Leftover Ham

Au Gratin Potatoes and Ham

6 medium sliced peeled potatoes
1/2 c. onion - coarsely chopped
1 1/2 c. cubed cooked ham
4 oz american cheese - shredded
1 can cream of mushroom soup
1/2 c. milk
1/4 t. dried thyme leaves
1. In 3-4 quart slow cooker, layer half each of the potatoes, onion, ham and cheese. Repeat layers. In a small bowl, mix soup, milk and thyme; pour over top.
2. Cover and cook on high 1 hour.
3. Reduce heat to low, cover and cook 6-8 hours.

Asparagus, Ham, and Gruyere Frittata

An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
12 large eggs
3 tablespoons half-and-half
table salt
black pepper - freshly ground
2 teaspoons olive oil
1/2 pound asparagus - trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
1 medium shallot , minced - (about 3 tablespoons)
4 ounces deli-style baked ham - 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 c.)
3 ounces Gruyère cheese - cut into 1/4-inch cubes (about 3/4 c.)
A frittata loaded with meat and vegetables needs a special cooking technique that relies on the stovetop, the broiler, and residual heat.
1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
2. Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
3. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Best ham n bean soup

1 pound dry navy beans
3 carrots - peeled and shredded
2 medium potatoes - peeled and diced
3 stalks celery - sliced
1 medium onion - diced
2 c. cubed cooked ham
Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

Denver Style Egg Bake

8 eggs
3 c. milk
10 to 12 slices Vienna bread
1 lb. diced ham
1 medium sized green pepper
1/2 c. diced onions
2 c. shredded medium cheddar
Dice and combine dry ingredients (bread, ham, onions, peppers, and cheddar), place in a 9x13 cake pan.
In a separate bowl, mix eggs and milk.
Pour mixture over the dry ingredients. Let sit overnight in the fridge.
Bake, covered, at 325 degrees for 70 to 90 minutes (uncovered for the last 10 minutes). Let stand for 10 minutes before serving.
Heat up sauce and serve the bake with the sauce over the top.

Cornmeal Ham Cakes

1/2 c. flour
1/2 c. cornmeal
2 T. sugar
1/2 t. baking powder
1/4 t. baking soda
1/8 t. salt
2 eggs - lightly beaten
1 c. buttermilk
3 T. butter - melted
1 t. vanilla extract
1 1/2 c. diced fully cooked ham
Pineapple Maple Syrup:
1 c. diced fresh pineapple
1/4 t. ground cinnamon
1 T. butter
1 c. maple syrup
In a large bowl, combine the first six ingredients. Combine the eggs, buttermilk, butter and vanilla; stir into dry ingredients until well blended. Fold in ham. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. For syrup, in a small saucepan, saute pineapple and cinnamon in butter for 4-6 minutes or until pineapple is browned. Stir in maple syrup. Serve with pancakes.

 Crock pot Macaroni & Cheese Meal

1 pkg. ham, chopped
1 box macaroni, cooked & drained
2 eggs, beaten
1 can evaporated milk - 12 oz.
12 oz milk - (use evap milk can to measure)
16 oz cheese - sharp cheddar
Put all ingredients in crock pot and stir. Cook on low for 3 to 4 hours. Serve with green beans and rolls

Egg & Ham Turnovers

These grab-and-go breakfast turnovers, brimming with protein and colorful veggies, can be prepared in advance and frozen for up to 2 months. So you won’t have an excuse for not eating breakfast.
1/2 cup scallions - diced
1 clove garlic - diced
1/2 cup red bell pepper - diced
1/2 cup white mushrooms - sliced
1 T extra-virgin olive oil - divided
2 eggs
6 egg whites
1/2 t. ground black pepper
1/8 t. dried thyme
1/4 t. dried parsley
1/4 cup whole-wheat flour
1 16-oz pkg pre-made whole-wheat pizza dough
6 1-oz slices Jarlsberg Light or reduced-fat Swiss cheese
6 oz low-sodium uncured lean ham - torn into small pieces, divided
Preheat oven to 400°F. In a medium nonstick skillet, sauté scallions, garlic, red pepper and mushrooms in 1 t. oil for 5 minutes over medium-high heat. While sautéing, whisk together eggs, egg whites, black pepper, thyme and parsley in a bowl. Pour egg mixture into skillet. Scramble with vegetables for about 3 to 5 minutes or until eggs are set and fluffy. Transfer to medium bowl. Let cool.
Dust a work surface and rolling pin with flour. Kneed dough until it is in a tube-like shape, about 6 inches long. Divide dough into 6 sections by cutting with a knife. Roll out each section into a circle and place circles onto a foil-lined baking sheet.
To assemble, layer the following ingredients: On each circle of dough, place 1/2 slice cheese, 1/3 cup egg-veggie mixture, 1 oz ham and top with other 1/2 slice cheese. Fold dough over to make a half-moon shape, pinch sides together with water to stick. Brush outer dough with remaining oil. Bake for 20 to 25 minutes, until dough is golden and feels crusty to the touch. Let cool for 5 minutes for dough and contents to set. Print this post