I think leftover ham is pretty good as-is.
Assuming the “fresh” ham was good, that is.
If it was, why mess with perfection.
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Made a jambon beurre last week. Ate it before I could take a photo… I was in heaven. I’m a good girl with my cardiologist’s admonitions, but I allow myself a very occasional treat. 
. The rest of the day was fruit and veggies, sans salt, but tasty. There is life after salt, and believe me, if I could, I’d have a salt lick in my kitchen.
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Gratin of Braised Endives wrapped in Ham
Japanese Style Fried Rice
Ham Croquette/Korokke/Croquetas
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I’d freeze what isn’t beeing used in a few days. Then I’d use it in (previously mentioned) Denver omelets, quiche, fried rice, Chef’s salad, deviled ham spread ( for sammies or stuffed cherry tomatoes)…enjoy!
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Last night was Instant Replay: ham, mashed potatoes, and peas from Sunday. Tonight is ham, green chile, and Emmentaler crustless quiche. The rest will go in the freezer for future use.
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Last night I made some potato salad with ham and capers. It’s in the fridge for today. Still thinking split pea and ham soup plus just a big sandwich. After family took some, there really isn’t that much left.
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There are just two of us, and it was only three pounds, but you know the saying about two people and a ham…
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This reminds me of Russian salad…
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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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