Baked Ham – What Should I Do With the Leftovers?

If you baked a ham for Easter you probably have some leftover. We usually have a second meal of baked ham and save a few slices for ham sandwiches.

Don’t let any of that delicious ham go to waste. Store leftover ham in your refrigerator for 3 to 5 days. Freeze leftover cooked ham for 1 to 2 months. Place in a freezer bag so it won’t dry out. Freeze slices or diced ham. Place one cup of diced ham in a freezer bag and freeze. When ready to use, defrost and add to pasta, scrambled eggs, potatoes, or soup.

• Add diced ham to scrambled eggs.
• Make breakfast burritos with scrambled eggs, diced ham, chopped green or red pepper, chopped green onion, and a dab of salsa. Roll in a warm flour or wheat tortilla.
• Add diced ham to pasta salad.
• Add diced ham to bean soup.
• Add diced ham to scalloped or au gratin potatoes.
• Mix finely chopped ham with sweet pickle relish and salad dressing for ham salad sandwiches.
• Add diced ham to fettuccine and vegetables in a creamy garlic sauce.

Hash Brown Quiche

Tasty hash brown potatoes form a crust for an egg-and-ham filling in this easy brunch or supper dish. Plus, it’s a delicious way to use up leftovers from your Easter ham!

3 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup chopped cooked ham
1 cup shredded Cheddar cheese
1/4 cup chopped green bell pepper
2 thinly sliced green onions
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon Watkins Black Pepper

Preheat the oven to 425 F.

Press the potatoes between paper towels to remove excess moisture. Press onto the bottom and the side of an 8-inch pie plate. Drizzle with the butter. Bake for 25 minutes. Reduce the oven temperature to 350 F.

Combine the ham, Cheddar and bell pepper in a medium bowl and mix well. Spoon into the hash brown crust. Beat the eggs in a small bowl. Add the milk, salt and black pepper and mix well. Pour the egg mixture over the ham mixture. Bake the quiche until set, 25 to 30 minutes. Serves 6 to 8

Per serving 201 Cal.; 12g Protein; 14g Fat (8g saturated); 7g Carb.; 512mg Sodium; 129mg Chol.; 1g Fiber

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/april1-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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