BLACK PEPPER HAM RECIPES

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BLACK FOREST HAM PINWHEELS RECIPE: HOW TO MAKE IT



Black Forest Ham Pinwheels Recipe: How to Make It image

Dried cherries are the sweet surprise alongside the savory ingredients in these delightfully different spirals. I roll up the tortillas and pop them in the fridge well before party time, and then I just slice and serve. —Kate Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Appetizers

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
4 teaspoons minced fresh dill
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Dash each salt and pepper
1/2 cup dried cherries, chopped
1/4 cup chopped green onions
5 flour tortillas (10 inches), room temperature
1/2 pound sliced deli Black Forest ham
1/2 pound sliced Swiss cheese

Steps:

  • In a small bowl, beat cream cheese, dill, lemon juice, mustard, salt and pepper until blended. Stir in cherries and onions. Spread over each tortilla; layer with ham and cheese. , Roll up tightly; securely wrap in waxed paper. Refrigerate at least 2 hours. Cut into 1/2-in. slices.

Nutrition Facts : Calories 78 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 151mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND ...



Black-Eyed Peas with Leftover Ham, Collard Greens and ... image

Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

1 Tbsp olive oil
1 leftover ham bone plus 2 cups diced ham (10 oz )
2 medium yellow onions (chopped)
3 stalks celery (chopped)
1 tsp kosher salt
7 cloves garlic (minced)
2 cups low-sodium chicken stock or water
1 small head cabbage (1 1/2 lb, chopped)
1 bunch collard greens (stemmed and chopped (12 oz stemmed))
1 ½ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
2 15-oz cans black-eyed peas (drained and rinsed)

Steps:

  • In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
  • Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
  • Add the garlic and saute for another minute, just until fragrant.
  • Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
  • Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
  • Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
  • Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
  • Remove the bone.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 320 kcal, CarbohydrateContent 50 g, ProteinContent 19 g, FatContent 6 g, SaturatedFatContent 1.5 g, CholesterolContent 25 mg, SodiumContent 752.5 mg, FiberContent 13.5 g, SugarContent 14.5 g

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BLACK FOREST HAM PINWHEELS RECIPE: HOW TO MAKE IT
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