Ham Me Downs: Breakfast, Lunch and Dinner Recipes Using Spiral Ham Leftovers

Grownup Gripe: Each year we cook enough ham to feed an army, now what the hell do we do with it all?

If you made a ham this Easter, more than ever in 2020, you’ve got A LOT of meat on your hands!

What do you do with it all? The good news is ham freezes great so pack a ton of it away for later.

Lord knows how long this quarantine will last.

Enjoy that masterpiece you made for breakfast, lunch and dinner this week before you freeze it.

If you want some additional options where porky is the star before you’ve had your share, here’s a full day of recipes using everything even the bone.

You’ll forget you’ve been eating it for days with these showstoppers and you won’t have to go to the store since the ingredients are on hand🤞

HAM, EGG AND CHEESE BISCUITS

  • 2 1/4 cup of flour, divided
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • One stick of unsalted butter, freeze 30 mins
  • One cup of cold whole milk
  • Eggs (depends how many you want fried)
  • Cheese slices, based on # of eggs used (I used Colby jack but anything you like will do!)
  • Few slices of ham, heated up

To prep, freeze butter 30 minutes. Preheat oven to 450°. Gather ingredients, measuring cups, spoons, bowl, cheese grater, cast iron pot and parchment paper. Once butter is out move fast.

Combine dry ingredients in a bowl. Set aside.

Lay out parchment paper. Grate stick of butter like cheese through big slots in grader using paper towel to hold the butter so the butter does not get too soft. Cold is best. Cut up last piece.

Add butter shavings to dry ingredients. Using hands crumble flour together with butter but move quickly. Break it up so no big clumps.

Add milk and stir just until it comes together. Don’t over mix, less is definitely more. Set aside.

Add 1/4 cup of flour to a cutting board. Spread it around. Add dough and form rectangle shape.

Fold it 6-8 times (flipping over in halves each time) adding flour as necessary so it doesn’t stick.

Using a cookie cutter (I used top of measuring cup) cut 6-8 biscuits and place in cast iron skillet.

Place them touching in center but not the sides.

Increase temperature to 500° and bake for 12 to 15 minutes, until brown on top. Watch carefully.

Melt 2T of salted butter and brush on biscuit tops.

Fry up eggs, melt cheese on top. Close lid over skillet after frying eggs with cheese on top.

Open biscuit, add ham first, then egg and cheese.

NAVY BEAN SOUP

  • Two cans white cannellini beans
  • 1/2 cup of Acini di Pepe pasta
  • 1 large Russet Potato
  • 2 cups of ham, cut in small chunks-use bone
  • 1 tablespoon of olive oil
  • 1 tablespoon of salted butter
  • One large onion, chopped
  • Two celery stalks, chopped
  • Two carrots, chopped
  • Five garlic cloves, minced
  • 1 tablespoon Herbes de Provence
  • 6 cups chicken broth
  • 4 cups of water
  • salt and pepper, to taste

Heat soup pot over medium heat and add butter and oil, fry garlic and herbes de Provence for a minute til fragrant. Add hambone, onion, celery, and carrot and then sauté additional 3-5 mins. Add beans, chicken broth, water and ham.

Bring to a low boil then lower heat and simmer covered for an hour or so, stirring periodically.

Remove remaining ham off the bone and stir it into the soup. Remove the bone and add 1-2 cups more water if soup is too thick. Season to taste.

MONTE CRISTO AND MIXED BERRIES

  • 2 eggs
  • 1/4 cup of half and half
  • Salt and pepper
  • 6 slices of white bread
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of honey mustard
  • 1 cup of shredded provel cheese or Two slices of provolone and two slices of Swiss
  • 4 thick slices of ham
  • 4 thick slices of turkey
  • 2 tablespoons of salted butter
  • 1 cup frozen mixed berries
  • 1/3 cup water
  • 2 tablespoons of sugar
  • Powdered sugar (optional)

Put together sandwiches, using 3 pieces of bread. Add mayonnaise to one side of middle and mustard to the other. Add ham to bottom with some cheese on top, middle bread then turkey slices, more cheese and third slice of bread.

Sandwich together tightly and wrap it in saran wrap to seal it. Refrigerate for 15-30 minutes.

Meanwhile sauté mixed berries in pan. Add water and sugar. Boil off water until syrup like, set aside.

Take sandwiches out and cut crusts off.

Whisk eggs, milk, salt and pepper then dip unwrapped sandwiches into the egg mixture.

Melt 2 tablespoons of butter in skillet over low-medium heat and place sandwiches in the pan.

Fry 4-6 mins until brown then flip to cook the other side 3 mins. Keep lid on during cooking.

Cook sides in the grease. Remove. Sprinkle with powdered sugar and serve with berries. Enjoy!

Understandably one can only eat so much ham but hopefully these recipes make it more palatable after you’ve been downing it for a bit.

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