When I made this dish, I did not know what to call it. I wanted the dish to be something that could be served for breakfast, snack, appetizer, lunch or dinner. When my sister-in-law Beverly tasted it, she suggested that I call it Ham Hash because to her it resembled Ham Hash. So there it is, Ham Hash.
I had some leftover frozen cooked fresh ham in my freezer and decided to make something with it. I wanted to cook a dish out of the ordinary, so I decided to chop it finely in my food processor.
I chopped it finely because I wanted to add lots of spices and hot peppers to make a spicy appetizer but Beverly said that she would eat it anytime because she liked it.
After shredding the ham, I pan fried it in batches so all the pieces would have a nice brownish color. The meat is not dry at all because I added sufficient extra virgin oil while frying. After browning, I added fresh thyme, black pepper, shallots, lemon juice, parsley garlic and lots of hot pepper and let it cook so all the flavor could saturate. It tasted spicy and good, just the way I wanted it.
One of the reasons I presumed it tasted good was because the ham was cooked/boiled with celery, carrot, garlic, parsley and cloves before frying it. I always cook any fresh ham before baking or roasting, and it is the same for regular meat. I boil regular ham because I want to remove some of the salt and make the meat tastier.
I always think that one should not only take care of the outside of the meat but the inside as well. By boiling the ham with spices, you allow more flavor to tenderize the meat. So that is how I cook every ham, and this is how Ham Hash was created.
- 3 lb shredded cooked ham
- ½ cup olive oil
- 2 tablespoons rice wine vinegar
- 1 cup shallots finely chopped
- 2 tablespoons hot peppers finely chopped
- ¼ cup fresh lemon juice
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon fresh thyme finely chopped
- 2 teaspoons lemon zest
- In a large pan, heat 1/4 cup of oil and add 4 cups of shredded ham. Stirring occasionally fry ham until dark brown in color about 15 to 20 minutes. Remove from pan add the rest of the oil and do the same for the second batch of ham. Once the second batch is fried, add the first batch back to the pan and mix well. Add rice vinegar, lemon juice, shallots, parsley, thyme and cook for 5 minutes. Add hot pepper and lemon zest, stir and let cook for 15 minutes on low heat.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.