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!!

Creamy Kohlrabi Bread Soup

I had this tasty soup starter for one of our meals while on vacation in Switzerland this summer.  I talked with the waitress and chef and they told me steps and ingredients and I replicated it as best I could.  This soup is a great way to use your garden harvest or farmer market buys.  

I used Russets in this soup instead of my usual Yukon gold potatoes as they break down easier and make the soup even creamier.  The bread I used was a 2 day old stale light rye bread.  The chef added the bread for two reasons, to use up the bread and to thicken the soup.  No waste here!

This is the first time I tried kohlrabi.  I tried a bite of it raw and a bite of it cooked.  It is no surprise that it has a cabbage flavor both ways being that is from the cabbage family.  The name comes from the German Kohl ("cabbage") plus Rabi (Swiss German variant of "turnip") Kohlrabi is a very commonly eaten vegetable in German speaking countries. Make sure you should  peel off the tough outermost layer of the bulb with a vegetable peeler before cutting in half to get the core out.

Creamy Kohlrabi Bread Soup

2 pounds kohlrabi, peeled cored and chopped

1 pounds Russet potatoes, peeled and chopped

1 small onion, chopped

2 small carrots, chopped

6-8 cups chicken broth

2-3 slices stale rye bread

salt and pepper to taste

diced chives

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

Simple Carrot Soup

I've never been successful at growing carrots so I always purchase them.  We bought a huge bag of organic carrots a while ago.  Some of them we use in our smoothies, some in our dishes and then my husband asked me for a soup made with the carrots. This soup is creamy and easy to make.  The ingredients are easy to find. 

It makes a great side dish, adding a grilled cheese sandwich to round it out or serve it with some grilled chicken. 

A fancy blender will give you a smoother soup but you can still fine with an immersion blender, food processor or regular style blender.  Check out my tips at the bottom for your type of appliance.

Simple Carrot Soup                                                                                   Printable Recipe

olive oil

1 small onion, grated

4 large carrots, grated

2 cups chicken broth

1 cup water

2 Tablespoons orange juice

4 dashes cayenne pepper (more or less to your taste)

2 Tablespoons honey (more or less to your taste)

Salt and pepper to taste

Creamy Roasted Tomato and Red Pepper Soup

I'm not a huge fan of tomato soup.  My husband grew up on it. Tomatoes are easy to grow and easy to can. It's a cheap way to make soup.  For a family watching their budget it was the go to meal.  I remember his mom making it but not eating.  She had had her fill of it.  The rest of the family still enjoys a bowl full on occasion.  Whether you likes yours with croutons, grilled cheese sandwiches or maybe cheese quesadillas, this soup will hit the spot!

Roasting the vegetables gives it little bits of  burnt, slightly caramelized edges.  It adds a flavor cooking in a pot on the stove doesn't.  If you're thinking "I've seen something like this on your blog before."  You have.  My Roasted Marinara Sauce starts off much the same way.  The difference is the type of bell pepper and the amount of them is less.  They are spread out more so it is is a thicker soup with less juices to dump off.   

A fancy blender will give you a smoother soup but you can still do well with an immersion blender, food processor or regular style blender.  Check out my tips at the bottom for your type of appliance.

Creamy Roasted Tomato and Red Pepper Soup                          Printable Recipe

2 pounds roma tomatoes, deseeded and quartered
1 small onion, cut onto chunks

2 red peppers, deseeded and cut into chunks

olive oil
1⁄2 cup milk (2% or whole)
1⁄2 cup chicken broth
salt and pepper to taste

Loaded Baked Potato Soup

My mom lightens this up by replacing some of the milk with chicken broth. I personally like more potatoes so I add even more to mine.  Top with all the extras you want and your bowl will be perfect!

Loaded Baked Potato Soup                                                Printable Recipe

2/3 cup butter

2/3 cup flour

7 cups milk

4 large baking potatoes, cooked and cubed

1 pound bacon

8 ounces Velveeta

1 cup sour cream

salt and pepper to taste

1 cup shredded Mexi-blend cheese

1 bunch green onions, sliced

Cut up bacon and cook.  I know this picture isn't necessary but it sure looks yummy!!  Drain.

I used to bake my potatoes, then peel and chop.  Now I use 4 cups of Yukon golds, chunked and cooked by boiling. Much less messy and you keep the nutrients of the skin. 

Drain.

In a large pot melt the butter.

Stir in flour, heat and stir until smooth.  Cook for 1 minute.

Gradually add milk, stirring constantly until thickened. I find it easier to have the milk warmed to prevent burning the milk on the bottom while it tries to warm up the rest of the milk. *

This is with about half of the milk

Add potatoes and bacon.

 Add cheese and stir until melted. Stir in sour cream.

TO FREEZE.....Omit potatoes (they will become gritty when you unthaw) cool and put in bags. When ready to use reheat and add potatoes.

Edited to add that if I use YUKON GOLDS they do not turn gritty and they keep their shape even in the freezer!

*An alternative method is to add the milk to pan and warm.  Make a roux out of the butter and flour.  Add the roux to the milk and stir. It will thicken in just a few minutes.  You can see this method on my Cheeseburger Soup and Chicken, Corn and Potato Chowder.

Chicken, Corn and Potato Chowder

This chowder contains so many of our favorite flavors. Smoky bacon and good ol' Iowa sweet corn take it to the next level.  Won't you join me for a bowl...or two?

Chicken Corn Potato Chowder

olive oil
salt
1 pound boneless skinless chicken breast or tenders
2 cups chopped Yukon gold potatoes (skin on)
6 slices bacon, chopped
1/3 cup diced onion
2 jalapenos, diced

2 cups chicken broth
2 cups sweet corn with juice or 1 can creamed corn
1/2 cup milk
3 Tablespoons butter
1/4 cup flour (for GF use oat flour)
salt and pepper to taste

Boil and drain potatoes. Set aside.

Drizzle some olive oil on the chicken breast to lightly coat.  Sprinkle with salt (pepper if desired.)  Grill chicken breasts until no longer pink.  Chop and set aside.

In large pot, cook bacon until done.  Remove bacon and dump out all but about 1 tablespoon grease.  

Add onions and jalapenos and cook, stirring constantly until onions are translucent.  Do not walk off or it will burn.

Add chicken broth, corn, cooked potatoes and heat. Let cook for a bit to let the flavors mingle.  

 Add chicken and allow to reheat. Stir in milk.

In small saucepan melt butter. Add flour and whisk smooth.  Cook for about a minute to get rid of the raw flour taste. This is called a roux.  

Whisk roux into hot soup to thicken.

Ladle into soup cups or bowls.  Top with extra bacon if you like!

Sauerbraten

Another favorite German dish of our family is sauerbraten. Translated it means "sour roast" and that is exactly what it is.  A big 'ol hunk of beef soured in a marinade for up to three days.  The "gravy" is fantastic (no gingersnaps in this recipe.)  This meal takes some forethought for prep time and a few more steps to make but certainly worth the effort!

Sauerbraten

Marinade:

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 med onion, chopped
1 large carrot, chopped
1 Tablespoon salt
1/2 teaspoon black pepper
2 bay leaves
6 whole cloves
1 teaspoon mustard seeds*

3 ½ - 4 pounds boneless chuck roast
1 Tablespoon vegetable oil

Cooking Ingredients:

Oil
4-5 carrots – sliced or quartered
Medium onion, chopped
A small tomato or 1/4 cup ketchup
1/3 cup sugar
Packet brown gravy mix
cornstarch

Roasted Pumpkin Chili

Pumpkin, pumpkin, what to do that changes it up a bit?  How about a chili? While I was at it I changed up the traditional beans from kidney to black.  My family liked this chili.  After trying his first bowl, my husband added a drop or two of honey to his next bowlful and gave it a stir.  I must say, it added a dash of sweetness that was a nice compliment.

Roasted Pumpkin Chili                                                                            Printable Recipe

2 pound (approximate) pumpkin for baking (usually says " for pies")
olive oil
salt
1 pound ground beef
2/3 - 3/4 cup diced onion
2/3 - 3/4 cup diced green pepper
15 ounce can black beans, rinsed and drained 
14.5 ounce can diced tomatoes
8 ounce can tomato sauce
1 can water (use tomato sauce can)
1 Tablespoon chili powder
1 teaspoon cumin

Preheat oven to 375 degrees. Halve your pumpkins, scoop out the seeds, peel using a vegetable peeler or a paring knife. Cut pumpkin flesh into 3/4 to 1 inch cubes. The pumpkin should yield about 4 cups. Place on baking sheet, drizzle with olive oil and toss to coat.  Arrange cubes into single layer. Sprinkle with salt.  Bake for 15 minutes, flip pieces, continue to bake for 15 to 20 minutes or until soft. 

In a large pot, cook onions, peppers, and ground beef until meat is done and veggies are tender. 

 Stir in beans, tomatoes, tomato sauce, water, and spices. Simmer for 10 minutes. 

Stir in pumpkin chunks and cook for another 5 minutes until everything is heated through.

You can use canned pumpkin.  It will be a smoother, thicker chili so you may need more water to get it to a consistency you like. (Picture here shows canned pumpkin chili on left, roasted pumpkin chunk chili on the right.)

Broccoli Cheese Soup

Béchamels (fancy name for a white sauce) are a great base for many soups  I lightened this one up a bit and added more flavor by replacing some of the milk with chicken broth. 

Broccoli Cheese Soup                                                                          Printable Recipe

1 small head broccoli

3 Tablespoons butter

1/4 cup flour

2 cups milk (I used goat milk)

1 cup chicken broth

4 ounces Velveeta or 1/2 to 3/4 cup shredded cheddar cheese

salt and pepper to taste

Steam broccoli until tender.  It will not cook any more in the soup so be sure it is how you like it.  Also keep in mind that the softer you have it the more it will break up as you stir it into the base. 

In a large pot melt the butter.

Stir in flour, heat and stir until smooth.  Cook for 1 minute.

Gradually add milk and broth, stirring constantly until thickened. I find it easier to have the liquid warmed to prevent burning on the bottom.

This is with about half of the liquid. It will be a little thinner than this in the end.

Add cheese and stir until melted.  Gently stir in broccoli.  Add salt and pepper if you like. Ladle and serve.

If you have leftover ham you can chop some up and put it in the soup too!

Sausage and Kale Soup

Sausage and Kale Soup

1 teaspoon olive oil

1/2 cup onions, chopped (or diced)

8 ounce package pre-cooked chicken sausage (I used al fresco) 

1 large sweet potato, peeled and chopped

1 bay leaf

6 cups chicken broth

1 can Great Northern beans, drained and rinsed

2-4 cups chopped kale

1/2 teaspoon dried basil

1/4 - 1/2 teaspoon salt (to taste)

ground pepper 

Heat oil in large pot over medium heat.  Add onions and saute until soft.  While they are cooking slice your sausage into chunks.  Add to pot and cook for another minute or so. 

 Add broth to pot.

 Chop up sweet potatoes.

 Add those to the pot.  Simmer for 8-10 minutes or until soft to your liking.

While potatoes are cooking finely chop your kale.  Be sure to remove the vein as it is very tough. 

When potatoes are soft add in the kale, beans and seasonings.  Simmer for 5 minutes or until everything is heated through. 

 Discard bayleaf before serving.

Garden Chowder

Garden Chowder

1-1/2 teaspoons dried sage
1/2 teaspoon dried thyme
1/3 cup flour
2 cups milk
2 cups chicken broth ***
2 Tablespoons grated onion
1 cup thinly sliced carrots
2 cups diced sweet potatoes
3/4 cup frozen sweet corn (from the can is also acceptable)
2 cups thinly sliced fresh spinach
salt and pepper to taste


Slice carrots thin (thinner than my photo here!) and dice sweet potatoes

In medium size pot add the sage (rub between your fingers to break up as needed), thyme, flour, milk, and chicken broth.  Whisk to disperse the flour. Dump in carrots, sweet potatoes, and onions.

Bring to boil, turn down to simmer stirring occasionally.  Simmer until veggies are soft.  My carrots took longer than the sweet potatoes so check them.  Slicing them thinner than I did will speed them along.  Look how the soup starts to turn a beautiful orange.   Takes about 30 minutes.  Be sure to stir here and there so it doesn't stick to the bottom.  Your chowder will lose a little liquid and thicken up nicely.

Add spinach (make sure to the cut the opposite way so they are not long strips) and corn and cook for 5 minutes more.  

Serve.

My husband likes meat in his soups so he added some grilled chicken to his.  

***Use vegetable broth for a vegetarian version.

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