Ham and Mac-and-Cheese

We had ham and macaroni and cheese for supper tonight. I had a ham in the garage fridge; I'd bought it when it was on sale, and stashed it for future use. Unfortunately, the garage fridge has given up the ghost. (And it's maybe 7 or 8 years old. And it's already been repaired once. Hmmph. See if I buy a Maytag again.) So I needed to cook and eat the ham.

The timing actually is pretty good, if there's ever a good time for an expensive major appliance to die. Why? Because now I have leftover ham, and I can come up with a few leftover ham recipes this week, and publish 'em next weekend in time for the Easter leftovers. I'm still hoping to afford a leg of lamb for Easter, since that's what my Mom always served.

I made a good glaze for the ham: Mixed 3 tablespoons sugar-free pancake syrup, 1 1/2 tablespoons spicy brown mustard, and a tablespoon of Polaner low sugar orange marmalade. I can't really figure out the carb count, because I didn't use anywhere near all of it. Can't believe it added even as much as a gram to each serving, though.

I also made mac-and-cheese out of tofu shirataki, the fettucini width. Here's the sauce recipe:

Cheese Sauce

1 ounce cream cheese
4 ounces shredded cheddar cheese
1/2 cup half and half
1/4 teaspoon dry mustard
salt and pepper to taste

Simply combine everything but the salt and pepper in a heavy-bottomed saucepan over low heat, and whisk till the cheeses are melted, and everything is smooth. Salt and pepper to taste, and serve.
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Assuming 3 servings, each will have: 238 Calories; 20g Fat ; 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 2 g usable carb

NOTE: I used block sharp cheddar and shredded it myself. I don't know if pre-shredded cheddar would work the same, since it has additives.

I combined this with a packet of tofu shirataki that I'd drained, rinsed, heated for 2 minutes in the microwave, drained again, heated for another minute, and drained one last time. (All that heating and draining prevents liquid cooking out and making your finished dish watery.) This was a lot of sauce for 1 packet of shirataki, and would likely have done fine for 2 packets.

This would also be great over broccoli, cauliflower, or anywhere else you like cheese sauce.

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I have been wanting to try this for some time now. Since we observe Good Friday, and can't have meat today, I figured this was the perfect night to do it! I happened to have a little leftover Dubliner cheese so I used that along with the cheddar and a hit of parmigiano cheese. It was amazingly good--thank you so much for turning me on to shirataki--they are a lifesaver! I really didn't feel like I missed out on an thing. Next time I will crumble some pork rinds over the top and toss it into the oven for a bit before eating.

Oh my! Your idea sounds

Oh my! Your idea sounds AMAZING. I will be trying this!

Pre-shredded

Not all preshredded cheese has additives. I have the luck of living in Wisconsin. :) We get great cheese here.

new fridge/freezer

The recipe sounds yummy- I'll need to try it with a chunk of ham in OUR freezer.
I can definitely recommend the Amana brand. Our fridge has been going 28 years with one repair over 10 years ago, and one door gasket replacement. Our freezer over 17 years with no repairs. And they both keep things very COLD.