Easter has come and gone and chances are you have leftover ham and hard-boiled eggs. Now you are faced with what to do with them.
The first thing that comes to mind is to make sandwiches using sliced or ground ham or egg salad as the main ingredient.
If you're tired of sandwiches, here are a few different recipes found on the Web site cooks.com for that leftover ham.
Cheese Ham Strata
8 slices white bread
2 cups cheddar cheese, grated
3 cups buttermilk
4 eggs, beaten
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced ham, chopped
Layer a greased baking dish with the following: buttered bread slices, cheese, and ham. Alternate the layers so that you end with cheese on top.
Mix remaining ingredients and pour over layers. Allow filled baking dish to stand one hour in refrigerator.
Bake at 325 degrees for 50 to 60 minutes or until golden brown on top. Cut into squares and serve.
3 slices boiled ham
1 tortilla wrap
1 wedge Laughing Cow or similar cheese
1 tablespoon pepperoncini
1 tablespoon hot sauce
2 tablespoons red onion, chopped garlic and onion powder
1 teaspoon mayonnaise, olive oil or sour cream (optional)
pinch of oregano (optional)
Layer the slices of ham on the tortilla wrap. Cut the cheese into five or six chunks and distribute evenly over the ham. Chop the onion and sprinkle over the ham and cheese. Add the hot sauce and any optional toppings. Sprinkle with garlic powder, onion powder and pepperoncini.
Wrap up burrito style, fasten with a wooden toothpick, and microwave 30 to 40 seconds.
Makes 1 tortilla.
Split Pea and Ham Soup
1 ham bone
1 pound dry split peas
4 cloves garlic, minced
1 tablespoon each butter and olive oil
2 quarts water
2 bay leaves
1 pound baby carrots
1 pound spaghetti, broken into 3-inch pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).
For a pureed soup, process using a hand blender before adding carrots.
Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Stir in spaghetti. Remove bay leaves before serving.
Foil Grilled Ham Rolls
2 cups cubed ham
3/4 pound grated cheddar cheese
1 Vidalia onion, chopped
1, 4-ounce can green jalapenos, chopped
1/4 cup chopped gherkins
1, 8-ounce can tomato juice
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
6 crusty round rolls
In a medium bowl, combine all ingredients (except bread rolls).
Slice the tops off the rolls and remove. Scoop out the bread from the inside. Set aside. Fill the rolls with the ham mixture.
Replace the tops on the rolls and wrap each one in aluminum foil.
Bake over hot coals, in covered grill or in oven set at 275 degrees for 1 hour.
Ham and Asparagus Rolls
24 stalks asparagus
6 slices boiled ham
Cook fresh asparagus until tender. Drain.
Lay 4 stalks on a slice of ham, roll and fasten with toothpicks. Repeat with remaining stalks and slices.
Brush with melted butter. Broil for 15 minutes on high heat.
Ham, Scalloped Potato and Leek Casserole
4 cups thinly sliced, pared potatoes
2 cups cooked ham, chopped
1 leek, cleaned and thinly sliced
1 cup sliced onion (1 medium onion)
2 tablespoons flour
1 teaspoon diced parsley
1 teaspoon diced chives
1 teaspoon salt
1/8 teaspoon pepper
2-3 tablespoons butter, cut into 8-10 dots
1-1/2 cups scalded milk
paprika and parsley for sprinkling
Preheat oven to 375 degrees.
Grease a 2-quart covered casserole dish. Parboil potato slices over medium heat in unsalted water for 5 minutes. Strain and replace water with cold water to stop cooking process.
In a small bowl, blend together flour, parsley, chives salt and pepper. Strain potatoes.
In the greased casserole dish, create multiple layers of potatoes, onion slices, ham and sprinkling of the dry ingredients in each layer. Dot each layer with some butter, reserving enough potatoes and butter for the top layer.
Sprinkle top with paprika and parsley.
Cover casserole and bake at 375 degrees for 45 minutes covered, then 15 minutes uncovered.
Serves 4 to 6
For a spicy twist add 1/2 teaspoon curry to dry ingredients and omit the chives and paprika.