What’s the best thing about any big, family meal?
Besides spending time with your nutty family, I mean.
Don’t worry. We all have one.
The best thing isn’t having a clean house (for five minutes) or having sleepy, worn out children after an afternoon of togetherness. They’re both nice, but not the best thing.
I eat leftovers almost every single day for lunch; we intentionally make enough food for two meals each time we cook.
But then after a really big meal, we’re still eating leftovers two or three days later. I get completely sick of those leftovers.
Back to my point.
After a recent family dinner, we had a lot of leftover ham. It was a nice ham, but it had gotten a little dry and I was not excited about eating it after the second meal of dry ham and mashed potatoes.
I might have said so, and that led Joe to work some magic. He found a recipe in The Taste of Home Cookbook we got for Christmas.
We liked this recipe so much that we’ve had it a few more times with frozen leftover ham. It’s awesome.
- 1½ cups rice (We like basmati rice, but you could use anything.)
- 2 cups baby carrots
- 2½ cups apple juice, divided
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 pound cooked ham (We have done bite-sized pieces and larger pieces. We liked bite-sized pieces better.)
- 2 medium tart apples, peeled and sliced into wedges
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon cornstarch
- Combine rice and carrots. Cook according to rice package directions, using 1½ cups apple juice in place of the water.
- Sauté onions and ham in butter until ham is lightly browned and onions are translucent. Remove and set aside.
- In the same skillet, sauté apples, brown sugar, and cinnamon until the apples are almost tender.
- In a bowl, whisk cornstarch and 1 cup apple juice until it’s smooth; add to the apples in the skillet. Bring to a boil, cook and stir for 2 minutes or until thickened.
- Put ham and onions back in the skillet with the apples and cook until everything is hot and bubbly.
- Serve ham, apples, and onions with sauce over the rice.
© 2013, Tara Ziegmont. All rights reserved.