Easter means ham, and that means leftover ham, which makes me very happy. At the request of a friend, I’m sharing some of our favorite ways to enjoy it:
- Ham and cheese quiche. Swiss, cheddar, and muenster are all lovely. Use a potato crust if, like us, you’re meh on pastry crusts.
- Macaroni and cheese with cubed ham. Make it fancy with asparagus (also an Easter leftover) and panko breadcrumbs on top.
- Fry ham slices with onions and pierogies.
- Breakfast cups. Shape biscuit dough into a cup in a muffin tin, then top with beaten eggs, ham, cheese, and ground pepper.
- Ham loaf. Yes, I mean it.
- Ham balls. A throwback recipe that pairs well with pineapple upside down cake and Kansas Public Radio’s Retro Cocktail Hour.
- Ham salad. Variations are endless.
- Potato hash. Use leftover boiled potatoes or shredded hashbrowns. Top with a jammy egg and a wilted bitter green like Swiss chard.
- Fettuccine alfredo with cubed ham and peas.
- Ham and potato soup–creamy, with crunchy bacon bits, sour cream, green onions, and cheddar cheese.
- Boiled red potatoes, cubed ham, and green beans in Italian dressing, served warm or cold.
- Ham and cheese scones.
- Ham, egg, and cheese bierocks.
- Grilled cheese with ham. Make it fancy with thinly sliced green apples.
- Buttered egg noodles with cubed ham and asparagus.
- Baked potatoes with ham, cheese, and broccoli.
- Dutch pancake with ham and gravy.
- Calzones with ham and ricotta
- Black beans with cubed ham.
- Scalloped potatoes with ham.
- Pineapple and ham kabobs
- Chef’s salad with ham, turkey, hard boiled eggs, and blue cheese
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