Inspirational Holiday HamI was perusing through a Facebook Foodie Forum and stumbled upon a home chef’s post, which read, in most part…
“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 TraditionBelieved 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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 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.
3. Tuscan Chicken with Ham and CheeseThis was my own recipe, inspired by a dish I had at an Italian restaurant years ago. Prepare one piece of chicken per person.
Boneless, skinless chicken breast Salt and pepper Extra Virgin Olive Oil 1/2 onion chopped fine 3 cloves garlic, minced 1 can of diced tomatoes
2 cups fresh baby spinach 1 1/2 cups heavy cream 1/2 cup grated Parmesan cheese Leftover ham slices Sliced provolone cheese
Season both sides of chicken with salt and pepper
Heat EVOO in a heavy cast iron skillet
Once heated, add chicken breast to skillet
Brown both sides – should only take 4 – 5 minutes per side
Remove from pan and place in oven safe baking dish that was sprayed with non-stick cooking spray
Place in 300º oven; while cooking sauce
Return to still hot skillet; add onion
Sautee onion till just beginning to brown
Add garlic; stir in till fragrant, about 30 seconds
Add tomatoes; stir till combined
Add spinach. Using tongs turn spinach, until it begins to wilt – about 5 minutes
Add heavy cream and a pinch of salt and a pinch of pepper
Return to chicken in oven; cover each piece of chicken with a slice of ham; top with a slice of provolone. Return to oven.
Leave cream mixture cooking till it reaches a boil. Once at a slow boil, add Parmesan cheese and stir to combine
Sauce should thicken in 4-5 minutes.
Return baked chicken to the skillet.
Reduce heat to low and allow to cook together for 7-8 minutes.
Serve over pasta or leave standing alone.
If you like this recipe check out this dish:
4. Ham and Cheese Simple Sliders
I made these for a #Football Sunday and they were delicious, besides being easy! Make sure to buy plenty of King’s Hawaiian Rolls to serve your leftover guest.
Ingredients 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
Preparation Step 1 Melt butter and mix in mustard, sauce and onion. Step 2 Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact). Step 3 In a 9×13 inch pan, place bottom half of rolls and cover with ham and cheese. Step 4 Cover ham and cheese stacks with top half of rolls. Step 5 Drizzle butter mixture over top of rolls, making sure onion is evenly distributed. Step 6 Refrigerate over night. Step 7 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
See also my TIPS FOR COOKING HAM at
Let me know if you try any of these recipes to get rid of your leftover ham. Do you have any easy recipes to get rid of leftovers? Share them!
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