Courier Cookbook Easter Ham Leftovers

Nothing says Easter like an Easter ham. Now that the holiday is over, what do you do with the leftover ham? Ham sandwiches only take you so far. Take a look at some inventive uses for that succulent piece of tasty protein.

QUICHE LORRAINE

Adapted from themodernproper.com

Quiche Lorraine typically has cooked bacon as a main ingredient but ham works just as well and sounds fancier than "Ham and Cheese Quiche."

Ingredients:

1 unbaked pie crust

1 Tbsp. salted butter

½ medium chopped yellow onion

1 tsp. brown sugar

2 minced garlic cloves

6 large eggs, room temperature

¾ cup heavy cream, room temperature

1 tsp. sea salt

½ tsp. freshly cracked black pepper

¼ tsp. ground nutmeg

1 cup shredded Gruyère or sharp cheddar cheese

1 cup diced ham (and/or bacon)

Minced fresh chives (optional)

Directions:

1. Melt the butter in a small skillet over medium heat. When the butter begins to foam, add the onion and brown sugar and cook, stirring occasionally, until they are tender, about 8-10 minutes. 2. Add the garlic and cook, stirring until fragrant, about 1 minute longer.

3. Meanwhile, preheat the oven to 375º F with a rack in the center position. Gently press the prepared pie dough into a 9-inch pie or quiche pan. Using a fork, poke holes all over the crust. 4. Bake for 20 minutes. Remove from the oven and set aside.

5. In a large bowl, whisk the eggs, cream, salt, pepper, and nutmeg together until well combined. Stir in the cheese, bacon, and onion mixture. Pour the egg mixture into the prepared pie crust.

6. Bake until the eggs are set, about 35-40 minutes. The eggs should barely move when you jiggle the pan.

HAM AND POTATO CHEESY CASSEROLE

Adapted from allrecipes.com

This casserole combines leftover ham with leftover mashed potatoes to make a new delicious meal.

Ingredients:

3 cups leftover mashed potatoes

1 cup shredded cheddar cheese, divided

1 (2.8 ounce) package French fried onions, divided

1 ½ cups diced leftover cooked ham

1 (10 ounce) package frozen peas and carrots, thawed and drained and/or sauteed broccoli

1 (10.75 ounce) can cream of mushroom soup

¾ tsp. dry mustard

½ tsp. granulated garlic or crushed fresh garlic

¼ tsp. fresh ground black pepper

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Mix 1/2 of the cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish.

3. Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.

4. Bake in a preheated oven for 45 minutes. Remove from the oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until the cheese is melted, about 5 minutes.

5. Remove and let rest for 5 to 10 minutes before serving.

SPLIT PEA SOUP

Adapted from caligirlinasouthernworld.com

Ingredients:

1 chopped onion

3 stalks chopped celery

2 carrots, chopped

1 clove minced garlic

4 cups chicken broth

2 cups water

1 16 ounce bag dried split peas, picked over and rinsed

2 bay leaves

1/2 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. fresh ground pepper

1/2 pound ham, cubed

Fresh parsley, chopped (for garnish)

Directions:

1. Add all the ingredients (except the fresh parsley) to the crockpot and stir.

2. Cook on low heat for 7-8 hours or on high heat for 5-6 hours.

3. Serve soup hot garnished with fresh chopped parsley.