Ham probably finds itself on the breakfast table more than at any other meal, sometimes as a condiment, sometimes as the star. Here are half a dozen favorites.
Ham and Eggs
This is an all-time favorite. A hot slice of ham along side an egg or two cooked the way you like it. Toast and hashed brown potatoes rounds out this classic breakfast.
Variation: Ham Steak with Red-Eye Gravy
For each serving:
- Fry a thick slice of ham in a heavy skillet. Set aside to keep warm.
- Add a cup of water to the skillet and boil 2 minutes scraping up an cooked on bits of ham. Stir in a tablespoon or two of strong coffee to the skillet.
- Serve the ham slice the red-eye gravy poured over. In the South, this is traditionally served with a side of grits and a slice or two of fried apple.
Ham Scramble
Cubes of ham mixed in with scrambled eggs forms the basis for a score of variations, giving you the creativity to add other savory bits: chopped onion, bell pepper, cheese, potato, herbs.
Ham Omelette
This can be as simple as a basic or cheese omelette with cubes of ham added, or the classic Denver Omelette with onions and bell pepper as well. For specific directions, see How to Make a Basic French Omelette.
Eggs Benedict with Ham
While this is more traditionally made with Canadian Bacon, a slice of ham works nicely, too.
For each serving:
- The construction starts with two lightly toasted English muffin (a.k.a. Crumpet) halves.
- Top each with a thin slice of ham.
- Place a poached egg on top of the ham.
- Pour warm hollandaise sauce over the top.
You may prepare the hollandaise according to the directions in the article for Eggs Benedict with Shrimp and Nova Scotia Lox or you can make it easy on yourself by using the widely available dry mix in a packet.
Ham Hash
Ham cubes can take the place of the more traditional corned beef to make a belly-filling hash.
Yield: about 4 servings
Ingredients:
- 3 cups diced cooked ham
- 2 cups diced cooked potatoes
- 3 Tbsp butter
- ¾ cup finely chopped onion
- 1 Tbsp Worcestershire sauce
- salt and freshly ground black pepper to taste
- vegetable oil for frying
Method:
- In a large mixing bowl, toss together the ham and potatoes.
- Melt butter in a large skillet over medium-high heat. Add the onions and sweat until translucent, about five minutes.
- Stir the onions into the ham-potato mixture. Add the Worcestershire sauce, salt and pepper and toss lightly.
- Brush the skillet with oil and spoon the ham-potato mixture into the skillet, pressing down to evenly cover the entire skillet. Turn the flame down to medium and cook until well browned on the bottom.
- Serve with fried or scrambled eggs. Many devotees like catchup on their hash.
More Breakfast and Brunch Recipes:
- Seafood Eggs Benedict with Shrimp, Nova Scotia Lox and Asparagus
- Sweet Potato Hash with Smoked Salmon and Fennel
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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