Would you like Korean, French, Italian or even Mexican flavors? This is how you turn Christmas ham leftovers into an exotic taste experience and avoid food waste at the same time.
Reducing waste and different star recipes are currently on the surface in the food world.
HKFoods meat business manager Mikko Järvinen according to the report, Christmas ham has also been learned to be used more comprehensively and more recipes are being invented for ham leftovers all the time.
– I myself have started to leave a little more of the ham behind, because it makes such fun star recipes. For example, the caramel pig is a classic, says Järvinen and adds that he almost got hungry just thinking about it, even though he had had lunch just before the interview.
Also Atria’s product group manager Eva Juva says that food waste can now be avoided more precisely not only by buying smaller hams, but also by preparing something completely different from the leftover meat after Christmas.
– According to our experience, right after the Christmas holidays, people want pizza or Mexican food, i.e. something completely different from traditional Christmas food, says Juva.
And here is something completely different: please!
Korean delicacies like bibimbap are trending right now. HKFoods
Korean bibimbap
500 g of ripe Christmas ham, thinly sliced
8 dl of cooked rice
1.5 dl of bulgogi sauce
4 eggs
100 g of fresh spinach
1 cucumber
2 carrots
2 teaspoons of sesame seeds
2 stalks of spring onion
sliced chili to finish
sesame oil
low-salt soy
mirin
1. Cook the rice according to the instructions on the package or heat the rice left over from the previous day in the microwave. Season the rice with sesame oil and mirin.
2. Slice the cucumber. Slice the carrots and spring onions into thin strips.
3. Season cucumbers, carrots and spring onions with sesame oil and soy to your taste. Let it taste. If you want, you can quickly blanch the carrot strips in boiling water before seasoning, so that they soften a little and better absorb the flavor of soy and sesame oil.
4. Heat a frying pan and fry the ham slices with a nice color and a crispy surface in a drizzle of sesame oil. Reduce the heat and add the bulgogi sauce and sesame seeds to the pan. Bring to a boil and set aside to wait.
5. Fry the eggs so that the yolk remains intact. Season with salt. Transfer the eggs to a plate to wait and add a splash of water and spinach to the pan. Freeze the spinach and lightly season with salt.
6. Put the rice on the bottom of the bowls and the other ingredients you have prepared on top. Finish the serving with sliced chili and enjoy.
Recipe: HKFoods
Jambon à la crème is delicious with mashed potatoes. HKFoods
French jambon à la crème
500 g of ripe Christmas ham, sliced
2 tablespoons of butter
3 shallots
a splash of Madeira or cognac (or both)
3 dl whipped cream
1 tablespoon coarse dijon mustard
salt
ground black pepper
1. Cut the shallots into thin slices. Beat the cream until light foam.
2. Brown the Christmas ham slices in butter to a beautiful color. Add the shallot slices to the pan and fry until the onion starts to soften. Add cognac (and madeira) to the pan and bring to a boil.
3. When the alcohol has almost completely evaporated, add the whipped cream and dijon mustard to the pan.
4. Bring to a boil and let it simmer slowly until the sauce has boiled down a bit and is thick enough. Season with salt and ground black pepper.
5. Serve jambon à la crème with mashed potatoes or French fries and pickles.
Recipe: HKFoods
Carnitas are served with lime aioli. HKFoods
Mexican Carnitas
400 g of Christmas ham ribs
1 pot of cilantro
Juice and grated peel of 1 orange
2 teaspoons of jeera or cheese cumin
2 tsp ground coriander
0.3 tsp ground black pepper
2 tbsp chipotle BBQ sauce
Lemon aioli:
1 egg
1 tablespoon cider vinegar
0.5 tbsp dijon mustard
2 cloves of garlic
2 dl rapeseed oil
0.5 tsp of salt
1 lime juice and grated zest
In addition:
1 lime
corn tacos
rapeseed oil
1. Crack an egg into a narrow-bottomed, high-sided container. Add cider vinegar, dijon mustard, garlic and salt. Put the stick blender on the bottom of the container and start pureeing. Add rapeseed oil while pureeing.
2. When the sauce starts to emulsify, start raising the stick blender accordingly until all the oil has been poured in and the sauce has completely emulsified into mayonnaise. Finally, season with lemon juice and grated zest.
3. Tear the remains of the ham into pulled pork. Heat the frying pan and brown the pulled ham in rapeseed oil until nicely colored. Add chipotle BBQ sauce and dry spices. Continue freesaming for a few minutes.
4. Add orange juice and grated peel. Chop the coriander and add the chop. Heat the tacolettes.
5. Assemble the tacos and serve with lime wedges and lime aioli.
Recipe: HKFoods
Ham and date pizza Bianco is flavored with dates and blue cheese. Atria image bank
Italian ham and date pizza Bianco
(2-3 servings)
Pizza base:
1.5 dl of hand-warm water
1 tablespoon of olive oil
15 g of yeast
0.5 tsp of salt
3 dl 00 wheat flour or durum wheat flour
Date compote:
1 tablespoon of butter
1 small onion, sliced
10 soft, stoneless dates, sliced
1 teaspoon of sugar
In addition:
French cream
sliced Christmas ham
blue cheese or other cheese to taste
arugula
1. Put water and oil in a bowl. Dissolve the yeast in it. Add salt and flour, and knead the dough for a while. Let it rise at room temperature for about an hour, covered with a kitchen towel.
2. Melt the butter in a saucepan and add the onion. Sauté the onions for a while on low heat. Raise the heat and add the dates and sugar. Let it caramelize for a while.
3. Roll out the pizza bases and let rise for another moment.
4. Spread sour cream on the pizza base and tear Christmas ham on top. Add caramelized dates and crumbled blue cheese on top.
5. Bake in a 250-degree oven for about 15 minutes, until the bottom is cooked and the edges get a little color. Finish with arugula.
Recipe: Atria