If your Easter dinner tradition is to enjoy a delicious baked ham, you may also appreciate great ways to serve that same ham one or even two days later.
Many are especially vulnerable because they are single and usually buy more ham than they can possibly eat before being all “hammed out.”
There are always standby favorites like Smokey Black Bean and Ham Soup, but even then we occasionally have more ham than we want to use just to make that soup.
The good news is that there are other ham recipes that are absolutely fantastic, so we’d like to share a few of them with you in case you end up with more ham than you expected this Easter.
You can only eat so many ham sandwiches in a week!
Each recipe requires 2 cups of ham, cut in julienne strips, although there’s nothing to say the ham couldn’t be chopped or in irregular pieces.
We hope you enjoy these three recipes; they’re fun and easy to make.
Ham & Mushroom Biscuits with Cheesy Alfredo Sauce
2 Cups Ham, Cut Julienne 3 Cups Fresh White Mushrooms, Sliced ¼ Cup Green Onions, Chopped 2 TBSP Butter or Oil 8 Salvaggio Buttermilk Biscuits 1 Pt Nino’s Prepared Alfredo Sauce 1 Cup Cheddar Cheese, Shredded ½ Cup Milk To Taste Salt & Pepper
In a medium-sized saucepan, gently heat the Alfredo sauce, shredded cheddar cheese and milk. Thin as necessary to achieve a medium-consistency sauce.
In a medium-sized skillet, sauté mushrooms and green onions in butter until softened and golden brown.
Add ham and the cheesy Alfredo sauce to the mushrooms and stir together. Season with salt & pepper to taste
Warm biscuits, and then cut in half, placing 2 bottom halves of the biscuits per serving and reserving the top halves.
Portion approximately ¼ cup of the ham mixture over each biscuit bottom, replace the top half of the biscuit, and then portion another ¼ cup over the top.
Ham, Cheese & Mac “Enchiladas”
4 – 10” Flour Tortillas 1 – 16 oz Can Refried Beans 1 – 32 oz Pkg. Nino’s Prepared Macaroni & Cheese 2 Cups Pepperjack Cheese, Shredded 2 Cups Ham, Cut in Julienne Strips 2 – 10 oz Cans Enchilada Sauce
Lay out flour tortillas on a flat work surface.
Divide the refried beans between the 4 tortillas and spread evenly over the entire surface.
Stir Nino’s Macaroni & Cheese and divide evenly between all 4 tortillas, placing each portion (left to right) across the middle of each.
Top each portion of Mac & Cheese with ½ cup of ham and ¼ cup of the shredded cheese.
Fold bottom section of the tortilla over the filling and roll forward to make a thick tube.
Spray a casserole dish, of appropriate size to hold all 4 finished enchiladas, with vegetable spray.
Pour the enchilada sauce over all 4 enchiladas evenly and top evenly with the remaining shredded cheese.
Bake in a 350 F oven for approximately 20 to 30 minutes or until cheese is melted and the filling is heated through.
Southwest Ham & Bean Salad with Colorful Peppers
2 Cups Ham, Cut in Julienne Strips ½ Cup White Beans, Canned, Rinsed ½ Cup Black Beans, Canned, Rinsed ½ Cup Dark Kidney Beans, Canned, Rinsed ½ Cup Red Onion, Cut in Slivers ½ Cup Bell Peppers, Colorful Medley, Chopped 1 TBSP Garlic, Fresh, Minced 1 tsp Chipotle Powder 1 tsp Chili Powder 2 tsp Cumin, Ground ¼ Cup Teriyaki Sauce 2 TBSP Sesame Oil 1 TBSP Rice Wine Vinegar ¼ tsp Liquid Smoke To Taste Salt & Pepper
Combine all ingredients together and toss. Serve chilled.