With a little thought and creativity, leftovers are often more flavorful than the original meal. Purchasing a slightly larger ham, turkey, or roast with leftovers in mind can save money and time on future meals. The key is to incorporate leftovers into tasty dishes that do not take long to prepare or create leftover-leftovers.
Soups are great options for turning one night’s dinner into something very different the following day. Midwesterners love soups because they are easy to make, smell wonderfully simmering on the stove, and offer a hearty, healthy, hot meal to warm the body and spirit.
Here are some suggestions for leftover ham, in addition to serving the meat plain with side dishes or in a sandwich. Also following are a couple of recipes.
Casseroles – add ham to green beans, broccoli, or asparagus and noodles with a creamy sauce
Ham and Eggs – as is or add ham to omelets and frittatas
Ham and Scalloped Potatoes
Quiche – ham and cheese, ham and vegetable, or spinach and ham
Soup – split pea or ham and bean (This is particularly good if you have a ham bone.)
2 cups of roughly cut ham
½ cup of mayonnaise
¼ cup of sweet relish
Chop ham in a food processor. Mix in mayonnaise and relish.
Ham and Bean Soup
1 bag of dried mixed beans
4 stalks of celery, chopped
1 medium onion, chopped
3 cups of ham, chopped
2 cloves of garlic, minced
2 bay leaves
Pour the beans into a 5 quart saucepan. Check for debris. Rinse the beans. Add the celery, onion, and ham. Fill most of the pot with water. Add the garlic, bay leaves, and small amounts of salt and pepper. Taste periodically before adding more salt. Simmer two to three hours.
©Mary K. Doyle