You can also use some of the ham to make creamed ham to serve on toast. Or as they call it in the militrty Sh** on a Shingle
You can use corned beef, tuna, ham, just about any kind of meat. You want to have the meat either shredded or cut/torn into smaller bits.
For the creamed part you'll need flour, cooking oil ( I use vegie oil ) and milk. Along with your meat.
I usually use about a cup of flour to start with and around 2 Tablespoons of oil in a hot skillet. You kind of make a rue with it. It will be lumpy. Then add milk slowly and a bit at a time, stirring and mashing the lumps as you add. Once about a cup or two of milk is added and it's all mixed well, add the meat and simmer, stirring often so the milk doesn't scorch, until all is hot. Serve over toast, buttered or not ( your preference ). Sorry I don't have exact measurments, but got this from my mom 21 years ago and she had made it so much that she didn't need to measure anymore
As you make it you can either add or take away the amounts as needed. Just remember to stir!! As the milk can scorch really easy.
Hope that hepls, even if it is way after Easter
Peace!
Nancy S.
p.s. forgot to add that the meat should be cooked, this is a good way to serve leftover meat. Esp. if it doesn't have a sauce already on it.
nfs
**Edited to add the p.s.**
After Easter Recipes?
