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Ham left from Easter? Try these recipes

Ham is one of the most versatile meats when it comes to using it in left overs. You can do everything from sandwiches to casseroles and frying it up for breakfast biscuits. No matter how you use it, be sure to use it within a week of cooking or if you freeze it, be sure to use it within three months.

Potato & HamCasserole

1 tbsp. butter

1 medium shallot or small onion, quartered

2 cloves garlic

1 ¼ c. heavy cream

2 lbs. russet potatoes, peeled and thinly sliced

Salt and Pepper to taste

12 oz. ham, ¼-inch slices

2 oz. cheese (your favorite) grated

2 tbsp. parmesan cheese

Preheat oven to 325 degrees. Grease a two-quart shallow oval baking dish with the butter. In a small saucepan over medium heat, bring the shallots (or onion) garlic and cream to a simmer. Cooking until shallots and garlic are tender. Remove from heat and allow to cool slightly. Scrape into a blender (or use an immersion blender) and blend until smooth. Spread about one-third of the cream sauce into the bottom of the baking dish and layer on half of the potatoes. Season with salt and pepper, then top with half of the ham. Spread another one-third of the sauce over that layer and repeat with remaining potatoes, ham and sauce. Cover dish tightly with foil and bake for about 45 minutes or until the potatoes are tender and the sauce is bubbly. Remove the foil and top with the cheese. Broil for about four minutes or until the top is bubbly and golden brown.

This next recipe is one that can take care of any left over ham or turkey by throwing some great ingredients together for a pot pie meal.

Ham Potpie

3 ribs celery, diced

2 medium carrots, diced

2 medium onions, diced

2 tbsp. olive oil

¼ c. buttered, cubed

½ cup AP flour

32 oz. chicken broth

1 tsp. dried thyme

2 cups cubed ham (or turkey)

salt and pepper to taste

Buttermilk Biscuits:

2 cups AP flour

1 tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

2/3 cup butter, cubed

¾ cup buttermilk

Preheat the oven to 425 degrees. Toss celery, onions and carrots with oil to coat. Spread onto a baking shirt and roast in oven until lightly browned, stirring occasional. This will take about 20 to 25 minutes. Remove the pan to cool and reduce the oven temperature to 350 degrees. While the veggies are roasting, melt butter in a large saucepan and stir in flour until smooth. Gradually whisk in the broth and thyme. Bring the mixture to a boil, stirring constantly, and reduce the heat to a simmer and allow to simmer for about 10 minutes. Add in the roasted veggies, ham, salt and pepper and continue cooking until heated through. Transfer this mixture to a greased 9×13 baking dish. For the biscuits: It’s easier to do this part of the recipe in a food processor unless you’ve mastered biscuit making without one. Add the flour, baking powder, baking soda and salt to the bowl of a food process and pulse until blended. Add in the butter and pulse until the butter is the size of peas. Transfer to a large bowl and stir in the buttermilk until no dry flour is visible. On a floured surface, knead the dough gently eight or ten times and roll into a 9×13-inch rectangle. Cut as desired and arrange the biscuits on top of the meat mixture. Make sure to overlap the dough pieces slightly to allow for full coverage. Bake until the biscuit topping is golden brown. This should take 25-20 minutes. Remove from the oven and allow to cool for about 10 minutes before serving.

This next recipe could also use up pretty much any kind of left overs you may have from your Easter Sunday meal.

Ham Pockets

1 large egg

2 tsp. milk

2 tsp. butter

1 oz. (or so) ham, chopped small

2 tbsp. shredded cheese (your choice)

1 tube (4 oz. size) crescent rolls

Preheat oven to 375 degrees. In a bowl, combine the egg and milk whisking to mix well. In a small skillet, heat the butter until melted and hot. Add in the egg/milk mixture and cook over medium heat, stirring, until the egg is set. Remove from heat and fold in the ham cubes and cheese. On a greased baking sheet, separate the crescent dough into two rectangles. Seal the perforations and spoon half of the filling down the center of each rectangle. Fold the ends and sides in and pinch edges to seal well. Bake in oven for 10 to 14 minutes or until golden brown.