HAM AND PASTA SALAD
2 cups macaroni, uncooked 4 tablespoons mayonnaise 1 small onion, chopped 2 stalks celery, chopped 1 green pepper, chopped 1 teaspoon mustard 1 teaspoon garlic powder ¼ teaspoon black pepper 6 ounces chopped ham
4 tablespoons mayonnaise
1 small onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 teaspoon mustard
1 teaspoon garlic powder
¼ teaspoon black pepper
6 ounces chopped ham
Cook macaroni according to package directions. Rinse with cold water until macaroni is cool.
Combine all ingredients in a large bowl, mixing well.
Refrigerate for at least 1 hour before serving.
Updated: May 4, 2013 6:05AM
How long can I keep a leftover cooked ham in the refrigerator?
Many people believe that because most hams are cured that they can be stored longer than fresh meat. However, leftover cooked ham should be used within 3-4 days or frozen.
Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork.
Fresh ham is an uncured leg of pork. Fresh ham will bear the term “fresh” as part of the product name and is an indication that the product is not cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat.”
The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color.
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the processing plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions.
Hams that are not ready-to-eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel (label) indicating the product needs cooking, e.g., “cook thoroughly.” In addition, the label must bear cooking directions.
What is the best way to safely handle eggs used for an Easter egg hunt?
The “found” Easter eggs must be washed, re-refrigerated and eaten within 7 days of cooking.
If the shells crack, bacteria can contaminate the inside. Eggs should be hidden in places that are protected from dirt, moisture, pets, and other sources of bacteria. The total time for hiding and hunting eggs should not exceed 2 hours or 1 hour if the air temperature outside is above 90∞ F.