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Review Mountain House Diced Ham

08 Oct, 2015

A taste test video of Mountain House Diced Ham, a versatile freeze dried meat in #10 cans. Two days of taste testing! And some bonus recipes...

Overall, we think Mountain House Ham is pretty versatile and has merits because of its 30+ year shelf life. But if you had it side by side with Honey Baked Ham, you would know for sure which one is which.

First we tried the diced ham on its own. All in all we liked it but it was a bit chewy. We fully re-hydrated it per the instructions and drained off the water first.

Next, we made a batch of 15 bean soup and added the ham to the soup in freeze dried form and let it cook with the rest of the soup for several hours. That was a big hit — but the Ham was still a bit chewy.

The next day we made Au Gratin Potatoes (from the box) and added leftover ham that we had re-hydrated the previous day. That was another big hit, and yes the ham was still a little "chewy."

And, we all agree with John — the Mountain House Diced Ham would be great added to the Mountain House Scrambled Eggs or the Mountain House Raw Egg Mix (Military Pouch).

**UPDATE** We are disappointed to announce that the Mountain House Diced Ham, the Mountain House Scrambled Eggs (eggs only), and the Mountain House Military Raw Egg Mix products have been discontinued and are no longer available.

Recipes Using the Mountain House Freeze Dried Diced Ham

EpicenterBryan's 15 Bean Soup Recipe

EpicenterBryan's 15 Bean Soup

  • 1 package of Hurst's HamBeens Brand 15 Bean Soup package (toss the fake ham flavor seasoning packet!)
  • 1 large Walla Walla Sweet Onion, chopped
  • 4 cloves Garlic, sliced thin or minced
  • 1 can Stewed Tomatoes, Mexican Style w/Mild Chili & Mexican Seasoning (14.5 oz)
  • 1 can Stewed Tomatoes, Italian Style w/Oregano & Basil (14.5 oz)
  • Juice of 1 large Lemon
  • 3 cups Mountain House Freeze Dried Ham (still freeze dried, not reconstituted)
  • 1/4 teaspoon Red Pepper Flakes

Soak beans overnight. Drain & rinse beans, add 2 quarts of water and bring to a boil. Add onion, garlic, both cans of stewed tomatoes (with liquid), lemon juice, freeze dried ham, and red pepper flakes. Reduce heat and simmer for three (3) hours. Enjoy low fat, full flavor, "fart-free" soup! Makes at least 16 servings.

EpicenterJenny's Au Gratin Potato & Ham Casserole Recipe

Jenny's Ham & Au Gratin Potato Casserole

  • 2 boxes Betty Crocker Au Gratin Potatoes
  • 4 cups boiling water
  • 2 cups Mountain House Diced Ham (Rehydrated)
  • 1 cup milk
  • 4 tablespoons butter
  • 1 cup shredded Mild Cheddar Cheese
  • 1 cup French's French Fried Onions

Pour contents of both packages of Au Gratin Potato Mix to a large bowl. Add boiling water, ham, milk, and butter and mix well. Pour into large Pyrex baking dish and bake in oven at 450°F for approximately 25 minutes. Carefully remove from oven and top with the Cheddar Cheese and French's Onions. Place back in oven for 5 minutes to brown the cheese/onion topping. Remove from oven, cool for 5 minutes, and ENJOY! Makes about 10 generous servings. ...Oh, so good. This is definitely comfort food!


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