Don’t know what to do with all that ham you have sitting in your fridge from Easter? We have a few suggestions for how you can eat all the leftover ham without feeling like you are having the same meal for rest of the week.
- Ham and black-eyed pea salad
- Eggs with ham, cheddar, and chives
- Baked penne gratin with ham
- Cauliflower and ham gratin
- Ham and cheese quesadillas
- Grilled ham and cheese sandwiches
- Make a salad with ham, veggies, and your favorite dressing
- Breakfast pizza with diced ham, scrambled eggs, cheese, mushrooms, and green onions
- Green eggs and ham breakfast sandwiches
Photo by Sang An
Don’t want to let post-holiday ham go to waste? Use the extra to make everything from breakfast pizza to pasta gratins.
Joan Hanson, test kitchen director of Hormel Foods, suggests these additional ideas for ham leftovers:
- Make a lunchtime salad by tossing pasta with ham, vegetables, and your favorite dressing.
- Create a pizza breakfast. Top pizza crust with scrambled eggs, diced ham, cheese, mushrooms, and green onions. Bake pizza until cheese is melted and bubbly.
- Try Green Eggs and Ham Breakfast Sandwiches. While scrambling eggs, toss in diced, fresh spinach leaves, and some green onion. Spoon the green eggs and ham into pita halves or over toasted English muffins.
Ham and Black-Eyed Pea Salad
- 1/2cup coarsely chopped fresh dill, plus more for serving
- 2tablespoons Dijon mustard
- 1/4cup red wine vinegar
- 1/2cup extra-virgin olive oil
- 2teaspoons ground cumin
- kosher salt and black pepper
- 216-ounce packages frozen black-eyed peas, thawed
- 1red or yellow bell pepper, finely chopped (1 cup)
- 3shallots, finely chopped (1/2 cup)
- 2stalks celery, finely chopped (3/4 cup)
- 2medium carrots, finely chopped (1 cup)
- 1/2small head red cabbage, thinly sliced
- 1pound good-quality baked ham (buy it unsliced from the deli counter), cut into bite-size pieces
- In a large bowl, whisk together the dill, mustard, vinegar, oil, cumin, ¾ teaspoon salt, and ½ teaspoon pepper.
- Add the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham and toss to coat.
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