The Ironic Chef
New member
Ok, I had a twelve Pound boneless ham for New Years. Lots of left over ham and not enough ideas of what to do with it all. I hate freezing ham. The ham comes from a favorite Old Time shop that makes it's own products. They are so good and I ham out for weeks after getting one.
I searched through a few other sites and found thousands of recipes for ham salad and ham balls, lol. Most of the ordinary type recipes. Just over and over again.
I have mentioned the Runza before. It is nothing more than a simple dough stuffed with ham, potatoes and sour kraut. My grandmother made them for the family when I was a kid. They were a favorite. Specially during the cold winter months.
Today with the modern device called a microwave, it is so much more enjoyable to heat one of these up for a few minutes and to eat them hot.
I was chatting awhile back with friends from the north west and mentioned the Runza to them. I learned that they have actually heard of them. I was shocked..... I thought they were something just my grandmother made and named. It seems that in the north west the Runza is very famous and is sold as normal there as a chili dog is here.
The Runza
Ingredients
Bread dough for 1 loaf of bread
8 slices of ham, sliced about 1/8" thick
4 cooked potatoes sliced thin or 4 cups of left over mashed potatoes seasoned with extra gound black pepper to taste.
2 cups of sour kraut
Directions
Pre heat the oven to 375*
Cut the dough into 8 equal sized pieces. Press each piece of dough into about a 6"-8" round like you would for a personal pizza. A lightly floured surface may be helpful to prevent the dough from sticking to the work surface. Cut each slice of ham in half and place 2 halves onto one side of the circle of dough. Onto the ham, spoon on about 1/2 cup of the potato mixture and then 1/4 cup of the sour kraut. (If you don't like sour kraut, add some cheddar or swiss cheese instead. Not a Runza but what the hey.) Fold the dough over like you would a Calzone. Make into a half moon shape. I just press the seam closed by pinching it. Some like to fork it. I like the rustic press seal. Place the filled dough pockets on a lightly oiled baking sheet. If you'd like a glossy top, brush with a beaten egg wash. If you would like it more crispy, brush with olive oil. prick the top of the Runze with a fork to allow steam to escape and bake for about 30 minutes or until a nice golden brown.
I like to allow these to cool just a bit before biting into one.
I do have pictures so I had better find them to post.
Enjoy, IC
I searched through a few other sites and found thousands of recipes for ham salad and ham balls, lol. Most of the ordinary type recipes. Just over and over again.
I have mentioned the Runza before. It is nothing more than a simple dough stuffed with ham, potatoes and sour kraut. My grandmother made them for the family when I was a kid. They were a favorite. Specially during the cold winter months.
Today with the modern device called a microwave, it is so much more enjoyable to heat one of these up for a few minutes and to eat them hot.
I was chatting awhile back with friends from the north west and mentioned the Runza to them. I learned that they have actually heard of them. I was shocked..... I thought they were something just my grandmother made and named. It seems that in the north west the Runza is very famous and is sold as normal there as a chili dog is here.
The Runza
Ingredients
Bread dough for 1 loaf of bread
8 slices of ham, sliced about 1/8" thick
4 cooked potatoes sliced thin or 4 cups of left over mashed potatoes seasoned with extra gound black pepper to taste.
2 cups of sour kraut
Directions
Pre heat the oven to 375*
Cut the dough into 8 equal sized pieces. Press each piece of dough into about a 6"-8" round like you would for a personal pizza. A lightly floured surface may be helpful to prevent the dough from sticking to the work surface. Cut each slice of ham in half and place 2 halves onto one side of the circle of dough. Onto the ham, spoon on about 1/2 cup of the potato mixture and then 1/4 cup of the sour kraut. (If you don't like sour kraut, add some cheddar or swiss cheese instead. Not a Runza but what the hey.) Fold the dough over like you would a Calzone. Make into a half moon shape. I just press the seam closed by pinching it. Some like to fork it. I like the rustic press seal. Place the filled dough pockets on a lightly oiled baking sheet. If you'd like a glossy top, brush with a beaten egg wash. If you would like it more crispy, brush with olive oil. prick the top of the Runze with a fork to allow steam to escape and bake for about 30 minutes or until a nice golden brown.
I like to allow these to cool just a bit before biting into one.
I do have pictures so I had better find them to post.
Enjoy, IC