HITM:  In our Daily Dose Health Segment, John Eberth, MS, has been researching dwarfism in horses as part of his PhD and shares some of his findings.  Jill Stanford of Cowgirl in the Kitchen brings us her monthly recipe, a use for leftover Easter Ham.  Glenn has this month's Studies Show and other horsey nonsense.  Listen in....

Auditor Post Show:  Weird news.

10:14 - Daily Whinnies

13:15 - Studies Show

25:10 - Guest John Eberth

47:50 - Guest Jill Charlotte Stanford

1:00:08 - Auditor Post Show

HORSES IN THE MORNING Episode 2896 - Show Notes and Links:

• The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.
• Title Sponsor: State Line Tack
• Image Credit: Tobias Akerboom (at hutmeelz) from Wageningen, Netherlands
• Guest: John Eberth
• Guest: Jill Charlotte Stanford of Cowgirl in the Kitchen: Order Jill's New Book: Cowgirls Cook for the Great Outdoors: More than 90 Delicious Recipes for Picnics, Potlucks, and Pack Lunches
• There's an App for that!  Download our FREE new Horse Radio Network App for iPhone and Android
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• Additional support for this podcast provided by: Daily Dose Equine and Listeners Like You

A famous cookbook author said, “The definition Eternity is one ham and two people.” With Easter right around the corner, here is what to do with that leftover ham. Thanks to my co-author Robin Johnson for coming up with this delicious and simple recipe.

Serves 4

You will need:

• 3 cups cooked white or brown rice
• 2 tablespoons vegetable oil
• ¾ cups ham, diced
• 2 eggs beaten with 1 tablespoon water
• ¼ cup carrots, peeled and diced
• ¼ cup celery, string removed and diced
• ½ cup sweet onion, diced
• ¼ cup frozen peas
• ¼ cup green onions chopped
• 2 to 4 tablespoon soy sauce (or more to taste)

In a large sauté or frying pan, sauté the carrots, celery and sweet onions in the oil until soft.

Add the frozen peas and then move all the vegetables to one side of the pan.

Pour the eggs in the space created and cook as you would scramble eggs and then combine them with the vegetables.

Add the ham and green onions and heat through.

Add the rice and combine with the other ingredients. Then start adding the soy sauce to taste 2 tablespoons at a time. When it tastes just right, heat it thoroughly.

This is good served with a fruit salad.

You can enjoy more great Cowgirl Cooking by going to my webpage, www.jillcharlotte.com