I made a baked ham over the holidays and of course, that meant leftovers. Here are some of the recipes I made with some of the leftover meat.
You can make your own ham broth for soup using a leftover ham bone:
Simmer the ham bone in a stockpot filled with 12 cups of water.
Bring to a boil, reduce heat, cover with a lid, and let simmer for one hour.
1/4 cup unsalted butter
1 onion finely chopped
2 carrots diced
1/2 cup diced celery with leaves
4 cups peeled and diced baking potatoes, about 3 large baking potatoes
3 cloves garlic minced or finely chopped
1 1/2 cups cooked ham, diced (add more if desired)
1/3 cup all-purpose flour
4 cups ham broth
3 cups of milk
1 pinch of salt (adjust to your taste)
Fresh cracked black pepper
Chopped fresh chives
Heat the butter in a large pot over medium heat. Sauté the onion, carrots, and celery until beginning to soften (about 4 minutes).
Add the ham bone used for the broth and potatoes, cook for 2 minutes, then add the garlic and sauté 30 seconds.
Stir in broth mixing all ingredients together. Increase heat and bring to a boil until potatoes are ‘just’ fork-tender, about 10-12 minutes. Remove ham bone and pick off meat to add to the completed soup.
Puree soup with an immersion blender.
Mix the flour and milk together and stir into the soup.
Reduce heat to medium-low and stir over the heat until thickened (about 5 minutes).
Add chopped ham. Adjust seasonings.
Top with chives and serve hot.
1 ½ cups all-purpose flour plus 2 tablespoons, divided
1 ¼ cups whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons cold salted butter, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
1 cup chopped leftover baked ham
¼ cup thinly sliced fresh chives
1 cup buttermilk
1 large egg
Preheat oven to 400 degrees F. Coat two large baking sheets with cooking spray or parchment.
Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar, and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub the butter into the dry ingredients. Stir in cheese, ham, and chives.
Whisk buttermilk and egg in a medium bowl; stir into the dry ingredients until just combined.
Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour.
Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheets.
Bake the scones until firm to the touch, 20 to 24 minutes. Rotate the pans halfway through the baking time
Reheat at 300°F for 10 to 15 minutes.
Ham Macaroni and Cheese Casserole
1 lb whole wheat penne pasta
3 tablespoons butter
½ cup diced onion
½ cup diced bell pepper
1/4 cup flour
½ teaspoon mustard powder
2 cups of milk
12 ounces Velveeta cheese, diced
2 cups diced baked ham
Pinch black pepper
1/2 cup panko crumbs
Salt to taste
Preheat oven to 350°F.
Prepare pasta al dente according to package directions. Drain and set aside.
In the same pot melt butter and add the bell pepper and onion, cook until soft. Stir in the flour, salt to taste, and mustard.
Slowly whisk milk into the roux, whisking constantly to avoid lumps.
Allow milk and roux to heat for about one minute, then begin adding the Velveeta.
Continue to gently whisk the mixture until all the Velveeta has melted, then add a pinch of black pepper. Stir in the ham and pasta.
Transfer the mixture to a greased 9 x 13 baking dish. Sprinkle panko on top.
Cook uncovered for 25-30 minutes or until bubbly.