Tuesday, December 8, 2009

Holiday Leftovers - Ham

We had an 8.5 lb. ham for dinner this past Sunday and I have been trying to find delicious new recipes to use it. I came up with a couple of recipes of my own and my husband threw another one together the other night.

Mini Quiche Appetizer
1/3 c. cooked ham, finely chopped
1/3 c. mushrooms, finely chopped
1/3 c. shredded cheddar cheese
5 eggs
1/4 c. half-n-half
1 teaspoon parsley
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon garlic
pinch of pepper
1 lb. pizza dough (or you could use biscuit dough, crescent roll dough, etc.)
  1. Preheat the oven to 375 degrees. Divide dough into 24 balls. Roll each dough ball into a 3" circle. Press into the bottom and up the sides of 24 greased muffin cups.
  2. In a medium bowl, combine ham, mushrooms, cheese, herbs, and spices. Place 1-2 tablespoons of the mixture into each muffin cup.
  3. In a small bowl, whisk together eggs and half-n-half. Pour 2 tablespoons over the ham mixture in each muffin cup.
  4. Bake in preheated oven for 15-20 minutes. Serve warm.

Holiday Leftovers Breakfast Pizza
1/2 c. sour cream
1/4 c. ranch dip (I made some for Thanksgiving and only had 1/4 c. left)
1 1/2 teaspoons yellow mustard
1 c. ham (you could also use crumbled bacon or sausage, or a combination of all three, just don't exceed 1 cup total)
1/2 a medium onion, cut into 1"x1/4" strips or so
2 c. fresh mozzarella, finely crumbled and/or shredded (I did a little bit of both)
2 c. shredded cheddar cheese (I prefer sharp or even extra sharp)
8 eggs
1/2 c. milk
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon dried chives
1/4 teaspoon garlic
1/4 teaspoon black pepper
pizza dough (my recipe is enough for a 16" hand-tossed style pizza crust)
  1. Preheat the oven to 375 degrees.
  2. In a medium bowl, whisk together eggs, milk, spices, and herbs. Pour into a large buttered sauté pan (we're making scrambled eggs), cook till just firm. Remove from heat; add ham and onion (this is also where you would add mushrooms, peppers, cooked hash browns, etc. if you chose), stir till combined.
  3. In a small bowl (I just used the dip container), combine sour cream, dip, and mustard.
  4. On a lightly floured surface, roll dough into a 16" circle. Place on a greased pizza pan. Spread the sour cream mixture over the dough evenly up to 1/4" from the edges. Top in this order: 2 1/2 cups of the cheese, egg mixture, 1 1/2 cups cheese.
  5. Bake in preheated oven for 25 minutes. Let rest 5 minutes before slicing.
Some other good toppings: mushrooms, green peppers, hash browns.
Yield: 12 - 4" squares (feeds 4-6 people)
If you make this for dinner like I did, the leftovers make for a delicious breakfast the next morning.

Twist on Potatoes Au Gratin and Ham
I had planned to make potatoes au gratin with ham for dinner, but then the hubby got home from work just a little early (and the munchkins were still napping). We had just gotten about 2"-3" of snow and I'm a work-at-home mom all but one day of the week. So we decided to trade duties, the hubby made dinner and I shoveled (it felt good to get some fresh air and exercise in the peace and quiet of shoveling). Because of this trade, I do not have the exact measurements for most of ingredients, but you can play around with the ones that I have listed.

6 medium Idaho potatoes, sliced to 1/4" or so thick
6 Tablespoons butter
oil for the pan
1 to 1 1/2 cups cooked ham, chopped
1-2 teaspoons hot sauce (yes, my husband LOVES including Tabasco sauce in everything from eggs to casseroles)
2 teaspoons or so yellow mustard
1 cup whole milk or half-n-half
1-2 cups cheddar cheese
1 teaspoon each parsley, basil, and chives
1/2 teaspoon garlic powder
salt and pepper to taste
  1. Layer 1/2 potatoes, 1/2 the herbs, garlic, salt, pepper, 1/2 butter, hot sauce, 1/2 potatoes, 1/2 the herbs, garlic, salt, pepper, 1/2 butter, and hot sauce in a large sauté pan or skillet. Cover. Cook till al dente, stirring every 5 minutes or so.
  2. In a small bowl, whisk together milk/cream and mustard. Add mixture, ham and cheese to potatoes, stir. Cook another 3-5 minutes, then transfer to a 2-qt. casserole. Place under the broiler (on low) for about 5 minutes. Remove and serve.

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