Larue: Use leftover ham with sweet potato biscuits

A big Easter ham is a pretty strong tradition in my family, dating back to when I was a little girl. And I’m guessing it is the same for many of you.

Oh, I try to think about serving smoked brisket, lamb, beef tenderloin, or other entrees but I just can’t get around serving ham. It’s a favorite for us, even if we have other meats on the table.

When I buy my ham, I think I must be recalling the Easter Sundays spent at my grandparent’s house with a huge extended family and about a dozen cousins to feed. The hams were enormous. We don’t usually have as big a gathering these days, as the family is smaller now, but I seem to still think we require gigantic platters of food!

So I’ll be eating raspberry-lemon cheesecake cups all week, and possibly a piece or two of carrot cake. There are leftover deviled eggs in the fridge, and I’ve been snacking on a really good spring salad for lunch. But I don’t mind leftovers, I always find something to do with them. When my son still lived at home, or was nearby in college, I’d just invite a crew of his friends over. But nowadays, my husband and I are just happy we already have something prepared to take to work for lunch.

I never have any problem finishing off the ham and this week, if you have some covered in foil in the fridge, pull it out and serve it up on a delectable sweet potato biscuit. Leftover sweet potatoes even work great in this recipe. Enjoy food made fresh (and leftovers)!

Sweet Potato Biscuits

2 1/2 cups self-rising flour

1 cup buttermilk

1/2 cup cold butter (1 stick) cut into tiny pieces, plus more to brush tops

1/2 cup mashed cooked sweet potato

Leftover ham – optional

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

In a medium-size mixing bowl, mix flour and buttermilk together with a fork. Add tiny pieces of butter and cut it into the flour mixture with two butter knives or a pastry blender.

Turn dough out onto a floured surface and incorporate the sweet potato as you knead the dough for a couple of minutes.

With a floured rolling pin, roll out the dough to 1/2-inch thickness. Fold the dough in half and cut out biscuits. Reroll the scraps, fold in half then cut remaining biscuits.

Bake for 15 minutes and brush with melted butter. Serve warm with slices of ham, if desired. Makes 8 to 10- 2 ½-inch biscuits.

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ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

 

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