by Justin Segelstrom
Hello, fellow food enthusiasts and agricultural aficionados! It's me again, back with another chapter in our shared story of cooking, farming, and the joy of bringing fresh, heartfelt meals to the table. As the echoes of Easter celebrations settle and the last pieces of confetti are swept away, many of us find ourselves facing a delicious dilemma: what to do with all that leftover ham?
The tradition of a succulent, glazed ham as the centerpiece of Easter dining is cherished by many. It's a symbol of abundance and celebration, shared across the table with loved ones. But as the festivities wind down, we're often left with more ham than we know what to do with. Fear not, for this is not just a challenge — it's an opportunity to embark on a culinary adventure, transforming those leftovers into dishes that delight and surprise.
The joy of leftovers
Before we dive into the treasure trove of recipes waiting to be discovered, let's take a moment to appreciate the beauty of leftovers. In a world increasingly aware of the importance of sustainability, making the most of our meals is more than just practical — it's a statement of our commitment to mindful living. Leftovers challenge us to be creative, to look at a dish not just for what it is, but for what it could become.
I remember a time when leftovers were viewed as a last resort, something to be dealt with rather than celebrated. How times have changed! Now, we recognize the potential that lies within every container of uneaten food, every slice of ham waiting patiently in the fridge. It's a culinary puzzle, inviting us to reinvent, reimagine, and reinvest in the food we've lovingly prepared.
Into the kitchen we go
Armed with enthusiasm and a fridge full of possibilities, we turn our sights to the task at hand: creating mouthwatering meals from our ham leftovers. While I'll be sharing some of my favorite recipes directly with you — like the incredibly satisfying Ham Omelette Rollup and a soul-warming Slow Cooker Ham and Bean Soup — the spirit of this post is to inspire you to see leftovers as a canvas, ready for your culinary creativity.
Slow Cooker Ham & Bean Soup
Serves: 6-8
Cooking Time: 8 hours on low / 4 hours on high (alternative method)
Difficulty: Easy
Ingredients:
2 large carrots, chopped (about 1/2 cup)
3 stalks of celery, chopped
1 large onion, chopped
Salt and pepper, to taste
2 cloves of garlic, pressed or minced
A big pinch of dried thyme
5 or 6 cups of chicken stock, depending on preferred thickness
2 cans (15 oz each) Great Northern Beans, drained and rinsed
1.5 lbs of leftover ham, chopped
Chopped parsley or green onions, for garnish
Instructions:
1. Prep Your Ingredients: Begin by chopping your carrots, celery, onion, and leftover ham into bite-sized pieces. Have your garlic pressed or minced, and gather your seasonings.
2. Combine in Slow Cooker: Add the chopped carrots, celery, onion, pressed garlic, dried thyme, and leftover ham to the slow cooker. Season the mixture with salt and pepper to taste. Pour in 5 cups of chicken stock, reserving the last cup to adjust the soup's thickness later.
3. Cook on Low: Set your slow cooker to low and let the soup cook for 6 hours. This slow cooking process allows the flavors to meld beautifully and the ham to impart a rich taste to the broth.
4. Add Beans: For the last 2 hours of cooking time, add the drained and rinsed Great Northern Beans to the slow cooker. This ensures the beans maintain their texture and don't become overly soft.
5. Adjust Consistency: As the cooking time nears its end, check the soup's consistency. If you prefer a thinner soup, stir in the remaining cup of chicken stock until your desired consistency is achieved.
6. Garnish and Serve: Once the soup is done, ladle it into bowls and garnish with chopped parsley or green onions. Serve hot and enjoy a hearty, comforting meal.
Notes:
For a quicker version, start by sautéing the chopped carrots, celery, onion, and garlic in a bit of oil over medium heat until the vegetables are softened.
Transfer the sautéed vegetables to the slow cooker, then follow the same steps as above, but set the slow cooker on high. This method reduces the cooking time to approximately 4 hours, still adding the beans during the last 2 hours of cooking.
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Breakfast time! I love this one. Looks pretty fancy when you're all done and it's really not that hard. It might seem intimidating but trust me it rolls up nicely.
Leftover Ham and Cheese Rolled Omelette
Serves: 4-6
Cooking time: 30-35 minutes
Difficulty: Medium
Ingredients:
4 ounces of cream cheese (make sure it's soft)
3/4 cup of 2% milk
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
12 large eggs
2 tablespoons of Dijon mustard
2-1/4 cups of shredded cheddar cheese (keep it divided)
2 cups of finely chopped fully cooked ham
1/2 cup of thinly sliced green onions
Tools:
A 15x10x1-inch baking pan
Parchment paper
A small bowl
A large bowl
A whisk or fork
Instructions:
1. Prep Your Pan: First, grab your baking pan and line the bottom and sides with parchment paper. To make sure your omelette doesn't stick, lightly grease the pan first with some cooking spray, then grease the parchment paper too. Set this aside for now.
2. Mix Cream Cheese and Milk: In a small bowl, take your softened cream cheese and the milk and beat them together until they're nice and smooth. A regular whisk or an electric mixer on low speed will do the trick.
3. Add Flour and Salt: To your cream cheese and milk mixture, add the flour and salt. Mix these in until everything's well combined and smooth again.
4. Whisk Your Eggs: In a larger bowl, crack open all 12 eggs and whisk them up until they're well blended. You're aiming for a nice, even yellow color.
5. Combine Everything: Now, pour your cream cheese mixture into the eggs. Stir everything together well so the cream cheese is fully mixed into the eggs.
6. Bake the Omelette: Pour your egg mixture into the prepared baking pan. Smooth it out so it's even. Pop this into an oven that's been preheated to 375°F (190°C). Bake it for 30-35 minutes. You'll know it's ready when the eggs puff up and don't jiggle when you gently shake the pan.
7. Add the Toppings: After taking the pan out of the oven (be careful, it's hot!), spread the Dijon mustard over the top of the eggs. Then sprinkle 1 cup of the shredded cheese over that, followed by your chopped ham and green onions. Finish with another cup of cheese.
8. Roll It Up: Starting from one of the short sides of the pan, carefully roll up your omelette, peeling away the parchment paper as you go. It's like rolling up a carpet or a big sushi roll.
9. Melt Cheese on Top: Once rolled, sprinkle the rest of your cheese (should be about 1/4 cup) over the top of the roll. Put it back in the oven just until the cheese melts, about 3-4 minutes.
10. Slice and enjoy!
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Quick Cheese Sauce Option:
If you're looking to add a creamy, cheesy topping to your rolled omelette without the extra baking time, this quick cheese sauce is a delicious alternative. It's easy to make while your omelette is in the oven or cooling down. Here's how:
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
7 slices American cheese, torn into pieces for easier melting
1/2 teaspoon salt
A dash of garlic powder (optional, but adds a nice flavor kick)
Instructions:
1. Melt the Butter: In a small saucepan, melt the butter over medium heat. You'll want to use a whisk or spoon to stir as you go.
2. Add Flour: Once the butter is melted, whisk in the flour. Keep whisking for about 1 minute. This helps cook off the raw flour taste and forms the base of your sauce.
3. Pour in Milk: Gradually add the milk to the saucepan, whisking continuously. This helps prevent lumps from forming. Keep stirring until the mixture is smooth.
4. Add Cheese and Seasonings: Lower the heat to medium-low and add the torn pieces of American cheese to the saucepan. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and a dash of garlic powder, if using. Taste and adjust seasoning as needed.
5. Serve: Drizzle the warm cheese sauce over your rolled omelette before slicing and serving. It adds a beautiful creamy texture and rich flavor that complements the ham and eggs perfectly.
Note: This cheese sauce is also great for drizzling over vegetables, dipping bread, or as a topping for nachos. Feel free to double the recipe if you're serving a crowd or just love extra sauce!
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Tips and Tricks for Leftover Success
Here are a few tips to keep in mind:
Safety First: Remember to store your leftovers properly. Ham should be refrigerated within two hours of cooking and consumed within 3-4 days for optimal safety and freshness.
Reinvention is Key: Don't be afraid to experiment. Leftover ham is incredibly versatile, making it a fantastic addition to a wide range of dishes, from breakfast scrambles to savory pies.
Flavor Friends: Consider the flavors that complement ham well—mustard, pineapple, peas, and cheese are just a few. These can guide you in creating dishes that are balanced and delicious.
Waste Not: Even the ham bone has potential, serving as a base for rich, flavorful broths and soups. Embrace the entirety of your leftovers to maximize your meals and minimize waste.
See you next month!
Justin Segelstrom is a chef who lives in Bismarck and has a website called My Complete Cooking.
Follow him on Instagram at @mycompletecooking and on Facebook at My Complete Cooking
His posts appear the last Friday of each month at On Your Table.