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Chef Pete

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3 Great Recipes for Leftover Easter Ham

March 27, 2013
(5) Comments on this post

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.

I’m especially vulnerable because I’m single and usually buy more ham than I can possibly eat before I’m all “hammed out.”

I do have my standby favorites like Smokey Black Bean and Ham Soup, but even then I occasionally have more ham than I want to use just to make that soup.

The good news is that I have other ham recipes that I absolutely love, and I’d like to share a few of them with you in case you end up with more ham than you expected this Easter.

I mean, 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.

I hope you enjoy these three recipes; they’re fun and easy to make.

Ham & Mushroom Biscuits with Cheesy Alfredo Sauce

Serves 4

Ingredients:

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

Method:

  1. In a medium-sized saucepan, gently heat the Alfredo sauce, shredded cheddar cheese and milk. Thin as necessary to achieve a medium-consistency sauce.
  2. In a medium-sized skillet, sauté mushrooms and green onions in butter until softened and golden brown.
  3. Add ham and the cheesy Alfredo sauce to the mushrooms and stir together. Season with salt & pepper to taste
  4. Warm biscuits, and then cut in half, placing 2 bottom halves of the biscuits per serving and reserving the top halves.
  5. 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.
  6. Serve.

Ham, Cheese & Mac “Enchiladas”

Serves 4

Ingredients:

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

Method:

  1. Lay out flour tortillas on a flat work surface.
  2. Divide the refried beans between the 4 tortillas and spread evenly over the entire surface.
  3. Stir Nino’s Macaroni & Cheese and divide evenly between all 4 tortillas, placing each portion (left to right) across the middle of each.
  4. Top each portion of Mac & Cheese with ½ cup of ham and ¼ cup of the shredded cheese.
  5. Fold bottom section of the tortilla over the filling and roll forward to make a thick tube.
  6. Spray a casserole dish, of appropriate size to hold all 4 finished enchiladas, with vegetable spray.
  7. Pour the enchilada sauce over all 4 enchiladas evenly and top evenly with the remaining shredded cheese.
  8. 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

Serves 4

Ingredients: 

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

Method:

  1. Combine all ingredients together and toss. Serve chilled.

5 Comments

Linda said :
242 weeks ago

Where is the recipe for the Smokey Black Bean and Ham Soup? Reply...

Chef Pete said :
242 weeks ago

I'll check into that Linda! Our NEW Nino's website look will fix the issues we've been having lately with our recipes page. I'm as anxious as are you to see us finally have a robust and reliable index of our great recipes! Hang in there.....help is on the way! Pete

Chef Pete said :
242 weeks ago

Here you go Linda...found a copy of the recipe in an archived area....should be good to go now!! Ingredients for 6 Portions: 0.50 cup Ninos Maple Bacon 1 cup Sweet Onion 0.50 cup Celery 0.50 cup Carrot 1 Tbsp. Garlic, Fresh 1 Tbsp. Jalapeno Pepper 1 Quart Chicken Stock 3 cups Black Beans, Canned 1 each Ham Bone 1 tsp. Cumin Powder 2 tsp. Chili Powder 0.25 tsp. Oregano, Dry Crushed 0.50 tsp. Liquid Hickory Smoke 2 Tbsp. Brown Sugar - Salt & Pepper 1 cup Honey Ham 0.50 cup Green Onion 1 cup Sour Cream Portions: Preparation 1.In a large soup pot, cook bacon until crisp, saving the grease. 2.Add sweet onions, celery, carrots, garlic and jalapeno pepper and sweat for 3 to 5 minutes on medium heat. 3.Add stock, beans, ham bone, spices, liquid smoke & brown sugar and cover. Turn heat to low and simmer one hour. 4.Remove ham bone and puree entire soup well. 5.Adjust seasonings with salt & pepper and garnish with ham, green onions and sour cream when serving.

Norma said :
242 weeks ago

I'd like the recipe for the smokey black bean and ham soup. Thanks. Reply...

Chef Pete said :
242 weeks ago

Norma, I was able to rescue this from our (under construction recipe site...I apologize for it's clunky look but you should have no difficulites...) Thanks! Pete Ingredients for 6 Portions: 0.50 cup Ninos Maple Bacon 1 cup Sweet Onion 0.50 cup Celery 0.50 cup Carrot 1 Tbsp. Garlic, Fresh 1 Tbsp. Jalapeno Pepper 1 Quart Chicken Stock 3 cups Black Beans, Canned 1 each Ham Bone 1 tsp. Cumin Powder 2 tsp. Chili Powder 0.25 tsp. Oregano, Dry Crushed 0.50 tsp. Liquid Hickory Smoke 2 Tbsp. Brown Sugar - Salt & Pepper 1 cup Honey Ham 0.50 cup Green Onion 1 cup Sour Cream Portions: Preparation 1.In a large soup pot, cook bacon until crisp, saving the grease. 2.Add sweet onions, celery, carrots, garlic and jalapeno pepper and sweat for 3 to 5 minutes on medium heat. 3.Add stock, beans, ham bone, spices, liquid smoke & brown sugar and cover. Turn heat to low and simmer one hour. 4.Remove ham bone and puree entire soup well. 5.Adjust seasonings with salt & pepper and garnish with ham, green onions and sour cream when serving.

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