These recipes transform leftover Easter ham into hearty meals.
When the Easter meal is cleared away, what’s left? Almost always, it’s the ham and meat bone. Using up all the leftover ham can be challenging. You can freeze the ham bone along with any diced ham until you’re ready to put it to use. And when you are, try one of these three delicious recipes from the kitchens of our readers.
Ham and Cheese Casserole
Contributed by Molly King
“This recipe works well for potlucks, when one needs to bring a dish for a large group. And since it doesn’t have too many ingredients, it’s budget conscious, and the leftovers go over well for the next day.”
Makes 6-8 servings
Ingredients
16 ounces medium-length pasta (any kind), cooked and drained
2 cups cubed ham
2 cups shredded cheese
1 10.75-ounce can condensed cream of mushroom, chicken, or celery soup
1 cup sour cream
½ cup diced green pepper (optional)
½ cup diced onion (optional)
Directions
Preheat oven to 350 degrees. In a greased 9 x 13 baking dish, layer half of the noodles, ham, and cheese. In a small bowl, combine soup, sour cream, green peppers, and onions; spread half over the top. Add another layer of noodles, ham, and cheese. Bake uncovered for 40 to 45 minutes, or until heated through. Put more cheese on top, if desired, and put back in the oven until melted.
Pasta al Forno
Contributed by Valentina Celant
“This recipe is such a classic in my family, and I can remember my mom and grandmothers making it. ‘Pasta al Forno’ really just means ‘Pasta Bake’ in Italian, so honestly you could put whatever you wanted in here.”
Makes 4 servings
Ingredients
12 ounces shaped pasta, like Rotini
2 cups tomato and basil pasta sauce
8 ounces fresh mozzarella
1 cup finely diced ham
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Directions
Preheat the oven to 400 degrees. Heat a big pot of salted water to boiling. Cook the pasta for 1-2 minutes less than the directions state. While the pasta cooks, drain the mozzarella and cut into small pieces. When the pasta is ready, drain and return to the pot. Stir in the tomato sauce. Season to taste with salt and pepper, as needed. Lightly coat an 8 x 8 pan with olive oil and pour half of the pasta and sauce. Sprinkle the pasta with half of the ham, mozzarella, and Parmesan cheese. Pour the rest of the pasta in the dish. Top with the remaining ham and cheeses. Bake for 20-25 minutes, until the cheese is nice and melted and the corners of the dish are golden and crusty. Let cool slightly and serve.
Split Pea and Ham Soup
Contributed by Tina Roberge
“My husband asks me each year if I’m making my mother’s Split Pea and Ham soup. He did love her and her cooking, and what a wonderful cook she was. Each time I make it I think of her standing in her kitchen, happily cooking away. I hope I’ve done her proud.”
Makes 8-12 servings
Ingredients
1 Tablespoon coconut or vegetable oil
1 small onion, diced small
2 large carrots, diced
4 cups water
4 cups chicken stock
1 ham bone with some meat
1 package dried green split peas
4 small potatoes, diced
1 teaspoon cumin
1 teaspoon ground black pepper
½ tsp garlic powder
½ tsp cayenne pepper
1 12-ounce bag frozen peas
Directions
In a large stockpot, melt coconut oil over medium-high heat. Saute onions and carrots for 3 minutes. Add water, chicken stock, ham bone and ham, split peas, and potatoes. Stir well. Add seasonings and cook on medium-low for 30 minutes, stirring frequently. Add frozen peas and cook another 30 minutes, until peas are tender, stirring frequently. Serve with your favorite crackers or bread.
Kitchen Tips
Ham and Cheese Casserole – This simple recipe is easy to customize to your tastes and what you have on hand. Swiss, cheddar, or Monterey jack cheeses work well.
Pasta al Forno – Fresh mozzarella can be found with other specialty cheeses in the deli section of the grocery store.
Split Pea and Ham Soup – You may need to add more chicken stock or water depending on how quickly it reduces and how thick you want your soup.
Pantry List:
Ham and Cheese Casserole
condensed soup, ham, onion, pasta
Pasta al Forno
ham, Parmesan cheese, pasta
Split Pea and Ham Soup
black pepper, cayenne pepper, chicken stock, cumin, garlic powder, ham bone, oil, onions
Shopping List:
Ham and Cheese Casserole
green pepper, shredded cheese, sour cream
Pasta al Forno
fresh mozzarella, pasta sauce
Split Pea and Ham Soup
carrots, dried split peas, frozen peas, potatoes
This article originally appeared in HomeLife Magazine. HomeLife is looking for family-friendly, budget-conscious, original recipes from readers like you. Simply email us your recipe, name and contact info to homelife@lifeway.com. We will pay $25 for each recipe that is printed. We regret that mailed submissions cannot be accepted. Recipes become the property of HomeLife and may be edited prior to publication. Share your recipe with HomeLife!