I always find it hard to use leftover ham. Once a friend called and said, “..don’t cook, I’ll bring over lunch. ” I was delighted because I had cooked a ham that weekend and on Wednesday we were still eating it. When she came to visit, she said,”I cooked a ham and had leftovers so I made a pasta with ham in it.” I remained thankful for her company none the less.
Fry one fine chopped onion, 1 clove garlic, 1 chopped carrot in 3 tbsp olive oil. Lots of sea salt and pepper.
Add 1 chopped potato, 1/2 cup dried lentils, 1 cinamon stick, 1/2 cup finely chopped eggplant, Cover with 6 to 8 cups of water and simmer till vegetables are soft.
When vegetables are tender add 1 can navy beans, and 2 cups cubed baked ham. The cinamon stick is the key to the flavour, and the eggplant makes for a thinker consistency. Serve with crusty hard rolls, and a hunk of old cheese.
this recipe sounds good…I will have to try it. thanks