Here we are in 2024 and it feels a lot like 2023, but maybe it will get better! I haven’t done a lot of cooking for the past few weeks, but I did work this great recipe you can use with leftover ham.
***Pat and I often go to a local casino restaurant that serves a ham steak breakfast. The ham is the size of a platter, no joking. We usually eat a third of it and bring the rest home to get at least two more meals out of it. As a bonus, each steak had one of the round ham bones in it, so Ruadhan (for those who don’t know Irish, it’s pronounced Rowan), the toy poodle, gets that and she loves it.
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Looking for a new recipe to try with the ham, I found one and immediately revised it. The simple changes were to switch from pasta to Hearts of Palm rice, since it’s considerably lower in carbs than fettuccini; reduce the number of leeks to one instead of three; and add garlic herb and basil seasonings.
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While this recipe is a little higher in carbs (between 10 and 11), it is delicious so plan for it. A green salad provides a complimentary side. I also made a low-carb biscuit to enjoy with it.
Ham, Leek, and Spinach with Riced Palm
Ingredients:
1 9 oz. package Hearts of Palm Rice
2 tablespoons Butter
1 cup chopped Ham Steak (6 to 8 ounces)
1-1/3 cup Leeks, thinly sliced – about one large one
1 cup Heavy Cream
Black pepper, to taste
1/2 teaspoon Garlic Herb Seasoning
1/2 tablespoon Garlic Paste or Minced Garlic
1/2 teaspoon dried Basil or slightly more fresh
1 10-ounce package Baby Spinach
1/3 cup grated Parmesan cheese, plus more for topping
Preparation:
- Cube the ham steak into about 1/2-inch cubes to get one cup or a little more.
- Clean the leek, stripping off any tough or dirty leaves. Trim the end and slice into about 1/4-inch thick slices. Work your way up into the green, rinsing off any dirt as you go. You should get a little over one cup when sliced.
In a deep skillet, melt the butter over medium-high heat. Add the ham and stir-cook it for two minutes to get it lightly browned. Add the leeks and cook until they are tender, around six minutes.
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Reduce the heat to low and add heavy cream. Add the seasonings and stir. Cook for a few minutes, then stir in the Parmesan Cheese. Add the spinach in two batches, stirring until wilted before adding the second one.
Add the pre-cooked palm rice (I use Natural Heaven Hearts of Palm that only needs to be heated.) You can also use cauliflower rice, but cook it before adding to the skillet. Mix together and cook for about four minutes to heat the rice. Top with sprinkles of Parmesan cheese.
Makes 4 servings.
Nutrition Information Per Serving:
Calories 336, Total Fat 25 g , Cholesterol 120 mg, Sodium 1190 mg, Potassium 582 mg, Carbohydrates 13 g, Fiber 3.3 g, Sugars 2.9 g, Protein 18 g, Net Carbs 11.2 g
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.
