One of these cooler autumn weekends, put together a special weekend meal featuring a ham. Then once the feast is over, plan several weeknight meals using the leftovers.
There’s a lot more that you can do with leftover ham than just reheating.
Give leftovers new life with a week’s worth of versatile meals that can be enjoyed throughout the day.
Start with a fully-cooked, naturally hickory smoked Smithfield Spiral Sliced Ham (or similar) with a pecan praline glaze, and follow these simple steps to turn it into a potato-crusted ham quiche for brunch, a Monte Cristo sandwich for lunch, and a savory soup for dinner.
You’ll leave friends and family asking for leftovers more often.
For more leftover recipes you’ll love, visit www.smithfield.com and www.facebook.com/CookingwithSmithfield.
Spiral Sliced Ham with Pecan Praline Glaze
Serves: 14; cooking time: 10 to 12 minutes per pound
1 Smithfield Spiral Sliced Ham with Pecan Praline Glaze
Preheat oven to 325 degrees.
Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil.
Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
After removing ham from oven, let ham sit for 5 minutes before glazing.
Heat glaze packet for 15 seconds in microwave. Glaze is hot, so be careful when opening packet. Holding packet with a towel or oven mitt, cut corner off packet and pour glaze into a bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.
Potato-Crusted Ham Quiche
Serves: 8; cooking time: 45 minutes
2 cups of potatoes, raw and shredded
1/4 cup onion, minced
1/2 cup red bell pepper, finely diced
1 tablespoon chives, finely chopped
3 eggs, divided
Salt and pepper to taste
3/4 cup sharp cheddar cheese, grated
3/4 cup smoked Gouda cheese, grated
1 cup Smithfield Spiral Ham, fully cooked and chopped
1 cup evaporated milk
1/2 teaspoon paprika
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
Preheat the oven to 375 degrees.
Spray quiche pan with non-stick cooking spray.
In medium bowl mix potatoes, onion, pepper, chives, 1 beaten egg and salt and pepper to taste.
Press potato mixture evenly into crust shape up the side and on the bottom of the pan and spray again. Bake for 15 minutes or until lightly browned on edges.
In a mixing bowl, combine cheeses. Remove crust from oven and layer the following: ham first, and then cheese mixture on top. In a bowl, beat together evaporated milk, remaining eggs, paprika, salt and pepper.
Pour mixture on top of cheese and return to oven.
Bake about 25 to 30 minutes or until a toothpick inserted into middle of pie comes out clean. Allow to cool at least five minutes.
Serving Suggestions: Serve alongside sliced fresh fruit or a small fresh garden salad.
To make this meal fast, looking at the potato and vegetable combination, you could probably use a package or two of thawed Southwestern style hashbrowns.
Ham and Cranberry Monte Cristo
Serves: 4; cooking time: 10 minutes
1/3 cup milk
1/2 teaspoon vanilla
1 teaspoon sugar
1/2 cup whole cranberry sauce
8 slices bread (potato bread, challah, egg bread or any other sweet soft bread)
8 slices Smithfield Spiral Ham
2 cups cheddar cheese, shredded
1 cup baby arugula leaves
4 tablespoons butter
Confectioners’ sugar for garnish
In shallow casserole dish, whisk eggs together with milk, vanilla, sugar and nutmeg.
Spread equal amounts of cranberry sauce on one side of four slices of bread.
Top cranberry sauce with two slices of ham, 1/2 cup cheese and 1/4 cup arugula. Top each stacked bread slice with the remaining four slices of bread. Gently press together.
In large skillet, melt butter over medium/low heat. Dip each sandwich into milk mixture. Turn and dip the other side.
Place in the hot pan and cook until each sandwich is golden brown and the cheese has melted. Remove from pan and drain on paper towels.
Dust with confectioners’ sugar and serve warm.
Good Luck Soup
Serves: 8; cooking time: 80 minutes
1 tablespoon olive oil
2 medium yellow onions, chopped
2 cloves garlic
1 tablespoon ham base
5 dashes hot sauce
1-1/2 teaspoons dried thyme
1 teaspoon dried oregano
1 pound black eyed peas, rinsed and soaked over night
64 ounces vegetable stock (or chicken stock)
1 cup water
2 cups Smithfield Spiral Ham roughly chopped
1/2 pound collards, cut into thin ribbons
Pepper to taste
In large stock pot add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano. Sauté until onions are translucent.
Add drained black eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender, approximately 40 to 50 minutes.
Add collards and simmer an additional 20 to 30 minutes. Pepper to taste. Serve hot.