Leftover Baked Ham Recipes

Leftover Baked Ham Recipes

Ham is pretty darn delicious. You can have it in a sandwich, a soup, or just eat it straight. There are so many ways to enjoy it! If you had ham for a celebration this holiday season and are facing an excess amount of the stuff we’re here to help. Here we listed a few simple, easy recipes to help deal with it.

Macaroni Baked Ham

Ingredients:

  • 8 oz. pkg. of elbow macaroni
  • 1 can cream of celery soup
  • ¼ cup milk
  • 1 small onion, minced
  • 1 cup diced, cooked ham
  • 1 cup grated sharp cheddar cheese

Directions:

  • Bring a large amount of water to a boil. Be sure to add some salt to the water. Add in the elbow macaroni to cook. Once it’s done drain the macaroni. Rinse it with cold water.
  • At this point stir in the half the cheese, soup, ham, milk, and onion. Using a six cup baking dish pour the mixture into it. Make sure the dish is buttered beforehand. Cut the ham into thin slices to add to the top. Also place the remaining half of the cheese on top as well.
  • Preheat the oven to 375 degrees. Bake for thirty minutes.

Candied Dill Ham Salad

Ingredients:

  • 2 lb. leftover baked ham
  • 1 Vidalia onion
  • 1 jar of candied dill spears
  • 1 cup of mayonnaise
  • 1 tbsp. pepper

Directions:

  • Using a meat grinder grind the pickles, ham, and onion. It’s recommended to use meat grinder with a hand crank. Add the mayonnaise and pepper. Stir everything together until it’s well blended.
  • Toast some yummy bread. We recommend sourdough!

Baked Eggs and Mushrooms in Ham Crisps

Ingredients:

  • ¾ lbs. of mushrooms, finely chopped
  • ¼ cup finely chopped shallot
  • 2 tbsp. unsalted butter
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 tbsp. crème fraîche or sour cream
  • 1 tbsp. finely chopped, fresh tarragon
  • 12 large eggs

Directions:

  • Turn the oven on, and preheat it to 400 degrees.
  • Take out a muffin tin with 12 muffin cups.
  • In a large skillet cook the mushrooms in pepper, shallot, salt, and butter. Do this on a medium high heat. Stir the mushrooms until they become tender. Do this until the liquid coming from the mushrooms has evaporated. This should only take about ten minutes. Remove the mushrooms from heat. At this point stir in the tarragon and crème fraiche.
  • Place a slice of ham into each of the muffin cups. Each cup should be oiled to prevent sticking. Crack one egg into each of the cups. Divide the mushrooms evenly into each cup as well. Bake in the oven for fifteen minutes. The eggs will be a little runny, so cook for a few more minutes if you do not want them this way.
  • Once you remove the muffin tin from the oven sprinkle the eggs with a little pepper and salt.

We hope you enjoy these easy to make recipes. Each one is delicious, and is sure to help you get creative with all that leftover ham!

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