I put my hambone in the freezer - this weekend I'll make soup with cabbage,carrots and taters.
I think I'm making spilt pea soup with my ham bone, or put it in the freezer I have it in a zip lock-bag now. It's really a chilly wet day here in Chicago, perfect for making soup. Cookie 
By coincidence I had a country ham salad a few weeks back the likes of which I hadn't tasted before. It was part of an appetizer, at a friend's birthday party, consisting of fried green tomatoes with country ham salad and sauteed green onions.
The salad was very thick. The binder obviously wasn't mayo, but something heavier than that. I haven't been able to quite replicate it. But, after much experimentation, here's what I came up with:
Country Ham Salad
4 oz cream cheese at room temperaturte
Splash buttermilk
3-4 oz country ham in small dice (1/4-3/8-inch)
2 scallions, whites and green parts, sliced thinly
1/4 cup thawed frozen green peas
1 tsp whole grain mustard
Pepper to taste
Mix the cream cheese, ham, and scallions until well blended. Thin with a splash of buttermilk if necessary. Stir in the peas, mustard, and black pepper.
Chill until ready to serve.
The salad was very thick. The binder obviously wasn't mayo, but something heavier than that. I haven't been able to quite replicate it. But, after much experimentation, here's what I came up with:
Country Ham Salad
4 oz cream cheese at room temperaturte
Splash buttermilk
3-4 oz country ham in small dice (1/4-3/8-inch)
2 scallions, whites and green parts, sliced thinly
1/4 cup thawed frozen green peas
1 tsp whole grain mustard
Pepper to taste
Mix the cream cheese, ham, and scallions until well blended. Thin with a splash of buttermilk if necessary. Stir in the peas, mustard, and black pepper.
Chill until ready to serve.