Written by Jackie Kennedy
For many Southern families, baked ham is to Easter what turkey and dressing are to Thanksgiving. And just as Thanksgiving leftovers provide turkey sandwiches and such for days to come, after Easter is a great time to feast on recipes prepared with leftover ham.
Don’t let that precious ham go to waste. Chop the leftovers into cubes and freeze them for the future. Whether that future involves a ham-beer-cheese soup or classic creamed ham, you’ll end up thankful the kids filled up on candy eggs at Easter.
Making your post-Easter lunch could be as easy as crafting sandwiches from slices left from the spiral-sliced ham. Or you could go all out and prepare a ham and egg frittata for breakfast, ham salad for lunch, and scalloped potatoes with ham for dinner.
Here are a few recipes to help you ham it up.
Creamy Ham Fettuccine
1 (12-ounce) package fettuccine
3 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons plus 1 teaspoon all-purpose flour
3 cups heavy whipping cream
2 cups fresh broccoli florets
2 cups cubed, fully cooked ham
1 cup shredded parmesan cheese, divided
½ to ¾ teaspoon garlic salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon ground nutmeg
Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Slowly bring to a boil over medium heat, stirring constantly. Add broccoli; reduce heat and simmer, uncovered, for 7 to 10 minutes or until broccoli is crisp-tender, stirring occasionally.
Stir in ham, ½ cup parmesan cheese, garlic salt, pepper, oregano and nutmeg. Drain
fettuccine; top with sauce. Sprinkle with remaining parmesan cheese.
Overnight Ham and Egg Casserole
2 cups diced cooked ham
2 tablespoons butter, or as needed
7 slices bread, crusts removed
1/2 pound American cheese, cubed
3 cups milk
6 eggs, beaten
3/4 teaspoon dry mustard
3/4 teaspoon salt
Spray a 9×13-inch casserole dish with cooking spray. Spread ham into the bottom of prepared casserole dish. Butter one side of each bread slice; cut slices into cubes. Arrange buttered bread cubes on top of ham; layer American cheese over bread cubes.
Whisk together in a bowl: milk, eggs, dry mustard and salt; pour mixture over cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Remove aluminum foil from casserole. Bake until cheese is melted and eggs are set in the middle, about 1 hour.
1 loaf French bread
1½ cups sour cream
2 cups shredded cheddar cheese
1 (8-ounce) package cream cheese, softened
½ cup chopped ham
1/3 cup green onion
1/3 cup chopped green chilies
1 teaspoon Worcestershire sauce
dash black pepper
Preheat oven to 350 degrees. Hollow out bread to create bowl, reserving hollowed-out bread pieces. Mix remaining ingredients. Place mixture inside bread bowl. Wrap stuffed bread in foil, and bake for 1 hour. Serve with bread pieces or dip-style corn chips.
Ham and Bean Slow Cooker Soup
1 cup dried navy beans
1/2 cup chopped onion
1/2 cup chopped celery
2 teaspoons olive oil
1 tablespoon thyme
2-3 carrots, chopped
6 ounces cooked ham, cut into 1-inch squares
4 cups vegetable broth
Salt and pepper, to taste
Place dried beans in pot and cover with water; water should be about 2 inches higher than beans. Cover pot, and soak beans overnight.
Drain beans, rinse thoroughly and set aside. Cook onions and celery in olive oil; stir in thyme. When mixture is browned, add it with beans and remaining ingredients to slow cooker. Cook on low for 8 hours. Serve with bread or crackers.
Cheesy Ham, Rice and Broccoli Casserole
2 (10-ounce) cans cheese soup
2 and 2/3 cups water
1 teaspoons Italian seasoning
1 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1½ cups uncooked long-grain rice
3 cups broccoli florets
2 cups chopped ham
1 cup shredded Colby Jack cheese
In a large bowl, whisk together soup, water, Italian seasoning, garlic powder, salt and pepper. Stir in rice, broccoli and ham. Pour mixture in 9×13-inch casserole dish. Cover tightly with foil. Bake at 350 degrees for 1 hour or until rice is tender.
Stir casserole to fluff rice; top with shredded cheese. Bake for 5 to 7 more minutes or until cheese is melted and bubbly.