Enjoy Easter ham after the holiday ends

Ham is a popular and traditional entree for Easter dinner, but as with most holiday meals, there are usually plenty of leftovers.

There’s a lot you can do with leftover ham. Sandwiches are a popular way to use up those leftovers, but ham is versatile and can be used for many things — and many meals.

You can make breakfast hashes and dishes such as omelets and frittatas with leftover ham.

Then use it at lunch for a sandwich — maybe a hot grilled cheese and ham sandwich for a change from the normal ham sandwich. Or try a ham salad or a chef’s salad.

And for dinner the possibilities are endless. Ham can be used in plenty of soups — split pea soup is a favorite of many people — and chowders, as well as pasta dishes, casseroles and more. 

If you don’t want it to be the centerpiece, add ham to a side dish such as a creamy potatoes au gratin. 

Of course, you can always just heat up the ham as is and use it as your entree on subsequent days. To reheat it easily, place it in a baking dish with a few tablespoons of broth or water, cover it tightly and place in a 325-degree oven until it reaches 140 degrees.

Just remember to store leftover ham in an airtight container in the refrigerator for three to four days.

You can also freeze ham for as long as two months.

Following are some recipes for leftover ham from www.food52.com.

 

Freezer Breakfast Sandwiches

1 tablespoon extra-virgin olive oil

10 eggs, beaten

1/2 cup milk

1 teaspoon salt

1 teaspoon garlic powder

1 cup grated sharp cheddar cheese

6 English muffins, halved

1/2 pound ham, chopped

Place a large skillet on medium heat with the olive oil. Whisk eggs, milk, salt and garlic powder together and add to skillet. Cook five minutes, stirring occasionally, then bake in a 350-degree oven for 10 minutes, until eggs have fully cooked through. Remove and sprinkle 1/2 cup cheese on top. Set aside to cool.

When cooled, cut eggs into six parts, then place each part on top of an English muffin half (you can pre-toast your English muffin halves if you like them a bit crispier). Sprinkle remaining cheese and the ham on top, then place the other muffin half on top to form a sandwich.

If you are freezing for later: Individually wrap each sandwich in plastic wrap, then place in a resealable plastic bag or aluminum foil, making sure to remove as much air as possible. Place in the freezer. To heat them up, place sandwiches in the microwave for 90 seconds. Eat hot.

 

 

 

Easy, Cheesy Chicken Cordon Bleu

4 boneless, skinless chicken breasts

3 ounce plank Swiss or Emmental cheese

4 thick-cut ham slices

1 ounce flour

8 ounces Panko bread crumbs

2 large eggs

1/3 cup rice bran or vegetable oil

Kosher salt 

Freshly ground black pepper

Lay chicken breasts on a clean cutting board. If there is a small chicken tenderloin still attached to each breast, remove and reserve it. Butterfly each breast by cutting three-quarters of the way through lengthwise from the breast’s thicker side. The breasts should then open up like a book.

Lay a medium-size piece of plastic wrap over one chicken breast. Using a rolling pin, gently pound the breast a few times to even out its thickness. Lay each breast onto a fresh sheet of plastic wrap and keep to one side while you finish the others.

One by one, lay a piece of ham on the open breast to cover, leaving a 1/4-inch border around all sides (fold and tuck any stray bits of ham onto itself to keep the border). Divide cheese into four even rectangles to fit within the breast — the border will be larger than with the ham. 

Close breast by easing it over the ham and cheese. Tightly wrap the plastic wrap around the breast to make a tight parcel. Chill in the refrigerator for an hour to overnight.

Place flour on one large plate, then add a light sprinkling of salt and black pepper. On another large place, spread breadcrumbs. Lightly beat eggs and pour into a shallow bowl large enough to comfortably fit a chicken breast.

Heat oil in a shallow skillet or frying pan over medium-high heat. Working quickly, remove plastic, then dip chicken into the flour and roll to make sure it is dusted evenly all over. Dip into the beaten egg and roll around, then lay in bread crumbs and, using your hands, press the crumbs evenly to ensure they stick. Repeat until all are coated.

Two breasts at a time, fry one to two minutes to brown lightly, then place on a baking sheet. Repeat with the remaining breasts. 

Bake chicken breasts in a 425-degree oven for 25 minutes, until crisp and golden brown and the internal temperature is 160 degrees.

Serve immediately.

 

Herby Ham and Gruyère Breakfast Casserole

1 sliced brioche loaf, cut into large cubes

2 tablespoon unsalted butter

4 medium shallots, thinly sliced

8 fresh thyme sprigs, leaves only

12 ounce smoked boneless ham, diced

12 ounce broccoli, cut into small florets

2 cup whole milk

10 eggs

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne

1/4 teaspoon nutmeg

1/4 teaspoon black pepper

1 medium tomato, diced

1 cup fresh parsley, roughly chopped

5 ounce creamy Gouda, grated

5 ounce Gruyère, grated

Spread the brioche cubes on two baking sheets and toast on racks set in the top third and two-thirds of  a 300-degree oven for 10 minutes.

In a large nonstick pan, melt butter over medium-high heat. Add shallots and thyme and sauté two minutes, until edges turn brown. Mix in ham and sauté two minutes. Add broccoli and cook two minutes, then set this mixture aside and cool about five minutes.

In a large bowl, whisk together milk, eggs and spices. Set aside 1/2 cup of Gouda and 1/2 cup of Gruyère. Once egg-milk mixture is combined, add tomato, parsley, cheeses, sautéed vegetables and toasted brioche cubes. Lightly toss.

Spray non-stick oil on a 9-by-13-inch casserole dish, then pour mixture into it. Top with reserved cheese and bake in the middle rack of a 350-degree oven for 40 minutes. Cool at least 10 minutes before serving.

 

 

Green Eggs and Ham

1 English muffin

4 pieces Parma ham

2 eggs

1 tablespoon pesto

1 handful arugula

Freshly cracked black pepper

Halve the English muffin and toast each side. Fry both eggs sunny side up.

Top muffin halves with arugula and two slices of Parma ham. Top with a fried egg on each side, drizzle with a little pesto and season well.

 

 

Ham, Gruyère and Caramelized Onion Galette with a Fried Egg

For crust:

2/3 cup rye flour

1-1/2 cup flour

1 teaspoon fine grain sea salt

1 cup unsalted butter, cold, cut into chunks

2/3 cup dark beer, cold

For filling:

1 medium or large onion, sliced

Salt 

Pepper

1 tablespoon balsamic vinegar

1 tablespoon grainy mustard

3/4 cup Gruyère, shredded

1/2 cup ham steak, diced

Splash olive oil

1 tablespoon butter

1 large egg

To make crust, in a large bowl whisk together flours and salt. Using a pastry cutter or knife and fork, cut in butter until mixture is the texture of cornmeal or peas.

Make a well in the center of the butter-flour mixture and pour in beer. Using a wooden spoon, mix until dough forms into a flat ball — you may need to use your hands at the end. Fold dough over itself and wrap in plastic wrap, then chill in the refrigerator about 30 minutes.

For filling, place one tablespoon olive oil and sliced onions in a cast iron skillet over medium heat. Stir to coat onions with olive oil and cook, stirring occasionally, until translucent. Sprinkle with salt and pepper and reduce heat to medium-low. Cook 25 to 30 minutes, until onions are caramelized.

In a small bowl, whisk together balsamic vinegar and mustard and set aside.

Remove dough from the refrigerator and unwrap. On a floured surface, roll into an elongated rectangle. Pick up the bottom of the rectangle and fold the dough two-thirds of the way up. Pick up the top third of the dough and fold it over the bottom. Sprinkle more flour over the dough, rotate it 90 degrees, and repeat the same folding.

Roll dough into a 10 or 11-inch circle on a sheet of parchment paper. Transfer parchment and dough to a large cookie sheet.

Brush mustard-vinegar mixture on top of the crust and spread evenly. Add cheese, ham, and caramelized onions, scattering them evenly across the crust, but leaving a one-inch border. Fold edges over the top of the filling and press to seal. Brush olive oil on the crust edges and sprinkle the entire tart with sea salt and pepper.

Place a sheet of aluminum foil over the filling, leaving the crust exposed. Bake in a 375-degree oven for 35 to 50 minutes, until crust is browned. Remove from the oven and cool on a rack.

Heat a pat of butter in a small skillet. Fry the egg, sunny-side up, until the white is no longer translucent and the edges have crisped. Using a skillet, transfer the egg to the tart. Serve immediately

 

 

Dutch Ham, Gouda and Egg Sandwich

1 tablespoon canola or other neutral oil

1 to 2 eggs

2 teaspoon room-temperature butter

2 thick slices soft white or dark rye bread

1 teaspoon grainy Dijon mustard

1 ounce thinly sliced gouda cheese

2 ounces thinly sliced deli ham

1 small tomato, thinly sliced

Salt and pepper

In a frying pan on high, heat oil. Crack eggs into pan. Once the whites begin to turn opaque, about 30 seconds, put pan into a 350-degree oven and turn off heat. Set a timer for five minutes.

Butter both slices of bread and spread mustard on one slice. Pile cheese, ham and tomato slices on bread. Sprinkle tomatoes with a pinch of black pepper.

Place cooked egg on tomato slices, then sprinkle with a pinch of salt and another pinch of pepper, if desired. Top with a second slice of bread, then eat.

 

 

Ham and Cheese Muffins

1/3 cup white whole wheat flour

1-1/2 teaspoons baking powder

1 cup plain cottage cheese

1 cup sharp cheddar cheese, grated

1 cup almond meal or finely ground almonds

1/2 cup ham, diced

5 eggs

1/3 cup water

3/4 teaspoon salt

2 tablespoon minced fresh chives, plus more for finishing

Whisk together flour and baking powder.

In a large bowl combine the remaining ingredients. Stir in the flour.

Evenly divide the batter among 12 lined muffin cups, filling each about three-quarters full. Scatter a few chives on top.

Bake in a 400-degree oven for 30 to 35 minutes, until golden brown and firm to touch. Serve hot or at room temperature

 

 

Parmesan Rosemary Biscuits With Ham and Apple

For biscuits:

2 cups flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon rosemary, minced

3/4 Parmesan cheese, shaved

6 tablespoon unsalted butter, chilled and cut into cubes

3/4 cup buttermilk

Extra buttermilk and parm shaves for topping

For sandwiches:

10 to 12 slices ham

2 apples, thinly sliced

1/4 cup Parmesan cheese, shaved

Honey

Preheat the oven to 425. 

Place flour, baking powder, baking soda, salt, rosemary and Parmesan in a food processor and pulse about 10 times to combine. Add butter and pulse five to six times, until the mixture is pebbly. Place mixtures in a bowl, add buttermilk and mix with a wooden spoon until just barely combined.

Place  mixture on a lightly floured surface. Roll the dough into a 6-by-10-inch rectangle. Fold dough in half once, and then again. Repeat two more times, trying not to manipulate the dough too much. After the third folding, roll the dough until 3/4-inch thick. Cut into desired sizes and place on a cookie sheet. Brush the top with a bit of buttermilk and top with shaved Parm. Bake in a 425-degree oven for 10 to 12 minutes, until flaky and golden brown.

Cool very slightly and split each biscuit.Top with ham, apple, cheese and drizzle with honey.