I think, this will be the last time I post something about Christmas left-over ham, hahaha, we've finally consumed all of it :)You know what I did, I sliced the fiesta ham into thin slices like that of the regular ham and stored it in a sealed-in canister so that everyone who wants to grab a bite can just do so without all that fuzz. And it works, the ham was gone faster than me cooking pancakes, hahaha.Photo below was the ham sandwich I made last I ate the left-over ham, we have some lettuce in the house, so I just put some mayo on a pair of white bread (have I mentioned that I love mayonnaise?), layer the some lettuce leaves, another dash of mayo, and fried ham.Yummy!
Another non-recipe, maybe next time :)
Ingredients:
- sliced bread (tasty)
- ham
- cheese
- eggs, beaten
- bread crumbs
- cooking oil
Procedures:
- Prepare the ingredients - (a) Flatten the bread slices with a rolling pin, if you don't have a rolling pin, use a clean glass bottle of softdrinks, preferably, the one-liter bottle; (b) Cut the ham slices into halves, if you want it bigger, it's up to you; (c) Cut the cheese in strips, be sure to check how many cheese strips you need before you decide on how thick you're gonna cut it.
- Lay the flattened bread in a plate, put the ham first, followed by the cheese. Wrap it up, dub with some eggs at the end to seal it close, you can also use a toothpick if you want.
- Dip the furled bread into the egg and roll it on the breadcrumbs.
- If you have a deep-fryer, well and good, just heat the cooking oil and deep fry all the soshiwong/ham & cheese rolls until golden brown. If you don't have a deep-fryer, use a deep wok, a small cauldron, anything you like as long as it will do the trick.
- Serve it as it is or you can cut it in half to make it more enticing. Play with your presentation, make it fun and cool, I tried to make a stack-o roll but I came up short *lol*.
Bon appetit!
