50+ Recipes for Leftover Ham

Most families have ham for Easter and there always seems to be leftovers.  Sure, you could eat it plain but I think the best way to have the leftovers is in a new dish.  Running low on ideas to use it up? I'm here to the rescue with over 50 delicious recipes to use up your leftover ham!!

Crock Pot Ham and Beans

Every time I make a Glazed Ham on the Grill there is a hunk of it I just can't get sliced nice off the bone.  I put it in a zip shut bag. I have a plan for it's use but won't want a ton of ham for a while so in the freezer it goes.

This "recipe" is simple.  So simple there is only one step by step photo and only two ingredients if you don't count the water!  You can certainly cook this on the stove.  That is how I grew up eating it at home.  Throwing it all in the crock pot is even simpler than that!

Crock Pot Ham and Beans

Leftover ham chunk
1 pound bag dried Great Northern beans
6 cups water

Glazed Ham on the Grill

This ham starts off with a simple glaze and the cooking method is easy.  You can use an oven but you will get so much more flavor on the grill and I highly recommend charcoal over gas here. 

Glazed Ham on the Grill                                                                             Printable Recipe

1 ham, spiral cut or not (any size will do - mine was 9 lbs)
1 cup honey
1 Tablespoons A-1 sauce

Start charcoal grill and allow to pre-heat.  Each ham comes with it's own directions.  Mine was 300 degrees and 15 minutes per pound to heat.  

Mix together honey and A-1.

Ham and Pickle Roll-Ups

These yummy bites are always a hit at the party.  You'll never make enough!

One day I decided I was tired of trying to get these to stay together after it was rolled up since nothing ever wants to stick to the pickle, then they like to come undone.  If I didn't shove the whole thing in my mouth I ended up with the whole piece of pickle in my mouth and nothing for the rest so I end up shoving it all in my mouth anyway.  So, I diced the pickle and mixed it in the cream cheese.  Problems solved!  I can take one bite and still have pickle left and it stays all rolled up in a pretty pinwheel!

Ham and Pickle Roll-Ups

8 oz pkg cream cheese, softened
sliced dill pickles, med jar
4-5 tortillas
pkg of thin Ham slices

Dice pickles and use about 2/3 of the whole jar(more or less as you like)

Mix with cream cheese

Spread cream cheese on 3/4 of tortilla (the cream cheese will smoosh as you roll it so you don't want it coming out the edge.)

Lay down 3 slices on ham.

 Add a little more cream cheese, this will act like glue and hold it all together.

 Roll tightly.

When you get to the end, smooth on a little cream cheese (that is if your cream cheese mixture didn't already squoosh out the side!)

 Wrap in plastic wrap. Put in fridge for a few hours to firm up. 

Slice into pieces about 1" or so wide.  Eat the ends, they never look nice for the plate. Stack the rest and serve!

You can also chop thicker slices of ham, the pickle and mix with the cream cheese and use it as a spread on crackers.  Just as good but with crunch!

Easy Quiche

Just as the name says, this quiche is easy to make.  Change up the meats and veggie to suit your taste and/or leftovers you have in the fridge.  

Easy Quiche                                                                                          Printable Recipe

Veggies of any sort, cooked.*

1-1/2 cups shredded Mexi-blend cheese or any of your favorite

4 teaspoons flour

1 to 1-1/2 cups cooked meat (chopped ham ,bacon or sausage or any combo)

4 eggs

1-1/3 cup milk

salt and pepper optional (depends on the meat you use)

unbaked pie crust

Preheat oven to 400 degrees.

Drizzle a little olive oil in a non stick pan.  Cook until vegetables are soft.  Cool.  

*I used 1-1/2 cups shredded zucchini and squash and some red onion I had.  

 Chop ham slices.

 Toss together cooled veggies, cheese, and flour. I used our homemade goat mozzarella so it is white. 

 Spread evenly onto unbaked pie crust.

 Add meat evenly over veggies and cheese mixture.

Mix together egg, milk, and optional salt/pepper.

Pour over meat and cheese.  If you have any floaties, press them down with the fork so they are coated.

 Place into oven and either use foil around the crust or a pie shield. 

Bake for 40 to 55 minutes until filling is set.

Ham and Corn Chowder

Ham and Corn Chowder

drizzle of olive oil

1 cup onion diced

1-1/2 - 2 lbs ham, chopped

4 cups chicken broth

2 cans creamed corn

2 cups whole corn, drained (or you can use 1 can drained)

3-4 cups Yukon gold potatoes, scrubbed and chopped (use more or less as you like)

4 cups milk (or half and half)

6 Tablespoons butter

8 Tablespoons flour

Fresh parsley

Salt/Pepper (to taste)

Drizzle olive oil into soup pot and cook onions until translucent.  I try not to brown mine but it's ok if it does. Add ham and stir to heat through.

Add broth, both corns, and potatoes.  Bring to boil and simmer until potatoes are done.  My Yukons take longer than russet potatoes and seem to differ each time.  You'll need to pull a piece out and test it.  

Add milk.  I use our goat's milk which is very creamy so you could use half and half or whole milk if you want a richer soup.  Otherwise 2% or less would be ok as well.  

While the milk in the soup is heating up make a roux in a small sauce pan.  This is done by melting the butter and whisking in the flour.  Let it cook for about a minute then whisk into the soup. This will thicken your soup.  If you use russets you could leave out some or all of the roux and just smash your potatoes with a potato masher. Yukon golds don't break down much so I needed the roux in mine. 

I added a sprinkle of fresh parsley on my soup the first time we make it and after that I added it to the whole soup. I didn't add salt to ours as the ham had enough.

Feel free to experiment with flavors as you like!

Breakfast Pizza

Breakfast Pizza

1-1/2 Tablespoons milk
1-1/2 Tablespoons flour
1 cup milk
4 ounces Velveeta (or 1 cup shredded cheddar cheese)


Any cooked meat of your choice (I used 1/2 lb pork and bacon sausage and 4 or 5 slices of bacon on this one, ham works well too)


8 eggs
1/4 cup milk


pkg low fat crescent rolls ,grilled pizza dough* or quick pizza dough*
shredded Mexican blend cheese




Cook your meats that need cooked and chop up your bacon or ham. Set aside.

Make a cheese sauce.  Add butter to saucepan and melt, stir in flour.  Cook for a little bit to remove raw flour taste.  Slowly pour in milk a little at a time.  Whisking to keep the lumps away. When it is thickened add Velveeta in hunks and stir until melted.  It may seem a little thin but it will thicken some as it cools.

Scramble your eggs.  Beat eggs and milk in large bowl. Pour into nonstick pan and cook until done.  I use a whisk to stir them as it keeps the eggs fluffy and smaller chunks.

Press crescent rolls onto a 12" pizza pan.  You could use an 11"x15" pan but you might need more eggs/meat. (*See below for grilled pizza dough instructions)

Poke holes into bottom with a fork. This will help keep it from puffing up too much.

Bake at 375 degrees for about 8 minutes or until golden brown.  It is not fully cooked but that is ok.  It will cook a little longer after you add the topping and put back in the oven. Don't mind the gaps, the cheese will fill those in.

Pour on most of the cheese sauce and spread to edges.

Sprinkle on the eggs.  I use my hands it's easier to get it even.

Then the meat. This is a good place for the sausage or ham. (See next for bacon) I drizzled a little more cheese sauce on here.

Then cheese, then bacon.  I like bacon on top so it gets crispy.

Bake for another 8 minutes or so until it's all melted and the edges aren't too brown. Cut and serve. This pizza you have to eat with a fork since it's gooey and the crust isn't one solid piece.

Change it up any way you like.  You could add veggies (pre-cooked), change up the meats (or omit) or change up your cheese!

*Top frozen pre-grilled pizza dough or fresh quick pizza dough with cheese sauce and other toppings.  Bake in 450* oven for 9-10 minutes.  YUM!

Hash Brown Casserole

Hash Brown Casserole

8 eggs
3/4 cup milk (can sub rice milk for DF version)
1/2 teaspoon salt
1/4 teaspoon pepper
few dashes cayenne pepper
24 oz frozen shredded hashbrowns, thawed
1 to 1-1/2 cups shredded Mexi blend or cheddar cheeese (or leave out for DF version)
1/3 cup diced onion
1/3 cup diced green pepper
(or any veggie combination you like...mushrooms, zucchini, squash, etc)
1 pound pork and bacon sausage (or any other combination of meat you like, bacon, ham, regular sausage)

Cook meat and veggies til done.  Drain as needed.

 In large bowl, combine eggs, milk, salt, pepper, and cayenne.

 Add potatoes, cheese, meat, and veggies.  Combine.

 Pour into greased 8" x 11" pan. 

Bake at 350 degrees, uncovered, for 45 minutes or knife inserted  near center comes out clean.

Serve drizzled with ketchup.

Reunion Breakfast Casserole

This casserole is called 'reunion' as it is served nearly every time at my husband's family reunion.

Reunion Breakfast Casserole

8 - 10 slices bread, cubed (I used to use store bought Italian bread - now I use my own homemade)
1 pound more or less of a mixture of cooked meats you like (we use bacon, sausage, and ham)
6 eggs
3 cups milk
1 cup shredded Mexican blend cheese
1/2 - 1 teaspoon salt (keep in mind the meats already have salt in them)
1 teaspoon dry mustard
1 cup shreddd Italian blend cheese


Put bread in bottom of 9" x 13" baking dish. Mix milk and eggs, add meat and Mexican cheeses, salt and dry mustard.
Pour over bread.

Careful to pour the meats evenly over the bread. Press bread down to get it wet.

Bake covered for 45 minutes. Uncover, sprinkle with Italian cheeses and bake 15 -20 minutes more until it is set and there is no liquid. (I have also poked it with a knife and tilted the dish to let the liquids run to the hot sides to cook.)

It will look puffy like a souffle and 'fall' as it sits. Let sit for 10 minutes. Serve.