Ham and Rice with Apples – Leftover Ham Recipe

What’s the best thing about any big, family meal?

leftover ham recipe

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.

It’s leftovers.

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.

Unless it’s green bean casserole or buffalo chicken dip. I never get sick of those.

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.

 
Ingredients
  • 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
Instructions
  1. Combine rice and carrots. Cook according to rice package directions, using 1½ cups apple juice in place of the water.
  2. Sauté onions and ham in butter until ham is lightly browned and onions are translucent. Remove and set aside.
  3. In the same skillet, sauté apples, brown sugar, and cinnamon until the apples are almost tender.
  4. 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.
  5. Put ham and onions back in the skillet with the apples and cook until everything is hot and bubbly.
  6. Serve ham, apples, and onions with sauce over the rice.

 

© 2013, Tara Ziegmont. All rights reserved.

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