a bone tucked in the freezer so that I can make soup later but for now I will concentrate on another way to use those left overs.

When I lived at home my grandmother used to get ham loaf from her local butcher. We all loved it. My mother used to bring ham loaf over to us from Valone’s Butcher Shop. They had to relocate when Urban Renewal went through so they left their location on the corner of Park and Third Streets and moved to Brigham Road. I have not had that since my mother has been gone but I have a recipe for ham balls that is just as good.

In the good old days, I used my grandmother’s old grinder to grind my ham. Recently I saw a picture of an old grinder on the Internet. It said if you know what this is tell us.

I replied that I still had one and used it some but honestly since I got a grinder for my stand mixer, I seldom use it.

The old grinder had to be fastened to a chair or table. I always used a potholder so that I did not mark my furniture. This new model just attaches to the mixer without a problem. I especially like it when I make cranberry relish. The juice does not drip all over the floor.

Ham Balls

(This recipe is marked very good and it is.)

11/2 lbs. ground ham – I grind my own

1 c. bread crumbs – if I have extra bread, I buzz that up too

1 egg – well beaten

¢ c. milk

Combine these four ingredients mixing thoroughly. Form into balls about the size of a tablespoon of the mixture. Place in baking dish.

In saucepan combine: heat, then stir until it is all dissolved

1 c. brown sugar

1 tsp. dry mustard

1 c. water

¢ c. vinegar

Pour over the ham balls. Bake at 350 degrees for about an hour. Baste every 15 minutes with the baking liquid. Serve warm.

Another thing I make is grilled ham salad sandwiches. For these I mix some of the ground ham with Miracle Whip and add sweet pickle relish. I butter the outside of the bread and grill. They are great served with tomato soup.

The soup I make is actually a recipe from my husband’s Aunt Emmy. She served it to us after she moved from the farm and lived in Lakewood. My daughter especially likes this. The original recipe called for whole yellow peas – the type you get from a Swedish specialty store. Now I use the split yellow peas that I get at Wegmans. You can also use the green split peas. The flavor is similar. I made this for some friends that came from lunch and they loved it.

Swedish Yellow Pea Soup

1 bag yellow split peas

3 ribs of celery

1 ham bone

1 sm. onion chopped

2 quarts water freshly ground pepper

2 carrots – chopped

Rinse peas then put into 5-qt. pan. Drop in the ham bone (can be frozen). Add carrots, celery, and onion. Bring to boil.

Reduce heat and simmer for 2 hr. Remove ham bone. Let cool, then remove pieces of ham to add to the soup.

Please note I did not add salt. Often the ham broth is salty so taste before you add any additional salt.

In case you have not guessed, I love to cook. I love to experiment. I have learned that herbs add a lot of flavor. As you journey into the new year, try your hand at doing something different.

Ann Swanson writes from her home in Russell. Pa. Contact at hickoryheights1@verizon.net.