Leftover Ham Recipes

Every year at holiday time I end up with leftover ham. I hate to throw out food and I'm pretty sure there are a lot of people out there that feel the same way. After a couple of days of eating ham sandwiches I vow to never make ham for the holidays again.

However, by the following holiday I start to think longingly about the wonderful holiday meal with the family gathered and ohhing and awwing over the loaded table. And once again I make that oversized ham and end up with a pile of it left over.

This year I am prepared. I got together a few recipes to help me get over that leftover hump. I hope you find them useful also.

P.S. I actually like that old American favorite a big ham sandwich. Plus I am also a big fan of scrambled egg and ham chunks. Could it get any better?

 Ingredients:

2 cups leftover ham, chopped

2 cups potatoes, chopped

1 can salt-free corn, drained

2 tbsp low fat butter

1/4 cup onions, chopped

1/4 cup green peppers, chopped

1 clove garlic, minced

1/3 cup flour

1 3/4 cups 1% milk

1 tsp salt substitute

1/2 tsp black pepper

1/2 cup low fat mexican blend shredded cheese

Directions:

Preheat oven to 350 degrees.

In a large pot bring salted (salt substitute) water to boil.  Add chopped potatoes and boil until done but still firm and drain.

Combine potatoes, ham and corn and set aside in large casserole dish.

Saute onion, green pepper and garlic in butter until onion becomes transparent.  Stir in flour, blend well.  Gradually add milk, salt substitutse and black pepper.  Bring to a boil.  Simmer for two minutes.

Pour over ham mixture, stir to mix.

Cover and bake for 25 minutes.

Uncover, sprinkle with cheese and continue to bake, uncovered, for 5 to 10 minutes more or until cheese melts and begins to brown.

This dish is great when served with a salad. 

 Ingredients:

1 lb. dry Great Northern or Navy beans

1 cup leftover ham, coarsely chopped

1 small onion, chopped

1/4 cup brown sugar substitute

1 tsp salt substitute

1/4 tsp black pepper

Directions:

Rinse beans and discard any rocks or bad beans.  Soak in eight cups of cold water overnight.

The next day, drain and rinse thoroughly.

Place beans in pot filled with 6 cups cold water.  Add ham, onion,brown sugar, salat substitute and black pepper.  Cover and bring to a boil.  Reduce heat and simmer for 2 or more hours, until beans are tender.

It may be necessary to add more water as beans cook.

 

Ingredients:

Leftover hambone with some ham still attached 

Any extra ham you would like to throw in

1 can stewed tomatoes

1 can diced tomatoes

1 small onion, chopped

1 green pepper, chopped

3 - 4 stalks celery, chopped

2 - 3 cups cooked macaroni

Directions:

Place ham bone in large pot and fill with enough water to cover bone.  Boil until meat falls off the bone.  Remove stripped bone from pot.

Add any extra ham you would like,stewed tomatoes, diced tomatoes, onions, green pepper and celery.  Cook on low for 2 hours.

15 minutes before you want to serve soup, add cooked macaroni to the pot and simmer.

This is a delicious soup that my husband has been making for our family for years.  It is great with homemade bread.  Or biscuits.