What to Do With Leftover Easter Ham—3 Easy Recipes

Easter Ham Hangover: 3 One-Pot Wonders to Conquer Easter Leftovers

The rich, lingering aroma of Cabernet Sauvignon hung in the air at Mullethead and Millie’s place, a sophisticated counterpoint to the decidedly unsophisticated topic at hand: leftover Easter ham. Mullethead and Hambone, along with their infinitely more sensible wives, Millie and Hillary, were sprawled on the comfy furniture, reliving their Easter Hill Country adventure, the wildflowers, the egg hunt, and, of course, the food.

“The tarragon chicken salad sandwiches were a culinary triumph, Hambone,” Millie declared, swirling her wine with an air of connoisseurship. “A true testament to your post-cook career prowess. But,” she paused, a knowing smile playing on her lips, “what in the Sam Hill are you planning to do with that huge smoked ham you bought before you decided on chicken salad for Easter? It could feed a small army.”

Hambone sighed dramatically. “A fortunate, faith-based fix: leftover Easter ham. I’m drowning in ham! I need ideas, people. Beyond the usual suspects.”

Unusual Suspects

“You mean, beyond the realm of endless ham and cheese omelets that could bore a buzzard?” Mullethead chimed in, a mischievous glint that usually preceded some form of gentle torment directed at his best friend. “Because I was picturing Hambone humiliating a ham omelet at breakfast every morning.”

“Precisely!” Hambone exclaimed, his voice rising in exasperation. “I need one-pot wonders! Casseroles that croon! Bakes that’ll blow you away! Something that’ll feed for a week.”

Hillary chuckled, leaning back against the cushions. “Well, you’ve certainly come to the right think tank. We’re brimming with ideas. Some good, some… well, let’s just say they’re uniquely us.”

How ‘bout a Scalloped Ham and Potato Bake

“Alright, first out of the gate,” Millie announced, tapping a pen against her notepad with the air of a seasoned chef, “a timeless classic, elevated. Ham and Potato Scalloped Casserole. It’s like a warm hug in a dish.”

Ingredients:

• 4 cups thinly sliced potatoes (aim for uniform slices, Hambone, no thick wedges!)
• 2 cups diced leftover ham (the star of our post-Easter show)
• 1 large onion, thinly sliced (adds a little sweet and savory oomph)
• 2 cups milk (whole milk for ultimate creaminess, don’t skimp!)
• 1/2 cup heavy cream (because we’re like that!)
• 1/4 cup butter, melted (liquid gold for flavor)
• 1/4 cup all-purpose flour (our thickening agent, the unsung hero)
• 1 teaspoon salt (enhances all the deliciousness)
• 1/2 teaspoon cracked black pepper (a little kick)
• 1 cup shredded cheddar cheese (sharp cheddar for an extra bite)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish.
3. Layer half the potatoes, ham, and onion in the dish. Think of it as creating delicious strata.
4. Repeat layers, ensuring even distribution of ham in every bite.
5. In a saucepan, whisk together milk, cream, melted butter, flour, salt, and pepper. We’re making a luscious sauce here.
6. Bring the mixture to a gentle simmer over medium heat, stirring constantly, until it thickens into a velvety sauce. Patience is key, Hambone!
7. Pour this glorious sauce evenly over the potato and ham layers in the baking dish
8. Generously top with the shredded cheddar cheese. We want a golden, bubbly blanket of cheesy goodness.
9. Bake in the preheated oven for a good 45-50 minutes, or until the potatoes are fork-tender and the cheese is melted, bubbly, and lightly browned. Let it rest for a few minutes before serving – it’s worth the wait!

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Ham and Broccoli Rice Bake (The “I’m Trying to Be Healthy-ish” Option)

“Alright,” Hambone declared, adjusting his glasses with an air of culinary responsibility, “for those of us aiming for a slightly lighter option, I present: Ham and Broccoli Rice Bake. It’s got green stuff, so it’s practically a salad.”

Ingredients:

• 4 cups cooked rice (white, brown, whatever floats your boat)
• 2 cups chopped leftover ham (still the star, just sharing the stage)
• 2 cups chopped broccoli florets (the ‘good for you green stuff’)
• 1 can (10.75 oz) condensed cream of mushroom soup (don’t knock it ’til you try it!)
• 1/2 cup milk (whole is best of course, to thin out that creamy goodness)
• 1/4 cup shredded Parmesan cheese (adds a salty, nutty note)
• 1/4 cup breadcrumbs (for a little textural intrigue)
• 2 tablespoons butter, melted (because everything’s better with butter)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Grease a Lodge 12-inch Cast Iron Skillet. (A 12-inch skillet offers a similar surface area to a 9×13 inch dish, especially considering the depth of the skillet. This skillet will also create the crispy caramelized rice many cooks covet.)
3. In the prepared skillet, combine the cooked rice, chopped leftover ham, and chopped broccoli florets. Give it a good stir.
4. In a separate bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Pour this mixture over the rice and ham mixture.
5. Stir everything together until well combined. We want every bite to have a little bit of everything.
6. Sprinkle the top evenly with the shredded parmesan cheese and breadcrumbs. This will create a lovely golden crust.
7. Drizzle the melted butter over the topping. It adds flavor and helps the breadcrumbs crisp up nicely.
8. Bake in the preheated oven for a solid 20-25 minutes, or until the bake is heated through and the topping is a beautiful golden brown. Let it sit for a moment before serving – the anticipation will make it taste even better!

Kitchen Equipment Suggestion: Lodge 12-inch Cast Iron Skillet. This versatile and oven-safe skillet is perfect for creating hearty bakes like this one. Plus, it’s tough enough to handle even Mullethead’s enthusiastic stirring! Get yours now!

Ham and Asparagus Quiche (The Fancy Pants Leftover Solution)

“And for the grand finale,” Mullethead announced with a flourish, as if presenting a prized trophy, “something that screams sophistication, even if it is made with leftovers: Ham and Asparagus Quiche. Brunch much? Prepare to be impressed, Hambone.”

Ingredients:

• 1 (9 inch) pie crust, pre-baked (store-bought is perfectly acceptable, no shame here)
• 1 cup diced leftover ham (cut into elegant little cubes, if you’re feeling fancy)
• 1 cup chopped asparagus (snap off those woody ends!)
• 4 eggs (the binding magic)
• 1 cup milk (whole milk for richness, you know the drill)
• 1/2 cup shredded Gruyere cheese (adds a nutty, slightly salty flavor that’s divine)
• 1/4 teaspoon salt (just a touch, ham is salty)
• 1/4 teaspoon black pepper (freshly ground for extra pizzazz)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sprinkle the diced leftover ham and chopped asparagus evenly over the bottom of the pre-baked pie crust. Arrange them artfully, if you’re feeling particularly ambitious.
3. In a separate bowl, whisk together the eggs, milk, shredded Gruyere cheese, salt, and black pepper until well combined and slightly frothy. This is our creamy custard base.
4. Carefully pour the egg mixture over the ham and asparagus in the pie crust, ensuring everything is submerged.
5. Bake in the preheated oven for a good 30-35 minutes, or until the quiche is set in the center and the top is a beautiful golden brown. Let it cool slightly before slicing and serving – it’s even delicious at room temperature!

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“”Well, I’ll be,” Hambone said, his eyes wide with genuine admiration. “Those actually sound… sophisticated. Maybe there’s hope for this leftover ham after all.”

“Don’t get any fancy ideas, Hambone,” Hillary teased. “You’re still doing the dishes.”

“Hey!” Hambone protested, but a smile played on his lips. The prospect of delicious, non-sandwich ham creations had clearly brightened his post-Easter outlook.

Hambone cures Leftover Ham Hangover!

Armed with a trio of tantalizing recipes, Hambone was no longer facing a ham-induced culinary crisis. The friends raised their glasses once more, this time to the creative power of leftovers and the enduring bond of friendship, even when discussing the most mundane of culinary dilemmas.

Get Hammy with Hambone!

Got a mountain of leftover ham staring you down? Don’t despair! Try these one-pot wonders and let us know which one becomes your new post-holiday favorite. Share your own ingenious leftover ham creations in the comments below! And be sure to check out our recommended Amazon products to equip your kitchen for leftover Easter ham glory. Happy cooking, y’all!