Need a dinner idea using leftover ham
 

Anyone have any ideas for something I can make for dinner using leftover ham. Don't want soup.

I need some ideas! :)

hmmmmmmmmmmmmm
maybe some kind of wrap???

I don't eat ham so I really can't help you, but how about Maybe a sandwich? Or putting the ham on the stove to fry it a little? I dk.

How about an omlete

Ham salad, ham and beans, hot ham and cheese Sandwiches!,Quiche, and there are many casseroles! I made on with ham,and scalloped potato(type)
I'd do a search!

hmmm...I'm thinking something casserole-y.

How 'bout ham n rice instead of chicken n rice?

I dunno I just like ham sammiches :D

I fried and egg and had Ham and egg and toast.

Two of my favorites are:

Take 2 boxes of Velveeta Mac & Cheese mix and cook according to directions. At the same time boil one bag of California Mix frozen veggies...cook and drain. Once the Mac & Cheese is done mix it with about a 1/2 cup of Miracle Whip, the veggies and some chopped ham. Cover the top with crushed Ritz crackers or Cheddar Cheese crackers. Bake it in the oven at 375 for about 30 minutes.

Another good one is:

Cut up and cook as many red potatoes as you need for you servings, drain and toss in some of your chopped ham, stir in 1 can of cream of mushroom soup and some freshly made bacon crumbles, top with cheddar cheese and bake at 350 until the cheese is bubly.

How about ham, tomato and cheese pasta salad? I make this alot in the summer time. Can be made ahead of time and served warm or cold.

oh man! Every thanksgiving, we always make a turkey with all the leftovers! This is ESPECIALLY great with ham! One layer of mashed taters, one of mac n' cheese, one of all the vegetables, one of the ham and/or turkey, and then another layer of mashed taters on top! Then cheese on top of that!

IT IS SO GOOD!

you should try it.

:D

I made a terrific Tetrazzini from Cooking Light with ham and a little chicken thrown in....you could use just the ham, I didn't have the dry sherry on hand so I left it out, and I used fettuccine noodles cause they where bigger, didn't use the almonds either, and it was still great......


Chicken-and-Ham Tetrazzini
1 (7-ounce) package spaghetti
1 tablespoon reduced-calorie stick margarine
1 cup presliced fresh mushrooms
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon pepper
1 1/4 cups 1% low-fat milk
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided
1 1/2 cups skinned, shredded roasted chicken breast (about 5 ounces)
3/4 cup finely chopped extra-lean ham (about 1/4 pound)
2/3 cup grated Parmesan cheese, divided
1/4 cup dry sherry
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1 (4-ounce) jar diced pimento, drained
Vegetable cooking spray
1 teaspoon paprika
2 tablespoons sliced almonds

Cook spaghetti according to package directions, omitting salt and fat; drain well. Rinse under cold running water; drain well, and set aside.

Melt the margarine in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients, and sauté 4 minutes or until tender. Stir in flour, and pepper; cook 30 seconds, stirring constantly. Gradually add milk, and cook 1 1/2 minutes or until thickened, stirring constantly. Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts. Add chicken, ham, 1/3 cup Parmesan cheese, and next 3 ingredients; stir well.

Combine the spaghetti and chicken mixture in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine remaining 1/3 cup Parmesan cheese and paprika, and stir well. Sprinkle Parmesan cheese mixture, remaining 1/2 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole. Bake, uncovered, at 350° for 20 minutes or until bubbly.

Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of time, omitting the cheese-and-almond topping; cover and chill. Add topping just before baking.


Yield: 6 servings (serving size: 2 cups)

CALORIES 397 (27% from fat); FAT 11.6g (sat 4.8g,mono 3.8g,poly 1.9g); PROTEIN 27.5g; CHOLESTEROL 51mg; CALCIUM 341mg; SODIUM 775mg; FIBER 2.4g; IRON 3.4mg; CARBOHYDRATE 42.2g

Everyone has their own tastes, and I know not everyone will like this, but I made split pea soup last night, and we had it for dinner tonight. It was great. It was also very easy in the crock pot.

OK, I went with the stirfry thing.!! You win Yorkie Luv! :D LOL :p