So our daughter-in-law’s parents hosted Easter dinner but everyone except us is leaving town in the next couple of days……. so we have maybe 5 pounds of glazed, spiral-cut ham. One issue is it’s pretty much chopped up into small pieces because of how the dad carved. (He does the same thing with turkeys.).
Most of the recipes I’m finding are for soups, frittata type things, and more that just don’t seem like entree items. A couple are casserole dishes and that seems more along the lines I’m looking for.
Any great casseroles or something different but ’substantial’ enough to serve as an entree??
Saw this on Food network yesterday. Looks delicious. Although it may be too light for what you want.
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Our go-to recipe is designed for small pieces. For two (and easily scaled up)
Slice an onion and garlic clove and fry. Add 175g green or Puy lentils. Add 300ml stock (ham, chicken or veg works). Cook for about 30 minutes till the lentils are cooked. Stir in ham to warm through, followed by 50g spinach or rocket leaves for a couple of minutes. We usually have this with crusty bread. Added bonus is that it freezes and reheats well so making abig batch could be your solution.
We also do a really easy pasta sauce - chopped red onion, peas, ham, cream and Parmesan - and a squeeze of lemon
I don’t know if this qualifies, but ham and cheese hand pies in puff pastry are delicious. You could use ready puff or even a flaky pie crust. (Egg is a popular addition to something like this, but for a meal that’s not breakfast I prefer just ham.)
If a crust is too rich / heavy, you could make crepes and fill with ham and cheese, maybe top with bechamel and broil.
A quiche or frittata would be my other thought, which does constitute a meal for me when loaded with enough mix-ins (like ham). Along the lines of Lorraine.
A sharp salad on the side would help cut the richness in all cases.
(That said, I’d probably freeze most of the ham in smaller portions to use later, because I’d probably get fed up trying to use up 5lbs near term!)
Those ham and cheese slider sandwiches, usually made on Hawaiian rolls sliced through, spread with mustard, and baked with a melted butter wash on top.
I love ham in scrambled eggs or omelettes (or quiche/frittata)
Put ham in a hash à la corned beef hash but with ham instead. Cube the ham, cube some potatoes and chop bell peppers and onions or other veggies. Cook the potatoes (I par-cook them in the microwave), sauté the peppers and onions, add the potatoes and ham and get them brown and crispy.
I would make a ham-centric dinner with a HAM POT PIE, paired with some HAM SCONES, and finished with HAM CANDY BREAD PUDDING (baking or air-frying your leftover glazed ham with honey and a generous dusting of brown sugar).