Category: News

Chances are, even if you’ve chosen a ham for your Easter dinner, you’ll only have enough leftover slices for a sandwich or two the next day. That’s if all goes as planned.


In my world, I ALWAYS make sure I have plenty of food for my family (or guests), and I ALWAYS have an exit strategy for my anticipated leftovers afterward. Thankfully, I love ham, so it’s even better that I have leftovers to create even more dishes in which to enjoy it.

The trick to repurposing ham is to create some new recipes that aren’t so close to what you’ve just had. Otherwise, you might as well plate up another helping of sliced ham with whatever sides were also left over on Sunday.


In the past, I’ve shared with you a number of ham recipes. Here’s a sampling:

Ham, Cheese & Mac Enchiladas

Black Bean Soup with Smoked Ham

Ham & Mushroom Biscuits with Cheesy Alfredo Sauce

Crusted Red Skin Potato Bake with Ham & Cheese


But diced ham can also be added to SO many other recipes, including my:

Sweet Corn & Pepperjack Cheese Fritters

Four Cheese Pie with Ricotta, Gouda, Parmesan and Provolone

Black Bean Cakes with Smoked Chicken

Hushpuppies with Bacon, Onions and Corn

Sweet Corn and Bacon Pie


But if, somehow, NONE of these recipes fit the bill, here’s a NEW one just for this year’s consideration. What I love about this recipe is that it’s one you can prepare in the evening and pop in the oven for a fabulous breakfast or brunch meal. Easy peasy!


Yorkshire Ham and Cheese Casserole

Serves 8

1 – 1 Lb Loaf           Italian or French bread, cut into 1-inch cubes

3 Cups                     Cooked Ham, chopped

¾ Lb                        Monterey Jack / Cheddar Blend Cheese, shredded

½ Cup                      Sweet Onion, chopped

1/3 Cup                    Mixed Color Bell Peppers, chopped

3 TBSP                    Butter

8 Ex. Large              Eggs

3 ½ Cups                 Half and Half (You can substitute milk.)

To Taste                  Salt & Pepper

  1. Place bread, ham and cheese in large mixing bowl and toss.
  2. Sauté onions and peppers in the butter until tender (do not brown). Then, add to bread mixture and toss.
  3. Grease a 13” x 9” baking dish and fill with the bread mixture.
  4. In a separate bowl, beat together eggs and half and half. Season with salt and pepper to taste.
  5. Pour egg mixture evenly over bread mixture. Cover and refrigerate overnight.
  6. Remove from the refrigerator 30 minutes before baking.
  7. Bake, uncovered, at 350° for 55 to 65 minutes or until a knife inserted near the center comes out clean.
  8. Serve immediately.


NOTE: Optional additional ingredients include sautéed mushrooms and diced tomato.

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