So do I. There are many possibilities for using up this holiday classic. I rarely make baked ham – only when I have company and I know they like it. This year, I made Italian Baked Ham for Easter dinner. You can see the recipe here. I had plenty of leftovers to make sandwiches during the week before my visitors went home. My grandson also likes to just snack on ham. I also had plenty of leftover ham to make the following three meals that we will have in the upcoming week.
Ham and Potato Gratin
I served this with a green vegetable.
- 3 large potatoes or 1 lb, peeled and sliced very thin
- 2 cups chopped ham
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped fine
- 3 tablespoons butter, divided
- 3 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon pepper sauce (Tabasco)
- 2 tablespoons flour
- 2 cups evaporated milk
- 1 cup cheddar cheese, grated
Preheat the oven to 375 degrees F.
In a medium saucepan heat 1 tablespoon butter and saute the onion and garlic until they are golden. Remove to a small bowl.
In the same saucepan melt the remaining butter on medium heat. Add the flour to it and stir constantly with a whisk for about 2-3 mins until the roux is well toasted.
Slowly add the milk, whisking until smooth. Add the salt, black pepper and pepper sauce. Continue mixing until bubbly and thickened.
Remove the pan from the heat and add the grated cheese. Whisk until the cheese is completely melted.
Coat a 2 quart baking dish with cooking spray. Layer 1/3 of the sliced potatoes on the bottom of the dish; top with 1/2 the ham, then 1/2 the onion mixture and half the parsley. Drizzle on 1/3 of the cheese sauce, then sprinkle with 1 teaspoon of paprika.
Make another layer with 1/3 of the sliced potatoes, the remaining onion mixture, parsley and ham. Drizzle on 1/3 of the cheese sauce, then sprinkle with 1 teaspoon paprika.
Top with the rest of the potato, cheese sauce and the remaining paprika.
Bake covered with foil for 1 hour. Remove the foil and bake for another 15 minutes. Allow the gratin to rest for 10 minutes before serving.
Split Pea Soup
This soup is hearty enough for dinner with some good bread, especially pumpernickel.
- 2 1/4 cups dried split peas
- 2 quarts good quality vegetable broth or water
- Leftover ham bone
- 2 onions, thinly sliced
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 stalks celery, chopped
- 3 carrots, chopped
- 2 potatoes, diced
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. Drain and rinse. Return the peas to the stock pot and add the broth, ham bone, onions, garlic, pepper, thyme and bay leaves. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Remove the bone; cut off the meat, dice and return the meat to the soup. Add the salt, celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until the vegetables are tender Remove the bay leaves before serving.
Ham Reuben Panini
Adding a salad makes this a complete meal.
For each sandwich you will need:
- 2 thick slices sourdough bread
- 4 oz leftover, thinly sliced baked ham
- 2 oz sauerkraut, drained
- 2 slices swiss or provolone cheese
- Russian Dressing, recipe below
- Pickles, optional
Preheat oven to 350 degrees F.
Sprinkle the ham with a little water, wrap it tightly in aluminum foil and steam it in the oven for about 15 minutes.
Take the ham out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer one slice of bread of the slices of ham, sauerkraut and slices of cheese, then top the sandwich with the remaining slice of bread (dressing-side down).
Brush the bread with a little olive oil. Place the sandwiches in a panini press and cook according to directions
Or cook on a stove top pan
Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then turn the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwich onto a cutting board. Cut each in half diagonally and serve with pickles.
- 3/4 cups light mayonnaise
- 1/4 cup plus 2 tablespoons chili sauce
- 2 tablespoons sour cream
- 2 teaspoons chopped flat leaf parsley leaves
- 1 tablespoon plus 1 teaspoon minced sweet onion
- 1 tablespoon plus 1 teaspoon minced dill pickle
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon grated horseradish
- 1/4 teaspoon Worcestershire sauce
Mix well and refrigerate until needed.