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.
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.