The Big Sandy Mountaineer -

I cooked a ham for Easter and even though it got overdone, I made two casseroles with the leftovers that really turned out well and the over dry ham when it went swimming in the sauces turned out very moist!

The first recipe was one my mother made with leftover ham.

You will need:

2 cups of cubed ham

1 dollop of yellow mustard

1 onion chopped

Butter or oil to sauté in

Any leftover glaze sauce

Any leftover pineapple slices

and cherries

Brown sugar to taste

Salt and pepper to taste

Sauté the chopped onion and the ham in a frying pan. When browned add all the rest of the ingredients and let them simmer until sauce thickens. Serve that way or for a real taste treat add any leftover scalloped potatoes to the mess and you will be eating high on the hog!

No potatoes? How about cooking up a box of scalloped potatoes. Put the warm meat mixture on the bottom of a pie plate and ring the plate with the potatoes. Very good!

This other recipe is even better. Cook up a pound or fettuccine noodles. Drain and reserve along with a cup and a half of the pasta water.

You will also need

2 cups of cubed ham

1 onion chopped

Butter or margarine to sauté

the onion and ham

1 cup mayonnaise

½ cup sour cream

A good dollop of yellow

mustard and horseradish

2 cups shredded Swiss cheese

Parsley as garnish

Sauté the ham and onion in a large frying pan. When browned add the mayo, sour cream and a dollop of yellow mustard and horseradish (a good dollop is a little over two tablespoons full)

Stir in with sautéed mixture. Then add cheese and stir until well melted. Then add fettuccine and mix well. Add the pasta water because this sauce will really thicken when it hits the noodles.

Put in a serving dish that will hold it. Garnish with parsley and serve. The secret of this dish is the Swiss cheese. It makes everything else really go together well.

Bon Appétit!