One of the best things about Easter dinner is all the leftovers. One of the worst post-Easter hassles is figuring out what you are going to do with them. Here are a few easy leftover ham recipes to get you started.
Sure, you can enjoy ham and egg breakfasts and ham sandwiches for the next few days or weeks if you freeze some of it. But why not take advantage of your slow cooker and cook up some delicious meals that can be enjoyed over the coming days when you are too busy to cook.
Here are a few recipes using leftover ham I thought you might enjoy.
Easy Slow Cooker Ham and Potato Casserole
Quick and easy casseroles are one of the best ways to take advantage of leftovers. All you really need to worry about is combining appropriate flavors together and let them cook long enough so they have time to infuse and combine together. They’re easy to make and easier to love.
Using canned soup provides great flavor and helps save time. If you have enough leftover, you might want to double the recipe and freeze half.
6 thick slices of ham
1 small onion
2 cups grated cheddar cheese
2 cans cream of mushroom soup
Scrub and slice your onion and potatoes, then set aside. Put one third of the ham in the slow cooker, followed by one third each of the potatoes, the onions, and the cheese.
Repeat twice more. Pour the undiluted soup over everything and cook on low for 7 hours.
Split Pea Soup
The key to good, old-fashioned split pea soup is slow cooking and to add ham. This is a good time to incorporate all those little bits and pieces of leftover ham from the holidays.
2 (12oz) pkgs dry split peas, rinsed and sorted
1 pound cooked ham, diced
1 lb carrots, peeled and finely diced
1 onion, finely diced
salt and pepper to taste
Pour everything into your slow cooker and cover with water. Cook on low for six to eight hours, stirring occasionally. Add more water as needed to get the consistency you like for your soup. Adjust salt and pepper seasoning to taste before serving.
Slow Cooker Baked Beans
One of the favorite leftover baked ham recipes has to be Baked Beans. Who doesn’t love baked beans? Maybe because they are really versatile – apart from tasting so good! They make a great main course and are appreciated as a side dish: who doesn’t welcome baked beans with their ham and egg breakfast?
You don’t have to use the bone, but a big ham bone does add a lot of flavor. And of course the more ham bits, the better!
Both pinto and northern beans work very well, but you can use any type of dried beans you wish.
16 oz. dried beans
1 cup leftover ham
1 ham bone
¼ cup fresh onion (or 2 tbsp. dried onion)
¼ tsp ground cloves
Salt and pepper to taste
Sort and rinse your beans. Put everything into the slow cooker and add enough water so the level is an inch or two above the beans.
Cook the beans on high for two hours, then switch your slow cooker to low and cook an additional four hours or until your beans are tender. Remove the bone before serving. Homemade cornbread makes a great side dish…
Leftover Ham a la King
Feeling all ‘hammed out’? Simply freeze your leftover ham and enjoy this dish later!
1 10oz package frozen puff pastry shells
3 slices American cheese (or substitute your favorite flavor)
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
2 cups leftover ham, cubed
½ cup frozen peas
3 tablespoons sliced green onions
1 small can sliced mushrooms, drained
1 small can sliced black olives, drained
2 tablespoons diced pimientos
2 tablespoons minced fresh parsley
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash white pepper
2 cups milk
Bake the pie crust according to package instructions.
Melt butter in a large pan over medium heat. Stir in the flour, salt and pepper & whisk until lumps disappear. Slowly add the milk and bring to a low boil, stirring constantly, until liquid thickens – about 2 minutes.
Reduce heat and add the remaining ingredients. Simmer until heated.
Serve in pastry shells.
Ham and Zucchini Pie
1 8oz package refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
3/4 cup cubed cooked ham
1 medium Roma tomato, thinly sliced
Place the 8 crescent dough triangles in a 9-inch pie plate, skinny ends towards the center. Press edges together to form a solid crust along the bottom and sides of the pie plate.
Bake at 375 degrees for about 6 minutes or until lightly brown.
Melt butter in a large skillet over medium heat. Add seasonings, zucchini and onion; cook until tender. Pour mixture into cooked crust, then add cheese and ham.
Quickly whisk the eggs. Pour over the zucchini, cheese and ham mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.