I've been thinking the same thing about brisket. What's past the sandwiches. So far, I've added it as a topping for spinach tortelloni. With some sauce and a big wad of arugula, it's a meal. :) That inspired me to try putting some in mac and cheese. That's tomorrow, I think. Either would be good with ham, I think, unless it's cut too thin.

Dice some and make a quiche. Add some to a potato gratin. Slice it up and top with a cheese sauce. Serve diced in baked potato. On pizza. Along side any veggies with a Madeira sauce. Make a gougère and use it inside with a béchamel sauce.

Omelettes, crepes filled with cheese sauce and ham, Challiapin spaghetti, ham loaf :-)

Chowders and soups, scalloped taters, risottos, fried rice, egg foo young, egg rolls, ham ragoon.. with red eye gravy and green beans, with new potatoes and greens or green beans. In sliders, hot ham and cheese sandwiches, baked open faced grilled cheese with tomato slices. Ham hash, denver omlettes. Fried with plantains for taco filling- nice with a slaw.

The problem with honey baked hams is that they are sweet.

They are much too sweet to be good for bean soup.

My MIL used to do split peas with left over honey ham and it was just not good.

If you were making something like baked beans, maybe it would be allright since they usually use something sweet.

But, the result would be not as much savory as sweet.

Not all hams and hambones are good for beans or soup. Generally it is a cured salty ham that you want to make a soup from.

Historically, sweet and spices was added to ham to disquise the flavor of the preserved pork. Have you ever dealt with a real cured ham that looks like a detached limb preserved in salt? You have to soak it and change the water, rehydrate it. It can be much less than wonderfull and that is why those old hams were prepared for the table with sugar, to hide the flavor of old meat. Of course, that is not really the case nowdays. But the preference for sweet ham seems to have become popular.

Now some of the hams come already sugared and those honey hams are saturated with sugar.

Sweet does go well with ham for many things, but not where you are looking for a more savory experience.

You might not register the sweet as much if you chunk it into other foods, but it will not render a savory bean soup. Would you, otherwise, put sugar in your soup? Probably not. Yet that is exaclty what using a sweet ham will do.

So many have become accustomed to so much food having some degree of sweet in it that they almost expect it and dont question it.

This is not about consuming sugar or not. This is more of a culininary question

Make eggrolls! Leftover meat of any kind is superb in an eggroll. Get creative. If you have some cole slaw (that's the best) or leftover rice, mix it with the chopped meat and wrap it up in an eggroll wrapper. Pan fry or bake in the oven. Make sure you have some duck sauce and hot Chinese mustard. You can freeze them and reheat for a snack.

I agree with Claudia, but also with Islay and Colleen. I would not put sweet ham in a soup, and I always make sure when I buy ham that it does not have honey or sugar added to it.

I think it would work in Chinese recipes, as Beesneeds mentioned and in anything with a sweet and sour sauce, although I do not make that myself.

I often make deviled ham (basically for sandwichs or canapés) and add dill (never sweet) pickles to it along with hard boiled egg, celery, green onion, mayo, mustard, and perhaps Italian pickled vegetables (Giardina). I usually chop all the vegetables together in a mini food processor to get them quickly minced.

I frequently add thinly sliced ham to a flour tortilla, along with sliced mushrooms, black pepper, and grated Provolone cheese and heat that in a cast iron skillet. Then I roll it up (or fold it over, if it is crisp, which I like), and eat it like a quesadilla.

My grandmother would freeze leftover ham, to use later.

Well, if you read the original post, I didn't sweeten it. It was a gift from a relative! We enjoyed it for Xmas dinner and I brought some leftovers home!

No one suggested you sweetened it, nancyjane. But a ”honey baked” ham is, by definition, honey baked by the manufacturer.

I agree with ricky. slaw is a perfect add; or even some kimchi. no need for lots of hot oil, although you could use a tablespoon or two of lard, and then finish in the oven ...

nancy, a few slices of honey ham is not going to make much of a base for soup. Best to use it as some others have suggested.

The honey ham is cured with sugar. It is already there. I doubt if it is really honey, either.

Unless you have a substantial sized piece of ham, it will be completey lost in a soup. That is generally something that you would use a hambone for, along with all the bits left on that bone.

I have lots of glazed ham left over from Christmas. So far it’s gone into sandwiches, scrambled eggs and and baked potatoes. Tonight it’s going into a risotto. If there is any left it will go into a pasta sauce. The water from boiling it initially made a split pea soup.

Sandwiches.

Well, just tasted my split pea soup made with the ham bone from a honeybaked ham and it's way yummy! Just a hint of sweetness. I probably carved off the super sweet outer part of the ham.

It was great! Maybe a little too thick, but easily thinned out!

Aha! All is revealed. You didn’t mention that you had the bone to play with. I think people were imagining just some left over meat. Obviously all the comments about being too sweet would not apply so much to the bone.