In anticipation of Easter...Ham leftovers - recipes?

[piratesmate]

DH & DD could eat leftover ham for a week straight...and I just mean the slices warmed up. Me? I get tired of it after 2 nights. It's funny - I have tons of recipes for leftovers from other meats, but very few for ham.

Let's share ways to use up those leftovers!

This one of my mother's. I usually make a larger casserole (maybe an 11x11 Corningware dish)) and will double the topping to cover.

Ham Casserole

Ham, diced
Cheddar or Swiss cheese
Broccoli
top with:
1c. milk
2 eggs
½ c Bisquick

bake 45-55 min @ 375

DD likes me to put a bunch through the chopper and freeze it for quick ham salad or to add to eggs later. For us ham salad is just mayo, ground celery seed (salt-less celery salt LOL), a dab of mustard & pickle relish.

So what do you make?

 

[greeneeyes]

Scrambled eggs and diced ham is a biggie here. Scalloped potatoes with ham, ham & bean soup, pea soup, ham salad...the list can go on & on!

Ham & Bean Soup
from Taste of Home


INGREDIENTS

* 1 pound dried navy beans
* 2 medium onions, chopped
* 2 teaspoons vegetable oil
* 2 celery ribs, chopped
* 10 cups water
* 4 cups cubed fully cooked ham
* 1 cup mashed potatoes (without added milk and butter)
* 1/2 cup shredded carrot
* 2 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/2 teaspoon pepper
* 2 bay leaves
* 1 meaty ham bone or 2 smoked ham hocks
* 1/4 cup minced fresh parsley

DIRECTIONS

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.
Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup. Garnish soup with parsley. Yield: 15 servings (3-3/4 quarts)

Scalloped Potatoes and Ham
from Taste of Home


INGREDIENTS

* 6 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 teaspoon dried parsley flakes
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* 3 cups milk
* 6 cups thinly sliced peeled potatoes
* 1-1/2 cups chopped fully cooked ham
* 1 small onion, grated

DIRECTIONS

In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.

Ham Salad Spread
from Taste of Home


INGREDIENTS

* 3 cups ground fully cooked ham
* 1 hard-cooked egg, chopped
* 2 tablespoons finely chopped celery
* 2 teaspoons finely chopped onion
* 2 teaspoons sweet pickle relish
* 3/4 cup mayonnaise
* 1 tablespoon prepared mustard
* Assorted crackers

DIRECTIONS

In a bowl, combine the first five ingredients. Combine mayonnaise and mustard; add to ham mixture and mix well. Refrigerate until serving. Serve with crackers. Yield: 3 cups.

I like this on rye bread for lunch.

 

[Disneyaholic]

One of our favorite dishes for leftover ham is a Slovak dish -- I won't even try to figure out how to spell the name of it.

Anyhow, you saute a little diced onion in butter and add cubed ham. Meanwhile, cook some wide noodles. Drain the noodles and mix in the onions and ham. Add some beaten eggs mixed with milk, salt, and pepper. I can't even begin to tell you the quantities -- I just mix stuff in till it looks good.

Bake it all in a 325 degree oven for 20-30 minutes or until eggs are set.

It's a great light dinner with a salad and can be served warm or cold as leftovers. My daughter swears it's even great for breakfast!

 

[piratesmate]

I used to make split pea or lentil soup, but the kids don't like it. I stopped making it because no one else was eating it & I hate making 2 suppers. I only do that if they really, really hate something after trying it several times...like for corned beef & cabbage. Besides, although I like the soup, it's not a favorite of mine - you know?

I love scalloped potatoes, but they're sooooo much work! I don't do them too often because of it. Lately when someone is Jones-ing for them I've been using those frozen, shredded potatoes. It's close enough. Now that you've made me think about it, I'll have to add that to the list.

The last time I made a ham (last week) I pulled out an old recipe for "leftovers curry". I'd gotten it when DS was quite small out of a cookbook that focused on healthy recipes & ways to get kids to eat more veggies. Although it wasn't a problem getting him to eat veggies (at least not until he turned 8 or 9) this became a favorite - but only with ham loaf. Once we were no longer able to get the ham loaf (independent butcher went out of business ) I stopped making it.

Anyway, the recipe is supposed to be a way to use up leftover bits & pieces: those little bits of veggie not eaten all week, rice, meat, etc. Here's the original recipe:

"Leftovers" Curried Rice
4 Tbl butter
1 c vegetables
1 c mushrooms
½ c raisins
4 c rice, cooked
1 c diced meat, cooked
½ c sunflower seeds
1 tsp curry powder
1 dash pepper
1 c crushed pineapple

Melt butter or margarine. Sauté vegetables, meat, seeds raisins & spices. Toss in rice & garnish with drained pineapple.

When I made it last week, I used a fresh green beans & broccoli. I stir-fried them in a bit of oil to start. I grated about a Tablespoon of fresh ginger into that. Once they were nearly done I added sesame seeds & sliced almonds (I was out of sunflower seeds & raisins), added chopped ham & the curry powder. The rice I had was a variation of rice pliaf I make. I stirred in the rice & cooked until everything was warm. I was also out of crushed pineapple, but I'd just cut a fresh one the day before - so I just let everyone put some cut pineapple on top instead. I cut it thin so it worked well. It was excellent! Everyone asked for it again next week!

For the rice:
Melt 3 Tbl butter & cook a bunch of minced garlic until transparent. Add 2 cups rice (or 1 c rice/1 c orzo) and stir to coat. If I use orzo I'll try to brown that lightly before adding the liquid. Either 4 cups water with 3 tsp granulated bouillon or 4 cups chicken broth. Cover, bring to a boil then simmer for 20 min.