Here are some leftover ham recipes you might like, such as soups, pasta dishes, breakfasts, and more.
Don’t throw away leftover ham from your party. Instead, store leftover ham in a freezer and make these delicious leftover ham recipes.
1. Mac n Cheese with Diced Ham
It is a simple three-step recipe to make in just a few minutes. If you replace it with nonfat milk and lean ham, then you can make this into a low-fat recipe.
- 2 cups uncooked macaroni
- 4 medium carrots
- 1 package (10 ounces) of frozen peas
- 1 cup fully cooked ham
- 2/3 cup milk
- 1/4 cup cream cheese, softened
- 1 cup mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
How to Make
- Just like any mac n cheese recipe, begin by cooking the elbow macaroni in boiling water for 3 minutes. To this add thinly sliced carrots along with peas. Then boil it for another 6 minutes until the macaroni becomes tender.
- Cut the leftover ham into diced cubes. Drain excess water and add in the leftover diced ham.
- Take a microwave-safe dish and add milk and cream cheese. Combine milk and cream cheese, and cover it. Cook in the microwave for 3 minutes and stir it at intervals.
- Finally add parmesan, basil, salt, and pepper in a bowl and stir it. Pour it over the cooked mac n cheese and mix. Serve this ham pasta along with some garlic bread.
- 284 calories
- 10g fat (5g saturated fat)
- 40mg cholesterol
- 609mg sodium
- 32g carbohydrate (7g sugars, 4g fiber)
- 18g protein
2. Split Pea Soup with a Ham Bone
This is one of the favorite leftover ham recipes for most people. With every scrap of your Christmas leftover ham, you can make this green split pea ham soup with a ham bone. Follow along with these traditional leftover ham recipes.
- 1 teaspoon butter
- 1 teaspoon olive oil
- 4 stalks of celery, diced
- ½ large carrot, shredded
- ⅓ white onion, diced
- salt to taste
- 3 cups split peas, rinsed
- 3 cloves garlic, thinly sliced
- 1 ham bone
- 5 cups chicken stock
- 2 cups water, or as needed
- 1 cup diced ham
- ground black pepper
How to Make
- In a stock pot, melt 1 teaspoon of butter on medium heat. To this add shredded carrot, celery and onion. Season it with some salt and pepper. Cook for about 5 minutes, until the vegetables become tender.
- To this add thinly sliced garlic along with some peas and stir well. Add diced ham, and leftover ham bone and stock in the pot. Pour enough amount of water so that the liquid stays about 1 1/2 inches from the top of the stock pot. Then bring the soup to a boil.
- Then cover and boil on low heat. Make sure to stir the pot every half an hour for about two and a half an hour. The ham bone should be turned every hour, and the fat should be skimmed off the surface.
- Place the ham bone on a flat surface or a cutting board, once it has cooled enough to handle. Cut any meat off the bones into bite-sized pieces and stir it into the soup until it has heated through. Then add salt and pepper to taste.
Total Fat – 4g, Saturated Fat 1g, Cholesterol 10mg, Sodium 670mg, Total Carbohydrate 48g, Dietary Fiber 19g, Total Sugars 7g, Protein 21g, Vitamin C 3mg, Calcium 59mg, Iron 4mg, Potassium 854mg.
3. Creamy Potato Soup With Ham
- large red potatoes, cubed
- 1/3 cup cheddar cheese
- 3/4 cup cubed fully cooked ham
- 1 tablespoon dried minced onion
- 2/3 cup condensed cream of celery soup, undiluted
- 2/3 cup 2% milk
- 1 tablespoon all-purpose flour
- 1/4 teaspoon pepper
How to Make
- This recipe takes a long cooking process. Begin by dicing the potatoes into small cubes. Chop onions thinly and cut the ham into cubed bite-size pieces.
- Take a greased 2-qt slow cooker and add potatoes, ham, cheese, and onion. In another bowl, mix the celery soup along with some milk. Also, add in flour and pepper, and whisk till it combines. Slowly drizzle it over the potatoes and cook.
- Make sure to cover the pot while cooking for five to six hours. The potatoes become tender during this process. Stir well and serve this creamy soup!
Calories – 398, fat – 15g, Saturated fat – 6g, Cholesterol – 52mg, Sodium – 1534mg, Carbohydrate – 48g, Sugars – 8g, Fiber – 4g, Protein – 20g.
4. Ham and Cheese Sandwich
- 4 tablespoons unsalted butter, softened
- 8 slices bread
- 1/2 cup freshly grated Swiss cheese
- 1/2 pound sliced Swiss cheese, preferably Gruyère
- 8 ounces of thinly sliced ham
- Dill pickle slices
- 2 tablespoons Dijon mustard
- 1/4 cup apricot preserves
How to Make
- This is a straightforward leftover ham recipe and a delicious recipe of ham sandwich to make with your leftover holiday ham slices. Take the bread slices and butter on both sides. Add shredded cheese, ham slices, and pickles on half of the bread slices.
- In a separate bowl, mix the mustard and apricot preserves along with some seasoning. Spread it on the remaining four slices of bread. Close the ham sandwiches together and grill them on medium heat.
- Make sure to turn the ham sandwiches on at regular intervals. Grill for about 3 minutes until the ham sandwich turns golden brown. Cut it into half and serve this creamy cheese sandwich!
Types of hams to use in a ham sandwich
You can easily substitute these hams for this perfect ham sandwich.
- Honey Ham – brings a touch of sweetness without overpowering the sandwich.
- Spiral Ham – This recipe makes the most fantastic sandwich if you have leftover spiral ham from any holiday dinner or other event!
- Peppered Ham – is extremely flavorful and has a bit of spice.
- Smoked Virginia Ham – This smoky ham has a great smokiness and adds a lot of flavour to the dish!
Calories – 383, Total Fat – 25g, Saturated Fat – 13g, Trans Fat – 1g, Unsaturated Fat – 8g, Cholesterol – 93mgSodium – 1513mg, Carbohydrates – 17g, Fiber – 1g, Sugar – 2g, Protein – 24g
5. Scalloped Potatoes with Ham
- ⅓ cup melted butter
- 1 small onion diced
- ⅓ cup flour
- ½ teaspoon thyme
- 3 cups milk
- ½ cup chicken broth
- white potatoes sliced about ⅛” thick
- salt and pepper according to taste
- 2 cups cooked ham diced
- 1 cup sharp cheddar cheese optional
How to Make
- Start by making a creamy white sauce. In a skillet add butter and diced onions. Add flour to this and stir well for about 3 minutes. Do put some thyme leaves in it. To this sauce, add some shredded cheddar cheese.
- Then slowly pour in the milk a little bit at a time, stirring it continuously. Add half a cup of chicken broth and mix it well. Season it with salt and pepper, and bring it to a boil.
- Preheat the oven up to 350°F and grease a 9×13″ baking pan. Place the ham slices and potatoes along with the prepared creamy sauce. Cover and bake for 50 minutes. Also, remove the covered foil and cook for 30 minutes until the potatoes become tender. Top it with some cheese if needed.
- Remove from the oven and rest it for 15 minutes until it becomes cool. Garnish with some fresh parsley and serve!
Calories – 417, Carbohydrates – 41g, Protein: 21g, Fat: 19g, Saturated Fat: 11g , Cholesterol – 70mg, Sodium – 861mg, Potassium – 1278mg, Fiber – 6g, Sugar – 6g | Vitamin A: 735IU | Vitamin C: 28.4mg | Calcium: 361mg | Iron: 8.4mg
6. Leftover Ham Fried Rice
- 2 tablespoons vegetable oil
- 4 green onions, chopped
- 1 cup cubed ham
- 4 eggs, beaten
- 1 cup frozen mixed peas and carrots
- 4 cups cold cooked rice
- 1 cup bean sprouts
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons soy sauce
How to Make
- Fried rice with ham is yet another favourite leftover ham recipe to try! Take a skillet and add oil on medium heat. Chop green onions and cook them in the oil until it becomes tender. Then gently add leftover ham, fried egg and carrot to the skillet.
- Stir them well and add the cooked rice along with some bean sprouts to the skillet. Stir well, so that the rice gets completely heated. Season the fried rice with salt, soy sauce and pepper. Ta-da! Yummy fried rice with leftover ham is ready to be served.
For 4 servings Calories – 400, Total Fat – 16g, Saturated Fat – 4g, Cholesterol – 155mg, Sodium – 1749mg, Total Carbohydrate – 46g, Dietary Fiber – 4g, Total Sugars – 2g, Protein – 17g, Vitamin C – 9mg, Calcium – 68mg, Iron – 2mg, Potassium – 346mg.
7. Leftover Ham Potpie Buttermilk Biscuits
- 3 celery ribs, diced
- 2 medium onions, diced
- 2 medium carrots, diced
- 1/2 fennel bulb, diced
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, cubed
- 1/2 cup all-purpose flour
- 1 carton (32 ounces) of chicken broth
- 1 teaspoon dried thyme
- 2 cups cubed fully cooked ham
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the buttermilk biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2/3 cup unsalted butter, cubed
- 3/4 cup buttermilk
How to Make
- In a small bowl add chopped onions, celery, fennel and carrots. To this add oil and give it a. Toss. In a 15xq0x1 inch baking pan, place the prepared mixture and spread evenly.
- Preheat the oven to 425°. Bake for about 25 minutes in the oven. Toss the vegetables occasionally so that it turns golden brown on all sides. Remove the baking tray and let it cool. Leave it aside
- In a saucepan, add butter and let it melt. To this stir in flour and make it smooth. Slowly pour in chicken broth and whisk continuously. This helps in preventing lumps.
- Add thyme while stirring constantly. Bring it to a boil by cooking it on low heat for about 10 minutes. Then add the prepared roasted vegetables, tarragon, leftover ham, salt and pepper. Season it as per your taste and then transfer it to a 13×9 baking tray.
- Now start making the buttermilk biscuits. In a food processor, combine flour, baking powder, baking soda and salt. Then add butter and mix until every ingredient is blended into a dough.
- Transfer the prepared mixture to a bowl and stir buttermilk in it. Place it on a surface and knead it by folding the dough repeatedly. After doing this, roll the dough evenly and cut it into rectangular shapes. This eventually becomes the buttermilk biscuits.
- Place these rectangular-shaped buttermilk biscuits on top of the ham mixture in the baking dish. Bake it for 30 minutes at 350° heat. The biscuits would slowly turn golden and crispy. Remove the tray and keep it aside. Serve it after it slightly cools down.
1 serving: 444 calories, 27g fat (14g saturated fat), 78mg cholesterol, 1239mg sodium, 37g carbohydrate (4g sugars, 3g fibre), 15g protein
8. Potato Casserole
- pounds potatoes, peeled and thinly sliced (about 6 cups)
- 1 large onion, halved and thinly sliced
- 1/4 cup water
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon pepper
- 2 cups 2% milk
- 4 cups shredded cheddar cheese, divided
- 4 cups fresh small broccoli florets
- 3 cups cubed fully cooked ham
- 2 tablespoons minced fresh chives
How to Make
- In a baking bowl, place potatoes, onion and enough water. Cover and cook for 10 minutes at 350° heat until the potatoes become tender. Then drain the excess water.
- Take a saucepan and melt butter on medium to high heat. Add flour and stir occasionally. Season it while stirring it for a few minutes and make sure it changes brown.
- Gradually add milk and whisk it to avoid the formation of lumps. Bring it to a boil and stir until the sauce thickens. Add three cups of cheese to it and stir until it is melted. This cheese combination gives a creamy texture.
- Assemble the potato, ham and broccoli in a greased baking tray. Pour the sauce on top of it and top it with some cheese. Cover the tray and bake it for 45 minutes.
- Remove the cover and bake for another 20 minutes. Sprinkle some chives and serve.
For 1 serving: Calories – 343, fat – 19g, Saturated fat – 11g, Cholesterol – 73mg, Sodium – 922mg, Carbohydrate – 23g, Sugars – 3g, Fiber – 2g, Protein – 21g.
9. Ham Dumplings with Prawn
- 15-20 wonton wrappers
- Minced Pork (100g)
- 40-50g neatly chopped leftover ham
- 1/2 teaspoon soy sauce
- 1/2 tsp caster sugar
- Cornstarch-2 teaspoons
- 1 tablespoon sesame oil
- Cooked & chopped prawn
- 1 bunch coriander, roots only, washed, finely chopped
- 1/4 tsp ground white pepper
For CHILLI OIL
- Heads and shells of 16 prawns
- 1 cup (250ml) sunflower oil
- 1 tsp white sesame seeds, toasted, plus extra to serve
- 1 small garlic clove, finely chopped
- 1 tsp crushed Sichuan pepper
- 1 tbsp light soy sauce
- 1 tsp finely chopped ginger
- 1/2 tsp ground chilli powder (optional)
- 4 cups (60ml) Chinese black (chinkiang) vinegar (from Asian food shops)
- 1 tsp sesame oil
- Shredded green shallots
- Coriander leaves
How to Make
- Start by preheating the oven to 180°C and make the chilli oil with prawns. Take a baking tray and spread the prawns for 25 minutes. Roast it till it is cooked and crispy. For the heads and shells in the prawn, use a mortar to crush them.
- In a saucepan, put the crushed prawn heads and shells along with some sunflower oil on low heat. Remove it and leave for 1 hour for the oil to infuse in the prawns. Strain it into a bowl and add the remaining seasonings, garlic, sesame seeds, Sichuan pepper, sesame oil, green shallots, soy sauce, coriander leaves and chilli powder. Stir and combine them to make chilli oil. You can also store this chilli oil and use it for other dishes such as noodles, fish or rice.
- Now prepare the filling by combining leftover ham, cooked prawns, soy sauce, caster sugar, salt, white pepper, pork mince and cornstarch. To this add the chilli oil and stir till combined.
- Then make the dumplings on a flat surface by placing the wonton wrapper and placing enough filling in the centre. For this, you can make the wonton base or just use store brought wonton wrappers.
- To close the wonton, brush the edges with water. Fold it into your desired shapes or make a triangle and close the edges with water. After making the wontons, place them in a tray that is dusted with corn starch so that the wontons don’t stick to the tray. Make as many wontons as you need.
- To cook the dumplings, add water to a boil in a large saucepan. Add wontons in batches and cook them for about 3 minutes or until it is cooked. Then remove the cooked wontons and transfer them to a bowl. Pour the desired amount of chilli oil on top of the wontons. Serve hot along with some green shallots, sesame seeds and coriander on top.