br>Place 1/4 cup leftover Thanksgiving turkey stuffing in the center
edium sized mixing bowl, combine ham, mayonnaise, mushroom soup, croutons, milk
Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.
Combine the potatoes, celery, onion, ham and water in a stockpot
emaining ingredients except for the ham bone; stir to mix well
hem with some of your leftover ham.
Cook on medium heat
Cross hatch ham in roasting pan about 1/2 - 1 inch deep.
cover with foil and cook for two hours at 350.
before the two hours is up mix honey, sugar, mustard, and cloves in a saucepan until blened well
remove ham and baste with glaze.
replace uncovered ham into oven basting every 15- 20 minutes for the next hour.
let rest 20 minutes and carve.
he apple slices over the ham and musrooms and sprinkle with
Wash beans in hot water; drain.
Combine in large soup pot, beans, ham hock, carrots and 4 quarts of water.
Cover and cook slowly 3 to 4 hours or until beans are tender but not mushy. Toward end of cooking time, saute onion in butter or margarine 5 minutes, then add all to bean soup.
May add leftover diced ham also.
Taste mixture for seasoning.
Add salt and pepper if needed. Cook over moderate heat 10 minutes longer.
Serve in warmed bowls. Makes about 6 servings.
Place ham, onion, garlic butter, garlic, salt and pepper in casserole.
Cover and microwave 3 minutes on High.
Mix in tomatoes, macaroni and green pepper.
Season generously.
Cut ham, potatoes and cabbage into small pieces and layer with onions in rectangular baking dish sprayed with Pam.
Cover ingredients with 1/2 of cheese.
Layer can of corn (do not drain). Beat eggs and milk together.
Add Tabasco, salt and pepper.
Pour over ingredients in dish.
Sprinkle remaining cheese and green peppers on top.
Bake at 350\u00b0 until cheese melts and liquid sets, about 30 minutes.
Brown ham in butter.
Add onion and cook until soft.
Add milk to soup.
In casserole, alternate layers of ham/onion, noodles, cheese (cut into strips) and soup mixture.
Repeat until all ingredients are used up.
Bake at 350\u00b0 for 1 hour.
Fry potatoes and onion in butter and vegetable oil in large skillet, until browned.
Add ham, corn, salt and pepper.
Stir well, cooking on medium, 5 minutes.
Turn off heat.
Lay sliced cheese over top of skillet and cover for 5 minutes.
Uncover and fold cheese into dish with wooden spoon.
Serves 4.
arge bowl, combine cooked pasta, ham, broccoli, and sauce.
Transfer
Heat oil in a pot over medium heat. Add carrots, celery, and onion; cook and stir until onion is translucent, about 5 minutes. Add chicken broth, great Northern beans, kidney beans, and ham. Stir in water and rosemary. Season with salt and white pepper. Simmer, stirring occasionally, until vegetables are soft, about 30 minutes.
avor.
CURED HAM ONLY: (If using leftover baked ham, see instructions
Spread cream cheese onto 4 slices of bread. Top the cream cheese with a slice of pineapple and a slice of ham. Cover with the remaining slices of bread.
Heat the butter in a large skillet over medium heat. Fry sandwiches in butter until golden brown on both sides, about 4 minutes total.
In a buttered baking dish, layer potatoes, ham and cheese until you layer all of your ingredients.
Pour milk over dish and pat your butter all through your layers.
Bake at 350\u00b0 for 30 to 40 minutes.
Sprinkle crushed Ritz crackers over top.
Grind your ham into very small pieces.
(You may use leftover baked ham or sliced sandwich meat.)
Set aside.
In a separate bowl, mix mayonnaise and cream cheese.
Stir in ham with a fork. When mixed well, shape mixture into a ball with hands.
Roll ball in parsley flakes.
Chill at least one hour before serving.
Saute onion in butter.
Add ham, eggs, cheese, bread crumbs, milk and pepper.
Mix well.
Pour in oblong baking dish and bake at 350\u00b0 for 45 to 50 minutes or until knife blade comes out clean. Serves 6.
Great for leftover holiday ham.