leftover Easter ham to Paula Deen's recipe for Eggs
Baked with Grits and Ham.
the main event for most people’s Easter Sunday feast. The
challenge is what to do with all the leftovers.
the best part about having an Easter ham is all the
possibilities for future meals. There are omelets, frittatas
and baked eggs. There are ham sandwiches, ham salad and chef’s
salad. There are casseroles, pasta dishes and many pots of
ham-seasoned bean soup.
gathered a list of my favorites. Some old, some new, and
some out-of-this-world good. (If you make no other recipe,
try the ham and cheese pastry puffs.)
Salad: Nothing can be easier to make than this sandwich
spread. Trim fat from ham slices. Chop ham in food
processor. Add mayonnaise and pickle relish to taste and
enjoy between two slices of bread.
Deviled Ham: You can make a fancy ham salad by taking 4 cups
coarsely chopped ham and adding 1/2 cup minced fresh
parsley, 1/2 cup mayonnaise, 6 tablespoons softened butter,
1/4 cup whole-grain Dijon mustard, 3 tablespoons dry white
wine, 1 finely chopped celery rib, 2 finely chopped green
onions, 1 teaspoon lemon zest, 3/4 teaspoon black pepper and
1/4 teaspoon ground red pepper. Cover and chill for up to 8
hours. Let stand at room temperature for 30 minutes before
enjoying with crackers or rustic bread. Makes about 4 cups.
Ham, Cheese and Apple Sandwiches: Turn broiler on high. Melt
4 tablespoons butter. Slice 8 ounces Gruyere or cheddar
cheese. Core and slice 1 apple. Brush butter onto 1 side of
8 bread slices. Slather other side with Dijon mustard to
taste. Assemble 4 ham, cheese and apple sandwiches so
buttered sides of bread face out. Put on rimmed baking
sheet. Toast 2 to 3 minutes per side. Serve immediately.
Judy’s Warm Ham and Cheese Rolls: Preheat oven to 350
degrees. Split 24 (2-inch) potato rolls in half. Combine 8
tablespoons butter, 3 tablespoons grated onion, 2
tablespoons each Dijon mustard and poppy seeds and 1
tablespoon Worcestershire sauce in a small saucepan; cook,
stirring, over low heat until butter melts. Brush butter
mixture evenly over both cut sides of rolls. Place ham
slices and Gruyere cheese slices on bottom halves of rolls.
Top with other roll halves. Place sandwiches together on
large piece of foil, wrap tightly and seal edges. Bake for
25 minutes or until cheese melts. Let sit 5 minutes before
and Cheese Pastry Puffs: Place 1 (17.3-ounce) package of
frozen puff pastry in the refrigerator to defrost for 30
minutes. Line baking sheet with parchment paper. Preheat
oven to 400 degrees. In a small bowl, combine 1/4 teaspoon
garlic powder; 1/2 teaspoon each onion powder and ground
cloves; 1 teaspoon each dried thyme, ground allspice and
ground cinnamon; 2 teaspoons black pepper; 1 tablespoon
chili powder; and fine sea salt to taste. Set aside. Unfold
puff pastry and cut into 5-inch squares. Lay slices of ham
and Gruyere cheese in the center of each pastry square.
Sprinkle with spice mix. Fold opposite corners of each
pastry square to make a pouch and press to seal. (Pierce
with a toothpick to increase likelihood they stay sealed.)
Transfer to baking sheet. Whisk together 1 egg and 1
tablespoon water to create egg wash. Brush pastry evenly
with egg wash. Sprinkle with more spice mix. Bake 12 to 14
minutes. Remove, let cool for 10 minutes. Makes 8 pastries.
Biscuits: Make a batch of homemade or store-bought biscuits.
Cut biscuits in half, top with a slice of ham and slather
with mustard, chutney or hot pepper jelly. This makes a
great breakfast or snack. For our favorite buttermilk
biscuit recipe, go to nando.com/therecipe.
and Ham and Cheese: Preheat oven to 350 degrees. Make 12
ounces ziti, per package directions; set aside. Melt 4
tablespoons butter in a large saucepan over medium heat.
Whisk in 1/4 cup flour and cook until mixture bubbles and
turns pale beige, about 2 minutes. Whisk in 4 cups whole or
low-fat milk, until mixture thickens, about 4 minutes. Stir
in 12 ounces grated Gruyere cheese; 1 pound chopped ham; 1
(9-ounce) package thawed, drained frozen artichoke hearts; 1
tablespoon each Dijon mustard, mango chutney and minced
tarragon leaves. Remove pan from heat and stir in cooked
pasta. Pour mixture into 9-by-13-inch baking dish. Sprinkle
with 1 ounce grated Parmesan cheese. Bake for 35 minutes.
Let cool for 5 minutes before serving. Makes 6 servings.
Ham, Wild Mushroom and Pea Pasta: Cook 16 ounces pasta, per
package instructions. Saute 1/4 pound chopped ham in 2
tablespoons olive oil in a large skillet over medium heat,
for 2 minutes or until lightly browned. Add 3 thinly sliced
shallots; saute 1 minute. Add 8 ounces sliced, assorted wild
mushrooms and 1 thinly sliced garlic clove, stirring for 2
minutes until tender. Stir in 1 cup white wine. Cook for 5
minutes until reduced by half. Add 1/2 cup frozen peas; 1/3
cup coarsely chopped fresh flat-leaf parsley; 1/4 cup heavy
cream; 3 tablespoons butter; 1/4 teaspoon black pepper; and
1/2 cup grated Romano cheese. Stir until cheese melts, then
stir in hot cooked pasta and toss to coat. Serve with grated
Romano cheese for topping. Makes 6-8 servings.
All-American Chef’s Salad: Place 5 cups mixed lettuces; 2
tablespoons each chopped fresh basil and chopped flat-leaf
parsley; 2 peeled, sliced carrots; 1 cored, sliced red
pepper; 1/2 small sliced red onion; and 1/2 pint grape
tomatoes in a large bowl. Drizzle with 1/2 cup balsamic
vinaigrette. Divide salad among four plates. Top each with
shredded roasted chicken, chopped ham, shredded Cheddar
cheese and sliced hard-boiled eggs. Serve with more
Two-Potato and Ham Hash: Place 1 tablespoon olive oil in
large skillet over low heat. When oil is hot, add 8 ounces
chopped ham and 1 small sliced onion. Stir until lightly
browned, about 8-10 minutes. Meanwhile, peel and grate 2
russet or Yukon gold potatoes and 2 medium sweet potatoes
into a colander. Squeeze out moisture. Toss potatoes with 1
teaspoon smoked paprika, and salt and pepper to taste. When
ham is lightly browned, add 2 tablespoons olive oil and
swirl around. Add potato mixture and spread it out evenly in
pan. Raise heat to medium, shake skillet occasionally, until
potatoes crisp on bottom, about 6-8 minutes. Turn potatoes
with spatula (in pieces is fine). Continue to cook, another
6-8 minutes. Serve warm. Makes 4 servings.
Eggs Baked with Grits and Ham: Heat oven to 350 degrees.
Lightly grease an 8-inch baking dish. Cook 1/2 cup
quick-cooking grits, per package directions. Add 3/4 cup
shredded cheddar cheese; 3/4 cup chopped ham; 1/2 teaspoon
salt; 1/4 teaspoon black pepper; and 1/8 teaspoon garlic
powder to cooked grits. Stir until cheese melts. Scrape
grits into prepared baking dish. Create four egg-shaped
indentations in grits. Crack 1 egg into each. Top with 1/2
cup shredded cheddar cheese. Bake until whites are set and
yolks are still runny, about 15-20 minutes. Serve sprinkled
with chopped green onions. Makes 4 servings.
New Orleans Ham and Artichoke Alexandria: Melt 2 tablespoons
butter in a large saucepan over medium heat. Add 1/2 pound
thinly sliced mushrooms and stir until softened, about 5
minutes. Add 2 (14-ounce) cans artichoke hearts, drained and
quartered. Stir for 7 minutes, and transfer mixture to bowl.
Melt 4 tablespoons butter in pan, sprinkle with 3
tablespoons all-purpose flour, whisk until smooth, about 3
minutes. Add 2 cups milk slowly, whisk until thickened. Add
2 tablespoons dry sherry and salt and pepper to taste. Add 2
cups grated Swiss cheese and stir to melt. Add mushrooms and
artichokes. Stir, keep on low heat. To serve, split 3
English muffins, top each half with a slice of ham and a
spoonful of artichoke mixture. Makes 6 servings.
recipes appeared in or were adapted from these cookbooks: 2.
"The Southern Living Community Cookbook," by Sheri
Castle (Oxmoor House, 2014); 3, 10. "How to Cook
Everything Fast," by Mark Bittman (Houghton Mifflin
Harcourt, 2014); 4. "Sara Foster’s Southern
Kitchen," by Sara Foster (Random House, 2011); 5.
"The Back in the Day Bakery Cookbook," by Cheryl
Day and Griffith Day (Artisan, 2012); 7. "Ham," by
Bruce Weinstein and Mark Scarbrough (Abrams, 2010); 8.
"Six O’Clock Solutions," by Southern Living (Oxmoor
House, 2013); 9. "Fresh Every Day," by Sara Foster
(Clarkson Potter, 2005); 11. "Paula Deen’s Southern
Cooking Bible," by Paula Deen with Melissa Clark (Simon
& Schuster, 2011); 12. "Pig: King of the Southern
Table," by Jim Villas (Wiley, 2010).