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Leftover ham

I have the bulk of a 10# ham leftover from Easter. I know I am going to make soup with the bone, but I ahve to eat the meat off of it first. What should I make?

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  1. Scalloped potatoes and ham. Use a good recipe for potatoes au gratin or pommes dauphine. Lucky you!!
    Quiche
    Frittata
    Chicken Cordon Bleu

    1. That's never a problem at our house. Ham, green beans, and new potatoes. Ham and asparagus frittata. Scalloped potatoes with ham. Fried rice with ham. Grilled ham and cheese sandwiches. Pinto beans and ham. Mac and cheese with ham. And if all else fails...sliced ham, frozen for later use in sandwiches or to fry for breakfast.

      3 Replies
      1. re: Niki in Dayton

        oh I might freeze some. Is it too late to freeze some from Easter?

        1. re: LaLa

          Not at all, LaLa. My hams are usually in the refrigerator for about a week before I strip the bone, freeze some, grind some, and then use the bone. This time it's going to be for Cuban black beans: Simmer 4 lb beans with the ham bone, onion, green pepper, canned tomato sauce, salt, bay leaf, and plenty of garlic and comino (ground cumin). Then put about 3/4 of the beans through the Cuisinart and return to pot. This mashing process is a semi-mess but it's essential for getting the right consistency. Freeze in pints or quarts depending on how many people you cook for. You cannot have too much of this stuff on hand. This plus rice plus any known meat or fish makes a good dinner (you spoon the beans over the rice), or you can leave it more liquidy and it's soup, in which case add sherry when you serve it.

          1. re: Querencia

            Sounds wonderful....i am for sure doing this ...thanks!

      2. I'm a huge fan of ham salad sandwiches. Coarsley grind ham in the food processor, mix with mayo and pickle relish, viola! So good. Granted, you can't use up all of the ham with this method, but it's something different :)

        4 Replies
        1. re: krisrishere

          I was just about to suggest this...only variation is adding enough dried mustard to give it a kick and calling it Deviled Ham. The recipe may have have come from the fifties, but on a good panini bun, it still a hit.

          And then there is always Croque Monsieur with finely sliced ham, good swiss cheese lovingly placed on good, slightly staled French or Italian bread and treated to a brief bath in frothed egg and lightly grilled in a hot pan.

          1. re: LJS

            You can grind in some fresh onion, too, and serve it on dark rye bread. I don't add anything else to the ham and onion besides mayonnaise, and it's pretty darn good.

          2. re: krisrishere

            To krisrishere: "Ground ham" made just as you describe is our favorite too. I wanted to add that I freeze the ground ham au naturel, and then add the mayonnaise and ground pickles (and also some Dijon mustard) after I thaw it. Pack it down really solid in a pint plastic thing and it will stay good in the freezer for weeks.

            1. re: Querencia

              Great idea! Ham salad is such a treat for me because we only eat a ham once or twice a year.

          3. Two things I make lately, since I keep ending up with lots of ham: ham for breakfast made in red eye gravy, and anything Chinese that calls for pork (like lo mein or egg foo yung) if you carmelize it first in a cast iron pan, you'd never even know it's really ham.

            1 Reply
            1. re: coll

              I have an older cookbook with traditional or so the author claims, recipes. And there are quite a few that call for ham, unlike bbq pork. Here's a couple:
              Ham stewed with chestnuts - w/fresh ginger root, scallions, garlic,
              sherry, brown sugar. cooking it for a couple of ours, simmering... this sound so delicious, next time...and soups..
              cabbage and ham soup
              potato and corn soup with ham- yes in my Chinese Cooking little old book
              Steamed chicken soup
              gosh, I just realized its been a long time since I've cooked any Chinese food... got a craving. It's time.
              Hoisin Sauce is a great baste for Ham by the way...

            2. I just pretend it's bacon! Last night, I cooked some diced onions - and then tossed in some diced ham, then turned it into a bit of a bechamel sauce and threw in some frozen peas and then mixed it with some penne and topped it with parmesan and black pepper.