Here are a couple of recipes to help you use up your leftover ham, that is if you have any.
Spicy Creole Jambalaya
1 cup each, cooked ham, smoked sausage, and/ or chicken, (chopped into bite sized pieces)
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 tsp.’s garlic, minced
1 can Rotel diced tomatoes and green chilies, drained
2 tbs.’s Worcestershire sauce
1 (8 oz) can tomato sauce,
3 cups water
1 tbs. creole seasoning
2 cups raw rice
On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes.
Add tomatoes, stir and cook for 5 more minutes. Add chopped cooked ham, sausage, and/ or chicken and creole seasoning and stir fry for 5 minutes.
Add tomato sauce , Worcestershire sauce, and water and bring to a boil. Lower heat, add rice, stir and cover and simmer for 25 to 30 minutes, stirring occasionally. Serves 8
Ham and Cheese Breakfast Casserole
4 large eggs
4 large egg whites
1 cup nonfat milk
2 tbsp Dijon mustard
1 tsp minced fresh rosemary
1/4 tsp freshly ground pepper
5 cups chopped wilted spinach
4 cups whole-grain bread, cut into 1-inch cubes
1 cup diced ham
1/2 cup chopped jarred roasted red peppers
3/4 cup shredded Gruyère or Swiss cheese
Preheat oven to 375°F. Coat a 2-quart casserole with cooking spray.
Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.