Freeze some of it....it'll taste better in a week!
Also grind some up for ham, salad or to mix with beef for ham balls.

Yellow Split Pea soup has always been a favorite in our home... Ham Salad, and you can cut pieces off to use for breakfast, and for putting together with biscuits. I have a bit of ham left and Split Pea it will be...

Carolyn

I would freeze it in recipe sized packages. Then you can take out exactly what you need for whatever you feel like making.

I make a ham, potato and onion casserole with the small pieces of ham near the bone by layering thin slices white or gold potatoes (peeled or unpeeled), thinly sliced onion and ham. Salt and pepper each potato layer, add a quarter cup of water and baked covered in the oven at 350 for an hour to and hour and 15 minutes. The dish will not boil over. In fact, in sinks as it cooks. It's really yummy though not a dish for company.

I have a recipe for crepes with a cream and ham filling.

I like Linda's idea of the ham sandwich spread. I minced up leftover ham in the FP and add mayo and sweet relish.

Ann

Make a goug�re - a choux pastry ring, bake it then split it horizontally and fill it with a ham and mushroom in a creamy sauce mixture, put the lid back on, sprinkle with a little parmesan then re-heat for 10 / 15 mins in the oven. Light and delicious.

If you have any dinner rolls left as well, place a slice on those and freeze them wrapped in foil pop-up sheets. These are my freezer "emergency" meal (reheat in the toaster oven). Hubby takes them to work in his lunch box and nukes them. Dress them with mustard or mayo after they are heated through (about 15-minutes in the oven, 2 minutes in the microwave).

I would also freeze a portion cut into bite-size cubes to use on homemade pizzas, added to scrambled eggs, or in one of these recipes.

Ham & Hash Brown Casserole

1 bag (1-lb. 4-oz.) refrigerated hash brown potatoes
1-1/2 c. diced cooked ham
2 c. shredded Colby or mild Cheddar cheese
1 c. chive-and-onion sour cream potato topper (or dip)
1-1/2 c. milk
1/2 t. peppered seasoned salt

1. Heat oven to 350-degrees F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

2. In large bowl, mix potatoes, ham and 1-1/2 c. of the cheese. Spread in baking dish. In same bowl, mix sour cream, milk and seasoned salt with wire whisk until well blended. Spoon over potato mixture; stir to mix. Cover baking dish with foil.

3. Bake 45-minutes. Sprinkle with remaining 1/2 c. cheese. Bake uncovered about 10-minutes longer or until bubbly and thoroughly heated.

6 servings (1-1/4 c. each)
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I love to make this 10-minute meal in the summer when I have zucchini and yellow squash aplenty, along with fresh basil from the garden.

Penne and Ham Primavera

2 c. uncooked penne or mostaccoli pasta (7-ounces)
1 c. sliced zucchini
1 c. sliced yellow summer squash
2 c. cubed fully cooked smoked ham
1/2 c. Italian dressing (reduced fat dressing will work)
1/4 c. chopped fresh basil leaves
1/3 c. shredded Parmesan cheese
Coarsely ground black pepper, if desired

Cook penne as directed on package except during last 3-4 minutes of cooking, add zucchini and squash to pasta; drain. Return pasta mixture to saucepan; add ham, dressing and basil. Cook over medium heat until hot, stirring occasionally. Sprinkle with Parmesan cheese and pepper.

Yield: 4 servings.

-Grainlady

Little bits of ham are nice in broccoli/ cheese/ broccoli-cheese soup. Potato Soup. Corn Chowder.

Add chunks to scalloped potatoes for a main dish.

Hawaiian pizza--ham & pineapple.

In a stromboli or Calzone.

In fried rice.

Ham, Swiss, pineapple paninis.

Breakfast Burritos.

Ham bone for beans or black-eyed peas...

How about a nice big pot of soup beans (pintos) with some of the ham and especially the bone? Cornbread or maybe broccoli cornbread to go with it.

Here is my go-to recipe for leftover ham:

Madolyn's Ham and Broccoli Casserole

1 stick butter or margarine
1 cup uncooked regular white rice
2 cups fresh bread crumbs
2 large onions, chopped
1 1/4 lb ham, (chopped - 4 cups)
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups milk
2 packages broccoli spears (10 oz each?), cooked
8 oz sliced Swiss cheese

Preheat oven to 350. Cook rice according to package directions. Grease large rectangular casserole dish with butter (or spray with Pam). Melt butter. Mix 3 tablespoons with bread crumbs. Saute chopped onions in remaining butter. Add flour, salt and pepper. Cook until bubbly. Slowly stir in milk. Cook slowly until thickened. Stir in ham. Heat through gently. Layer rice in bottom of dish. Next lay broccoli in single layer. Pour ham mixture over layers. Top with cheese slices. Sprinkle on bread crumbs. Cover. (Can be made ahead to this point and refrigerated. If chilled, set out for about 30 minutes before cooking or increase baking time.) Cook for 45 minutes. Serves 6 - 8.

Notes:
Rather than broccoli spears, I prefer florets. I have used frozen broccoli and I've used fresh broccoli. Both work equally well.
When using up leftover ham, I've sometimes used a slightly lesser amount than what is called for...and sometimes more.
Swiss cheese is best but I have used other strong-ish white cheeses - even a little Parmesan mixed in.
Good leftovers.
Good with either green salad or fruit salad.

Thought this might be timely to resurface. I'm thinking of making a quiche with ham, but right now its purely theoretical :)

Creamed ham over biscuits...made with a basic white sauce.

I just made a spaghetti ham casserole that was really good!

Here is a link that might be useful: Spaghetti ham bake

Add it to some Cuban Black beans, then serve with rice. Mmm. Also good: if you add rum and cumin to your black bean recipe.

Just took a chunk of christmas ham out of the freezer... it became pea soup. It was supposed to go with lunch but I'm not feeling good this week so it has been breakfast, lunch, and dinner. Thinking about making the last of it into chip dip by adding cumin and hot peppers.

Pea soup my way...

Sort and rinse two lbs of dry peas.
A 12 qt. pot filled 3/4 full of water.
Chunk of frozen ham from the freezer.
Couple onions.
Drop of liquid hickory smoke.
S&P at serving time.

Bring to a boil in the morning then let simmer until supper time. Not the best but very little work... probably looking over the dry peas that I dump on a clean newpaper is the most work involved. During the day you will know when the soup is ready to sample because the house starts to smell like soup.

Another favorite is ham, onions, cabbage, and hot green peppers (jalapeno/serreno). If I want it to be more filling I add some kidney beans. This one is best simmered over-night until the broth turns a rich brown color.

Very hard to ruin soup... put some water on and see what you have in the pantry that might be good in it. A great way to clean the freezer out.

: )
lyra

You forgot the carrot in the pea soup....
Agreed.....soup is hard to ruin unless you add too much salt, or artificial carp, powdered this and that...
I made an awesoem soup for company yesterday....using a couple of stalks of limp celery, 4 or 5 green onions, couple of carrots, half a box of mushrooms, 6 or 8 stalks of asparagus handful of raw broccoli florets, pretty much the leftovers from the crudites platter....chopped all but for the brocoli and the asparagus....sauteed in a bit of butter and Olive oil, add flour, and a qt of chicken broth, simmered a while to cook down....added a bit more chicken broth and some dry marjoram and fresh parsley and chives, couple cups of milk whisked with a couple of tablespoons of cornstarch, and the asparagus and broccoli, simmered to thicken added a cup of sherry and a cup of cream....a bit of salt and a lot of pepper....
Yum!
Soup's easy!

My favorite saying, learned long ago, when it comes to ham:

Definition of "Forever": A ham and two people.

We either buy a SMALL ham, or we freeze (after baking) in recipe sized bits. I use in Navy Bean Soup, Scalloped Potato Casserole, or just for sandwiches.

Donna

bbstx,

I made your casserole last night and it was a big hit with the family! Both my DH and DD had two helpings!

Great use for left over ham!

Thanks for the recipe