Best Leftover Ham Recipes
Are you looking for the best leftover ham recipes? Want a winning ham recipe that is fast, frugal, and sure to please your family?
Baked ham is a traditional comfort food, and a staple of Sunday dinners as well as holiday get-togethers for many North American families. One of the great things about cooking up a big ham is the leftovers. There are many, many recipes that make use of baked ham - everything from casserole dishes to soups and stews.
If you only have a slice or two, dice it up and freeze it for pizza toppings or to add to an omelet or scrambled eggs. If, however, you have three slices or more, try one of the following recipes.
Ham Balls in Sauce
- 2 1/2 cups ground cooked ham (I finely shred it using my food processor)
- 1 cup bread crumbs
- 1/2 cup milk
- 1 egg, beaten
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 tsp. dry mustard
- 1/4 cup vinegar
- 1/4 tsp. chili powder, paprika, or cumin
Mix ham, crumbs, beaten egg and milk. Shape into 10 balls and arrange in greased baking dish ( I use a 9 x 12 glass lasagna dish). Combine remaining ingredients and stir in sugar until it is completely dissolved. Pour over ham balls. Bake at about 340 - 350 degrees Fahrenheit for one hour, basting twice. Serve over rice, noodles, or mashed potatoes. Sauce tends to be thin; thicken it with a little flour if you prefer.
Leftover Ham Casserole
- 1 cup uncooked long grain rice
- 1/2 cup chopped red onion
- 1/4 cup butter or natural margarine
- 2 1/4 cup organic low-sodium chicken broth
- 1/2 cup chopped green pepper
- 1/2 cup diced celery
- 1 and 1/2 cups diced leftover Easter ham
- 1 cup sliced fresh mushrooms, sauteed in a little organic grapeseed oil
- 1/2 cup shredded organic Old Cheddar Cheese
- green or black olives
In a medium, heavy bottomed skillet, brown the rice and onion in butter over medium heat. Add chicken broth, cover, and cook for 10 minutes. Add green pepper and celery. Cover and cook for 10 to 15 minutes longer, or until rice is tender, stirring occasionally. Add diced ham and mushrooms, mixing well. Pour mixture into a 1 and 1/2 quart casserole. Bake, covered, at 350 degrees Fahrenheit for about 20 minutes. Remove casserole from the oven, top with shredded old cheddar cheese and return to the oven for a few minutes for cheese to melt. (This is a good time to toss together a mixed green salad - it goes well with this dish). Garnish with the sliced olives. This is a very pretty dish that serves 4-5 adults with healthy appetites!
Black Bean and Ham Stew
This recipe makes good use of leftover ham and rice and is a spicier alternative to the traditional ham casserole above.
- 1 cup diced cooked ham
- 1/2 cup chopped yellow cooking onion (you can also sub in a red onion, or a Vidalia)
- 3 cups water
- 1 can (28 ounce) of black beans, drained and rinsed
- 1 can (28 ounce) of diced stewed tomatoes
- 1 can of corn, rinsed, or 1 cup frozen corn kernels
- 1/4 cup of leftover white, brown, or long grain rice, uncooked
- juice of 1/2 lime
- 2 tsp. brown sugar or molasses
- 1 tsp. chili powder
- 1/2 tsp. curry powder
- 1/4 tsp. ground ginger
- 1 tsp. dried cilantro or 1 tbsp chopped fresh cilantro (add just before serving if using fresh).
In a large saucepan, heat 1 tsp organic olive oil or organic grapeseed oil. Cook onion over medium-high heat until tender. Stir in water, beans, tomatoes, ham, corn, rice, lime juice, brown sugar, chili pepper, curry powder, ginger and cilantro, and bring to a boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until rice is tender. This makes a thick soup or stew - a real stick-to-your-ribs kind of meal This is a GREAT dish to freeze.....if there is any left, that is! Serve with whole wheat rolls or fresh bread. Serves 4-5 adults.
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