Thursday, November 09, 2006

Ham Kedgeree

A great way to use leftover ham, this is a family favorite, from three generations of Woods', adopted from a British recipe via the western section of Shanghai, China before Mao. A very simple recipe.

1/4 c butter
1 c. rice
1 onion, chopped
2 to 3 hard boiled eggs, chopped
2 c. or so cubed cooked ham

Melt butter and saute onion and rice until lightly browned. Add 2 c. of water and cover until rice is done, about 20 minutes. Check during cooking to see if more water is needed. Add egg and ham and heat through. Salt and pepper to taste.

Submitted by Karen Woods

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