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Wednesday, 19 April 2017 10:17

On Sale This Week: Hamming It Up Featured

Ham, A Supremely Versatile Ingredient

If you have the remnants of a ham in your fridge, lucky you. More than any other meat, ham lends itself to a myriad of uses. Of course it is superb lightly fried and served up with hash browns and eggs, but explore with us some other possibilities both old and new.

Now that Easter has passed, look for markdowns on ham in the grocery stores within the next month or so. If we find them, we’ll post it on our Prescott Sales and Deals facebook page.  

If you don’t have that ham in the fridge, you can still make all these yummy treats, just buy a ham steak. Available in most grocery stores, usually in the case near the hams. Another great thing about ham. It freezes well. So if you don’t want to use it now, dice or chop it and place in freezer storage bags. About 2 cups per bag is best, as most recipes use about that much.

As always, prices are for this area. Safeway and Fry's will require at least a Club Membership card. Some may require digital coupons as well. We try to indicate all restrictions, special conditions etc. Sprouts does not require any cards and does not have any special savings days. Sprouts does have double ad Wednesday, when you get last week’s and this week’s ad prices. All three stores have digital savings available to those with appropriate accounts; go to their web pages for details and directions. Fry’s at least will give you the advertised digital price if you state you do not have needed technology. Safeway sometimes has coupons which you can access digitally or clip out of the ad.

On Sale This Week


Deal of the Week
Buy One Get Two Free—Chicken Breasts, Foster Farms boneless,  skinless, or thin breasts, or thighs, or breast tenders.

$.97/each—Mini Seedless Watermelons OR Jumbo Cantaloupe
$.88/each—Large Hass Avocados OR Bell Peppers, red, orange or yellow
$2/each—Strawberries, 16 oz box OR Blackberries 6 oz box
$1.99/each—Grape Tomatoes, 16 oz box

$2.77/lb—Beef, Boneless chuck or shoulder roast
$2.50/lb—Ground Turkey, 16 oz roll, Jennie-O
$2.99/lb—Beef, Ground, 80%lean, 3 lb pkg
$3.99/lb—Beef, Boneless roast, bottom, top, or eye of round

Other Good Deals
$1.77/24 pk—Water, Fry’s brand, purified drinking water
$1.89/gallon—Milk, Fry’s brand, select varieties including chocolate, limit 2
$2/box—General Mills cereal, select varieties, 11.25oz to 13 oz
$1.88/loaf—Bread, Private Selection, select varieties, 24 oz
$2.50/each—Sausages, Hillshire farms, select varieties
$5/each—Bathroom Tissue, Quilted Northern OR Brawny paper towels, select varieties, must buy 2 to get this price
$1/99/pkg—Batteries, Energizer Max select varieties and sizes



Deal of the Week
$.97/lb—Pork, sirloin chops, bone in family pack, or sirloin roast, bone in OR Chicken, Split breasts, drums thighs or leg quarters, Sanderson Farms, Jumbo Pack

$.75/each—Jumbo Cantaloupes
$.99/lb—Large Baker Potatoes OR Sweet Vidalia onions
$2.99/box—Blueberries OR Raspberries, 6 oz box
$1.99/lb—Tomatoes, Large, Hothouse

$1/97/lb—Ground Beef, 73% lean, 3 lb chub
$1.97/lb—Beef, Chuck, roast or family pack steaks, bone in
$3.99/lb—Beef, Boneless roasts or family pack steaks, chuck, cross rib bottom round eye or tip
$4.99/lb—Ground Beef, 93% lean, any size package, ground fresh in store daily
$2.99/lb—Chicken, O Organics brand, whole frying chicken, free range

Other Good Deals
$1/each—Tuna, solid white, 5 oz. OR salmon Pouches 2.5 oz select varieties
$5.99/lb—in Deli, Turkey breast, genoa salami, pepperoni or Muenster or provolone cheese
$3/each—Peanuts, planters 12 oz to 16 oz jars, select varieties

Cut this out of the ad (front page)
Buy 1 Fresh Express salad blend, 5-11 oz, get a Second Fresh Express blend PLUS a Marzetti’s Dressing, 12 oz FREE. Must present coupon at time of purchase. 

Clip or Click Coupons—Either cut out of ad or use your just for U digital account
$1.49/each—Kellogs Cereals, select weights and varieties, limit 4
$.88/dozen—Eggs, Lucerne, Large, limit 2
$.99/each—Blackberries, 6 oz box, limit 2
$1.49/each—Jumbo Artichokes, limit 2
$4.99/lb—Ham off the bone, Primo Taglio or baby swiss cheese, in deli, limit 4 lb
$2.49/each—Lunchmeat—Oscar Mayer Delifresh or Carving board, 7-9 oz select varieties, limit 4


Deal of the Week
$.77/lb—Grapes, red seedless

$.33/lb—Bananas, Chiquita
$.33/each—Sweet Honey Mangos OR cucumbers
$2.50/each—Strawberries, organic 1 lb box
$—Onions, Sweet Vidalia
$.98/lb—Squash, Organic Italian
$.98/each—Hothouse Cucumbers
$.98/lb—Pears, Bartlett, D;Anjou, Bosc or Red

$1.67/lb—Chicken, Thighs, boneless, skinless, Value pack
$2.77/lb—Ground Beef, 85% lean, Ground fresh in Store, Arizona Grown, value pack
$3.99/lb—Chicken sausage, no MSG or nitrates added, links or bulk
$3.99/lb—Pollo Asado, marinated fresh chicken
$3.99/each—Ground Turkey, 1 lb pkg, 93%lean Old Time Butcher Shop or 85% lean Empire Kosher

Other Good Deals
Special Sale on Vitamin and Body Care Products. Yes! Everything is 24%off. Limited to stock on hand, Not to be combined with other promotional discounts in effect.
35% off all “Back to Nature” brand products
35% off all “Tasty Bite” Indian Cuisine
BuyOne get One FREE—Talenti Gelato, 1 qt size
$5.99/lb—Pistachios, roasted, salted or unsalted, in bulk foods
$6.99/lb—Turkey, roasted, dark meat, hot and ready to eat in deli
$6.49/lb—Turkey carnitas, dark meat, in deli prepared food case
$2.99/box—Cookies, 12 count, select varieties, in bakery
$.99/each—French Bread, fresh baked, 15 oz
$1/each—Chobani Greek Yogurt, select varieties
$5.99/lb—Dark Chocolate Pecans (don’t buy too many at once, they are wicked good)

Here are a few of the many recipes in my files that feature ham. Some are great with the ham left on your bone, some can be made with a little bit of Deli ham, and all can be made with a ham steak (or two depending on how much you want. I bought a ham steak that weighed 1.32 lb and cost $3.93. It made over 2 cups of diced/torn/chopped ham.

For even more ham ideas be sure to check out the Pinterest Board.


 Lynne’s Scalloped Potatoes and Ham

(This is my sister-in-law’s recipe.)



"As a cook, I’m not very precise,” Lynne writes. "I tend to dump and estimate. If it looks like it needs more of this, I add it. If it needs a little more of that, I add that, too. It also may depend on whether or not I’m feeding 10 or 2. (Hint: Cooking for 2 is much harder.) This is especially true of recipes I’ve made over and over. This recipe is different from most scalloped potatoes you will find. I was tired of runny Scalloped Potatoes and ham, so one day I tried adding an egg beaten into the milk. That thickened up the sauce a bit while baking. I’ve done that ever since.”

 Consider this as a guideline - not an exact recipe!


7-10 russet potatoes (maybe more, depending on how big they are, and how large the baking dish is.)

4-6 cups of grated cheddar cheese (how cheesy do you want it? I personally like lots of cheese.)

1/2 thinly sliced onion

Enough roughly sliced ham to make two sort of even layers in the baking dish

3/4 c. Milk - if the baking dish is large, you may want a full cup

1-2 eggs (probably 1 is enough)

Salt and fresh ground pepper to taste


 1. I personally like glass baking dishes the best for this. So, thoroughly spray a glass baking dish with non-stick spray in preparation. 

2. Scrub and peel your potatoes. Rinse them off in cold water, and then slice them into slices about 1/4” thick. Or if you have a food processor, you can use that. (I love my food processor.) To keep them white put them in a bowl of cold water.


(You can follow steps 3 to 13 below, Or refer to the handy-dandy chart here and work your way up from the bottom!)




3. Place a layer of potato slices on the bottom of the pan.

4. Spread out some onion slices over the potatoes. 

5. Place a layer of ham over the onions. 

6. Sprinkle a layer of cheese over the ham. 

7. Divide the rest of the potatoes in half. Spread half over the cheese.

8. Spread the rest of the onions over the second layer of potatoes. 

9. Use the rest of the ham on the next layer. 

10. Spread some (not all) cheese over the ham.

11. Top with one more layer of potatoes. 

12. Cover with your cheese.

13. Sprinkle with salt and fresh ground pepper. 

14. Mix the milk and the egg together. Pour over the casserole. (By pouring the milk mixture after using salt and pepper, it helps bring the salt and pepper to all the layers.)

15. Cover the dish with a lid or foil. Non-Stick foil works great for this type of dish. Cheese doesn’t stick to it.

16. Bake at 350º for about an hour. 

17. Remove the lid, bake for about 15-30 minutes more. It’s done when the potatoes are easily pierced by a fork.

Serve hot. 


Are you on a low carb diet? Are potatoes suddenly off your list? (Be careful, potatoes often get a bad rap.) No worries, just substitute other veggies for some or all of the potatoes. I’ve made delicious versions using a combinations of zucchini, broccoli, mushrooms, carrots, tomatoes, cauliflower. (Kind of whatever I happen to have on hand.) Just slice them evenly and layer away.

About the cheese: I typically use mild cheddar in this dish, it seems to melt better. But, there’s no reason why you can’t use a sharp cheddar, or a combination of different cheeses. Consider trying gruyere (Trader Joes has a fabulous Cheddar & Gruyere cheese,) Swiss, jack, mozzarella or all of the above. Colby Jack is good, too. Or, it might be nice to use mild cheddar for the layers, and then a sharp for the top. You can also make it a little more lasagne-like and use ricotta cheese for one of the layers. 


In a hurry? Try microwaving the scalloped potatoes and ham for about 10 minutes first, then toss in the oven to finish it up and get the baked cheesy-goodness


Here are a couple of different takes on the Potatoes and Ham theme. 



This is a good basic recipe.



Ham Salad

A modern take on an Oldie but Goodie



2 cups finely diced cooked ham
1/2 garlic clove, grated
1 Tablespoon grated shallot (or sweet onion)
1 Tablespoon finely chopped fresh spinach or fresh parsley
2 teaspoon brown mustard
1/4 cup finely diced pickles (dill or bread and butter)
2 teaspoons pickle juice
1/2 cup mayonnaise 
2 teaspoons hot sauce


Dice the ham either by hand or in food processor. Place in a medium bowl

Add the rest of the ingredients. Mix thoroughly. Let sit in refrigerator for 1/2 hour before serving.

Make a sandwich, serve on crackers or devour with a spoon.

I added a couple of roasted sweet mini peppers, yum
Mix with egg yolk when making deviled eggs
Serve on a bed of lettuce with a sliced hard boiled egg on the side.


Ham and Lima Bean Soup


This is how my Mother made it. She always used the big dried lima beans, but the small ones are also good. This makes a smallish pot of soup. Your could also make a big one, just double the ingredients. If you can't eat it all right away you could freeze some for another time. 

Here’s a video example.


For Soup stock
1 ham bone with most of the meat cut off
1 onion, roughly chopped
1 stalk celery, roughly chopped, use leaves if any
2 dried bay leaves
10 whole peppercorns
3 inch stem of fresh rosemary or 1 Tablespoon dried rosemary

For Soup
1/2 pound dried lima beans
2 Tablespoons fat or oil

2 to 3 cups leftover ham, pulled apart into bite size pieces or diced
1 onion cut in 1 inch dice
3 carrots, in 3/4 inch dice 
2 stalks celery, chopped, include leaves if any
up to 2 cups of other diced vegetables, celeriac, turnip, green beans (this is optional)

First make soup stock. Best if you do this the night before you want to make the soup. Place ham bone in a kettle and cover with water. Add onion, celery, bay leaves, peppercorns and rosemary. Add enough water to cover ham bone. Bring to a boil. Reduce heat to low and simmer for 1 hour. Remove bone, let cool until you can handle it. Now pick it over for any leftover good meat. Place bone and everything else (skin, gristle, cartilage) back in pot and simmer another 1 to 3 hours, the longer the better, add more water if necessary. 

Remove the bone(s). Strain the stock into a bowl or pot. Let cool the lukewarm. Cover and place in refrigerator overnight or until fat solidifies on top. When you are ready to make soup, remove the solidified fat and discard. This stock can be very salty. Be careful about adding salt to any dish you use it in. You will need 3-4 cups of the stock for your soup. Freeze the rest in 2 cup size containers for future use. Many soups are better with some ham stock.

The dried lima beans will need to be rehydrated and cooked. First pick them over, discarding any broken or blemished beans and any rocks (you don’t find these as often as you used to—but you never know. Place the beans in a 2-3 quart pot, cover with water to 4 inches over the beans, bring to a boil. Turn off heat, cover pot and let sit for 2-3 hours. Beans should swell and be slightly softened. Discard soaking water, keep the beans in the pot you soaked them in. Add 2 cups of the soup stock and enough water to cover. Now cook on low heat until the beans are nearly soft.

In a 4-5 quart pot, heat the oil or fat, add the diced onions and cook slowly until transparent. Add soup stock, carrots, celery and any other vegetables you are using. Add water if needed and cook gently until vegetables and beans are soft. Add ham about 10 minutes before you think soup will be done.

Of course you can use other beans with your ham bone.


Congregational Ham Loaf



This recipe is from “Feeding the Flock”, a cookbook published in 2004 by the First Congregational Church of Prescott. They used to have an event called “Country Store” where various items were sold to raise funds. This Ham Loaf was one of the most popular foods. I had to change the glaze so if you remember this dish, it might taste a little different.

1 1/8 lb ground ham
1 1/8 lb ground pork
1 cup bread crumbs
2 eggs
1cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Mix meat and bread crumbs. Mix eggs, milk, salt and pepper together. Add to meat mix and mix well with hands. Grease or spray with cooking spray a 9 x 5 loaf pan. Place mixture in pan and make a groove down the center. Bake for 1 hour in a 375º F oven. 

Remove from oven and carefully pour off grease. Baste with sauce. Bake for another hour basting with sauce twice more. Loaf is done when meat thermometer inserted in center reaches 170º. (This was the recommendation at the time this recipe was published, 2004, but  it is now usually recommended to cook ground pork only to 160º. And remember, if you are making a full size loaf, it will rise in temperature about 5 degrees in the first 10 minutes.) When loaf has rested for about 10 minutes, remove from pan, slice, and serve.

Basting Sauce

1/2 cup orange marmalade
1/4 cup catchup

Process in a blender or food processor (if you have a mini food processor that works perfectly)


Of course this in no way exhausts the things which can be done with leftover ham. Use it in a pasta salad, make a frittata, make fried rice...

Check out our Pinterest board for many more recipes and ideas.


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Last modified on Wednesday, 19 April 2017 12:44
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Editor Lynne LaMaster


Prescott, Arizona