Will your fridge be filled with leftover ham from your big Easter dinner come Sunday night? Then comes the big question what can you create this week for your family to eat using all that leftover ham? The goal is create meals that don’t feel as if one is actually eating leftovers – I discovered 4 new recipes that look delicious and will not feel as if one is eating a leftover meal.
Pineapple Ham Pocket
from: Kraft Foods
Ingredients
Directions
PREHEAT oven to 375°F. Combine pineapple, sugar, syrup and mustard in medium saucepan. Cook on medium-high heat until sugar is completely dissolved, stirring occasionally. Add ham and onions; stir until well blended.
UNROLL bread dough onto baking sheet sprayed with cooking spray. Press into 14×12-inch rectangle. Spread ham mixture onto half of the dough; fold dough in half to enclose filling. Press edges firmly together to seal. Cut several slits in top of dough to allow steam to escape.
BAKE 18 to 21 min. or until golden brown. Let stand 5 min. before cutting to serve.
Bow-Ties with Peas and Ham
from Martha Stewart
Ingredients
- 1 pound bow-tie pasta (farfalle)
- Coarse salt and ground pepper
- 3 tablespoons butter
- 1 onion, diced
- 10 ounces (2 cups) frozen peas
- 1 cup half-and-half
- 1/2 pound cooked ham
- Grated Parmesan cheese, for serving
Directions
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
- Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
- Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.
Flaky Cheddar and Ham Biscuits
from Craftzine
for step by step instructions and pictures click here to go directly to Craftzine
Ingredients
1 ¼ cups all-purpose flour
¾ cup cake flour
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons salted butter, very cold even frozen works
¾ cup buttermilk
½ cup cheddar cheese
½ cup ham
Directions
– Preheat the oven to 450° F. In a medium-sized bowl, measure out the flours, baking soda, and salt. Stir well and set aside.
– Using the largest hole on a box cheese grater, grate the cold butter onto a plate or cutting board. After grating, place the plate or cutting board with the butter into the freezer while you complete the next step.
– Dice the ham and cheese into very small cubes, about ¼” in size. Add the ham and cheese to the flour mixture and toss to coat and evenly distribute the diced bits.
– Remove the butter from the freezer and stir into the flour mixture, taking care to evenly distribute so as not to have any overly large clumps stuck together. Stir in the buttermilk until the mixture comes together and is moist.
– Turn the dough out onto a floured surface and knead a few times until you can form a rough ball. Flatten the dough into a circle about ½” in thickness. Using a biscuit cutter or a drinking glass (about 3″ in diameter for the listed baking time) turned upside down, cut as many rounds as you can. Using the dough scraps, form another circle of the same thickness. Repeat cutting until you have used all the dough.
– Place the biscuits on a parchment paper-lined baking sheet and bake at 450° F for 10-12 minutes. The biscuit tops should be lightly browned. Serve immediately.
Weeknight Waffle-wiches
from Nestle
Weeknight Waffle-wiches are a savory twist on a basic waffle, featuring an easy cheese sauce, ham and bacon. These creative sandwiches are perfect for breakfast or brunch and are sure to be a hit with the whole family.
Ingredients
- 12 slices turkey bacon, cooked, divided
- 6 slices thinly-sliced deli ham (about 4 oz.), divided
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
- 1 pkg. (8 oz.) shredded cheddar cheese, divided
- 3 cups plus 1 teaspoon all-purpose baking mix (such as BISQUICK®), divided
- 3/4 cup water
- 1 large egg, beaten
- 3 tablespoons prepared yellow mustard
Directions
COMBINE 3/4 cup evaporated milk, 1 1/2 cups cheese and 1 teaspoon baking mix in small saucepan. Cook over medium heat, stirring constantly, until cheese is melted and sauce has slightly thickened to a creamy consistency. Remove from heat; cover.
WHISK together remaining evaporated milk, water, remaining 1/2 cup cheese, egg and mustard in medium bowl. Stir remaining 3 cups baking mix into milk mixture until well blended.
PREHEAT Belgian waffle maker• according to manufacturer’s directions. Pour about 1 1/4 cups batter onto waffle maker. (This amount is enough for a square or round waffle maker.) Cook according to manufacturer’s directions. Repeat with remaining batter. Keep cooked waffles warm in oven.
TO ASSEMBLE:
SPREAD 2 tablespoons cheese sauce evenly over one side of 6 waffle squares. Place 2 slices of bacon and 1 slice of ham on cheese sauce on each. Top with second waffle to make waffle-wiches.
TIPS:
• Can also be cooked in a standard waffle maker (makes about 18 standard-sized waffles).
• Waffles can be made ahead and frozen.
BISQUICK® is a registered trademark of General Mills, Inc.