Same thing...... I just mixed them up....was going to freeze them and bake Tuesday morning.....but they are very soft...I am guessing the ham was fattier then I usually get....next time I will buy a piece of ham and ask to have it ground... anyhow they were too soft to freeze in a pile and I don't have freezer room for that big tray. So I am baking tonight....and then what? Refrigerate them with the syrup and warm up? Only bake for 1 hour instead of the required 2 and then bake another hour or more to allow for the warm up, on Tuesday? And the kugel? I was going to do it morning of.....but the way my week is shaping up....thinking I better bake it tomorrow and re heat in the micro on Tuesday.... Big dog is still here and won't be going home until tomorrow. Her mommy is on a plane flying to Mineapolis, to catch a plane to Kansas City, so they can drive to Des Moines... I know...I am confused too! Here's the recipe....sounds very blah....but I know from experience it's very good! SWEDISH HAM BALLS 1 lb. ground ham 1/2 lb. ground pork 1/2 lb. ground beef (lean and good quality) 1 C. oatmeal 1 C. milk 2 eggs Mix well and make into small balls. Place in baking pan. Mix: 1 C. brown sugar 1 tsp. dry mustard 1/2 C. vinegar 1/2 C. water Pour over hamballs. Bake in slow oven. 325 degrees. Plan on two hours. They must be turned every half hour or so and the liquid should become syrupy and ham balls dark reddish brown. The secret is slow, long cooking. Cut down to 300 if they seem to brown. Mildred Campbell

Here is my favorite way to use left over 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 Tblsps. flour 1 tsp salt 1/2 tsp pepper 3 cups milk 2 packages broccoli spears, cooked 8 oz sliced Swiss cheese Preheat oven to 350 degrees. 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.) Cook for 45 minutes. Serves 6 - 8. Notes: 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. P.S. I'm not Madolyn. She is my friend who gave the recipe to me.

Ham and Split Pea Soup from Epicurious : From Cooks Illustrated March 1999. this is a delicious soup but takes a little bit of time to make the broth but it's incredible. You can use a leftover ham bone if you get one of those big hams at the holidays (freeze the bone with a bit of meat) or a ham hock is okay too but can be salty. 1 piece (about 2.5 lbs) smoked bone in picnic 4 bay leaves 1 lb split peas rinsed and picked through 1 tsp dried thyme 2 tbsp olive oil 2 med onions, chopped med 2 med carrots, chopped med 2 med celery stalks, chopped med 1 tbsp butter (optional) 2 med garlic cloves, minced 3 small new potatoes scrubbed and med. diced ground black pepper balsamic vinegar Bring 3 quarts of water, ham, bay leaves to a boil, overd med high heat in large soup kettle. Reduce heat ot low and simmer until meat is tender and pulls away from the bone (2-2.5 hours). Remove ham meat and bone from broth; add split peas and thyme and simmer until peas are tender and dissolved (45 min - 1 hour). Meanwhile, when ham is cooled enough to handle, shred meat into bite sized pieces and set aside. Discard rind and bone. While ham is simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots and celery; saute, stiring frequently until most of the liquid evaporates and veggies begin to brown; 5-6 minutes. Reduce heat to low; add butter, garlic, and sugar. Cook veggies, stirring frequently, until deeply browned; 30-35 min, set aside. Add sauteed veggies, potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve adn thicken soup to the consistency of light cream (about 20 min more). Season with black pepper. Ladle soup into bowls, sprinkle with red onion (optional)and pass vinegar (optional)

Rather than buying a large ham anymore, I purchase packages of Farmland Smoked Spiral Ham Slices and Pieces (gluten-free and NO MSG added) in 2.5 to 3.5-pound packages at Wal-Mart, which are more manageable for 2 adults. They aren't always available, but I'll get one or two when they are and divide them and store the ham in the freezer. These are slices, and pieces of slices, from large spiral-cut hams. There are enough whole slices for several meals, and I take the small pieces and snip them into 1/4" to 1/2" cubes with my kitchen scissors, which have so many uses from breakfast entrees, pizza topping, to soup. The so-called "waste pile" is cooked into ham broth, yet one more flavoring secret ingredient. One of my favorite recipes is Ham and Swiss Rosti - http://www.eatingwell.com/recipes/ham_swiss_rosti.html I use dehydrated hash brown potatoes (rehydrated), but frozen hash brown potatoes and leftover cooked potatoes work well too. There is even a special double hinged pan you can use for the task. Here's a picture of the pan and another recipe: http://www.williams-sonoma.com/recipe/rosti.html