Leftover Ham

[K. Slink]

Ham quiche is one of my very favorite things. I'm not an egg eater, but quiche is a different story entirely.....

[House of Pasta]

Same here. I could take or leave eggs most day, but quiche? YUM! Even Hubby likes it (but don't tell anyone!)

[Cassie-Jane]

Sounds really good Brigid-I do not like eggs but this really sounds delicious!!

[norsen]

From CM: "I like to keep some of the leftover ham soup broth for boiling homemade pot pie noodles, ravioli, wide noodles or pierogi. The homemade noodles really soak up the flavor and no sauce is needed other than a dot of butter. Remove them from the broth with a slotted spoon and season with salt and pepper."

I have a few questions on this.
1. Does it work good with other stocks or broths?
2. Can you leave in any meat or poultry in the broth while doing so?
3. Can you reruse the broth?
4. How long will it keep in the fridge?
5. Can you freeze it at least one time after using?
6. What other foods would this work with to boil?
7. Will it work boiling rice in it?

I can see where ham stock mite perk up, cabbage, taters, green beans, poor man's boiled dinner.

Thanks for any answers on my questions.