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How Should I Use Extra Ham?

We've got a honey baked ham for Christmas and I'm wondering what to do with the extras. In particular I'm looking for dinner ideas (although maybe breakfast too). If you have a great idea for a sandwich combo, fine too, but not looking for ham salad, etc. Some things I've thought of are: mac and cheese with ham; risotto with peas and ham; and making some black beans or soup with the ham bone. I'm +/- on jambalaya. What are your ideas???

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  1. Good leftover ham is fantastic in split pea soup, and I would be remiss if I didn't strongly encourage you to make a pasta alfredo with ham and peas as well.

    Mac and cheese w/ham (or bacon..mmm) is a great standby, as are eggs benedict.

    1. Friend of ours used to get a big Honeybaked ham for her Christmas party every year. She hated leftovers, though, so she'd give us the bone to take home...which often still had a few pounds of ham on it. Money in the bank! I'd usually strip the bone and trim out the meat, and make a good strong ham-broth from the bones and trimmings, then use that for bean dishes, split pea soup, or even cooking country-style green beans (all of the flavor, none of the fat!). The meat is good in all of those things, as well as such dishes as scalloped potatoes with ham, an old family favorite of ours. And if you want to keep it, though it won't last forever refrigerated (though it will for quite a while) it freezes very well. Just put it in heavy Ziplocks with all the air squeezed out, so it won't get freezer-burned.

      3 Replies
      1. re: Will Owen

        I just unexpectedly inherited a ham bone (hock?). I want to make split pea soup with it, but I don't have any split peas. From your post, it sounds as though I can make broth now, then the split pea soup, later. I've only made chicken/turkey stock before. Is ham broth pretty much the same? Any tips? Thanks.

        1. re: Glencora

          I've never made a ham bone broth, so I can't help you there. I echo what Will said about freezing the bone until you get some split peas!

          1. re: Glencora

            I made split pea soup with my ham bone for Thanksgiving (and am planning on doing it with my Christmas bone too). I just popped the bone in the freezer until I had time to make the soup, and it turned out perfectly.

        2. Here's a "glamorous" type of ham with pasta recipe...would you ever pair ham with tomatoes? I wouldn't but I did for this and it's really great...Baked Rigatoni with Ham, Tomatoes and Feta from epicurious...pretty rich but very very delicious and a different way to use up leftover ham:

          http://www.epicurious.com/recipes/foo...

          1. My mother used to make something with potatoes- I think scalloped potatoes and ham- it had some sliced onions and milk and was baked in a glass baking dish. Was different and good.

            1 Reply
            1. re: emilief

              I have a variation of that that my family loves. I cube the ham and cut russet potatoes about the same size as the ham. I cook the potatoes until just tender. Drain them. Meantime, in a double boiler, I melt a 9 0z brick of jack cheese (any kind of cheese will do) with some canned evaporated milk (whole milk). I add a small diced onion. When the cheese is a thick creamy consistency I add the cubed ham and potatoes and let them warm in the gooey cheese mixture. It's so good. Special note, you must use evaporated milk as fresh milk will curdle the cheese. I wouldn't even try low fat evaporated. This is strictly a comfy food that needs all the "bad" ingredients to make it soooo good.

            2. An article of faith in our family for three generations is "Ground Ham": either grind ham or chop it coarsely in the Cuisinart along with some sweet pickles. Bind it with mayonnaise and a little Dijon mustard. Eat it on crackers while watching football games. De rigueur with beer or Vernor's Ginger Ale.