Make the Most of Your Leftovers
By Rebecca Barnes, Publisher, Prince William Living
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Easter is done, and you have a few slices or even a whole ham left over. What are you going to do? Check out some of our favorite recipes to help you make the most of your leftovers.
Ham and cheese omelet
Ingredients:
- 3 large eggs
- 1/4 cup diced cooked ham
- 1/4 cup shredded cheese (cheddar, Swiss, or your favorite)
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
- Crack the eggs into a small bowl and whisk until well beaten.
- Stir in the diced ham and shredded cheese, and season with salt and pepper.
- In a nonstick skillet, melt the butter over medium heat.
- Once the butter has melted and is bubbling, pour the egg mixture into the skillet.
- Using a spatula, gently stir the eggs as they cook, pulling the edges of the omelet in towards the center to allow the uncooked eggs to flow to the bottom of the skillet.
- Once the eggs are mostly set and there’s only a little bit of uncooked egg left on top, fold the omelet in half using the spatula.
- Cook for another 30 seconds to 1 minute until the cheese is melted and the eggs are cooked to your desired level of doneness.
- Slide the omelet onto a plate and serve hot.
Ham and bean soup
Ingredients:
- 1 ham bone (with some meat still attached)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups chicken or vegetable broth
- 2 cans (15 oz) cannellini beans, drained and rinsed
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and garlic and cook for 2-3 minutes, until the onion is soft and translucent.
- Add the carrots, celery, thyme, oregano, and bay leaf, and stir to combine.
- Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the ham bone to the pot and pour in the chicken or vegetable broth.
- Bring the soup to a simmer and let it cook for 30-40 minutes, until the ham is falling off the bone.
- Remove the ham bone from the soup and pull off any meat that’s still attached. Discard the bone and add the meat back to the soup.
- Add the drained and rinsed cannellini beans to the soup and stir to combine.
- Simmer the soup for another 10-15 minutes, until the beans are warmed through and the flavors have melded.
- Taste the soup and add salt and pepper as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Ham and potato casserole
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups diced cooked ham
- 4 cups sliced potatoes (about 4 medium potatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F.
- Melt the butter in a large skillet over medium heat.
- Add the onion and garlic and cook for 2-3 minutes, until the onion is soft and translucent.
- Add the diced ham to the skillet and cook for another 2-3 minutes, until the ham is lightly browned.
- Grease a 9×13 inch baking dish with cooking spray or butter.
- Layer the sliced potatoes in the bottom of the baking dish.
- Sprinkle half of the shredded cheddar cheese over the potatoes.
- Spoon the ham and onion mixture over the cheese.
- Layer the remaining potatoes on top of the ham.
- In a small bowl, whisk together the heavy cream, chicken broth, thyme, salt, and pepper.
- Pour the cream mixture over the potatoes.
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
- Cover the baking dish with foil and bake for 45-50 minutes, until the potatoes are tender.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving.
Ham and cheese quiche
Ingredients:
- 1 9-inch pie crust
- 1 cup diced cooked ham
- 1 cup shredded cheese (cheddar, Swiss, or your favorite)
- 4 large eggs
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Instructions:
- Preheat the oven to 375°F.
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- Sprinkle the diced ham and shredded cheese in the bottom of the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, thyme, and oregano.
- Pour the egg mixture over the ham and cheese in the pie crust.
- Use a fork to gently stir the ham and cheese into the egg mixture.
- Bake the quiche for 35-40 minutes until the center is set, and the edges are golden brown.
- Allow the quiche to cool for a few minutes before slicing and serving.
Enjoy your delicious and savory ham and cheese quiche for breakfast, brunch, or dinner!
Leftover ham is a versatile ingredient that can be used in a variety of recipes. Whether you’re looking for a quick and easy breakfast, a hearty soup, or a delicious dinner idea, there are many ways to make the most of your leftovers. So next time you have some ham that needs to be used up, give one of these recipes a try and enjoy a delicious meal!
Rebecca Barnes is the Publisher of Prince William Living magazine and Brides & Weddings magazine. She is a lifelong resident of Prince William County and a volunteer with OWL VFD. In her free time, she enjoys spending time with her family, being a Grandma, visiting Walt Disney World, blogging at Sightseeing Sidekick, reading, and sleeping.
