12 Uses for Your Leftover Holiday Ham + My Ham & Northern Bean Soup Recipe!Wednesday, December 21, 2016
This is a sponsored post written by me on behalf of Smithfield. All text and opinions are my own.
A lot of us are going to have a Smithfield ham at our holiday table. Instead of buying one just large enough for the meal, I like to get on much bigger than I need. Why? Because leftovers! There are so many ways that I love to use leftover ham from the holidays that it's become something everyone in our house looks forward to. I'll tell you all of the ways I use up every delicious morsel of that leftover ham and even give you my all-time favorite family recipe.
The best part about getting a Smithfield Signature Spiral Sliced Ham is that it's so easy to prepare. Just pop it in the oven at 275 degrees for about 10 – 12 minutes per pound, then brush on the glaze and you’re done. They're already sliced, so it's straight to the table as the centerpiece of an amazing meal.
Our tradition of a Christmas ham is my family's favorite because they know that delicious leftovers are in store. You can use every last bit of the ham by incorporating leftover slices into delicious appetizers or your favorite brunch recipe the next morning. Check out this page for more leftover ideas.
Some other leftover ideas:
- Ham Sandwiches
- Diced in salads
- Diced in omelettes or a frittata
- Diced and baked into cheddar scones or muffins
- Added into casseroles or soups
- In any recipe that calls for ham
- In appetizers or party nibbles
- Grilled slices with grilled veggies
- Accompanying eggs or pancakes for breakfast
- In breakfast biscuit sandwiches
- Sliced on a homemade Hawaiian pizza with pineapple
- In homemade Deviled Ham spread
- 1 lb. dried Northern beans
- 2 c. leftover Smithfield Signature Spiral Sliced Ham, diced
- 2 tsp. onion powder
- 1 tsp. celery seed
- 6 cups water
- salt & white pepper, to taste
- Start the night before by rinsing and sorting through your beans for pebbles (rare, but it happens.) Then soak them in your crockpot insert overnight in 8 cups of cold water.
- The next morning, drain and rinse your beans and slow cooker insert in cold water and place the beans back into the insert.
- Add the ham, onion powder, celery seed, and water to the beans. Cover and cook on High for 4 hours or on Low for 8 hours until the beans are tender and the soup has thickened.
- Season to taste with salt and white pepper and serve hot. Enjoy!
For more amazing recipes, visit Smithfield for some truly delectable ideas and recipes, like this Ham and Brie Crostini with Fig Jam.