But when the twice-baked potatoes, orange rolls, and sweet potatoes are gone and all you’re left with is more Christmas ham, even that main dish changes from “leftovers” to “still heres”. Here are some delicious recipes to make the leftover ham go even farther!
For Breakfast: Ham & Cheese Breakfast Bake
- 2 (12 ounce) packages frozen hash brown potatoes
- 1/3 cup butter, melted
- 1 cup cooked diced ham
- 1 cup shredded Monterey Jack cheese
- 4 eggs
- 1/2 cup heavy whipping cream or milk
- Preheat oven to 425 degrees F (220 degrees C).
- Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan or 9×13 pan.
- Bake at 425 degrees F (220 degrees C) for 35-40 minutes.
- A Make-Ahead Tip: At this point you can refrigerate the crust if you’d like to continue baking this in the morning, or continue on if you’re preparing this the same day.
- Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
- Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
For Lunch: Ham Potato Chowder
- 3 1/2 cups peeled & diced Potatoes
- 1/3 cup diced celery
- 2 chopped carrots
- 1/3 cup finely chopped onion
- 1 cup diced cooked ham
- 3 1/4 cup water
- 2 Tbs chicken bouillon granules
- 1/2 tsp salt (optional, ham may make it salty enough)
- 1 tsp pepper
- 5 Tbs butter
- 5 Tbs flour
- 2 cups milk
- Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, the cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in chicken bouillon, salt (if desired), and pepper.
- In a separate saucepan melt butter over medium-low heat. Whisk in flour and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through.
For Dinner: Chicken Cordon Bleu Bake
2 Packages reduced sodium Stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced ham, cut into 1 inch stips, or diced
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken ( I used shredded–but I think cubed would be better)
- Prepare stuffing mixes according to directions on box.
- Meanwhile in a bowl, combine soup and milk.
- Put chicken in a greased 9×13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing.
- Sprinkle with remaining cheddar cheese.
- A Make-Ahead Tip: At this point you can freeze it for later. (Wrap it twice in plastic, then a final layer of aluminum foil on top. When ready to bake, thaw in the refrigerator overnight. Remove from fridge 30 minutes before baking.) Or just continue to the next step to bake the same day.
- Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer. Preheat oven to 425 degrees F (220 degrees C).