Omigosh, This Was Good!

Embarrassing confession: I baked a 17.78 pound ham for Christmas. What's embarrassing about that, you ask? It was only me and That Nice Boy I Married for Christmas dinner. Unsurprisingly, we're just now working our way through the very end of the leftover ham. Thank heaven leftover ham keeps well.

So I was looking for something new to do with leftover ham, and found a recipe I could adapt for low carb. The decarbed version came out like this:

Shirataki Carbonara

16 ounces tofu shirataki
1/2 medium onion, sliced paper-thin
1 clove garlic, crushed
4 tablespoons butter
1 cup leftover ham cubes
1/2 cup water
1 teaspoon chicken bouillon concentrate
2 eggs
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley

Snip open the shirataki, dump 'em in a strainer in the sink, then rinse them well. Put them in a bowl and stick them in the microwave on 80% power for just a couple of minutes.

Start the onion sauteing in the butter over medium-low heat. While that's happening, cube your leftover ham.

Throw the ham cubes in, too, and let 'em get just a touch of gold. Now add the water and bouillon concentrate, and stir till the bouillon concentrate is dissolved. Let it simmer a minute while you crack the eggs into a bowl and scramble them up with a fork.

Pull your shirataki out of the microwave, and dump them in the skillet. Stir everything together well -- I found my big tongs worked well for this. Now add the beaten eggs, stirring the whole time. Let it cook for a minute. Next, stir in the Parmesan. Let it cook another two or three minutes.

Stir in the parsley and serve, with extra Parmesan on the side if you want it.

Assuming 2 servings, each will have: 501 Calories; 41g Fat ; 27g Protein; 7g Carbohydrate; 1g Dietary Fiber

Although having eaten this whole recipe with That Nice Boy I Married, I can state that it's mighty filling.

Note: Chicken broth would probably be better in this. I just didn't have any on hand, and given the weather I didn't want to go out to the grocery store.