What is a good recipe to use up my left over ham?

Question

I have a lot of ham left over from Christmas, and I can only handle so many ham sandwiches.

Any recipe ideas?

Answer 1

Take the best cuts and freeze. The ham will look good again in February.

The rest, make this:

Fried Rice with Ham
Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil, divided
½ tsp. toasted sesame oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)
4 cups cold cooked rice
3 Tbsp. rice vinegar
1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. vegetable oil and sesame oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.
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HEAVENLY HAM SANDWICHES

1 c. butter, softened (no subs)
3 Tbsp. poppy seeds
1 tsp. Worcestershire sauce
3 Tbsp. prepared mustard (or use a sweet-hot mustard)
1 medium onion, minced
1 lb. cooked ham, chopped-to-minced
12 oz. shredded Swiss cheese (can sub ½ Cheddar)
60 small party rolls (Pepperidge Farm) or biscuits

Mix butter, poppy seeds, Worcestershire sauce, and mustard. Add onion, ham and cheese; mix well. Slice rolls lengthwise and place bottom ½ back in pan. Spoon mixture over rolls. Place top ½ of rolls over mixture. Bake at 325° for 15 minutes or until heated throughout. (These can be frozen before baking.)
Great appetizer. Also good for brunch.
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Mini Frittatas with Ham and Cheese
-- Cooking Light, Dec. 2001

Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Yield: 8 servings (serving size: 3 frittatas)

NUTRITION PER SERVING
CALORIES 39(30% from fat); FAT 1.3g (sat 0.5g,mono 0.2g,poly 0.1g); PROTEIN 4.4g; CHOLESTEROL 32mg; CALCIUM 80mg; SODIUM 121mg; FIBER 0.4g; IRON 0.2mg; CARBOHYDRATE 2.3g
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Country Ham and Cheese Pillows

½ cup plus 1 tablespoon butter or margarine
1 onion, peeled and finely diced
2 cups country ham, cut into small dice, ¼ inch to ½ inch
2 Tbsp. Dijon or grainy mustard
1 (1-lb) package of phyllo sheets, defrosted in fridge
2 cups smoked Gouda or other cheese, cut into small dice

Melt 1 tablespoon butter in a large, heavy skillet until butter foams and sizzles. Add onions. Cook until just wilted and translucent. Add diced ham, and sauté, stirring, until beginning to get brown and slightly crusty, about 10 minutes. Set aside.
Melt ½ cup of butter in a small saucepan or in a dish in the microwave. Stir in mustard. Set aside.

Thoroughly dampen a clean dishtowel in warm water. Lay out on kitchen counter. Place unwrapped phyllo pastry flat on half of towel. Fold the other half over the top of the phyllo sheets, to keep them from drying out.

Carefully remove 1 phyllo sheet. Lay out flat on a clean countertop or cutting board. (This may take some fussing at first; keep after it, and it will get easier. Be sure to keep the stack moist between the damp towels). Brush phyllo sheet with mustard butter. Add another sheet on top of first. Brush again with mustard butter. Repeat for 4 sheets total. Keep other sheets covered and damp. (You will need 4 phyllo sheets for every 2 first-course-sized pillows, or for 4 cocktail appetizer-sized servings. A 1-pound package of phyllo will make quite a few of each. Place a sheet of waxed paper or parchment on top and bottom of unused sheets, roll loosely into a log, wrap in plastic and store in freezer. Thaw in refrigerator before reusing.)

With a sharp knife, cut phyllo stack crosswise into two. Put a generous spoonful of ham and onions in the middle of each half stack. Top with a generous spoonful of diced cheese. Fold bottom side of phyllo sheet stack over the filling, then fold over the left side, then fold the topside of sheet down and finally the right side over.

Place phyllo packet seam side down on a baking sheet. Packet does not have to look neat and spruce. A slightly lumpy, rumpled look is almost inevitable when working with phyllo, and is really quite handsome. Brush packet top with melted mustard butter. Repeat for as many as you need.

Bake at 350 degrees until phyllo is nicely browned and cheese melted, 20 to 30 minutes. May be made 1 or 2 days ahead. After baking, cool and place loosely in storage container in the refrigerator. Bring to room temperature, reheat on a cookie sheet for 10 to 12 minutes in 350-degree oven just before serving. Serve hot as a first course.
Serves 8.

Nutrition data: 1,120 calories, 81 grams fat, 39 grams protein, 59 grams carbohydrate, 2 grams fiber, 2,390 milligrams sodium.

To make finger-food hors d'oeuvres size, cut phyllo stacks into quarters, add proportionally less filling, fold over the same way, and bake. Serve warm or room temperature.

--Louisville Courier-Constitution newspaper

Answer 2

Wow! I just made scalloped potatoes and ham for dinner tonight with the leftover ham from Christmas eve.

Slice about 8 medium potatoes and lay half of them in a pan. spread about a pound and a half of chopped ham on top, then the rest of the potato slices. Mis a can of mushroom soup with a can of milk and pour it over. Cover with foil and bake at 400 for about 90 minutes, or until it's bubbling in the middle and the potatoes are fork-tender.

(add some black pepper if you like; it doesn't need added salt because the ham and the soup have plenty.)

Answer 3

Whack off a slice and fry up with your eggs for breakfast. Or dice some up and make a ham and cheese omelet.

For a nice change of pace, grind up some ham in a food grinder. Run a sweet pickle and a little onion through the grinder, also. Combine with some mayo, spread it on bread, and you've got a great deviled ham sandwich.

Answer 4

There are many ways to use up that ham but i would freeze some of it so that you don't get sick of it.I Love asparagus one of my favorite ways is to saute some ham asparagus mushrooms and onions add a little fresh garlic and a bit of white wine to deglaze the pan and after it is sauteed to your desired texture ,top it with swiss cheese.Potato soup with ham is good and put a small chunk in the blender and blend fine and add to deviled egg mixtre.Scrumptious.Scalloped potatoes also good.Baked potatoes stuffed with broccoli ham and cheddar...But freeze some or none of it will wet your appetite cause you can only eat so much of anything before it starts to bore you .Happy cooking.

Answer 5

This is our favorite potato soup. You can add ingredients (we like to add corn). Here was the comment I left on allrecipes:

Wow!! Absolutely great recipe! I had to double for my family - I doubled everything and the milk I added 1 12oz can of evaporated milk and then added enough milk to make to make 4 cups [or you can jut use milk]. I also added about 1 Tbsp of parsely and 1 1/2 Tbsp chives. This recipe is defintely a keeper! Thanks!!

and here is the link to the recipe. Hope this helps - enjoy!!

http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

Answer 6

Ham salad, Ham and Beans,

Answer 7

Soak dry beans overnight and drain. Cube ham and add to pot. season with salt, pepper, garlic etc. chop small onion and add to mixture. cook for 2 hrs and add chopped potato. Cook another hour and add a cup or so of potato flakes until thick enough. top with cheddar cheese

Answer 8

freeze the ham for later. OR chop it into small pieces, add some diced boiled eggs, mayo and cream cheese and have it on toast with red peppers.

Answer 9

ham and eggs. it's one of my family's favorite breakfast dishes. just make some scrambled eggs (i put cheese in mine) and cook the eggs until they start to form then add the cookec, cut up ham. cook till eggs are done and ham is heated through. delish!

Answer 10

Buy 15 bean soup mix and make according to the package. Serve with good pumpernickle bread and freeze the leftovers. Wonderful.

Answer 11

Cut it into small cubes and make ham chowder, instead of clam chowder.