What to do with all that ham?
Well, Easter is over and many of us have are blessed with LOTS of leftover Easter Ham in our refrigerators. If you do too, and want some simple recipes that are different from the normal hum-drum ham recipes, keep reading. There are so many recipes out there for ham & bean soup and ham & cabbage, but those can get a bit boring, don’t you think? I have 5 easy leftover ham recipes that are sure to please.
#1 – Ham Salad / Ham Spread
- 1 lb ground leftover ham
- 3/4 cup mayonnaise (Lite, if you prefer)
- 2 Tbsp sweet pickle relish
- 1 tsp brown mustard
Grind ham into a medium mixing bowl and add remaining ingredients. Mix until well combined. Enjoy on bread, as a sandwich or on crackers as a snack.
#2 Scrambled Eggs with Ham & Cheese
- 1/2 lb finely diced leftover ham
- 6 eggs, beaten
- 2 Tbsp milk
- 1/4 cup shredded cheese
Add the diced ham to your preheated skillet and brown lightly over medium heat. While the ham is browning, mix the eggs and milk. Add eggs and milk to the pan with the browned ham. When the eggs are beginning to set, add cheese, reduce heat to simmer and cover until eggs are set and cheese it melted. Serve immediately with hash browns and toast.
#3 Ham and Swiss Bake
- 1 package (8 ounces) egg noodles, cooked and drained
- 2 cups cubed fully cooked ham
- 2 cups shredded Swiss cheese
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 cup sour cream
- 1/2 cup chopped green pepper and/or mushrooms
- 1/2 cup chopped onion
In a greased. baking dish (I use 13 x 9 in), layer half of the noodles, ham and cheese. In a large bowl, combine the soup, sour cream, and vegetables. Spread half over the top. Repeat layers of noodles, ham and cheese, vegetables and soup mixture. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6-8 servings.
#4 Ham & Scalloped Potatoes
- 2 sm to med thinly sliced onions
- 1 stick unsalted butter
- 6 tablespoons all-purpose flour
- 3 1/4 cups milk
- 2 1/2 pounds potatoes, peeled and sliced about 1/8″ thick
- 1/3 cup dry bread crumbs, seasoned or plain (whichever you prefer)
For this recipe, I like to use my large cast iron frying pan! Cook the onion and butter over medium heat, until onion is translucent. Whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk slowly, while whisking. Reduce heat to simmer and continue whisking for 2 – 3 minutes. Add Sliced potatoes to the sauce, in batches, coating them well after each addition. Top with bread crumbs and a few additional dots of butter, if you like. Cover with lid or foil and bake for 30 minutes in a 400° oven. Uncover and bake an additional 30 minutes or until potatoes are fork-tender.
#5 Ham and Green Beans with Potatoes
- about a pound of ham, or whatever you have will work!
- 2 lbs fresh green beans (you can use frozen or canned)
- 3 – 4 med to lg potatoes, washed and cubed
If you have the ham bone, this is a great way to use all that flavor! If you do not have the ham bone, that’s okay! Simply add your diced ham to the pot and cover and simmer for about 30 minutes.
Put the bone in a large pot and cover with water. Bring to a boil and boil for 2 – 3 hours, or until all the ham is off the bone. Remove the bone from the pot. Add the cubed potatoes and simmer for 15 – 20 minutes, stirring occasionally. If you are using fresh or frozen green beans, then you need to add them when the potatoes are about half done and continue to simmer until the potatoes and beans are tender. If you are using canned beans, drain them and add them when the potatoes are soft and simmer just until the beans are heated through.
I Hope you Enjoy!
I hope that you find these recipes to be as simple yet satisfying as we do! I welcome your comments and feedback!