“The difference between involvement and commitment is like ham and eggs. The chicken is involved; the pig is committed.” — Martina Navratilova

When we live solo or in pairs ham is, as Martina indicates, a commitment. Ham doesn’t go on sale very often but when it does we need to take advantage of the opportunity. Still, how do we use up 6 lbs of ham? The answer is, of course, to vacuum seal and freeze. The better question might be, is it worth the fuss? Yes. With a little effort when ham is on sale we can capitalize on one of the most versatile “performers” in our kitchen.

Looking for Ham

Ham by the slice is expensive. Pre-cubed ham served in those almost impossible to open plastic wrappings is more than expensive. Even getting 8-12 ounces of deli ham, which is often delicious, is

expensive. A whole or half ham from the meat counter is, on average, half to two thirds LESS expensive than any of its packaged alternatives

So why don’t we buy them? Well, anyone living in our size households would be intimidated by 6-8 pounds of anything. Even with freezing that seems like a large mass of solid meat to deal with. And the bone in hams, unless you are a soup lover, seem even more imposing. So, the question remains, why would a single person ever buy a whole ham?

The Case for Ham

Frankly, a whole or half ham, even at the 2-3 dollar a pound range, is one of the most versatile proteins in our kitchen. In fact, if we are living in a smaller household, ham is one of the few meats that we can spread across several meals and not feel the “leftover hangover” that a roast or turkey will bring into our lives. Consider its advantages:

• Most boneless hams START at about 95% lean. Think about that in terms of ground beef!
• Even at the high end of $4 per pound a whole hame is still 20% or better less expensive than any deli meat, protein other than chicken, and rivals (or beats) almost any breakfast meat (sausage or bacon) available in the butcher shop.
• Hams are precooked. Think about other pre-cooked meats available at the mega-mart (like boneless grilled chicken “salad toppers” or pre cooked bacon. Ham looks more and more like they are giving it away.
• The meat counter will slice it for you. They will. We promise. Just take the whole or half ham to the meat counter and ask. Instant sandwiches.
• Nothing…NOTHING, freezes better than ham. Just vacuum seal or freezer pack. In fact, the meat counter butcher will probably package it any way you ask them to.
• Because of the curing process, ham lasts a really really long time. For the record, this is why we have been curing meats since we formed civilizations. It preserves food. Add refrigeration and ham stores amazingly well. If you don’t want to eat too much ham at once, see freezing or vacuum sealing.

Ham as Kitchen Utility Player

In sports the “utility player” is the player on a team which can take on several roles with competency but not, necessarily, star quality. Ham is like that. It is good, it is lean, it is quick, it is nimble as an ingredient, but basic ham is just that…ham. It is what we can do with it that makes it so valuable as a kitchen player. Without a doubt ham is versatile. From ham and eggs, ham on salads or for that matter ham salad, ham and any number of potatoes, ham in stir fry, or the basic ham sandwich. Ham is a great thing to have around the kitchen. Below are two of our favorite ways to use ham.

The Frittata for One

One of the best egg dishes in the world.  All the charm of an omelette without all the fuss and technique necessary for omelette making.  There are a couple of things to remember.  First, if you are a bigger eater just add an egg and add a bit of bake time.  Don’t add too many more ingredients, however.  Like an omelette a frittata can only take so much stuff.  Second, if you want to scale it up to two or three just scale up the pan, bake time, and quantities.  A 10 or 12 inch pan will do just fine.  Remember to make sure it is non stick and oven ready.  These pans are invaluable in our smaller kitchens and completely worth the investment in a quality pan.  Finally, experiment.  Like an omelette, there is no end to what can go into a frittata.  I am particularly fond of “vegetarian” ones including things like roasted asparagus, caramelized onion, broccoli, and a good cheddar cheese.

Rustic Scallop Potatoes with Ham For Two

The “rustic” comes from not peeling the potatoes and only slicing the onions.  It also comes from layering the dish rather than making a sauce.  Note that this isn’t an “Au Gratin” potatoes.  Just a basic onion and cream potato dish that, once you learn to make, you will never go back.  The casserole dish pictured is a 2.75 quart dish.  A three quart casserole is fine.  It is also fine if the dish is round rather than square.