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!!

Sweet Mustard Crock Pot Pulled Pork

I've been looking around for a different flavor for my pork shoulder (butt) roast.  I already have my simple but versatile Crock Pot Pulled Pork which can be flavored any way you like it or mixed with my Whiskey BBQ Sauce for awesome sandwiches or knock yer socks off nachos.  My recipe for Beef Tostadas  can be made with pork instead of a beef roast.  We needed something different, something with more pizzazz so I threw a little mustard in the mix.  Definitely a ton of flavor now!  It's quite a vinegary-mustardy smell when it's cooking but it will mellow out some as the time goes on and it's mixed with the pork.

I used a 3-4 lb roast to work out the recipe.  That way if it didn't turn out I didn't waste a 7 pounder. The meat had a lot of flavor and it reminded me of a wonton appetizer from a chain restaurant.  I knew what I had to do.  Fry up some corn tortillas into taco shells (since I didn't have any in the house) and top it with my Creamy Coleslaw.  Perfect!  The only problem I had was that the roast didn't last long with the family and our lunches!  I knew I had to make another and so I pulled out the large roast this time so we have plenty for our meal, leftovers and the freezer.

Sweet Mustard Crock Pot Pulled Pork                                                  Printable Recipe

1 cup yellow mustard
2/3 cup dark brown sugar
2/3 cup soy sauce (or Fauxy Sauce (soy free))
2 Tablespoons chili powder
1/2 teaspoon dried onion powder
1/4 cup apple cider vinegar
7 pound pork shoulder (pork butt) roast

Crock Pot Chicken Chili with Rice

In October I met up with 9 other bloggers to learn about corn.  I am familiar with sweet corn and use it in many of our dishes.  I love the crunch and sweetness it adds.  It is also a good source of fiber, antioxidants and Vitamin Bs.

 I prefer it fresh but when I can't have it fresh I use what I have that I froze during the summer months. You can read all about how I preserve it here.  Want to know more about our Iowa Corn Quest?  This link will show you more! #iacornquest

Crock Pot Chicken Chili with Rice                                                       Printable Recipe

1-1/2 pounds chicken tenders*

1/2 small onion, diced

15 ounce can black beans, drained (not rinsed)

14.5 ounce can petite diced tomatoes (not drained)

1 cup whole corn, drained if needed (thawed if frozen)

1 teaspoon chili powder

1/2 teaspoon cumin

2-4 dashes cayenne pepper

salt (to taste)

2 cups cooked brown rice

sour cream

shredded Mexican blend cheese

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

Apple Cider Cinnamon Steel-Cut Oatmeal

My family has recently discovered steel cut oats.  They haven't been run through a bunch of processes other than a quick cut so when they cook they aren't mushy like quick or regular oats.

If you are looking for a warm, nutritious breakfast but don't have the time in the morning, try this oatmeal recipe.  You can throw all of the ingredients into the crock pot before bed, set a timer (in the electric section of the store that will turn your crock pot on and off for you based on how you set it) or program on your crock pot and you're off to sleep.  The oatmeal cooks without effort and in the morning you will have an aroma that smells like baked apple pie filling your kitchen.

This recipe makes plenty and you can save the leftovers in the fridge to heat up for another tasty quick breakfast. I made ours for dessert since I was testing the time needed to cook and wanted to be awake during the process.  After our family of four we devoured our share, there were still 2-3 servings to be re-heated for breakfasts.

Apple Cider Cinnamon Steel-Cut Oatmeal                                   Printable Recipe

3 medium Granny Smith apples, peeled and chopped

2 cups apple cider (or use 3-1/2 cups and leave out the water)

1-1/2 cups water

1 cup steel cut oats ( I used organic Bob's Red Mill)

1/4 teaspoon cinnamon

1/8 teaspoon salt

1 Tablespoon sugar (I used raw)

Optional: chopped pecans or walnuts and pure maple syrup

Crock Pot Pulled Pork

This meat will almost shred itself.  When I shop I am looking pork butt, which is funny in its name since it has nothing to do with the pig's butt.  It's near the shoulder and can also be called a shoulder roast. Around my neck of the woods it generally doesn't have a bone but sometimes the butcher leaves it in. It will be marbled with fat.  A lean cut of meat won't work the same and certainly won't taste the same. 

It doesn't matter the size you get so long as it fits in the crock. Typically they are around 5 pounds but sometimes they come as 2-3 pounders.   If it is really large, sometimes I cut it in half.  Let it slow cook all day and at then end you will have juices and the meat will be so tender.

Crock Pot Pulled Pork                                                                             Printable Recipe

1 pork butt roast
1 onion
salt and pepper

Hot Beef and Bean Dip

Hot Beef and Bean Dip

2 pounds hamburger
1 small onion, chopped
16 ounce jar salsa
1-1/2 teaspoons taco seasoning
2 cups shredded cheddar or 12 ounces Velveeta
1 can refried beans

Cook hamburger and onion. Drain. 

Add salsa, taco seasoning*, cheese, and beans.  If you are using shredded cheese you can dump it into the crock now.  If not melt the Velveeta and then put it the crock. 

This can be made the day ahead and then heated back up in the crock pot.  Serve with tortilla chips. 

*The refried beans and salsa already have seasoning so you may want more or less of thee taco seasoning.

Beef and Barley Soup/Stew

Hearty stew that can be cooked in a couple hours on the stove top or low and slow all day in a crock pot. The crock pot version creates a creamier stew while the stove top version is more of a soup.

Beef and Barley Soup/Stew

2 pound roast, trimmed and chunked (crock pot) or cut into 3/4" pieces (stove top)

olive oil

6 cups beef broth 

2 cups water*

1-1/4 cup chopped/sliced carrots

1/2 cup chopped celery

1/3 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup quick barley (more or less as you change the dish's consistency)

1 cup frozen peas

CROCK POT VERSION:

In a stainless steel pan heat oil, then brown beef pieces.  It is not necessary to sear on all sides if you do not have the time.  Dump meat into a crock pot.  Add some of the broth to the pan to get all the bits and flavor off.  Pour it also into the crock pot.  Add the rest of the broth, (*1 cup only of water,) carrots, celery, onion, and salt/pepper.

Cook on low for 8-9 hours.  The beef should be tender.  I add  in the barley about an hour before serving.  It gives me a chance to see how much liquid is in the crock.  If I think it is too much I add more barley to soak it up a little. 

Break apart the pieces of beef if they are large and add frozen peas in and give a stir.  The heat from the stew will thaw the peas. 

STOVETOP VERSION:
In a large pot brown beef in oil.  Drain off any oil.  Stir in broth, water, salt, and pepper and bring to a boil.  Reduce heat, cover, and simmer for at least an hour stirring occasionally. Add vegetables (except peas,) cover and simmer for another 45 minutes to an hour until vegetables are soft.  Stir in peas, again the heat from the soup will thaw the peas.

Crock Pot French Onion Soup

This soup smells fantastic cooking all day.  If you want it on a week day and don't have time to caramelize your onions before you leave the house cook them the night before and put them in your fridge.  In the morning you can put it all together come home to a tasty soup.

Crock Pot French Onion Soup

2 Tablespoons olive oil

8 cups sliced onions

1 Tablespoon sugar

1/4 cup white Chardonnay wine

7 cups beef broth

salt, as needed

1/4 teaspoon dried thyme

1 Bay leaf

1 teaspoon Kitchen bouquet (aff link) (optional for color)

3 Tablespoons cornstarch mixed with a little bit of water

Heat oil in large non stick skillet over medium heat.

Cook and stir until they begin to turn translucent, about 15 minutes.

Sprinkle with sugar, reduce to simmer and cook for, stirring often until brown and soft.  Should take about 30-40 minutes.  At first it won't seem like they are browning and then the color comes. Stir wine into onion mixture and cook for a minute or so. 

Pour beef broth into crock pot, add onions, bay leaf, thyme and Kitchen bouquet*. Stir.  You can add salt here or wait until the end after the soup has time to cook and mix flavors.

Cover and set on low for about 8 hrs or high for 4. When you are near serving time gently stir in your cornstarch slurry to thicken the soup. 

We served ours with grilled cheese sandwiches.  You could float a crispy piece of bread sprinkled with cheese on top and broil it. 

* I needed the Kitchen bouquet as my homemade broth wasn't very dark and I wanted more color. 

Crock Pot Pot Roast

Crock Pot Pot Roast                                                                                 Printable Recipe

3 Tablespoons canola or olive oil
1 boneless chuck roast, trimmed (3 to 4 lbs)
salt
pepper
1/4 cup flour
2 Tablespoons tomato paste
1/2 cup dry white wine
1-1/2 cups beef or chicken broth
1 Tablespoon Worcestershire sauce
1 medium onion, thinly sliced (more or less onions as you like)
Handful baby carrots
2 small ribs celery, thinly sliced
3 cloves garlic, diced
1/2 teaspoon dried thyme
Small potatoes, quartered


Heat oil in pan (preferable not a non-stick). Sprinkle roast with salt and pepper. Sear roast on all sides until browned, approximately 10 minutes. Place in large crock pot.
Add flour and tomato paste to pan and cook for 1 minute.

Add wine, broth, and Worcestershire sauce, scraping the bits off the bottom of the pan.

Pour over roast in crock pot.

Mix vegetables, garlic, and spices in bowl and add to crock pot.

Cover and cook for 6-8 hours on low.  Add quartered potatoes to liquid  after 4 hrs. If you use Yukon they will hold their shape.  Serve in bowl so you can ladle the yummy gravy over the top.

Tostadas

This makes quite a bit and is great if you are serving a crowd.  If you have leftovers they can be thrown in the freezer and reheated for another time. 

Tostadas 

1-1/2 pounds boneless beef round steak -You can also use Pork Butt or Goat Roast. *
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder (or a combination of cumin, garlic powder, onion powder, cayenne pepper)
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
Refried beans (see recipe)
Cooked Onions and Peppers (see note below)
Shredded iceberg lettuce
Shredded Mexican-blend cheese or Chihuahua Cheese
Salsa
Guacamole
Sour Cream




Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place meat on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

For onions and peppers, cook in a little bit of oil with the same seasoning as your beef. I let them caramelize a little then add water a little bit at a time until they are soft. That is the way we prefer them. If you like them crunchy then don't cook them as long. We like to add red pepper, not only for color but for a little added sweetness.

Warm tostada shells in the oven. 200 degrees for about 5 minutes. Spread beans, then layer the rest of the toppings on top.

*If you double your meat and crock ingredients you will have some to freeze for later!  Also good with BBQ sauce added to it for BBQ pork sandwiches. 

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