That was pretty much the recipe I got the idea from but used what I had on hand.
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On the other hand, I was just eating an excellent jambon beurre. The leftover ham may not make it to the freezer!
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I approve!!
I remember my first jambon beurre … not in France (although I’d been there) but in an outpost of Café La Rouche, the original of which was in Georgetown (the outpost was in a now-demolished “upscale” shopping mall in Bethesda. I was there with my Mom). One bite and I swore I’d died and gone to heaven. It was probably in the 1970s, so it was still pretty exotic for local fare.
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Navy beans and pinto beans, always!
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Not for the meat itself, but I threw the bone in the Instant Pot today, covered with water, and made stock. I used a few cups of it in the chicken ramen I made for dinner - the extra gelatin and smoky flavor really worked.
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Hot ham & Swiss sandwiches - recipe posted on HO here
Heat with BBQ sauce, serve over cheesy grits, recipe for the grits at Budget Bytes
Ham Balls - see the variations at the foot of the recipe page - can change up crackers, use bread, omit the beef, make brown sugar sauce instead of tomato…
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Just for the heck if it, last night I cut some of the ham into small strips and added them to some ramen-style noodles with some green onions and a spicy-ish sauce. Not the best result but it was OK and got rid of the last of the ham I hadn’t frozen.
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Another idea, for the future
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Beats the heck out of SPAM fried rice. that commercial kinda grosses me out.
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It was Café La Ruche (beehive) not Rouche. Sorry.
For those with leftover country ham:
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I’ve never heard of white soy sauce. Interesting.
I’ve also never seen any real country ham here in the west.
No one really seems to know what I’m talking about.
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Before Smithfield stopped making Country Ham you could get it at 99 Ranch and may be other Chinese Grocers.
I haven’t looked into it lately but perhaps they have started importing some that could be a good substitute.
Traditional Country Hams are available online.
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Oh Yeah,
Creamed Ham(much like Creamed chipped Beef) is a good use for left overs.
Works over Biscuits, Grits, Toast etc…
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I used to get Missouri hams along with BBQ sauce and other assorted goodies (povitica!) from my as sister in KC, but she passed away last year, so no more.
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I’ve mostly seen it in the context of uni/sake shots, because it is somewhat more aesthetically pleasing than using regular shoyu.
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Fried rice
I thought it was one person and a ham. 
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Freezer purged sliced ham fried for breakfast yesterday.
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