Turkey is for Thanksgiving and in my book, ham is for Christmas. Ham with mashed potatoes and gravy, sweet potatoes with pecans, green beans made with bacon, cranberry sauce, hot rolls and mince pie -- I know, I know, mince pie is hardly on anyone's favorites list for the holidays, but it is on mine ... and I like fruitcake, too.
As with turkey at Thanksgiving, there is generally leftover ham to deal with. With a little Internet surfing, all kinds of recipes using leftover ham can be found. Here are a few:
Leftover Ham and Cornbread Casserole
2 or 3 cups of leftover ham, chopped
2 to 3 cups leftover cornbread for topping the casserole
1 small carton sour cream
1 can cream of mushroom soup, undiluted
2 cups grated cheddar and mozzarella cheese
1-1/2 sticks butter
1 package frozen broccoli in a microwaveable bag with the three types of cheese
Grease casserole dish with spray oil. Put ham, soup, and sour cream in the dish and mix.
Whisk the two eggs and add to the ham mixture and blend well. Cook broccoli in bag for 5 minutes in microwave. Poke a few holes in the bag first. Add this to the ham mixture and blend it in well.
Top this with the 2 cups of finely shredded cheese. Do not mix this in with the ham mixture. It's a cheese layer.
In another bowl, crumble up the leftover cornbread and add the butter.
Cook in the microwave until the butter is melted. Blend the butter into the cornbread until it is moist.
Spread the cornbread/butter over the cheese.
Bake in the oven at 350 degrees for about an hour or until the top is brown.
Leftover Ham bake
6 medium potatoes, sliced
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1-1/2 cups grated Cheddar or Monterey Jack cheese
1 cup cubed leftover ham
1 cup bread crumbs
2 tablespoons butter, melted
Put potatoes in pan. Cover with water. Bring to a boil. Remove and drain immediately. Transfer to greased 2-quart casserole dish.
Make sauce: Melt 3 tablespoons butter in a pan. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly. When thickened, add cheese, cooking until bubbly. Pour sauce over potatoes. Add ham and mix gently, so as not to break up potato slices. Sprinkle with the bread crumbs mixed with 2 tablespoons melted butter. Bake at 350 degrees for 1 hour or until bubbly.
Leftover Ham Pie
2 cups cooked ham, cut into bite size pieces
1-1/2 cups shredded Mozzarella cheese
1 tablespoon thinly sliced green onion
1, 8-1/2 ounce package corn muffin mix
Sprinkle ham, half of the cheese and the green onion in the bottom of a greased 9-inch pie plate.
Prepare corn muffin mix according to package directions; pour over ingredients in pie plate. Sprinkle with remaining cheese. Bake in at 350 degrees about 20 minutes. Serves 4 to 6.
4 ounces noodles
1 can cream of chicken soup
1/2 cup milk
1 teaspoon minced onion
1 cup sour cream
2 cups leftover ham, cubed or 1" slivers
1/2 cup bread crumbs
1-1/2 tablespoons melted butter
1 teaspoon Parmesan cheese
Prepare a 1-1/2 quart greased casserole dish. Cook noodles. In bowl, blend soup and milk. Add onion and sour cream. In casserole layer half the noodles, then ham, then sauce. Repeat. Toss bread crumbs with butter. Sprinkle on top. Top with cheese. Bake at 325 degrees for 25 minutes. Serves 6.
from Good Housekeeping through King Features Syndicate
Sliced ham -- enough to cover circumference of 12-inch skillet (or 1, 6-ounce package Canadian-style bacon slices)
3/4 of a 26-ounce bag frozen country-style hash brown potatoes (about 4 cups)
1 medium-size tomato, sliced
6 large eggs
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped parsley
Heat 1 teaspoon salad oil in nonstick 12-inch skillet over medium heat. Cook meat in hot oil until lightly browned; remove to plate.
In same skillet, heat another teaspoon hot salad oil and cook hash brown potatoes until golden brown on bottom, without stirring, about 5 to 8 minutes. Carefully invert potato "pancake" onto 12-inch platter.
Add 1 teaspoon more salad oil to skillet. Carefully slide potato "pancake" into skillet (unbrowned side down). Arrange meat and tomato slices in a circle on top of potatoes, overlapping slightly.
One at a time, break eggs into a saucer, then slip into skillet on top of potatoes, around side of skillet. Sprinkle eggs and tomato with salt and pepper. Cover skillet and cook until eggs are firm. Garnish with chopped parsley.
Cooking time: 15 minutes; preparation time: 30 minutes; serves 6.
For hundreds of triple-tested Good Housekeeping recipes, visit our Web site at www.goodhousekeeping.com.
Breakfast Scalloped Potatoes
from "Comfort Foods -- Made Fast and Healthy!" by Healthy Exchanges through King Features Syndicate
3 cups (10 ounces) shredded loose-packed frozen potatoes
1/2 cup finely chopped onion
1 full cup (6 ounces) diced ham
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1, 10-3/4-ounce can Healthy Request Cream of Mushroom Soup
1/4 cup fat-free milk
1 teaspoon dried parsley flakes
2 hard-boiled eggs, diced
Preheat oven to 350 degrees.
Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
In a large bowl, combine potatoes, onion, ham and Cheddar cheese. Add mushroom soup, milk and parsley flakes. Mix well to combine. Fold in eggs. Spread mixture into prepared baking dish. Bake for 45 minutes. Place baking dish on a wire rack and Visit the Healthy Exchanges Web site at www.healthyexchanges.com or call toll-free at 1-800-766-8961 for more information about its "common folk" healthy recipes.