Reworking Leftovers

We were given a nice piece of the Fresh Ham leftover from the meal we enjoyed at our friends’ home on Christmas Eve along with some of the roasted root vegetables.  I’ve been working on the hunk, making tasty sandwiches for lunch.  But tonight I decided to take it out and rework it for our dinner.

The roasted root veggies got added to a few scraggly odds and ends I had on hand.  I roasted sweet potatoes, golden beets, yellow squash and then added the leftover root veggies and it made a tasty side dish.

For the fresh ham I started with half a very large sweet onion sliced and two Braeburn apples, peeled, cored and cut into wedges. I then cut the ham into chunks the size of the the apple wedges.

Sauteed the onions in olive oil and butter till they started to color added the apple wedges and some dried thyme.  When the apples started to brown a bit I added in the chunks of fresh ham.  Tossed everything for two minutes then added 2 tablespoons Country-style Dijon Mustard and 1 1/2 cups apple juice, brought to a boil and simmered until the pork was heated through and the sauce thickened.

It was so great I wish I had taken a picture!  So very thankful to have had a wonderful time at the Christmas Eve dinner reconnecting with friends and now got to extend that thankfulness through today by enjoying another meal from the leftovers!

Eat Well…Be Well

This entry was posted in Bits 'N' Pieces, Chef Jim Recipe. Bookmark the permalink.

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