Got ham? If you have leftovers from the holidays, check out some of these delicious leftover Easter and Christmas Ham recipes!
As much as I love ham, my family and I only have it usually twice a year - Easter and Christmas. And we pretty much always have leftovers! It can get kind of boring eating it 3 days in a row, so I thought I'd try something different and found some of these yummy recipes!
Ham and Vegetable Pizza
Ingredients
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
2 large or 3 medium tomatoes, thinly sliced
1 teaspoon dried oregano leaves
3-4 stalks asparagus
1/4 cup corn
1 small onion, chopped
1/2 cup chopped ham
1 cup shredded reduced-fat mozzarella cheese
Instructions
Heat oven to 400°F
Grease 15x10x1-inch baking pan
Unroll pizza crust; place in greased pan
Starting at center, press out with hands, forming 1/2-inch rim
Bake 6 to 8 minutes or until crust begins to dry
Top partially baked crust with tomato slices; sprinkle evenly with oregano
Top with asparagus, corn, onion, ham and cheese
Return to oven; bake an additional 5 to 8 minutes or until crust is deep golden brown and cheese is melted.
Slow Cooker Ham and Bean Soup
Ingredients
6 cups unsalted chicken stock
1 pound dried Great Northern beans, sorted of debris and rinsed
1 tablespoon chopped fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 garlic cloves, chopped (about 1 Tbsp.)
3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)
2 large carrots, cut into 1/2-inch pieces (about 1 cup)
1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)
1 large, meaty ham bone (about 4 lb.)
Instructions
Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker
Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours
Remove ham bone; let stand until cool enough to handle
Remove meat from bone; discard fat, gristle, and bone
Shred meat, and stir into soup
Eggs Benedict
Ingredients
1/2 cup water
8 pieces of leftover ham
4 eggs
2 teaspoons white vinegar
2 English muffins
Butter
2 tablespoons chopped parsley, for garnish
Hollandaise Sauce
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne or Tabasco sauce
10 tablespoons butter, melted
Instructions
In a large saucepan, boil water, and add vinegar. Bring to another boil and then lower heat to a very low simmer
To poach the eggs, crack one egg at a time in a bowl and pour slowly into the pan; let the egg "solidify" and then add the next egg (repeat steps until you have all 4 eggs poaching)
Once the 4th egg is solidified, cover, turn the heat off, and let sit for 3 minutes
Go ahead and toast the English muffins during this time and butter them
Remove eggs one by one and set atop an open faced muffin slice
In a blender, add all of the hollandaise sauce ingredients (above) except butter and blend on medium speed for 20 seconds
Reduce blender speed to low and slowly pour in the melted butter and let blend for 20 seconds more
Pour hollandaise sauce over each and garnish with parsely
