Cut it up and put several big chunks in the freezer.
Ham sandwiches, ham in your omelettes, ham and eggs, scalloped potatoes and ham, ham and bean soup...
But...freeze a lot, in a month it'll look better.
Linda C

Well besides the obvious ham sandwiches, fried ham and eggs, scalloped potatoes with ham, ham salad, you could also make this ham crepes. This is a recipe I have had for almost 30 years. I usually make it once every year or two. I'm due to make it again one of these days.

Home Cookin Chapter: Recipes From Thibeault's Table

Ham - Crepes A La Montespan
===========================
Source - Pat Davis Cooking School,
Grand Rapids, Michigan. 1980

This is not only a good recipe in
and of itself, but also is a good
model upon which you can build for
endless variety

Crepes.

2/3 cups all - purpose flour
2 eggs
1/2 teaspoon salt
pinch of sugar
1-1/3 cups milk
1-1/2 Tablespoon melted butter
Margarine for frying crepes

Filling

2 Tablespoons butter plus 1
Tablespoon cut into bits for the top

1-1/2 Tablespoon flour
1 cup hot milk (Might need a bit
more to thin down sauce)
salt, pepper, and a pinch of nutmeg
1 cup lean ham, finely diced (or
substitute, chicken, shrimp,
mushrooms or spinach)
1 cup Reggiano Parmesan cheese,
grated and another 4 Tablespoons for
sauce and top
Pinch of paprika
1/2 egg yolk
.

Crepes

Put all but the butter in a blender and blend until smooth.
Add butter and set aside for 30 minutes.

Cook crepes by heating a 6 or 7" crepe pan over moderate heat until it
almost smokes. Rub pan with a bit of margarine and then add just
enough batter, approximately 2 Tablespoons to film bottom of pan. It
should sputter and form holes as you tilt the pan to cover the bottom.
The thinner the better. When golden underneath, turn and cook about
20 to 30 seconds on the second side. The second side will be on the
inside when you roll the crepes.
Flip out and stack, one on top another, (they won't stick, even if you
freeze them this way). Repeat greasing pan and cooking crepes until you
finish. makes about 16.

Filling

Heat butter in a small saucepan until it foams.
Off the heat, add flour and stir until smooth.
Cook 2 minutes and then add hot milk all at once. Beat hard with a
whisk until smooth.
Cook, stirring, until it thickens. Season.
If sauce is too thick to spread nicely, thin it with a bit more milk
and return to the boil.
Divide the sauce in half and mix one half with the ham, and one cup of
cheese and paprika.

Spread a spoonful of ham and sauce combination on the flip side of the
crepe and roll up. Arrange in a greased baking dish.
Enrich the remaining sauce with the egg yolk and 2 Tablespoons grated
cheese.
Spread sauce over crepes and sprinkle with remaining cheese. Dot with
butter an put in refrigerator to hold or a preheated 375F oven until
heated through, about 15 to 20 minutes. Then brown under broiler.

What they said. Freeze it in pieces. I have discovered ham in my deep freeze months later and been delighted to make a pot of green or yellow split pea soup, bean soup, etc. Linda's scalloped spuds and ham sounds really good, too.

How do you make Ham Salad? Is it a sandwich spread or more like a app. with crackers?

Thanks!

It's good chopped up fine, frizzled in some butter, then eggs poured over and all scrambled together. Serve on hot buttered toast.

This is an easy casserole serving 4.

Jambalaya Casserole

5 oz. pkg. (small) elbow macaroni
2 strips bacon
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/2 clove garlic, minced
2 TB flour
2 14/ c. canned tomatoes
1 cup cubed cooked ham
1 cup cleaned cooked shrimp
1/4 cup bread crumbs
2 TB grated Parmesan cheese

Cook macaroni in boiling, salted water per package. Drain, rinse. Fry bacon in skillet, remove, drain, crumble. Add onion, bell pepper and garlic to bacon grease in pan. Saute until tender. Stir in flour and brown 1 minute or more. Add tomatoes and cook until thickened; stirring. Add macaroni, ham, shrimp and bacon. Pour into a 1 1/2 qt. casserole. Combine crumbs and cheese, sprinkle over casserole. Bake at 350 for 30 minutes.

I have a lot of ham leftover too and it will find its way into the freezer and some soup at a later date and also some of the above mentioned ideas. Here is one recipe that we enjoy.

Posted by: Linda_inTennessee (My Page) on Sat, Nov 30, 02 at 20:40

2 medium onions - thinly sliced
2 Tbs butter
2 tsp flour
1/2 lb mushrooms
3/4 cup light cream
1/2 tsp Worcestershire
2 cups chopped cooked ham

Cook onions in butter til golden, add mushrooms. Cook 3-5 minutes. Add flour, stir, cover, simmer 5 minutes. Add cream gradually, stirring. When smooth, add the ham and Worcestershire. Stir til heated through. Do not boil. Serve with rice.

I make ham salad by grinding up ham ( or zapping it in the cuisinart) and adding dijon mustard, some grated onion, a bit of chopped pickle...sweet is good as is dill or bread and butter and enough mayo to make it spreadable.
I love ham salad sandwiches!
Linda C

Thanks, Linda! That sounds really good! I'm going to make some now for lunch. Does it have to sit in the fridge awhile or is it okay to serve immediately?

We really like these. They freeze very well. Delicious with chips, fries, or potato salad.

HAM IN RYE BUNS

(These are great for watching football with your favorite potato salad.)
Yield: 12 Buns

1 Tablespoon Active Dry Yeast
Pinch Brown Sugar
1 Cup Warm Water (110-115 degrees)
2 Tablespoons Brown Sugar
4 Tablespoons Unsalted Butter at Room Temperature
1 Teaspoon Salt
1 Egg
3/4 Cup Medium-rye Flour
2 1/2-3 Cups Unbleached All Purpose or Bread Flour

Ham & Sour Cream Filling:

2 Shallots, finely chopped
2 Tablespoons Unsalted Butter
1 Garlic Clove, Minced
1 Pound Smoked or Honey-Baked Ham, ground in a food processor (3 Cups Ground)
1/2 Cup Sour Cream
2 Tablespoons Cognac or Brandy
1 Teaspoon White Worcestershire Sauce
2 Tablespoons Capers, drained, or 1/4 Cup Chopped Pecans

1.) In a large bowl or the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, sprinkle the yeast and pinch of sugar over the warm water. Let stand for 10 minutes or until bubbly.

2.) Add the sugar, butter, salt, egg, and rye flour. Mix with a whisk or the mixer to blend. Add 1 cup of the unbleached flour. Beat hard until smooth, about 1 minute. Add the remaining unbleached flour 1/2 cup at a time until soft dough is formed and just clears the sides of bowl, switching to a wooden spoon when necessary if mixing by hand.

3.) Turn the dough out onto a lightly floured work surface and knead until just smooth, about 1-2 minutes, adding 1 tablespoon of flour at a time as necessary to prevent sticking. The dough should be soft. Place the dough in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise in a warm area until doubled in bulk, about 1 hour.

4.) Prepare Ham & Sour Cream Filling:

In a medium saucepan, sauté the shallots in butter until soft but not brown. Add the garlic and cook only about 1 minute more. Stir in the ground ham, sour cream, Cognac or brandy, Worcestershire sauce, and capers or pecans. Refrigerate until needed, covered.

5.) Turn the dough out onto a lightly floured work surface and roll into a 12" by 16" rectangle. With a sharp knife, divide the dough into twelve 4" squares. Place about 1/4 cup ham filling in the center of each square. Bring the opposite corners together and pinch to seal.

6.) Grease 12 standard-size muffin cups. Place a square of filled dough in each muffin cup, seam side down. Cover loosely with plastic wrap, and let rise in a warm place until the buns are puffy and doubled, about 30-40 minutes. Twenty minutes before baking, preheat oven to 400 degrees.

7.) Bake in the preheated oven until well browned and springy to the touch, about 20-25 minutes. Let stand in the cups for 5 minutes, then, remove to racks to cool.
To bake the rolls a day or more ahead, refrigerate or freeze them, then reheat at 325 degrees on a baking sheet loosely covered with foil. Wrap warm buns in foil to transport.

Or, the rolls may be shaped and filled the night before, covered loosely with plastic wrap, and refrigerated overnight. Let stand at room temperature while preheating the oven for 20 minutes in the morning. Bake as directed.

/tricia

Ham and bean enchiladas.

Cook your beans with whatever Mexican spices you like--oregano, cumin, cilantro, maybe a few chiles--whatever your preference.

I roll some diced ham and cooked beans into flour or corn tortillas (personal preference thing), fry until crispy, and cover with a bit of green sauce and asiago cheese and fresh cilantro. Mmmmm....

Ham Salad

3 cups small cubes of ham
1-1/2 (6oz) shredded cheddar
1 cup chopped celery
2 cups diced apple
1/2 tsp lemon pepper
1 cup mayonnaise
Lettuce leaves

Combine all ingredients except lettuce, mix well, chill 2-3 hours. Serve on lettuce leaves.

A lot of wonderful ideas and recipes. I think I will follow Linda's advice and freeze it for a bit and then start trying some of these wonderful ideas. I do think I'll try Ann's crepes tomorrow....with the shrimp. Don't feel much like ham anything just now.

Thanks to all.

Don't forget ham loaf. Good to add to a big pot of bean soup, too.

I also came home from my brother's house with a big piece of leftover ham. I like devilled ham - I think I'll find some recipe for that.

AAH forget ham loaf....gring the ham or sap in a processor and mix with equalk parts hamburger...
Then proceed with your favorite meat loaf method...I add an egg to 2 cups of ground mixed meats and some finely chopped onion, a spoonful of dijon mustard a little milk and bread or cracker crumbs to hold it together.
Make a loaf and bake at 350 until it reached 165 on an instant read....about 40 minutea to 1 1/4 hours, depending on how big your loaf is.
And I baste the loaf with something like catsupw ith some brown sugar added or brown sugar and prepared mustard...or maple syrup...etc.
Linda C

Thats alot of ham! I just finished making some ham salad, like Linda's minus the butter- I may try that next time. Then ham slices and diced bits into the freezer for omelets, soups etc. And I have a bone to freeze and use for split pea soup when the weather turns cold again.
Di

Supper Dish
This is nice for a simple dinner
1/2 cup onion, diced
1 tbsp margarine
2/3 cup plain flour
1 tsp baking powder
6 eggs
2 cups grated cheese
1/2 tsp cayenne
1/2 cup chopped ham or bacon

Saute onions in butter, add ham or bacon. Combine dry ingredients. Beat eggs until thick, then fold in cheese and dry ingredients. Lastly add onions and ham mixture. Cook large spoonsful on a hot lightly greased griddle (as you would small pancakes), turning once to brown both sides. Serve hot.

Challiapin Spaghetti
Serves 6-8

1 lb mushrooms, sliced
3 medium onions, diced
4 oz butter
2/3 cup sour cream
1 lb ham, shredded
12 oz cheese, grated
10 oz spaghetti, cooked and drained

Melt half the butter in a frying pan and sauté mushrooms and onions. Add sour cream. Mix remaining butter with the spaghetti in a deep casserole, then spoon mushroom/onion mixture over the spaghetti. Sprinkle shredded ham over the mushroom mixture, the top with grated cheese. Bake at 400F until the cheese melts.

I make ham salad/spread similar to Linda, minced ham, Hellmans and a little relish. The only thing I actually add relish to.

And don't forget Ham Croquettes. Good way to use up leftover ham.

Ann

I like to slice and fry my ham before freezing it. Later it warms quick in the microwave for an almost instant ham sandwich.

Making pea soup but my ham had a bone. Also makes bean soup or lentil soup. Can be ground up with bbq sauce for a bbq pork sandwich.

I get a ham from work and Grandma always gives me a ham for Christmas. Two hams for a single person... thas a lotta ham.

: )
lyra

This is a good Deviled Ham recipe. I made this today and it's fabulous. I cut down on the hot sauce by half and it has the right heat for us.

Pam

Oh, oh, you should try making ham hash!! My mom has made it for years. All you do is grind together leftover ham, boiled potatoes, or mashed, and cooked onions. Bake in the oven until the top gets a little crispy. Soo yummy. Great served with eggs, or even just with a piece of toast. Man, I wish I had leftover ham now....hmm.

Ham & Cheese Quiche
Croque Monsieur

I love it for quiche also. Here is a recipe that I have had saved for quite some time but have not tried but it sounds good to me.

Onion Gratin with Country Ham - BHG 2002

1/4 cup butter
1/4 cup all purpose flour
1 tsp. salt
1/2 tsp. pepper
2 cups milk
2 lbs. large onions, peeled
1 15-oz. can cannellini beans or great northern beans, rinsed and drained
6 oz. cooked, country style ham or smoked ham, cut into bite size strips
1/2 cup smoked provolone or plain provolone cheese, shredded (about 2 ounces)

Preheat oven to 350. In a large saucepan melt butter over med. heat. Stir in flour, salt, and pepper.
Cook and stir for 2 to 3 mins. until light brown.
Add milk all at once. Cook and stir over medium heat until thickened and bubbly.

Slice onions 1/2 inch thick; separate into rings.
Stir onions, beans, and ham into saucepan. Transfer to a 1 1/2 quart oval or 2 quart rect. baking dish. Place on baking sheet.

Bake, covered, for 1 hour. Uncover and sprinkle with cheese. Bake, uncovered, about 15 mins. more or until onions are tender and top is golden. Let stand for 10 mins. before serving.

Serves 6-8 (The picture in the Annual looks very good). I need to try this soon.

I'm sure this is nothing new, but I really enjoy a dinner of diced ham, fresh green beans, and tiny red potatoes with lots of fresh ground pepper, Kosher salt, and some butter. Boil the first three, then toss with the last three. It's not fancy, but it's a nice, simple meal. Comfort food.

I'd also consider substituting the ham for kielbasa in another fairly simple dish I've made...dice up some bacon and fry it...fry sliced potatoes in the bacon grease...toss in a chopped up head of cabbage and let it wilt...add the ham (or kielbasa)...heat through and serve. I use tons of pepper and some Kosher salt. I also like to add garlic, but it's not required.

Neither dish is one I'd make for company, but I have no shame in eating them myself. :)

I'd also use leftover ham in omelets, scalloped potatoes, grilled sandwiches/paninis (with lots of mustard and cheese), etc.

I made the Ham Salad! Really good but I didn't really have the proper bread, I think. Next time I will get the really thin Pepperidge farm type bread and I will have to try it deviled!

I make my Aunt Willie's easy ham casserole--layers of sliced potato sprinkled with salt and pepper, sliced onion and ham (good for using little pieces). Add a little water and bake covered at 350 degrees until the potatoes are done. It sounds bland but it's really good. Usually I make black-eyed peas with the ham bone.

Ham and cheese omelet for breakfast, lunch, or dinner. I like to put a pot of pinto beans with ham and or bone on the stove on a cold day. Add some cornbread a slice of raw onion and call it a meal. Add some to your mac and cheese...lots of good ideas and recipes here. I have two ham bones and a couple of slices in the freezer....some of it will be something this weekend.

David

I wrote this recipe for a contest I'm in; once you get past the paleness of the pork meatloaf compared to a beef, you'll be surprised at how tasty it is. I always bake a ham with 2 cups of leftovers in mind for this!
ps: you can use all potatoes in the topping if you prefer

Butternut Gold-Crowned Pork Meatloaf

Meatloaf:
1/3 cup finely minced shallots or onions
2 eggs, slightly beaten
1 ( 8 oz.) can crushed pineapple (do not drain)
2 cups fine soft bread crumbs (about 4 to 5 slices white bread in food processor)
2 cups leftover baked ham, minced in food processor
1 pound ground pork

Butternut Gold topping:
1 pound Butternut squash, peeled and cut into 1" chunks (about 3 cups)
1 pound Yukon Gold potatoes, peeled and cut into 1" chunks (about 3 cups)
4 Tablespoons softened butter
1/4 to 1/2 cup warmed Half & Half (approximately)

Preheat oven to 375º. Spray an 8" or 9" baking dish with nonstick cooking spray.
In a large bowl, combine meatloaf ingredients, along with pepper to taste and mix to blend thoroughly. Press into prepared pan and bake for 40 minutes, or until thermometer inserted in center of loaf reaches 165º.

While meatloaf is baking, prepare topping. Place squash and potato chunks in a large pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain into a colander, then use a ricer to rice chunks back into cooking pot. Add butter, enough warm Half & Half for desired consistency, and salt and pepper to taste; mash until smooth. Cover and keep warm.

When meatloaf is done, remove from oven and set broiler to heat. Blot meatloaf top lightly with paper towel to absorb any liquid, and cover with squash/potato topping. Place crowned meatloaf close to broiler and broil until very lightly browned.

Makes 6 servings.

Here's a tasty recipe:

Broccoli-Ham Soup - serves 4

1/4 cup chopped onion
3 tbsp butter or margarine
1/4 cup all-purpose flour
1 1/2 tsp instant chicken bouillon granules
1 tsp dry mustard
1/2 tsp dried thyme crushed 1/8-tsp pepper
2 cups milk
2 cups water
2 cups broccoli flowerets or frozen cut broccoli
1 1/2-cups cubed fully cooked ham

In a 3-quart saucepan cook the chopped onion in butter or margarine till tender but not brown.
Stir in flour, chicken bouillon granules, mustard, thyme, and pepper.
Add milk and water all at once. Cook and stir over medium-high heat till thickened and bubbly.
Stir fresh broccoli flowerets or frozen cut broccoli and cubed ham into saucepan.
Return to boiling. reduce heat; simmer for 4 to 6 minutes more or till the broccoli is tender and the soup is heated through, stirring occasionally.