Most of the same things we think of to use with leftover cured ham can be used with a cooked fresh ham. The link below has more than 30 ideas. -Grainlady

Here is a link that might be useful: Tip Nut - Leftover Ham

I use leftover ham in lots of ways but if you want to serve it to company perhaps ham and broccoli crepes would work.

If you don't want to make homemade crepes then the store bought flour tortillas work very well.

Basically I make a cheeses sauce using a "swiss" style cheese, I like Gruyere. Dice the dam, par cook and chop the broccoli . Mix the ham and cheese with some of the sauce, enough to thoroughly moisten. Fill the crepes or tortillas with some of the filling, roll them up and place them seam down in a baking dish. Top with the remaining cheese sauce...enough to cover the tops entirely Bake at 350 until bubbly and slightly golden....maybe 20 minutes

Serve with a nice green salad

I also have a ham and noodle casserole recipe made with sour cream if you are interested.

Those are all good suggestions on the link provided by Grainlady!

I've also got a small smoked ham that I cooked yesterday. My favorite uses for leftover ham are:

~ scalloped potato and ham casserole
~ chopped ham, heated in a little butter in a non-stick pan, beaten eggs added for scrambled eggs with ham
~ add to a jambalaya along with some boneless chicken thighs, rice, tomatoes, peppers, onions, Cajun seasonings
~ Senate Bean Soup or Split Pea soup
~ Fried Rice

Teresa

That's very helpful. But somehow fresh ham to me is very different from cured ham, so recipes that have cheese and such just don't seem to work well...excellent with cured ham, but fresh? To me it tastes much more like a roast pork than a ham...no?

Maybe something hungarian...with sour cream and paprika?

Annie, a fresh ham is different than a smoked ham. To me a fresh ham is the same as a roast pork loin,shoulder, etc...

If you have lots of gravy left, I'd make hot pork sandwiches and serve them with homemade fries or mashed potatoes.

I'm usually not big on using roasted meats by recooking them in casseroles. But maybe you could layer slices of pork with gravy and top with mash potatoes to make a bastardized version of a "shepherds pie".

Or perhaps a Tex Mex dish. Season the remaining roast with some garlic and dried chipotle pepper, cover and roast a little longer until it is fall apart tender. Shred and use as a filling for tacos. Or make pulled pork sandwiches.

Ann

Pork stew, only adding cubed pork during the last few minutes, for just enough time to heat through.

I had a fresh ham last week leftovers went as pork and sauerkraut with small potatoes. Mexican green chili stew with potatoes, carrots,tomatillos, green chilies, garlic and tomatoes. I find a fresh ham can be a little dry when reheating, both of these were really good. Don't think of them as leftovers but as ingredients for a new dish. If you have too much you could always freeze some. Patty

Your leftover fresh ham is perfect for my favorite soup - posole!

/tricia

Totally missed the part about being a fresh ham......scrap the crepes! LOL

What about Pork Pot Pies with a puff pastry top....easy and makes a nice presentation.

I'm thinking, is there such a thing as a pork stroganoff kind of thing....pork served with mushrooms and sour cream over egg noodles????

A paprikash may work. This is an adaptation of the Chicken Paprikash I make.

Saute some onion in a skillet.
Add Paprika, good amount. Stir well
Add pork/ham cubes
Add a splash of white wine or chicken broth or a combo of both
Simmer until pork is warmed through
Add sour cream. Stir.

Serve over broad egg noodles

Chase, that may work....sounds good, fast and easy. And I think the sauce will keep the pork from getting too dry....

I came across a different recipe that was more beefy with beef stock, some worchestershire sauce and tomato paste....and maybe some wine....

Annie, My family loves leftover roast pork in lots of asian inspired recipes, like fried rice, fresh rolls, wontons, steamed buns....... Or you could go latin and burritos, chili or the above suggested posole. A classic hunter's stew would also be lovely.
Personally I have tons of left over smoked ham, and while we did have a lovely ham and egg breakfast yesterday, followed by a ham/mac/cheese casserole, I am now portioning the remaining ham into small packets for the freezer where it will be meted out in meals all winter long. Plus the kids are fighting over the bone to see if it will be pea soup or yankee bean.

Whoooosh! Yep, flew right over my head that this was fresh pork!

So...... pork fried rice, Cuban sandwiches, pork chopped and simmered with BBQ sauce on buns with slaw, and I think pork stroganoff would be delicious with sauteed mushrooms, sour cream, maybe some fresh chopped dill, but I might skip the tomato paste.

Teresa

Yum dill! Sounds good!

OK, "pork stroganoff" for company is done. It was delish.

I sauteed onion, garlic and crimini mushrooms, then added the cubed pork with 1 can beef broth and 1 Tbl tomato paste, 1 tsp worchestershire sauce, 1 tsp caraway seeds, 1/2 tsp marjoram, S&P to taste. I let that all simmer nicely and stirred in 1c sour cream and sprinkled in paprika before serving over egg noodles.

Very fast and easy, and it all disappeared. I served that with tossed salad, oven roasted broccoli and pumpkin bread. Guests left happy.

This post was edited by AnnieDeighnaugh on Fri, Dec 28, 12 at 23:30

For entertaining, a gougere is easy. Make choux pastry, enough to make a good-sized ring for each guest, or a couple of big ones. Bake until really crisp ten set aside. Can be made the day before.
Then, fry lots of onion or shallots, add garlic, then sliced mushrooms, your diced pork (be generous), a little flour, chicken stock, dash of cream, dash of white wine....... whatever flavours you like. Herbs. Cut off the top of yourgougeres and fill the hollow with the mix. Put back the lid, sprinkle with parmesan and bake until piping hot and crisp. Serve with a green salad.

For entertaining, a gougere is easy. Make choux pastry, enough to make a good-sized ring for each guest, or a couple of big ones. Bake until really crisp ten set aside. Can be made the day before.
Then, fry lots of onion or shallots, add garlic, then sliced mushrooms, your diced pork (be generous), a little flour, chicken stock, dash of cream, dash of white wine....... whatever flavours you like. Herbs. Cut off the top of yourgougeres and fill the hollow with the mix. Put back the lid, sprinkle with parmesan and bake until piping hot and crisp. Serve with a green salad.

sounds delish!