Ok so we've talked about how to glaze a ham, or maybe you just like a nice cold ham for lunch... either way, you usually have some leftovers. There are a lot of great ideas on what to do with these leftovers.
Firstly you can always slice it & freeze it for sandwiches etc, dice it up for a quiche/casserole or pizza and put it into zip lock bags for easy defrosting when you need it for cooking. Or if you've got a fair bit left over, you can store it as a piece/chunk & keep it for an Easter gathering. Ham will last for 3-4 months in the freezer.
If you don't want to freeze it, I've got lots of recipe ideas for you to make the most of your delicious ham, over the holidays:
Boxing Day gathering:
Festive Ham Salad
BBQ Ham & Pineapple Skewers - something a little different for the barbie!
Ham Steaks - my dad's fav
New Years Day Brunch
Ham & pineapple scrolls - freeze these ready for back to school? Or for when the kids are always hungry hanging around the house! I'm sure they won't last long.....
So I hope I've inspired you with a bunch of ham leftover recipes... here are some of the links:
BBQ Ham & Pineapple Skewers
Ham & Roasted Vegetable Frittata
Ham & Pineapple Scrolls
For more recipes with HAM check this website out!
Ingredients1 leg ham portion, sliced & shredded
2 tablespoons BBQ sauce
2 teaspoons demerara sugar
500ml pineapple juice
2 baby cos lettuce leaves
2 ripe pears, thinly sliced
300g baby beetroot, roasted
115g soft goats cheese
50g pine nuts, toasted
100ml balsamic dressing
- Preheat the oven to 170°C.
- Using a small sharp knife gently lift one corner of the rind and using your fingers, separate the rind from ham. When you reach the hock remove the rind with a sharp knife.
- Carefully score the fat of the ham into large diamonds. Brush the scored surface with BBQ sauce and sprinkle the surface with demerara sugar.
- Place the ham into a small roasting pan. Pour the pineapple juice into base of the pan.
- Place the ham into the preheated oven and bake for 30 minutes then remove ham from the oven and allow to cool in the pineapple juice.
- Whilst the ham is cooling, prepare the salad. Break lettuce into small bite sized pieces and place into a large serving bowl, top with sliced ripe pears, baby beetroot, Emporium soft goat cheese, and pine nuts.
- Slice ham into thick slices and shred, allow approximately 100g per person. Dress the salad with the balsamic dressing and serve with crusty fresh bread.
- 4 ham steaks, 2-3 cm thick
- 1 slice pineapple thick sliced
- 1 tablespoon brown sugar
- 1 tablespoon BBQ sauce
- Olive oil to brush
- BBQ sauce to serve
- Steamed vegetables to serve
- Brush each Australian ham steak with olive oil and place on the preheated griddle pan and grill for 3 minutes on each side.
- Mix the brown sugar and BBQ sauce together and brush the mixture over the pineapple.
- Place the pineapple on the griddle pan and cook until it is glazed and caramelised.
- Top the ham steak with a triangle of pineapple, a drizzle of BBQ Sauce and steamed vegetables.