Leftover Easter Ham

[JW in Indianapolis]

I have lots of leftover Easter Ham. I've also cooked down some of the bone/ham leftovers for stock. Any suggestions for uses?

[DmOrtega]

I like pasta with spagetti sauce, ham and peas.

[Wendy w]

I am looking for suggestions too. I had dinner at a friend's house yesterday-she made 3 hams and she gave me the bone of one of them.

It is now in my freezer and I am wondering what to do with it because I don't usually make ham at home. Any suggestions will be appreciated. Thanks!

[Jewel]

Oh the joys of this season with the leftover ham...I purposely buy a big ham just so I WILL have lots of leftovers! Use the bone to simmer in Navy Bean Soup, and use some leftover ham diced into it too! Also makes wonderful Black Bean Soup.

You can dice ham into Scalloped or Au Gratin Potatoes for a complete meal! Also, don't forget about the Chicken Fricasee with Orzo which is so good!! You only need a bit of ham for that dish, but it helps to have that homemade quality ham instead of the deli variety! http://www.cookinglight.com/bbs/biggrin.gif

[Vanessa]

You can use leftover ham in soups, stir fry rice, frittatas, cassseroles etc. The bone you can freeze and a day you make a bean soup, split pea soup etc you can use it.

[kwormann]

I would recommend a ham sandwich with a hearty wheat bread, grainy mustard, good swiss cheese, lettuce and tomato!

Kim

[SusanT]

Add chopped ham to any potatoes au gratin dish. It's so delicious!

[Donnalee]

I will make a quiche lorraine with some leftover ham. It is also good chopped up on a salad, added to an omlet, or saute slices to have with breakfast.

[schuh]

I was planning to try the ham & asparagus casserole in the May issue!

[smpv]

Schuh,

Would you mind posting the asparagus ham casserole recipe if it's not too much trouble. I haven't gotten my May issue yet.

Thanks.

Pat

[BlueV8Dakota]

I diced the ham and used it in a stuffed zucchini recipe.

Take 4 small zucchini and cut in half.
Scoop out middles with a melon baller.
Boil the shells for 15 minutes.

Chop the remaining scooped out zucchini.
Add 1/2 cup chopped onion. 2 cloves minced
garlic. 1 teaspoon each basil and oregano.
Add 1 cup diced ham. Fry in skillet with a little olive oil until
zucchini and onion are tender. Drain off juice and add 2 Tablespoons white cooking wine.

Drain and cool zucchini shells.

Take zucchini onion mixture from skillet and
put in medium sized bowl. Toss in 1 cup of mozzarella and 1/2 cup parmesan. Then mix in
one egg. Fill the shells. Top with a little more shredded mozzarella. Bake for 25 minutes or until bubbly.

[CHRIST1NE]

I make a wonderful Ham & Spinich Lasagna . It has a white sauce as opposed to the traditional red. I would be happy to post it for anyone who is interested, but it will take just a bit. I haven't entered it into MasterCook yet. It's from a cookbook called All New Dieters Cookbook.

[This message has been edited by CHRIST1NE (edited 04-16-2001).]

[ebobbitt]

Will you please post the Ham and Spinach Lasagna recipe at your convenience? Thanks.
Elizabeth

[smpv]

Christine -

I have the New Dieters Cookbook also. I make the Ham and Spinach lasagna all of the time and freeze it as part of my make ahead meal plan. I love that recipe, it's so easy to make and freezes well.

Pat

[schuh]

Here goes

Asparagus-and-Ham Casserole

1 (1-oz) slice white bread
3 3/4 c. uncooked extra-broad egg noodles
2 1/2 cups sliced asparagus
1/4 c. all-purpose flour
1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
1 cup whole milk (you read this right!)
1 c. fat free, less-sodium chicken broth
1 T butter
3/4 c. finely chopped onion
1 T. fresh lemon juice
1 1/2 c. cubed ham (about 8 oz)
1/4 c. chopped fresh flat-leaf parsley
2 T grated fresh parmesan

1. Preheat oven to 450
2. Place bread in a food processor and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Cook pasta in boiling water 7 min., omitting salt and fat. Add asparagus; cook 1 min. Drain.
4. Lightly spoon the flour into a dry measuring cup and level with a knife. Place flour, thyme, salt & pepper in med. bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a med. saucepan over med.-high heat. Add the onions; saute 4 min. Add milk mixture; cook until thick (about 4 min.), stirring constantly. Remove from heat and stir in juice. Combine pasta mixture, milk mixture, ham and parsley in a lg. bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
5. Bake at 450 for 10 min. or until filling is bubbly and topping is golden. Yield: 5 servings (1 cup each).
250 calories, 7.1 grams of fat

Note: because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one.

I plan to make this tomorrow. Shall post a review. (I don't know if my ham is considered a smoked or a mild baked one, though.)

[Susan]

Hope I'm not too late! Here's a great CL recipe that we had tonight! It's in the CL Complete cookbook and on the web site.

~~Susan~~

Ham Tetrazzini

Bake this dish with a rich, sherry-Parmesan cheese cream sauce until the bread crumbs on top are bubbly and golden brown.
------------------------

Ingredients
1/4 cup all-purpose flour
1 cup low-salt chicken broth
1 cup 2% reduced-fat milk
1/4 teaspoon black pepper
1 tablespoon stick margarine or butter
2 cups sliced mushrooms
1/2 cup diced green bell pepper
3 cups hot cooked wide egg noodles (about 5 ounces uncooked pasta)
1 cup cubed cooked ham (such as Light and Lean)
1/3 cup grated Parmesan cheese
1 tablespoon dry sherry
1/3 cup dry breadcrumbs


Directions
Estimated Total Time: 50 minutes

Preheat oven to 450º.

Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk.

Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; sauté 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 11/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs. Bake at 450º for 10 minutes or until bubbly.


Preparation Time:
20 mins.

Cooking Time:
15 mins.

Total Time:
50 minutes

Serving Size:
5 servings (serving size: 1 cup)


--------------------------------------------------------------------------------

Nutrition Facts
(per Serving):
293 calories
36 g carbohydrates
56 mg cholesteral
9.3 g fat
584 mg sodium
16.3 g protein
164 g calcium
2.9 g iron
1.9 g fiber

[Chefmom]

Oh, that's easy! Ham and Bean Soup is my husband's favorite! I make it with a Ham Steak through the year, but when I splurge on a whole ham (like Easter) then I dice up about 4 cups of ham and make soup.

I don't have an exact recipe, so here is how I make Ham and Bean Soup:

I use the speed soak method for 1 pound of dried Great Northern or Navy Beans. While they are soaking, I chop about 3/4 cup to 1 cup (depends on how much you like onions) of sweet onions and about 8 cloves of garlic.

In a large soup pot or dutch oven, saute on low (sweating really) the onions and minced garlic with about 2-3 Tbsp of olive oil until soft, add the diced ham and saute until the ham starts to take on some color. Deglaze with a touch of white wine and cook off.

Add 1 Tbsp dried thyme and a pinch of dried rosemary, stir and then add 1 can (48 oz) of low sodium chicken stock. I also add a powdered ham base for a smoky flavor, it's optional if you can't find it.

When the beans have finished soaking (usually 1 hour is plenty) drain and rinse with cold water, I drain and rinse several times. Add to the ham and I usually add a touch more water so everything is covered by about 1 inch of liquid.

Bring just to the boil, then simmer at least 4 hours to meld the flavors. This freezes wonderfully and my husband says that once re-heated you can't tell the difference from fresh.

If you aren't worried about fat, I like to start with about 4 strips of bacon, then when the bacon is crisp I use the drippings to saute the onions. You can add the chopped bacon in the end, or omit. This gives it a good flavor, but yes, a higher fat. I also don't ever add salt, with the ham and canned stock there is plenty to begin with!!

Tami

This is a classic Dutch style dish, and around here (Lancaster County) everyone makes Ham and Bean Soup. Unfortuneately I don't think they taste it because it's usually tasteless, mine has good flavor and when you simmer the beans for a long time, it has a creamy texture without having to puree any of the mixture. I serve this with a simple salad and good bread. It's a comfort food through and through!!!

[CHRIST1NE]

Elizabeth, I will be happy to post the recipe for you. Realistically, it will be this weekend. DH is home and gets agitated when I'm on the computer too long. He works Saturday though http://www.cookinglight.com/bbs/smile.gif

Pat, isn't it the best!! I actually have one in the oven as I'm typing this. I tried doing two 8 x 8 pans this time - cook one/freeze one. The only thing I had to alter was the mozz cheese. I just could not get 1 cup to stretch to both pans, I ended up using 2 cups.

[This message has been edited by CHRIST1NE (edited 04-18-2001).]

[jliah]

JW, when I read your post, I was going to suggest making CL's Ham Tetrazinni because that's what I did with our ham leftovers for lunch today. I made a double recipe (enough for 2 days for our family), and it was very delicious. I was pleasantly surprised to see that Susan had the same idea.

I did add a little salt because it seemed just a little bit bland, and this helped.

[Susan]

Originally posted by jliah:
JW, when I read your post, I was going to suggest making CL's Ham Tetrazinni because that's what I did with our ham leftovers for lunch today. I made a double recipe (enough for 2 days for our family), and it was very delicious. I was pleasantly surprised to see that Susan had the same idea.

I did add a little salt because it seemed just a little bit bland, and this helped.

Great minds think alike! http://www.cookinglight.com/bbs/wink.gif I always seem to add additional spices to CL recipes, the Ham Tetrazzini included. I have a small ramekin of kosher salt by my stove and end up throwing that into most everything I make...shhhh...don't tell my mother!

~~Susan~~


[This message has been edited by Susan (edited 04-18-2001).]

[CHRIST1NE]

Elizabeth here's your recipe. It didn't take as long as I thought to type it out. Hope you enjoy it as much as we do.

Ham and Spinach Lasagna

6 lasagna noodles
1 (10-ounce) package frozen chopped spinach
2 cups skim milk
2 TBSP cornstarch
1 TBSP dried minced onion
1 ½ cups diced fully cooked ham (½ pound)
½ tsp Italian seasoning, crushed
1 cup low-fat cottage cheese
1 cup shredded mozzarella cheese (4 ounces)

1. Cook lasagna in lightly salted boiling water for 10 - 12 minutes or till al dente. Drain. Rinse with cold water and drain again. Set aside.

2. Meanwhile, cook spinach according to package directions; drain well. Set aside.

3. For Sauce, in a medium saucepan combine milk, cornstarch and onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

4. Spread 2 tablespoons of the sauce evenly in the bottom of a 10 x 6 x 2-inch baking dish. Stir ham and Italian seasoning into remaining sauce.

5. Arrange 3 lasagna noodles in the dish. Spread with 1/3 of the sauce. Layer spinach atop. Layer another 1/3 of the sauce, the cottage cheese, and half the mozzarella. Place remaining noodles atop. Top with remaining sauce and mozarella.

6. Bale in a 375 oven for 30 - 25 minutes or until heated through. Let stand 10 minutes before serving.

Serves 6

265 calories, 25g protein, 25g carbohydrate, 7g fat, 53mg cholesterol, 821mg sodium, 507 potassium

Source: Betther Homes & Garden All New Dieters Cookbook

[CeeCee]

Today I was out and about during the day and knew a friend was joining us for dinner this evening, so I did the crockpot version of scalloped potatoes and ham with the leftover Easter ham. I used the healthy request cream of mushroom soup with it - and it turned out just great - nice part was I put it in the crockpot and forgot about it. Had a nice salad and some bread and DH and friend thought it was great!

[Linda in MO]

Do you have a bread machine? I made this the other night and we thought it was very good!

* Exported from MasterCook *
Ham and Cheddar-Stuffed French Bread

Recipe By : adapted from a Fleischmann's Yeast recipe by Linda in MO
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks , Bread Machine, Breakfast/Brunch, Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
3/4 cup water (70º to 80ºF)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons yeast
FILLING:
6 oz. shredded mild or sharp Cheddar cheese, approx.
2 cups diced fully-cooked ham, approx.
Italian seasoning
TOPPING:
1 egg white -- lightly beaten
shredded Parmesan cheese

To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. (after it started mixing, the dough was dry, so I added 2 more T. of water, then it was too wet, so then I had to add about another T. of flour)

To fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Roll dough to 14 × 10-inch rectangle (this was hard to do because the dough was so elastic, but keep working with it or let it rest a bit). Sprinkle evenly with cheese and ham to within 1/2 to 1 inch of edges; pat down lightly. Sprinkle with Italian seasoning (I used Pampered Chef Italian seasoning which has dried onion and garlic in addition to all the herbs).

Beginning at long end, roll up tightly. Pinch seam and ends to seal well. If desired, taper ends by gently rolling back and forth to make 16-inch roll (mine was a couple of inches shorter). Line large baking sheet with aluminum foil (I used my Pampered Chef rectangular baking stone); grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes (I had to let it rise a little longer and it never seemed to almost double in size).

Brush loaf with egg white, then sprinkle with Parmesan cheese. With sharp knife, cut 4 or 5 diaganol slits across the top of loaf, cutting to expose filling. Bake at 400ºF for 30 to 35 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Cut into 6 servings; serve warm. Store leftovers in the fridge. And I thought the leftovers, sliced thin, were even good cold.

Yield:
"1 Loaf"

NOTES : Dough can be prepared in all-size bread machines.

The original recipe had more cheese, less ham, included thawed and drained broccoli, and didn't call for Italian seasoning or Parmesan cheese.

***************************************

This is pure comfort food.

* Exported from MasterCook *

Scalloped Potatoes with Ham

Recipe By :slightly modified from Taste of Home, Apr/May 99, pg. 40
Serving Size : 4 Preparation Time :0:00
Categories : Casserole , Ham,
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 to 6 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk (I used 2%)
6 cups thinly sliced peeled potatoes
1 1/2 cups chopped fully cooked ham
1 small onion -- grated
3/4 to 1 cup favorite shredded cheese -- optional

In a saucepan, melt 4 T. butter. Stir in flour, parsley, salt, thyme and pepper until smooth.

Gradually add milk; bring to a boil. Cook and stir for 2 minutes.

Combine potatoes, ham and onion; place half in a greased 2 1/2 qt. baking dish.

Top with half of the sauce; repeat layers.

Sprinkle with cheese, if desired.

Cover and bake at 375 deg. for 65-75 min. or until potatoes are almost tender.

Dot with remaining butter (omit if using cheese).

Bake uncovered, 15-20 minutes longer or until potatoes are tender.

********************************************

These are delicious and I bet you could freeze them and thaw and heat as needed.

* Exported from MasterCook *

Ham and Cheese Muffins

Recipe By :Quick Cooking, Mar/Apr '98, pg. 28
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Ham
Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all purpose flour
1/4 t. sugar
2 t. baking powder
1 t. salt
1/4 t. pepper
6 eggs
1 cup milk
1/2 lb. fully cooked ham -- cubed
1/2 lb. cheddar cheese -- diced or shredded
1/2 lb. sliced bacon -- cooked and crumbled
1 small grated onion -- optional

In a bowl, combine the flour, sugar, baking powder, salt, and pepper.

Beat eggs and milk; stir into dry ingredients until well mixed.

Stir in ham, cheese, bacon and onion (if using).

Fill well-greased muffin cups three-fourths full.

Bake at 350 degrees for 45 minutes or until a toothpick inserted near the cneter comes out clean.

Cool for 10 minutes before removing to a wire rack.

NOTES : DO NOT line your muffin tins with paper muffin cups! The muffins will stick.

I think thinly sliced green onions would be a good substitution for the grated onion.

[JJeannette]

What? No ham salad recipes? That's one of our favorites--of course, it's not light the way I usually make it; but so good on toast or crackers. I just grind some ham up in my mini processor and stir in some "sandwich spread" or Miracle Whip and chopped sweet pickles. Not very fancy, I'm afraid.

[schuh]

Oh! That reminds me of something my MIL makes -- kind of a ham salad with a little green pepper, spread on a piece of rye bread, top with some cheddar cheese and broil. Yummy! I'm sorry now that all the ham that's left is in the freezer...

[Curleytop]

Here is an old standby, originally came on a can of green beans I think. I don't ordinarily use canned veggies, but it turns out much better with them, than either fresh or frozen.
* Exported from MasterCook *

HAM , BEAN AND CURRIED RICE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Casseroles Pork
Rice Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans Green Beans -- Drained/Reserve
2 Cups Liquid (Bean Water/Boullion)
1 Green Onion -- Chopped
1/2 Pound Ham -- Strips
Margarine
2 Tablespoons Corn Starch (or less)
Pepper -- Freshly Ground
2 Teaspoons Bouillon Crystals
CURRIED RICE
1 Cup White Rice
1 Teaspoon Margarine
1 3/4 Cups Water
2 Teaspoons Curry Powder (or as desired)
Salt

Saute ham and onion. Add cornstarch and reserved liquid from green beans. Add about 2 teaspoons bouillon crystals and canned green beans (drained). Simmer a few minutes.

Curried Rice:
Combine all ingredients in Rice Cooker and cook until done.
Per serving: 283 Calories (kcal); 7g Total Fat; (23% calories from fat); 13g Protein; 39g Carbohydrate; 32mg Cholesterol; 765mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates