When it comes to holiday hams, there are always, always leftovers. Yes, even if you’ve done your research on how to cook a ham and made estimates based on how many people you’re feeding. And, honestly, leftover ham dishes can be even tastier than the centerpiece itself. It might be a little disappointing if we didn’t have at least some leftover ham for future use, especially since most of us only buy a whole ham once or twice a year.
There are plenty of ways — big and small — that we all can use leftover ham, now and later. Here are more than thirty of the best recipes for using up leftover ham, plus advice on freezing and storing it.
3 Ways to Freeze Ham
Ham freezes incredibly well. Our suggestion? Freeze the ham in different forms depending on how you’ll use it:
Cube ham for soups and salads or adding to muffins.
Thinly slice ham for sandwiches, calzones, and roll-ups.
Cut thick slices of ham for cooking with green beans or collard greens.
Fully cooked hams last for up to a week in their vacuum-sealed packaging. Once reheated, ham is best within three to four days of cooking . Frozen ham lasts one to two months.
Breakfast Recipes with Ham
There are more than a few ways to use ham outside of an omelet for breakfast. A few of these recipes, including the breakfast sandwiches, can be prepped and frozen for future meals.
Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.
Just as you’d expect if it were cooked on the stovetop, this omelet boasts light and fluffy eggs studded with diced onion, bell peppers, pieces of ham, and a sprinkling of shredded cheese on top. And it's ready in just 60 seconds.
These BEC hand pies call for bacon, but ham makes a great substitute.
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Sandwiches with Ham
Thinly sliced and smeared with mustard, ham sandwiches are a classic way to use leftovers! These sandwiches use up both sliced and cubed ham, and include make-ahead options as well as warm-pressed sandwiches.
The only thing better than breaking open a flaky dinner roll that’s still warm from the oven is a roll that’s warm and filled with ham, roasted asparagus, and melty Gouda cheese.
The Cuban medianoche is a close sibling to the more famous cubano. With an identical filling — Swiss cheese, pork, ham, pickles, and sharp yellow mustard — the one distinguishing element here is the bread.
These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.
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Soups with Ham
This is the biggest boon of making a bone-in holiday ham! A good bone perfumes pots of beans and soups of every kind, not just split pea! And it’s easy to use. In most cases, you simply toss it in to the beans or the stock, and as the dish cooks, it absorbs the bone’s meaty flavor — as well as any small bits of meat still clinging on.
All you need is a couple cans of beans, some broth, basic vegetables, and of course the leftover ham to pull together a pot of this quick and easy soup.
A hearty pot of lentil soup is always a great way to use up leftovers, no matter how much you've got.
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Dinner Recipes with Ham
I relish the chance to make split pea soup after Easter, but if that’s not your thing, ham bones are delicious for seasoning greens. Just use them in place of the hock. And the rest of the ham can fill chicken roll-ups, get turned into rarebit, or top biscuits.
This classic British dish is made of toasted bread covered in a fondue-like sauce of melted cheese and dark ale, and we’ve taken the liberty of adding a few slices of ham to it too.
Try a weeknight-friendly version of the retro dinner dish, in which crispy breaded chicken and a rosy slice of ham are wrapped around an oozy cheesy center.
These collard greens are flavorful without being too salty. All you need is ham hock, two big bunches of collard greens, salt, pepper, and some red pepper flakes for heat.
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Casseroles with Ham
Pair ham with eggs, cheese, and stale bread, and you magically have a sturdy dinner or breakfast to feed a small crowd.
If it’s a brunch stunner you’re after, or a dinner option with breakfast undertones, then this all-in-one baked take on the croque-monsieur should shoot to the top of your must-make list.
Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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