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

I like the combination of ham and asparagus both in crepes and in an omelet with Swiss or brie cheese. When I get down toward the bone, I usually cut it into cubes and grind it in my mini chopper. Some ways to use ground ham: 1) Add ground ham and cheddar cheese to turn twice-baked potatoes from a side dish to a microwaveable main course. 2) Add to hollandaise sauce and pour over a whole steamed cauliflower. 3) Stuff halved zucchini or eggplant with ground ham, rice, chopped tomatoes, seasonings, sauteed chopped onions and the zucchini centers. Top with cheese and microwave or bake. 4) Ground ham can be mixed in when making scrambled or devilled eggs. 5) Substitute ground ham for sausage when making stuffed mushrooms 6) Sprinkle on cooked green beans 7) Mix with some cream cheese and finely chopped sweet red peppers and scallions. Stuff mixture into hollowed out cucumbers, chill and slice 8) Stuff large pasta shells with ground ham, spinach and ricotta cheese 9) Ground ham mixed with cream cheese, a bit of drained crushed pineapple and curry powder makes an interesting filling for tea sandwiches. 10) Saute ham, finely chopped onion and garlic in olive oil. Add drained and chopped cooked spinach. Mound on top of slightly scooped out halved tomatoes. Cover top of mixture with Parmesan cheese and bake. Baked eggs - Preheat oven to 375 degrees. Put about a tablespoon of cooked sausage or ground up leftover ham in a custard cup. Break an egg over it and sprinkle with salt and pepper. Add 1 teaspoon of milk or cream. Bake for 10-15 minutes. Serve with toast fingers. Can sprinkle grated cheese on top or add a bit of herbs.

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.

We usually roast a chicken on the BBQ and then have leftovers. I often add chicken to rice, which is what I did last night. I cooked the rice in the PC with celery, mushrooms, onion, and chicken broth. When it was done, I added chopped chicken and then put it on low heat for a few minutes. Often I make chicken salad with leftover chicken, and I put it through the meat grinder and use a recipe similar to what I use for deviled ham. I'm more creative with leftover chicken than I am with cooking chicken in the first place. If I do not put leftover chicken in rice, I often add it to wide egg noodles in a mushroom velouté sauce or else put it in a Japanese style soup. The last chicken soup I made was avgolemono because I had just picked lemons. Another method for cooking chicken is Yucatecan (Chicken Pibil), which uses sour oranges, chilies, and achiote paste. This is my favorite chicken for enchiladas, and I make an enchilada sauce with more achiote paste. I am now thinking about making another trip to the Yucatan.