Sadly we didn’t have ham for Easter. Although I am tempted to buy one today because I LOVE leftover ham dishes! This week I am giving you 5 different ways to use leftover ham. Now I would not expect that anyone would use this as their meals all week…. your family might revolt! But you can use a few of them!
MONDAY – Ham and Cheese Rolls from The Country Cook - These are a lot like the Ham and Cheese sliders that I make. But I love the raspberry preserves that she adds, it makes them like a Monte Cristo sandwich. Just slice your leftover ham thin and these will be AWESOME!
TUESDAY – Split Pea Soup from SkinnyTaste - This is a really good Weight Watchers recipe {only 3 points} and calls for a ham hock. If you do not have one, just cut up and add a bunch of diced ham! This can be done on the stove or do it in a crock pot!
WEDNESDAY – Ham Salad from Simply Recipes – This recipe is a good one because it also calls for chopped hard boiled eggs… you have some of those right?! If you have not had ham salad, do not be afraid! It is a lot like chicken, or egg salad. My kids eat it on crackers or break without complaint!
THURSDAY – Slow Cooker Ham and Potato Scallop – The combo of ham and potatoes on this one is a winner! It is also easy with the cheddar soup, I am not a fan of condensed cheddar soup so I “make” my own. I will add it to the recipe below.
FRIDAY – Baked Omelets from Whats Cooking? – Just as easy as it sounds. A lot like breakfast casserole, but without the bread. This is a high protein easy dinner to make!
Ham and Scalloped Potatoes Slow Cooker Recipe!
Ingredients
6cups cubed (1-inch) peeled baking potatoes
1 1/2cups cubed cooked ham
1can (15.25 oz) Green Giant® whole kernel sweet corn, drained
1/4cup chopped green bell pepper
2teaspoons instant minced onion
1can (10 3/4 oz) condensed Cheddar cheese soup
1/2cup milk
2tablespoons all-purpose flour
Directions
- In 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
- In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
- Cover; cook on Low setting 7 to 9 hours or until potatoes are tender.
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
salt, to taste
Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt.
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{ 4 comments… read them below or add one }
Do you think the recipe would still taste good if you used fat free shredded cheader soup? Also, would you recommend putting in some broccoli so there is a veggie in it?
Yes try it!
Thank you for adding the chedder cheese alternative. I always forget to buy….you are awesome.
By the way you are my favorite coupon blog!
Thank you so much, I really appreciate that! I just think it tastes better homemade!