Monday, April 25, 2011

Leftover Ham Ideas

Ever wonder what to do with all the leftover ham at Easter?  Here are a few delicious options.  If you'd prefer to space it out, simply freeze enough ham in small portions and thaw when you are ready to use it.
(Pictures coming...this post is revised from the archives...before I was photographing everything we ate:)

Ham Tetrazzini

5 T. butter
1/2 cup mushrooms (can used canned)
1/4 cup chopped onion
1/4 cup flour
2 cups chicken broth
1 1/4 cup half and half (fat-free half and half works to cut calories)
1 cup sharp cheddar cheese, grated
1 t. salt (I omit since ham is salty)
1/8 t. pepper
1 t. lemon juice
8 oz angel hair, cooked
3 cups chopped, cooked ham (can use thickly-sliced deli ham)
1/4 cup fresh parmesan cheese, grated

Melt butter in skillet.  Saute' mushrooms and onions in butter.  Blend in flour.  Add broth and cream.  Stir till thick.  Add cheddar cheese, pepper, and lemon juice.  Stir till cheese melts.  Simmer uncovered 10 to 15 minutes.  In large bowl, mix this sauce with cooked angel hair and cooked ham.  Place mixture in 9x13 casserole dish.  Sprinkle with parmesan cheese.  Bake uncovered for about 25 minutes at 325 degrees.  

Serve with a nice salad and french bread and it's good enough for company!

Another easy, versatile idea for leftover ham is quiche!  Below are two versions that are equally delicious, but different in taste!  Serve for breakfast, lunch, or dinner!

  I typically double the ingredients, since pie crusts come two to a package.  Keep one for your family, and deliver a surprise to a neighbor, a new mom, or a friend "just because."

Version 1:
 Double ingredients for 2 quiches.

1  9-inch deep-dish pie shell
1 cup ham (if using deli, Black Forest is yummy...ask for 2 thick-cut slices at grocery deli, about 1/4 in. thick each)
1-1/4 cup grated Swiss cheese
1/4 t. basil
1/4 t. salt (can omit since ham is salty)
5 eggs, beaten
1 cup skim milk (can use half and half or reg milk)
sprinkle of dry mustard

Mix ingredients in bowl and pour into pie crust.  Place quiche onto a cookie sheet for baking to collect any spills.  Bake at 350 degrees for an hour or until top is light brown. (about 45 minutes for convection oven)

Version 2:
This recipe came from Alicia Tankersley in my first playgroup when Maddie was 4 months old! She served it one morning to the moms, and it has been a family favorite since!

Double ingredients for 2 quiches.

1 9-inch deep dish pie crust
5 eggs, beaten
1 1/2 c. milk
8 oz. sharp cheddar, grated
1/8 t. pepper
1/4 t. salt
3 drops Tabasco (or more!!)
1 T. chopped (or dried) parsley
3/4 c. cooked ham
1/4 c. onion, chopped fine

Mix all ingredients and pour into crust.  Bake 50-60 minutes at 350 degrees.  (Convection oven about 45 minutes).  Allow to sit 10 minutes before cutting, if possible.

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