Did you make a holiday ham for Christmas? Do you plan to make a ham for New Year’s dinner? You are going to have some leftover ham at some point. Don’t throw it away! Strategically plan dinners and snacks, with JoAnn’s Food Bites, and you can rid your fridge of that leftover ham.
Inspirational Holiday Ham
“I need inspirational recipes to use up all the leftover ham I have from the holiday.”
Which inspired me to do some brainstorming and come up with at least FIVE ways to use leftover ham.
We are not talking the boring, ham sandwich…or ham and cheese on a stick.
These needed to be worthy of a home chef presenting to the family.
Also, it made me ponder, why do we serve HAM at Christmas, in the first place?
Ham Christmas Tradition
Believed to have originated in Germany, as a tribute to the God, Freyr; a boar was sacrificed to celebrate harvest and fertility for the upcoming year.
In England, the boar’s head would be presented with an apple in its mouth, while music played in celebration. Feast Day, was December 26th, forever linking ham with the Christmas season.
Ham is a holiday meal tradition in Sweden, where it is boiled, glazed with a mixture of egg, breadcrumbs, and mustard; then baked.
Because Christmas comes during the summer months in Australia, cold ham is commonly served along with salads or seafood.
5 Recipes to Rid Your Fridge of the Holiday Ham
Probably the quickest weeknight meal would be whipping up some string pasta, such as spaghetti or fettuccine and adding your leftover ham; tossing in some blanched asparagus; then combining with a simple cream and Parmesan cheese sauce – serve with bread and you have an entire meal. Recipe serves two.
Pasta, Ham and Asparagus
This hearty pasta dish is rich and filling. Use just a few ingredients to pack a punch.
- 8 oz. your favorite string pasta
- 2-1/2 ounces fresh asparagus trimmed and cut into 2 inch pieces
- 2 T. butter
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/8 t garlic powder
- 1/8 t. black pepper
- 3-4 ozs. cooked ham diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drop asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, and pepper Continue cooking until mixture thickens, stirring occasionally. Stir in ham just to heat through.
Toss cream sauce, ham and pasta together. Serve with bread.
2. Easy Breakfast Casserole
Do you still have guest lingering after the holidays? Why not feed them the leftover ham with this simple, very easy to prep breakfast casserole from Amanda at The Wholesome Dish website.
Ham & Cheese Breakfast Casserole
- 24 oz Frozen hash browns about 8 cups
- 16 oz cubed cooked ham
- 8 oz sharp cheddar cheese, shredded
- 12 large eggs
- 1 cup milk (I used skim milk)
- 1 tsp salt
- 1/2 tsp ground black pepper
- cooking spray
Preheat oven to 350º
Add the frozen hash browns, ham, cheese to a large bowl. Toss to combine and pour into a 9 x 13 baking dish, that has been sprayed with cooking spray
In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the hash browns. Pat everything down with the back of a wooden spoon.
Bake for one hour. The center should be set and the edges golden brown.
3. Tuscan Chicken with Ham and Cheese
This was my own recipe, inspired by a dish I had at an Italian restaurant years ago. Prepare one piece of chicken per person.
Salt and pepper
Extra Virgin Olive Oil
1/2 onion chopped fine
3 cloves garlic, minced
1 can of diced tomatoes
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Leftover ham slices
Sliced provolone cheese
If you like this recipe check out this dish:
4. Ham and Cheese Simple Sliders
1 pound Deli ham shaved
1 pound Swiss cheese thinly sliced
1 stick Butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Minced onion dried
1 12-pack KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
Melt butter and mix in mustard, sauce and onion.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).
In a 9×13 inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate over night.
Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving.
- 1 – can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can Pillsbury™ refrigerated Crescent Dough Sheet
2 tablespoons butter or margarine, softened
1 teaspoon yellow mustard
1 cup cubed cooked ham
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar or American cheese (4 oz)
Heat oven to 375°F.
On ungreased cookie sheet, unroll dough. Press or roll dough to form 13×9-inch rectangle, pressing perforations to seal. Form 1/4-inch rim around edges. If using dough sheet: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13×9-inch rectangle. Form 1/4-inch rim around edges.
In small bowl, mix butter and mustard. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese.
Bake 18 to 25 minutes or until edges are golden brown. Cut into squares. Serve warm. –as seen on the Pillsbury website