Put that leftover Easter ham to good use!
So you cooked a big holiday feast and now have a ton of leftover ham.
Scalloped Potato and Ham Soup
If you lovescalloped potatoes, wait until you try this cozy soup.
Credit: Blaine Moats
Lightly toasted and seasoned panko breadcrumbs add an irresistible crunch.
Ham and Pea Tortellini
Decadent meals don’t have to take a ton of time to prepare.
Take this20-minute pasta recipe, for example.
Credit: Brie Passano
Cheese tortellini, leftover ham, and peas swim in a rich, creamy sauce.
A couple handfuls of arugula add a peppery bite while also providing extra nutrients to the dish.
This simple quiche recipe can be easily adapted to whatever you’ve got on hand.
Credit: Blaine Moats
The easyslow cooker dump dinnercomes together in minutes.
You’ll look forward to coming home to a comforting bowl of thisdelicious soup.
Ham Salad
Grant Webster
The classic ham salad is a great way to repurpose roast ham.
Credit: Marty Baldwin
Line muffin cups with the potatoes and voilayou have flowerlike egg bites.
And the crispy edges eat likepotatochips!
A great grab-and-go breakfast, lunch or snack.
Serve them up as a sidedish or snack or bring as an appetizer to your nextpotluckgathering.
Slow Cooker Ham and Cheese Quiche
It’s quiche made easy!
Line yourslow cookerwith pastry dough, make the filling and pour it in to your slow cooker.
Credit:Grant Webster
It’ll be your new go-to dish for brunch on busy weekends and easy entertaining.
Flat Croissant Ham and Cheese Sandwiches
Kelsey Hansen.
Food Stylist: Annie Probst.
Credit:Carson Downing
Prop Stylist: Addelyn Evans
This sandwich is a great way to use leftover ham and revive a stalecroissant.
A drizzle of honey gives it that sweet-savory flavor.
And with 20 grams of protein, it’s sure to keep you satisfied until your next meal.
Slow-Simmered Kale With Ham
Jason Donnelly.
Serve these up as an appetizer at your next dinner party or BBQ.
Credit:Carson Downing
Credit: Jason Donnelly
Credit:Kelsey Hansen. Food Stylist: Annie Probst. Prop Stylist: Addelyn Evans
Credit:Kelsey Hansen
Credit:Jason Donnelly. Food Styling: Holly Dreesman
Credit: Hannah Bigot
