This also leads to an abundance of leftovers. The leg of lamb got turned into what I called Greek Tacos, but what to do with the ham? I had already eaten it with eggs, as a sandwich, and I knew the bone was destined for soup.
Long story short, I made scones (at least that is what I am calling them). At the risk of sounding like a broken record, these are easy to make and a perfect choice for people who are nervous about their baking skills. They don't have to be rolled out and with some scrambled eggs would be a fantastic addition to a brunch buffet (although if you still had some hard boiled eggs leftover from Easter those work well too). They freeze well, and don't have to be rolled out. Anyways, sorry for yet another ham recipe (we're out now yay!) but after you try them I am sure you'll forgive me.
Ham and Cheddar Scones
These need to be served warm. When I ate them the next day, they got split in half, toasted and smeared with butter and dijon mustard.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tsp dry mustard
- 1 tablespoon sugar
- 1 tsp pepper
- 2 teaspoons salt
- 6 green onions, chopped
- 8 oz extra-sharp Cheddar, grated
- 6 oz ham, cubed
- 2 cups buttermilk
- milk for brushing the top (optional. I forgot so mine are a little anemic)
Preheat oven to 425 degrees and line cookie sheet with parchment paper. In a large bowl whisk to combine flour, baking powder, mustard, sugar, pepper, and salt. Add the green onions, cheese, and ham and toss with flour until evenly coated. With a fork, stir in the buttermilk until just incorporated. Spoon 4 oz of dough onto the prepared cookie sheet placing the balls 1 inch apart. Bake for 20-25 minutes or until golden brown (unlike mine which are very much blonde).
