Easter Ham Leftover Solutions | The Daily Dish

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Easter Ham Leftover Solutions

3 Comments | Written on April 10, 2012 at 5:00 am , by

How many of you have leftover Easter ham?  I know I do…such a fantastic problem to have!  These recipes are new and delicious ways to repurpose those leftovers into exciting recipes.

Ham and Peas with Mint and Tarragon  (click here to view and print recipe)

4 ounces cooked ham, cut into 1/4-inch dice

3 cups peas, fresh or frozen

3 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces

1/4 cup fresh mint, coarsely chopped plus sprigs for garnish

2 tablespoons fresh tarragon, coarsely chopped , plus sprigs for garnish

Salt and pepper

Cooking Directions:

Bring a medium saucepan of well-salted water to a boil over high heat. Add the peas and cook until tender, 3 to 8 minutes depending on the size of the peas.

Drain the peas, reserving 2 tablespoons of the cooking water. Return the peas and cooking water to the saucepan. Add the ham, butter, mint, and tarragon, stirring until the butter melts. Season with salt and pepper.

Transfer to a bowl, garnish with the mint and tarragon sprigs, and serve.

Serves 4 to 6

Nutrition:

Calories: 200 calories Protein: 11 grams Fat: 9 grams Sodium: 85 milligrams Cholesterol: 40 milligrams Saturated Fat: 6 grams Carbohydrates: 15 grams Fiber: 6 grams

Ham, Bacon, and Caramelized Onion Tart  (click here to view and print recipe)

6 slices bacon, thick cut, cut crosswise into 1/4-inch strips

4 ounces cooked ham, cut into 1/4-inch dice

1 onion, halved lengthwise and thinly sliced

1/2 teaspoon salt

1/2 teaspoon pepper

one 9-inch deep-dish pie shell, homemade or store-bought, chilled

1 1/3 cups heavy whipping cream

3 large eggs, lightly beaten

1 teaspoon nutmeg

8 asparagus spears, trimmed (optional)

Cooking Directions:

In a large skillet over medium-low heat, cook the bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Add the ham and heat, stirring occasionally, until browned, 3 or 4 minutes. Use a slotted spoon to transfer to the bowl with the bacon. Add the onion, salt, and pepper to the skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onion is golden brown and very tender, 12 to 14 minutes. Transfer the onion to the bowl with the bacon and ham and set aside to cool.

Meanwhile, preheat oven to 350 degrees F. Place the pie shell on a rimmed baking sheet and bake until the pastry is pale gold along the rim, 20 to 25 minutes.

Add the cream, eggs, and nutmeg to the bowl with the bacon, ham, and onion, whisking to combine.

Remove the shell from the oven (leave the oven on). Pour the cream mixture into the shell and arrange the asparagus on top, if using. Bake until the tart is golden and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving.

Serves 6 to 8

Nutrition:

Calories: 400 calories Protein: 13 grams Fat: 31 grams Sodium: 550 milligrams Cholesterol: 180 milligrams Saturated Fat: 15 grams Carbohydrates: 16 grams Fiber: 2 grams

 

3 Responses to “Easter Ham Leftover Solutions”

  • 1
    dianne says:

    I just printed off the Ham, Bacon, & Caramelized Onion Tart recipe. I can’t wait to try it tonight! I already have beautiful asparagus.

  • 2
    Tammy Love says:

    Both of these recipes sound delicious! Will have to give them a try very soon! A great way to use leftovers!

  • 3

    i have loved cracker barrel extra sharp cheddar cheese since i was a little girl, over 50 years ago!!!!!! MY ABSOLUTE FAVORITE!!!!!!

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