Pea Ham Picnic Eggs Recipes

HAM AND MACARONI PICNIC SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
• In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
• In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.

PASTA SALAD WITH HAM AND PEAS

Steps:

• Boil pasta in salted water as directed on packaging until al dente.
• While pasta cooks, mix together mayo, mustard, vinegar, sugar, salt, and pepper in a large bowl until thoroughly combined into a dressing.
• Stir in the peppers, ham, onion and celery until everything is covered with the dressing. Set aside.
• Once the pasta is cooked, drain and stir in frozen peas. Rinse with cold water to stop cooking and drain thoroughly. Gently fold the pasta and peas into the dressing mix.
• Taste for seasoning and then cover and refrigerate until serving, preferably at least a couple hours if not overnight.

PEA & HAM PICNIC EGGS

Steps:

• Bring a large pan of water to the boil and gently lower in 4 of the eggs with a spoon. Cook for 10 mins, then scoop out and rinse under cold water to stop the cooking process.
• Peel and chop the boiled eggs into small pieces. Tip into a bowl, then gently fold through the peas, ham hock and mayonnaise. Season. The mayonnaise will help bind everything, but don't overmix, or the egg will start to break up. Set aside.
• Mash the sausagemeat, mustard, parsley, sage and some seasoning together with your hands until well combined. Divide the mixture into 16 walnut-sized balls. Press one of the balls flat in your palm to make a thin disc, then add a heaped teaspoon of the pea and ham filling to the centre. Close your hand to wrap the sausagemeat around the filling, then press and pinch to seal well. Reroll into a neat ball in your hands, then transfer to a plate and chill. Repeat with the remaining sausagemeat balls and filling.
• Put the remaining eggs in a shallow bowl and beat, then tip the flour and breadcrumbs onto two separate plates. Season the flour with salt and pepper. Dust the chilled picnic eggs in the seasoned flour, then dip into the beaten egg, then finally roll in the breadcrumbs until well coated.
• Fill a large pan or wok no more than a third full with the oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in 30 seconds. Lower the picnic eggs into the oil in batches of four or five, and turn every minute for 3-4 mins, until evenly golden and crisp all over. Drain on a plate lined with kitchen paper while you cook the remaining batches. Scatter with some sea salt and serve with mustard mayo or minty tartare sauce, or serve cold.

POTATO HAM SALAD

Steps:

• Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
• Cut skinned potatoes and carrots into bite-size pieces.
• Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.

BLACK-EYED PEAS WITH HAM

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain peas. Dice ham and reserve the bone.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
• Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
• Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
• Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
• Serve over warm rice with crumbled bacon and green onions sprinkled over top.