Stuck in someone else's frames? break free! Easter with Spike and Jamie - this page contains Ham leftover recipes for the Holiday.

Home ] Easter Information ] The Story of Easter ] Easter Recipes ]

Candy Recipes Disk 178 ] Candy Recipes Disk 188 ] Eggs - Decorating ] Eggs- What to do with the Leftovers ] Eggs - recipes -  Eating the Leftovers! ] Ham Information ] Easter Ham Recipes Disk 183 ] Easter Ham Recipes Disk 184 ] Easter Ham Recipes Disk 187 ] Glazes, Sauces and Gravy for Ham ] [ Ham - What to do with the Leftovers ] Ham - More Recipes for Leftovers ] Misc Easter Recipes ] Resurrection Cookies ] Scripture Cake ]

Ham - Leftovers Recipes Disk 185


ALFREDO HAM

BITS O'HAM

CANADIAN PORK PIE

CHEESY HAM AU GRATIN

CHEESY HAM CASSEROLE

CHINESE HAM STEW

CORNY HAM AND POTATO SCALLOP

COUNTRY HAM WITH RED EYE GRAVY

COWBOY CORNBREAD WITH BLACK EYE PEAS

CREAMY SCALLOPED POTATOES AND HAM SUPPER

CURRIED HAM POPOVER PIE

EASTER HAM AND ASPARAGUS

EASTER HAM AND CHEESE BREAKFAST CASSEROLE

EASTER HAM AND NOODLE CASSEROLE

EASTER HAM AND RICE CASSEROLE

EASTER LEFTOVERS CASSEROLE

EASTER MEAT PIE

EASY HAM AND NOODLES

EASY HAM AND POTATOES AU GRATIN

ECHOS OF EASTER

END OF THE LINE HAM CASSEROLE

FARMERS CASSEROLE

HAM AND ASPARAGUS RISOTTO

HAM AND BEANS

HAM AND CHEESE CHOP CHOP

HAM AND CHEESE OMELET CASSEROLE

HAM AND CHEESE QUICHE PIE

HAM AND CHICKEN CASSEROLE

HAM AND FRUIT STIR-FRY

HAM AND PINEAPPLE DINNER

 

ALFREDO HAM    >Back to Top<

8 ounces fresh tortellini pasta
1 slice ham
16 ounces frozen green peas
8 ounces fresh mushrooms, sliced
1 (24-ounce) jar Alfredo-style pasta sauce

To Cook Tortellini: Add pasta to a large pot of boiling salted water. Let cook for 8 to 10 minutes or until al dente. Drain and set aside.

Heat a skillet to medium heat. Add the ham, peas and mushrooms and toss together until heated through. Add sauce and reserved tortellini and stir all together. Let all simmer for 3 to 5 minutes and serve. Makes 4 servings

Nutrition at a glance: per serving: Calories 859; Protein 25 grams; Total Fat 64 grams; Sodium 1851 milligrams; Cholesterol 139 milligrams; Carbohydrates 41 grams; Fiber 7 grams

 

BITS O'HAM    >Back to Top<

7 tablespoons butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
Dash of pepper
6 hard-cooked eggs, sliced crosswise
1 cup cubed, cooked ham
1/2 cup sliced mushrooms
1 cup crushed cornflakes

This will fill a 1-1/2-quart greased casserole

Melt 4 tablespoons of the butter in the top of a double boiler. Stir in the flour. Gradually add milk and cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Arrange alternate layers of hard-cooked eggs, ham and mushrooms in the casserole. Pour on the cream sauce. Melt the remaining butter and mix with the cornflakes. Sprinkle over the top of the casserole. Bake in a moderate oven (350* F) for about 25 minutes. Serves 6.

 

CANADIAN PORK PIE    >Back to Top<

1-1/2 cups flour
1/2 teaspoon Salt
6 tablespoons unsalted butter, cut into small cubes and very cold
1/2 cup plain yogurt
2 teaspoons Vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 pound Cooked ground pork, crumbled
3 medium Idaho potatoes, peeled, boiled, and mashed
1 teaspoons Salt
1/2 teaspoons dried sage leaves
1/2 teaspoon nutmeg
1/4 teaspoon Pepper
1 Egg, beaten

Sift together the flour and salt. Fold in the butter and mix with a pastry blender until mixture resembles a coarse meal. Add yogurt and mix thoroughly. Form dough into 2 equal balls, wrap in plastic wrap and refrigerate for at least 1 hour overnight is best.

In a small, nonstick skillet heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until translucent. Add the pork and cook until browned. Add the mashed potato, sage, and nutmeg and stir well, and remove from the heat. Preheat the oven to 425F. Roll each portion of the dough between two layers of wax paper into 2 (9-inch) circles. Place the dough into an 8-inch pie pan. Spread the filling evenly into the pie pan. Top with the remaining dough. Pierce the top dough and brush with egg. Bake for 30 minutes until the crust is golden. Let stand for 5 minutes before cutting into wedges and serving.

 

CHEESY HAM AU GRATIN    >Back to Top<

2 cups diced cooked ham
2 cups milk
1 cup boiling water
2 (11-ounce) cans Whole Kernel Corn with Red and Green Peppers, drained
1 (10-3/4-ounce) can condensed Cheddar cheese soup
1 (7.8-ounce) package Hungry Jack(r) Cheesy Scalloped Potatoes

In 3-1/2 to 4-quart slow cooker, combine all ingredients; mix well, making sure potato slices are covered with sauce.

Cover; cook on low setting for at least 8 hours. Servings : 5 (1-1/3-cup) servings

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1-1/3 Cups
Calories 470: Calories from Fat 120

% DAILY VALUE
Total Fat 13 grams 20 %
Saturated 6 grams 30 %
Cholesterol 50 milligrams 17 %
Sodium 2450 milligrams 102 %
Total Carbohydrate 67 grams 22 %
Dietary Fiber 5 grams 20 %
Sugars 14 grams
Protein 22 grams

Vitamin A 15 %
Vitamin C 6 %
Calcium 25 %
Iron 10 %

DIETARY EXCHANGES: 4-1/2 Starch, 1 Lean Meat, 1-1/2 Fat
OR 4-1/2 Carbohydrate, 1 Lean Meat, 1-1/2 Fat

 

CHEESY HAM CASSEROLE    >Back to Top<

1/2 cup Miracle Whip salad dressing
2 cups fresh or frozen broccoli flowerets, thawed
1-1/2 cups (6 ounces) 100% natural Kraft shredded sharp Cheddar cheese
1-1/2 cups chopped Oscar Mayer ham
1 1/2 cups corkscrew noodles, cooked, drained
1/2 cup red or green pepper, chopped
1/4 cup milk
3/4 cup seasoned croutons (optional)

Mix all ingredients except 1/2 cup cheese and croutons. Spoon into a 1-1/2-quart casserole. Sprinkle with remaining cheese and croutons. Bake at 350 degrees 30 minutes or microwave on high for 8 to 10 minutes or until heated through. Makes 4 to 6 servings. Preparation Time: 10 minutes. Cooking Time: 40 minutes.

 

CHINESE HAM STEW    >Back to Top<

1 (2-pound) ham, cut into bite size pieces
4 ounces dried mushrooms
5 tablespoons soy sauce
10 cloves minced garlic
4 cups water

Wash garlic and leave skin intact; wash and soak all of the mushrooms until soft.

Put the ham, mushrooms, soy sauce and garlic in a large pot. Add water, put heat on low, and let simmer for 1 to 1-1/2 hours. Makes 4 servings
Note: If you use leftover cooked ham, it doesn't have to cook as long, but, you need to peel the garlic.

 

CORNY HAM AND POTATO SCALLOP    >Back to Top<

5 potatoes, peeled and cubed
1-1/2 cups cubed cooked ham
1 (15-ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11-ounce) can condensed cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour

In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well.

In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix.

Cover and cook on low setting for about 8 hours or until potatoes are tender. Makes 6 servings

Nutrition at a glance: per serving: Calories 291; Protein 16 grams; Total Fat 11 grams; Sodium 573 milligrams; Cholesterol 45 milligrams; Carbohydrates 34 grams; Fiber 3 grams

 

COUNTRY HAM WITH RED EYE GRAVY    >Back to Top<
This recipe is the cornerstone of a Southern breakfast.

8 ounce Country ham slices
1/2 cup prepared Coffee
1/2 Tablespoon Bourbon (optional)
Hot biscuits

Heat the ham slices in a heavy skillet. Remove them from the skillet and place them on a warm platter. Whisk the coffee (and bourbon if used) in the skillet, removing any bits on ham stuck to the pan. Bring to a boil and reduce slightly ("gravy" will still be very thin). Pour the hot sauce over the ham and split biscuits. Serves 2

 

COWBOY CORNBREAD WITH BLACK EYE PEAS    >Back to Top<

1 (8-ounce) package dry black eye peas
Ham hock and/or Salt pork
Red onion
Box of corn bread mix
2 Tablespoons or a packet of Colorado Cowboy Stew seasoning blend

Soak black eye peas covered with water overnight. In crockpot, put ham hock and/or salt pork, black eye peas, and slices of red onion to simmer all day. Make up corn bread mix and add seasoning blend. Bake cornbread per package instructions and serve with black eye peas and meat from ham hock and/or salt pork. Serves 8.

 

CREAMY SCALLOPED POTATOES AND HAM SUPPER    >Back to Top<

3-1/2 cups water
1 (7.8-ounce) package sour cream and chives potatoes mix
1 cup milk
2 cups cubed cooked ham
2 cups frozen mixed vegetables, thawed
1 teaspoon prepared mustard

Bring water to a boil in large saucepan over high heat. Stir in potato slices. Boil 15 minutes.

Stir in milk, contents of sauce mix packet from potatoes, ham, vegetables and mustard. Reduce heat to medium; cook and stir 4 to 5 minutes or until mixture is thoroughly heated and sauce is of desired consistency, stirring frequently. Servings : 4 (1-1/4-cup) servings

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1-1/4 Cups
Calories 380; Calories from Fat 80

% DAILY VALUE
Total Fat 9 grams 14 %
Saturated 4 grams 20 %
Cholesterol 45 milligrams 15 %
Sodium 1950 milligrams 81 %
Total Carbohydrate 53 grams 18 %
Dietary Fiber 4 grams 16 %
Sugars 6 grams
Protein 21 grams

Vitamin A 30 %
Vitamin C 10 %
Calcium 15 %
Iron 10 %

DIETARY EXCHANGES: 3 Starch, 1 Vegetable, 1-1/2 Lean Meat, 1/2 Fat
OR 3 Carbohydrate, 1 Vegetable, 1-1/2 Lean Meat, 1/2 Fat

 

CURRIED HAM POPOVER PIE    >Back to Top<

1 pound cooked ham, diced
1/4 cup diced green bell pepper
1/4 cup minced green onions
3/4 cup milk
3/4 cup all-purpose flour
3 eggs
1/2 teaspoon curry powder

Preheat oven to 425 degrees F (220 degrees C).

Lay the ham, green pepper and onion in the bottom of a shallow greased baking pan. Whisk the milk, flour, eggs and curry together until smooth.

Pour milk mixture over the ham mixture. Bake for 35-40 minutes or till puffed, crisp, and nicely browned. Makes 5 servings

Nutrition at a glance: per serving: Calories 383; Protein 31 grams; Total Fat 20 grams; Sodium 112 milligrams; Cholesterol 216 milligrams; Carbohydrates 17 gram; Fiber 1 gram

 

EASTER HAM AND ASPARAGUS    >Back to Top<

1 package frozen asparagus
1 cup cubed ham
1/4 cup grated cheese
2 tablespoons tapioca
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
3 hard boiled eggs, sliced
1/2 cup milk mixed with 1-1/2 cans cream of mushroom soup

Combine first 8 ingredients and cover with milk and soup mixture. Cover with buttered bread crumbs and bake at 375 degrees for 30 minutes.

 

EASTER HAM AND CHEESE BREAKFAST CASSEROLE    >Back to Top<

4 cups French bread, cubed
3 cups ham, diced
1/2 pound grated American cheese
6 eggs
4 teaspoons flour
1-1/2 teaspoons dry mustard
Dash of Tabasco sauce
4 cups milk
4 tablespoons melted oleo
Salt to taste

Layer bread, ham and cheese in a 9 x 13-inch greased baking pan. Pour over the remaining ingredients which have been beaten together in order given. Refrigerate in covered pan. Bake 1 hour at 300 degrees.

 

EASTER HAM AND NOODLE CASSEROLE    >Back to Top<

1 small can chopped olives
1/2 pound mushrooms
1-1/2 cups tomatoes, fresh or canned
1 pint sour cream
4 tablespoons butter
1/2 bell pepper, chopped
1 (8-ounce) package noodles
2 cups cubed cooked ham
1 medium onion, chopped
2 cups grated Cheddar cheese
Salt and pepper to taste

Cook noodles in salted water, drain. Sauté onions, bell pepper, mushrooms in butter five minutes. Add all other ingredients. Mix with noodles. Place in 3-quart casserole and bake at 325 degrees for 30 to 40 minutes.

 

EASTER HAM AND RICE CASSEROLE    >Back to Top<

1 box Uncle Ben's wild rice mix
1 (10-ounce) box chopped broccoli, cooked and drained
1 cup chopped ham
1 cup sharp Cheddar cheese, cubed
1 can mushrooms, drained
1 can cream of celery soup
1 cup mayonnaise
2 teaspoons prepared mustard

Cook rice according to directions. Place rice on bottom of 9 x 13-inch pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top. Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes. Serves 4 or 6.

 

EASTER LEFTOVERS CASSEROLE    >Back to Top<

12 potatoes, cubed
1/2 cup milk
2 cups cooked ham, cubed
1 clove garlic, minced
1 (10.75-ounce) can condensed cream of mushroom soup
6 tablespoons butter, divided
1 egg
1 teaspoon dried parsley
1 cup Cheddar cheese, shredded

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk.

Preheat oven to 350 degrees F (175 degrees C).

Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted. Makes 6 servings

Nutrition at a glance: per serving: Calories 502; Protein 23 grams; Total Fat 31 grams; Sodium 643 milligrams; Cholesterol 131 milligrams; Carbohydrates 34 grams; Fiber 3 grams

 

EASTER MEAT PIE    >Back to Top<

2 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
1/2 pound Genoa salami, chopped
1/4 pound prosciutto, chopped
1/4 cup grated Parmesan cheese

Preheat oven to 325 degrees F (165 degrees C).

Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9-inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.

Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.

Nutrition at a glance: per serving: Calories 577; Protein 36 grams; Total Fat 40 grams; Sodium 1009 milligrams; Cholesterol 213 milligrams; Carbohydrates 17 grams; Fiber 1 gram

 

EASY HAM AND NOODLES    >Back to Top<

2 cups cooked egg noodles
1 cup cubed, cooked ham
1/2 cup cubed Cheddar cheese
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 (10.75-ounce) can milk

Preheat oven to 375 degrees F (190 degrees C).

Place the noodles, ham, cheese, soup and milk in a 9 x 9-inch casserole dish and mix well.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Makes 4 servings

Nutrition at a glance: per serving: Calories 266; Protein 18g; Total Fat 11g; Sodium 1164mg; Cholesterol 59mg; Carbohydrates 23g; Fiber 1g

 

EASY HAM AND POTATOES AU GRATIN    >Back to Top<

4 medium russet potatoes, halved, thinly sliced
1-1/2 cups cooked ham strips or cubes
1 (10-3/4-ounce) can condensed Cheddar cheese soup
1/2 cup sour cream
1/2 cup milk
1 cup Frozen Mixed Vegetables, thawed

Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine potatoes and ham.

In medium saucepan, combine soup, sour cream, milk and vegetables; mix well. Cook over medium-high heat until thoroughly heated, stirring frequently. Add to potato mixture; mix well.

Spoon into sprayed casserole. Cover tightly.

Bake at 350°F. for 1-3/4 to 2 hours or until potatoes are tender, stirring once. Servings : 4 servings

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/4 of Recipe
Calories 400; Calories from Fat 140

% DAILY VALUE
Total Fat 16 grams 25 %
Saturated 9 grams 45 %
Cholesterol 60 milligrams 20 %
Sodium 1370 milligrams 57 %
Total Carbohydrate 44 grams 15 %
Dietary Fiber 4 grams 16 %
Sugars 5 grams
Protein 19 grams

Vitamin A 30 %
Vitamin C 20 %
Calcium 20 %
Iron 15 %

DIETARY EXCHANGES: 3 Starch, 1-1/2 Lean Meat, 2 Fat
OR 3 Carbohydrate, 1-1/2 Lean Meat, 2 Fat

 

ECHOS OF EASTER    >Back to Top<

6 eggs
1 tablespoon minced onion
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons mayonnaise

3 cups chopped broccoli
3 cups cubed cooked ham
1 teaspoon chopped fresh rosemary
1 cup sliced fresh mushrooms

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 (10.75-ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1 pinch ground white pepper
1 pinch paprika

Preheat oven to 350 degrees F (175 degrees C). Butter a shallow 2 quart baking dish.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks. Mash yolks together with onion, mustard, Worcestershire and mayonnaise. Spoon yolk mixture back onto egg white halves. Set aside.

Cook broccoli by steaming or boiling. In a large bowl, stir together cooked broccoli, ham, rosemary and mushrooms. Spread evenly in prepared baking dish. Arrange the filled eggs over the broccoli layer.

In a medium skillet, melt butter. Stir in flour. Stir in soup and milk and cook until thickened. Remove from heat and stir in cheese, salt, pepper and paprika. Pour sauce over eggs in dish.

Bake in preheated oven 25 to 30 minutes, until hot and bubbly. Makes 1 to 2-quart dish

 

END OF THE LINE HAM CASSEROLE    >Back to Top<

1 (10.75-ounce) can condensed cream of celery soup
1/2 cup milk
ground black pepper to taste
2 potatoes, sliced
1 onion, sliced
2 cups cooked ham, diced
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C).

In a casserole dish, combine cream of celery soup with milk and a good grind of pepper. Layer potato slices, onion slices and ham on top and cover. Bake for 1 hour. Remove cover and sprinkle with parmesan or other grated cheese. Bake uncovered for another 20 minutes. Makes 6 servings

Nutrition at a glance: per serving: Calories 205; Protein 15 grams; Total Fat 11 grams; Sodium 455 milligrams; Cholesterol 51 milligrams; Carbohydrates 11 grams; Fiber 1 gram

 

FARMERS CASSEROLE    >Back to Top<

3 cups frozen hash brown potatoes
3/4 cup shredded Pepper Jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid-ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2-quart baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

In a medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake uncovered for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Makes 6 servings

Nutrition at a glance: per serving: Calories 309; Protein 19 grams; Total Fat 21 grams; Sodium 460 milligrams; Cholesterol 194 milligrams; Carbohydrates 21 grams; Fiber 1 gram

 

HAM AND ASPARAGUS RISOTTO    >Back to Top<

1/2 tablespoon olive oil 7 milliliters
1/2 cup chopped onion 125 milliliters
1 clove garlic, thinly sliced
3/4 cup Arborio rice 175 milliliters
2-1/2 cups chicken stock 625 milliliters
1 cup diagonally sliced asparagus 250 milliliters
3/4 cup diced ham 175 milliliters
1/4 cup freshly grated Parmesan cheese 50 milliliters
1/4 tsp ground black pepper 1 milliliter

Sauté onion and garlic in oil until tender but not brown, about 2 to 3 minutes. Stir in rice and cook over medium-high heat for 1 to 2 minutes. Add hot stock, about 1/4 at a time, stirring often and waiting until each addition of stock has been absorbed by the rice before adding more. Continue until rice is barely tender and almost all liquid has been used, about 15 minutes.

Meanwhile, steam asparagus until tender crisp. Stir ham and asparagus into rice mixture continue cooking until ham is heated through. Remove from heat, stir in Parmesan cheese and season with pepper. Makes 3 to 4 servings.

 

HAM AND BEANS    >Back to Top<

1 pound dry Great Northern beans
1/2 pound cooked ham, diced
1 small onion, diced
1/2 cup brown sugar
salt and pepper to taste
1/4 teaspoon cayenne pepper
1 tablespoon dried parsley

Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.

Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1-1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time. Makes 7 servings

Nutrition at a glance: per serving: Calories 206; Protein 14 grams; Total Fat 6 grams; Sodium 27 milligrams; Cholesterol 30 milligrams; Carbohydrates 25 grams; Fiber 3 grams

 

HAM AND CHEESE CHOP CHOP    >Back to Top<

6 eggs
1 tablespoon milk
1-1/2 cups cubed smoked ham
3/4 cup shredded Cheddar cheese

Preheat a skillet over medium heat. Combine eggs and milk in a large bowl; beat well.

Add ham to preheated skillet and warm until juicy. Add eggs and stir regularly until they start to set. While eggs are still soft, add cheese. Cook until eggs are firm and cheese is melted. Season with salt and pepper to taste and serve. Makes 4 servings

Nutrition at a glance: per serving: Calories 328; Protein 24 grams; Total Fat 24 grams; Sodium 902 milligrams; Cholesterol 371 milligrams; Carbohydrates 1 gram; Fiber 0 grams

 

HAM AND CHEESE OMELET CASSEROLE    >Back to Top<

8 eggs
1 cup milk
salt and pepper to taste
2 cups diced ham
1 cup shredded American cheese

Preheat oven to 350 degrees F (175 degrees C).

Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned. Makes 4 servings

Nutrition at a glance: per serving: Calories 320; Protein 23 grams; Total Fat 23 grams; Sodium 714 milligrams; Cholesterol 465 milligrams; Carbohydrates 5 grams; Fiber 0 grams

 

HAM AND CHEESE QUICHE PIE    >Back to Top<

1 recipe pastry for a 9 inch single crust pie
2 slices Swiss cheese
1/2 cup chopped spinach
1/2 cup canned mushrooms
3 eggs
1 cup half-and-half
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 (4.5 ounce) can ham, flaked
1/2 cup shredded Cheddar cheese

Beat together flour, salt, milk, eggs in a medium bowl.

Place slices of Swiss cheese on bottom of pie crust. Sprinkle spinach evenly over Swiss cheese, and then cover with mushrooms. Pour egg mixture over mushrooms. Cover with flaked ham, and sprinkle cheddar cheese over top.

Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes until top is golden .

Nutrition at a glance: per serving: Calories 284; Protein 11 grams; Total Fat 20 grams; Sodium 618 milligrams; Cholesterol 112 milligrams; Carbohydrates 14 grams; Fiber 1 grams

 

HAM AND CHICKEN CASSEROLE    >Back to Top<

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked, diced ham
1/2 cup cooked egg noodles
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

Preheat oven to 400 degrees F (200 degrees C).

In a large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium low heat, stirring constantly, until thickened and smooth (about 5 minutes).

Remove pan from heat and stir in chicken, ham, noodles, celery, salt and pepper. Spoon mixture into a lightly greased 9x13 inch baking dish.

Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with cheese and paprika, and bake for another 5 minutes. Serve hot! Makes 4 Servings.

Nutrition at a glance: per serving: Calories 270; Protein 17 grams; Total Fat 17 grams; Sodium 610 milligrams; Cholesterol 74 milligrams; Carbohydrates 12 grams; Fiber 1 grams

 

HAM AND FRUIT STIR-FRY    >Back to Top<

1 tablespoon olive oil
1 (2 pound) ham steak, cubed
1 onion, chopped
1 (15 ounce) can pineapple chunks with juice, divided
1 apple, cored and chopped
1 tablespoon brown sugar
salt and pepper to taste

Heat the oil in a large skillet over medium heat. Sauté the ham and onion in the skillet for 5 minutes. Add 1/2 the amount of juice from the can of pineapple and allow it to be absorbed by the ham, about 1 to 2 minutes.

Stir in the pineapple chunks, apple and brown sugar. Pour in any remaining pineapple juice only if mixture is getting too thick. Stir all ingredients together well and allow to heat through, about 5 minutes. Season with salt and pepper to taste. Makes 3 servings

Nutrition at a glance: per serving; Calories 774; Protein 85 grams; Total Fat 30 grams; Sodium 8172 milligrams; Cholesterol 212 milligrams; Carbohydrates 36 grams; Fiber 3 grams

 

HAM AND PINEAPPLE DINNER    >Back to Top<

2 tablespoons butter
2-1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1-1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch

Melt the butter in a large skillet over medium heat. Sauté the ham, onions and pineapple chunks in the butter for about 5 minutes.

In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes. Makes 4 servings

Nutrition at a glance: per serving: Calories 319; Protein 20 grams; Total Fat 13 grams; Sodium 1308 milligrams; Cholesterol 65 milligrams; Carbohydrates 31 grams; Fiber 1 grams

More Ham Leftover Recipes

SHALOM FROM SPIKE & JAMIE


Search this site powered by FreeFind


Any problems with this page? 
Send the URL of this page & 
a description of the problem to webmaster.  
Thank you!


Back to Spike's & Jamie's Recipe Collection



Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.




Back to Top