Healthy family: A renewed commitment to healthy eating

It's New Year's Day, and if you're anything like me, you have a long list of resolutions to tackle in the next 12 months. At the top of my list is a renewed commitment to healthy eating. It's been a long holiday season and every fiber of my body is begging for, well, more fiber.

The second thing on my list of resolutions is to figure out a way to use up the seemingly endless supply of leftover ham from New Year's dinner.

While those first two resolutions may seem incongruous, they don't have to be. My mother, who was primarily a vegetarian, but who would very occasionally enjoy a few bites of meat, always reminded us, "The definition of eternity is two people and a ham." She said it because, to her, just a bite or even small shred of ham in a dish was enough to give it flavor, but if you're using it in such sparing amounts, you'll never get through it all.

Her philosophy about using a rich, highly flavorful ingredient in small doses was solid. It's a technique you can use with a variety of ingredients when you're trying to ramp up the flavor in a dish while minimizing the calories and fat.

For instance, one paper-thin slice of prosciutto on a roasted vegetable sandwich can give it an indulgent quality. A sprinkling of grated Parmesan cheese on top of a bowl of pasta can turn a simple dish into something special.

In the case of ham, the uses are endless. A little cubed ham tossed into a kale salad or a simmering pot of beans can be transformative — making both dishes feel less about being good for you (although they still are) and more about just being good.

One of my mom's favorite uses for leftover ham, and consequently mine, too, is in split pea soup. She never used the ham bone, as so many recipes call for; she simply tossed a handful of finely diced ham into the finished soup. That way she could control the amount, getting just enough to add a hint of savory saltiness, without making the ham the star of the show. Split peas have such a wonderful flavor; why not let them shine?

I like to tweak the idea just a bit by using the ham as a garnish, sautéing it a bit to caramelize it and draw out even more of its natural flavors before sprinkling a bit on my soup, alongside some crispy pumpernickel croutons. It's amazing how little it takes to make a big impact.

Meredith Deeds of Edina can be reached at meredith@meredithdeeds.com. Follow her on Twitter:

@meredithdeeds.