Looking for recipies for leftover ham

[amy]

Hi,

It's been a while since I've been able to browse and I am now desperately looking for recipies for left over ham from Sunday dinner . Have already gone the soup, sandwich, breakfast, ham salad route and Mr. Wonderful doesn't care for scalloped potatoes.

Anybody have any ideas, would be greatly appreciated.

Thanks,

Amy ;D

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Charleston Red Rice

6 strips lean bacon
1 medium onion, chopped
3 green onions, minced, including green parts
2 cups tomatoes; ripe, seeded, peeled, chopped
1 cup long-grain rice, uncooked
3/4 cup minced cooked ham
Salt, pepper and hot pepper sauce, to taste
butter for casserole dish

Preheat oven to 350 degrees. On the top of the stove, heat a heavy cast-iron
skillet, add the bacon strips and cook them until crisp. Remove the bacon
strips and drain on paper towels.
Cook the onion and scallions in the remaining bacon fat until translucent.
Crumble the bacon and return to the skillet, along with the tomatoes, rice
and ham, salt, pepper and hot sauce. Reduce the heat to low and cook for 10
minutes.
Transfer the mixture to a greased 1-1/2 quart ovenproof casserole. Adjust
the seasonings, cover the dish and bake in the preheated oven for 1 hour,
stirring every 15 minutes. Makes 4 to 6 servings.

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Creamed Eggs with Ham

1 cup cooked ham, cut in julienne strips
2 tablespoons butter or margarine
1/4 cup sliced green onion
1/2 cup chopped green bell pepper (half red bell pepper for more color)
2 tablespoons flour
2 cups milk
4 hard-cooked eggs, sliced
1 1/2 cups cooked asparagus, cut into 1-inch pieces
Baked puff pastry shells or hot cooked rice

In a large skillet or heavy saucepan over medium heat, lightly brown ham in
butter or margarine. Add green pepper and onion; cook, stirring, until
vegetables are tender. Add flour and cook ,stirring, until flour is absorbed
and mixture is smooth. Remove from heat and add milk a little at a time,
stirring constantly, until thickened and smooth. Add eggs and asparagus and
reheat. Serve over puff pastry shells or hot cooked rice. Serves 6.

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Deep Dish Ham Pie

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
2 1/2 cups fully cooked ham, cubed
1 cup frozen peas, thawed
2 hard-boiled egg, chopped
pastry for single crust pie, 8-inch

Melt butter in saucepan; stir in flour, salt mustard and pepper until
smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2
minutes or until thickened. Stir in ham, peas and eggs. Pour into an
ungreased 8-inch square or 11-inch x 7-inch x 2-inch baking dish. On a
floured surface, roll pastry to fit top of dish; place over filling. Seal
and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until
crust is golden brown and filling is bubbly. Serves 6.

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French Toasted Ham Sandwiches

12 slices firm white or rye bread
prepared mustard
6 thin slices cooked ham
6 thin slices cooked chicken or turkey
6 thin slices Swiss or American cheese
2 eggs, slightly beaten
1/2 cup milk
1/4 teaspoon salt
black pepper, to taste
3 tablespoons butter

Spread each slice of bread with mustard. Make 6 sandwiches using 1 slice of
ham, cheese, and chicken for each. Combine eggs, milk, salt, and pepper.
Melt butter in a skillet over low heat. Dip sandwiches in the milk-egg
mixture, turning to coat each side. Brown in skillet. Serves 6.

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Fried Grits and Ham

3 cups water
1/2 teaspoon salt
1 cup grits
1/2 lb. approximately, cooked ham
or prosciutto luncheon meat, finely chopped
1/2 cup flour
1/4 teaspoon pepper
2 eggs -- lightly beaten
1/2 cup vegetable oil
6 tablespoons butter

Bring the water and half of the salt to a boil and stir in the grits. Cover
and return to a boil. Lower the heat and simmer for about 10 minutes, until
thickened.
Pour half the grits into a rectangular baking dish. Sprinkle with the finely
chopped ham or prosciutto and cover with the remaining grits. Cover and
refrigerate for several hours, or overnight.
Mix the flour with the pepper and remaining salt. Lightly beat the eggs.
Slice the cold grits and ham into either 8 or 16 pieces. Dip each slice into
flour, then in the eggs, and back into the flour.
Heat oil and butter in a large skillet and when hot, cook the grits, a few
pieces at a time, browning well on each side. Add more oil and butter to the
pan as necessary.
Drain on paper towels and serve hot. These may be made up to two hours in
advance and warmed before serving. Serves 8.

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Grits, Ham & Sweet Pepper Cakes

3 tablespoons unsalted butter
1/2 cup finely diced yellow onions
1/2 lb. cooked ham, diced
1 large sweet red pepper -- diced
4 cups canned chicken broth
1 cup regular, (not instant) grits
3/4 teaspoon freshly ground black pepper
To Assemble:
3 eggs -- well beaten
2 cups yellow cornmeal
3 tablespoons unsalted butter
3 tablespoons corn oil
poached eggs

For grit cakes: Lightly grease a 9x13" baking dish. In a medium saucepan
over low heat, melt the butter. Add the onion, ham, and sweet pepper; cook,
stirring once or twice, until the pepper is tender, about 10 minutes. Add
the broth and bring to a boil. Stir in the grits and pepper and bring to a
boil. Lower the heat and cook, uncovered, stirring often, until the grits
mixture is very thick, about 15 minutes. Remove from the heat and
immediately whisk in the beaten eggs. Pour the grits mixture into the
prepared dish and smooth the top with the back of a spoon. Cool to room
temperature, cover, and refrigerate until firm, about 5 hours. The grits
mixture can be prepared up to 3 days ahead.
To Assemble: With a 2 -inch round cookie cutter, cut out 12 grits cakes. One
at a time, dip each cake into the beaten eggs and then into the cornmeal,
turning to coat thoroughly. Let the cakes stand on a rack at room
temperature for 1 hour to firm the coating. In a large skillet heat 2
tablespoons each butter and corn oil over medium heat. Working in batches if
necessary and adding additional butter and oil if the skillet becomes dry,
fry the grits cakes, turning once or twice, until they are crisp and brown,
about 4 minutes per side. Drain the grits cakes on paper towels and keep
them warm in a 250° oven until all the cakes are fried. Serve the grits
cakes with poached eggs.

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Broccoli & Ham Casserole

2 cups chopped, cooked ham
1 (10 oz) pkg. frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2 cup sour cream
1/2 cup buttered bread crumbs
salt and pepper to taste

Combine all ingredients except croutons. Place in ovenproof casserole dish.
Spread bread crumbs. Bake 1 hour at 325°, or until browned and bubbly.

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Ham & Cheese Casserole

1/2 cup flour
1/4 teaspoon pepper
2 teaspoon salt
1/2 cup butter or margarine - 1 stick
3 cups milk
4 cups cooked ham - chopped
5 cups potatoes - thinly sliced
3 cups cheese - cheddar, shredded
1 onion - chopped
1 green bell pepper - chopped

Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty
enough, I do). Melt butter in saucepan. Add flour mixture. Cook over medium
heat for one minute, stirring constantly. Remove from heat. Stir in milk.
Return to heat and cook until thick.
In a very large bowl, mix remaining ingredients with sauce. Bake in covered
casserole dish(es). Bake in 350 F. oven for 90 minutes. Remove cover after
first 30 minutes.
Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and
then everything combined in that before putting it in casserole dishes.
Servings: 8.

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Ham & Egg Casserole

1 cup chopped cooked ham
1 can cream of celery soup
1 c. chopped celery
1/2 cup minced onion
1/2 c. mayonnaise
1 cup frozen peas
dash pepper
1 teaspoon celery seed
1 medium tomato, sliced
3 hard cooked eggs, chopped
1 cup crushed potato chips, bread crumbs or French fried onions for topping

Mix ham, soup, celery, onion, mayonnaise, peas, pepper and celery seed.
Spread half of the mixture in a buttered 1 1/2-quart casserole or deep-dish
pie plate. Follow with a layer of sliced tomato and top that with chopped
eggs. Spread the remaining ham mixture over all then sprinkle with crushed
potato chips or other topping. Bake at 375° for 30 - 40 minutes.
Serves 4 to 6.

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Ham & Rice Salad

1 1/3 cups long grain rice, cooked
1/4 cup French salad dressing
3/4 cup mayonnaise
1 tablespoon finely chopped green onion
1/2 teaspoon curry powder, or to taste
1/2 teaspoon salt, or to taste
dash pepper, to taste
1/2 teaspoon dry mustard
8 ounces cooked ham, cut in thin strips, (1 1/2 cups)
1 cup sliced cauliflower
1 cup frozen green peas, cooked & chilled
1/2 cup chopped celery
1/2 cup thinly sliced radishes

Toss rice with french dressing; chill thoroughly. Combine mayonnaise, onion,
curry, salt, mustard, and dash of pepper. Toss with rice. Add ham and
vegetables; toss. Mound salad on chilled melon or avocado slices, or lettuce
cups. Serves 6.

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Microwave Ham & Yam

2, 17 oz cans yams, drained
1/2 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon salt
2 tablespoons margarine
1/4 cup onion, minced
1/3 cup green bell pepper, diced
1/2 pound cooked ham, chopped
2 tablespoons raisins, seedless

Place yams in a mixing bowl and mash. Add milk, melted margarine and salt.
Beat until light and fluffy.
In a 4-cup measure, micromelt margarine on high (100%) 40 seconds. Stir in
onion and green pepper and microwave on high (100%) 1 minute. Add ham and
raisins, cover with plastic wrap and microwave on high (100%) 3 minutes.
Fold ham mixture into yam mixture and turn into a greased 1-quart round
casserole. Microwave on high (100%) 7 minutes.
Serves 4 to 6.

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Ham & Squash

1 pound ground cooked ham
1 egg
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons prepared mustard
1 medium acorn squash
1/2 cup brown sugar
2 tablespoons butter, softened

Combine first 5 ingredients; form into 5 patties. Brown in hot fat; remove
from skillet. Cut squash crosswise into 5 rings; halve. Place in skillet;
season. Add 2 or 3 tablespoons water. Combine brown sugar and butter; dot
over squash. Cover; cook until tender, 15 to 20 minutes, turning once.
Uncover; add meat. Cook 5 minutes more, basting often. Serves 5.

[carnation037]

Baked Ham & Hash Browns

1 package frozen hash brown potatoes, thawed, (32oz)
1/2 cup butter or margarine, melted
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups Cheddar cheese, (shredded)
1 cup chopped cooked ham, or turkey ham
1 1/2 cups sour cream
1 can cream of chicken soup, (10 1/2oz)
1 can chopped green chile, (4oz)
1/2 cup milk
1/2 cup chopped onion
2 cups crushed potato chips

In a large bowl, combine hash browns, melted butter, salt, pepper, and
garlic powder. In separate bowl, combine cheese, ham, sour cream, soup,
chiles, milk, and onion. Add ham mixture to potato mixture; mix well. Pour
mixture into a 2-quart baking dish; sprinkle with crushed chips. Bake in a
preheated 350 degree oven for 45 to 60 minutes. Serves 8.

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Baked Ham & Spinach

1, 10 ounce box frozen chopped spinach, cooked and drained
2 tablespoons butter
2 eggs, beaten
1/3 cup milk
2 tablespoons chopped onion
1 tablespoon chopped pimiento
1/2 teaspoon dry mustard
1/4 teaspoon dried basil, crushed
1/8 teaspoon salt
1 cup diced cooked ham
1 cup shredded Swiss cheese
French-fried onions for topping

Stir the butter into the spinach until melted. In a medium bowl, combine the
eggs, milk, onion, pimento, mustard, basil and salt. Stir in ham, cheese and
spinach. Pour mixture into a buttered 1 1/2 quart baking dish. Bake at 350
degrees for 30-35 minutes or until knife inserted into the center comes out
clean. Let stand for 10 minutes before serving. Sprinkle top with
French-fried onions. Serves 4 to 6.

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Ham Biscuits

1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon dry mustard
3 tablespoons solid shortening
1 cup cooked ground country ham
1/2 cup or less milk

Combine flour, baking powder, salt and mustard in bowl. Using a pastry
blender cut in shortening until mixture resembles coarse cornmeal. Add ham
and enough milk to make a soft dough. Turn out onto lightly floured board;
knead for 30 seconds. Roll out to 3/4-inch thickness. Cut with small biscuit
cutter. Place on lightly greased baking sheet. Bake in preheated 450° oven
for 10 minutes. Serve with butter.
Makes 24 biscuits.

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Skillet Ham Gumbo

2 cups cooked ham, diced
1 cup green pepper, chopped
1 cup chopped onion
1 10 oz pkg sliced okra
1 16 oz can tomatoes
1 cup chicken stock
1 cup water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup uncooked rice

Combine all ingredients except rice in a large, heavy skillet; bring to a
boil. Cover and simmer 10 minutes. Stir in rice and simmer tightly covered,
20 minutes longer, or until rice is tender.

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Crockpot - Ham & Parmesan Potatoes

4 to 6 medium potatoes, cut in 1/2-inch cubes (about 6 cups)
1 large onion, coarsely chopped
1 lb. ham, diced
pepper to taste
1/2 teaspoon dried parsley flakes
1/2 teaspoon celery seed
3/4 cup fresh Parmesan cheese, shredded
1 package (1 1/4 ounce) country gravy mix
1/2 cup water
1/4 cup evaporated milk
Layer potatoes, onions, and ham, sprinkling seasonings, shredded cheese, and
gravy mix on each layer. Add water; cover and cook for about 7 to 9 hours on
low or 4 to 5 hours on high. Add evaporated milk and serve.
Serves 4.