Itold y’all that normally we have two turkeys at Thanksgiving, a regular one and a smoked one, but Mom changed it up on me this year by adding a ham and not getting a smoked turkey. So now we have all this ham leftover.
I once heard the definition of “eternity” was a ham and two people. I would be one of the two and Mom and Dad together would be the other one since they don’t eat nearly as much as they used to.
So let’s talk about leftover ham this week. Mom has already made ham salad, and if I know her she’ll make a pot of beans with some of it. This first one sounds like it would make a yummy breakfast on a cold day. If you like eggs anyway.
Ham and Cheese Croissant Casserole 3 large (five-inch) croissants, cut into bite-sized pieces 1-1/2 cups chopped ham 1/3 cup freshly-grated Parmesan cheese 2 cups shredded cheddar cheese, divided 6 large eggs 1 cup half-and-half 2 tsp dry mustard 1 tbsp honey 1/2 tsp salt 1/2 tsp pepper Grease a 9x13-inch baking dish.
Place croissant pieces in baking dish.
Sprinkle ham, Parmesan cheese, and half the cheddar cheese on top and gently move the croissant pieces around so that some of the ham and cheese works it's way down and around the croissants.
In a large bowl, whisk the eggs, half-and-half, dry mustard, honey, salt and pepper. Pour over casserole.
Sprinkle with remaining cheddar cheese. Cover with aluminum foil and refrigerate for 8 to 24 hours.
Bake covered at 350 for 25 minutes. Uncover and bake another 20 minutes. —kwc— I pretended not to be diabetic on Thanksgiving and I did such a good job. I was responsible for two dishes, one of which was mashed potatoes, and I ate more of them than anyone else. That’s how good they were after having been potato-free for a while.
Here’s a ham and potato dish that sounds good.
Scalloped Potatoes and Ham 1/4 cup (four tablespoons) salted butter 2 cups (one pint) heavy cream 2 tsp minced garlic 1 tsp kosher salt 2 lbs. Yukon Gold or russet potatoes, peeled and thinly sliced 1 cup grated sharp cheddar cheese 1-1/2 cups cooked, diced ham Optional garnish: fresh chopped chives, green onions, or parsley Preheat oven to 400. Grease an 9x13-inch baking dish; set aside.
In a large pot, melt butter over medium-high heat. Whisk in cream, garlic, and salt. Add peeled, sliced potatoes.
Bring to a boil, reduce heat to medium-low, and simmer (uncovered) for about 15 minutes (or until potatoes are tender). Gently stir the potatoes periodically as they cook.
Add the ham to the potato mixture.
Transfer to prepared baking dish.
Sprinkle with grated cheese.
Bake (uncovered) for 20-25 minutes, or until golden brown. Let stand for 5-10 minutes before serving.
—kwc— This one is a classic recipe made into a soup.
Chicken Cordon Bleu Soup 1/4 cup butter 1/2 onion, diced 1/4 cup all-purpose flour 2 cups whole milk 1 cup heavy cream 1 cup chicken broth 2 chi cken br e a s t s , cooked and cut into bitesized pieces 4 oz leftover ham, cubed 4 tsp stone ground mustard 1/4 cup chopped parsley 6 oz Swiss cheese, shredded Salt and pepper, to taste Croutons, for serving (optional) Melt butter in a medium- sized soup pan. Add onion and cook over medium- low heat until tender, about 10 minutes. You can cover the pot to make the onion cook faster.
Sprinkle in f lour and whisk until smooth. Cook for 2 minutes.
Pour in half each of the milk, cream, and chicken broth and whisk until smooth. Gradually add the rest. Bring to a boil, stirring often. Boil and stir 1 minute. Remove from heat and add chicken, ham, mustard, parsley, and Swiss cheese. Stir until cheese is completely melted. Taste and add salt and pepper as needed.
Serve immediately with croutons, toast, or biscuits.
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