left over ham recipe

Written ByJenny Smyth Posted on
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The Best left over ham recipe

I love a good leftover ham recipe, and this one is a staple in my household. It’s a classic dish that never fails to impress, and it’s so easy to make. I remember my grandmother making this all the time when I was growing up, and now I make it for my family whenever we have a big gathering. The best part is that it’s incredibly versatile – you can serve it as a main course, add it to sandwiches, or use it as a topping for salads or baked potatoes.

My kids love helping me in the kitchen, and this recipe is always a hit with them because they get to be involved in the process from start to finish. The history of this dish dates back to medieval Europe, where ham was a staple meat due to its long shelf life and ease of preservation. Over time, different cultures have added their own twists and ingredients, but the basic principle remains the same: slow-cooking the ham in a flavorful broth until it’s tender and falls apart easily. This technique allows the meat to absorb all the delicious flavors of the broth, resulting in a truly mouthwatering dish.

When I make this recipe, I like to use a combination of brown sugar and mustard to give it a tangy flavor. I also add some spices like cloves and nutmeg to give it an extra boost of flavor. The result is a rich, savory broth that’s full of depth and complexity. And the best part is that you can customize it to your taste – if you prefer a milder flavor, simply reduce the amount of spices or omit them altogether.

In addition to its delicious flavor, this recipe is also incredibly healthy. The slow-cooking process breaks down all the connective tissue in the meat, making it easier to digest. Plus, you can use leaner cuts of ham if you prefer – just be sure to adjust the cooking time accordingly. One of my favorite things about this recipe is how easily it scales up or down depending on your needs.

Whether you’re feeding a crowd or just need something for yourself, this recipe adapts perfectly. And because it’s so easy to store and reheat, you can make it ahead of time and serve it at your convenience. I’ve experimented with different types of ham over the years, but I always come back to good old-fashioned bone-in ham. There’s something special about using an entire ham that makes this dish feel like a true indulgence.

Overall, this leftover ham recipe is a true classic that never goes out of style. Whether you’re looking for a comforting meal after a long day or want something impressive for your next dinner party, this recipe delivers every time.

Ham and Cheese Casserole

4.7 from 667 votes

A comforting casserole that uses leftover ham, pasta, and a creamy cheese sauce. This dish is perfect for a quick weeknight dinner and can be customized with your favorite vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Casserole

3 cups cooked leftover ham, cubed
2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
1 cup frozen peas and carrots
1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat, then add the elbow macaroni and cook until al dente, about 8 minutes.
3Drain the pasta in a colander and set it aside.
4In a large skillet, melt the butter over medium heat until it foams.
5Add the diced onion and cook, stirring occasionally, until it becomes translucent, about 3 minutes.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Sprinkle the flour over the onion and garlic mixture, then whisk continuously for 1 minute to form a roux.
8Gradually pour in the milk while whisking constantly, and continue to cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
9Remove the skillet from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until fully melted.
10Add the salt, black pepper, and paprika, then fold in the cubed ham, frozen peas and carrots, and the cooked macaroni until everything is evenly coated.
11Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
12Sprinkle the remaining 1/2 cup of cheddar cheese over the top, then bake in the preheated oven for 20 minutes until the casserole is bubbly and the cheese is golden brown.
13Let it rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Large skillet
Wooden spoon
9×13 inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 850mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a lighter version, use low-fat milk and reduce the cheese to 1 1/2 cups total. You can also add other leftover vegetables like diced bell peppers or broccoli.

This leftover ham recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need something comforting after a long day.

One tip for reheating: try adding some extra spices or herbs on top for an extra burst of flavor!

And don’t forget that leftovers are perfect for using up bits of vegetables like carrots or celery – simply chop them up finely and toss them into the pot with your reheated leftovers.

❓ Frequently Asked Questions About Ham and Cheese Casserole

1. What type of ham should I use for this recipe?

For this recipe, you’ll want to use a bone-in ham – either smoked or unsmoked will work just fine.

2. Can I use leftover turkey instead?

While you can technically use leftover turkey in place of ham, keep in mind that it will change the flavor profile of the dish significantly.

3. How do I store leftover ham?

You can store leftover ham in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

4. Can I reheat leftover ham safely?

Yes – simply reheat the ham in its juices until warmed through.

5.

No

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