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After the Easter festivities, ham recipes are often the best way to give your leftovers a second life. Rather than eating the same reheated dish two nights in a row, here are four recipes that will transform your leftover ham into a unique and comforting meal.
Croque madame
The croque-madame is a classic French sandwich that's very easy to make at home. With its homemade béchamel sauce, melted cheese, and runny egg, this warm sandwich is perfect for brunch or a light supper. It's also a great way to use up leftover ham.
Ingredients (4 servings):
- 45 ml (3 tbsp) unsalted butter, divided
- 30 ml (2 tbsp) all-purpose flour
- 310 ml (1 1/4 cups) of whole milk
- 15 ml (1 tbsp) of Dijon mustard
- 1 ml (¼ tsp) freshly grated nutmeg
- Salt and black pepper
- 8 slices of country bread (sourdough)
- 8 slices of leftover Easter ham
- 115g of grated Gruyère cheese (approximately 250ml / 1 cup)
- 4 eggs
Preheat the oven to 425°F (220°C). In a saucepan over medium heat, melt 30 ml of butter. Add the flour and stir for 1 to 2 minutes. Gradually whisk in the milk, then let it thicken for about 15 minutes, stirring frequently. Remove from the heat and stir in the mustard and nutmeg. Season with salt.
Place 4 slices of bread on a baking sheet. Spread half of the béchamel sauce over them, then top with ham and half of the cheese. Cover with the remaining slices, then spread the rest of the béchamel sauce and cheese over the top. Bake for 12 to 15 minutes, until the cheese is golden brown.
In a frying pan, melt the remaining butter and cook the eggs over medium heat until the whites are set but the yolks are still runny, 3 to 5 minutes. Place an egg on each sandwich and serve immediately.
Potato and ham croquettes cooked in an air fryer
These small croquettes, crispy on the outside and meltingly soft on the inside, are perfect as an appetizer or side dish. Air frying gives them a beautiful golden color without deep frying, and they always make a great impression on the table!
Ingredients (12 kibbles):
- 500 ml (2 cups) of cold mashed potatoes
- 80 ml (⅓ cup) of milk
- 125g of leftover Easter ham, cut into very small cubes
- 1 ml (¼ tsp) ground nutmeg
- 375 ml (1 1/2 cups) of panko breadcrumbs
- 2 beaten eggs
- Spray oil
- Finely grated Parmesan cheese, to serve
In a bowl, mix the mashed potatoes, milk, ham and nutmeg.
Shape the mixture into balls using about 30 ml (2 tbsp) of the mixture. Coat them in panko breadcrumbs, dip them in egg, then coat them again. Spray with oil. Place on a baking sheet and freeze for 10 minutes to firm up.
Preheat the air fryer to 400°F (200°C). Cook the croquettes in a single layer for 8 to 10 minutes, until golden brown. Serve hot, topped with Parmesan cheese.
Chicken cordon bleu casserole
This hearty casserole captures all the flavors of classic cordon bleu, without the complicated technique. It's a complete and easy-to-prepare supper, perfect for busy weeknights. Easter ham truly shines in this dish.
Ingredients (6 servings):
- 900 g of boneless chicken breasts l’épicier, cut into 2,5 cm cubes
- 225g of leftover cubed Easter ham
- 85 g of artisanal bacon l’épicier cooked, finely chopped
- 90 ml (6 tbsp) of unsalted butter
- 90 ml (6 tbsp) all-purpose flour
- 250 ml (1 cup) of chicken broth
- 250 ml (1 cup) of whole milk
- 15 ml (1 tbsp) of Dijon mustard
- 5 ml (1 tsp) of salt
- 5 ml (1 tsp) black pepper
- 1 L (4 cups) of grated Swiss cheese, divided
- 250 ml (1 cup) of panko breadcrumbs
- Chopped fresh parsley, to garnish
Preheat the oven to 350°F (175°C).
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until lightly browned, about 2 minutes. Add the stock and milk, then simmer, whisking constantly, until thickened, 4 to 6 minutes. Stir in the mustard, salt, and pepper.
Stir in the chicken and ham; simmer, stirring occasionally, until the chicken is cooked through, 9 to 11 minutes. Add 500 ml (2 cups) of cheese and pour into a baking dish. Top with the remaining cheese.
Mix the crumbled bacon with the panko breadcrumbs and spread the mixture over the top of the casserole. Bake for 30 to 35 minutes, until the filling is bubbling and the crust is golden brown. Garnish with parsley.
Hawaiian fried rice with ham and pineapple
This colorful and flavorful fried rice recipe is ready in under 30 minutes. The ham and pineapple combination is a sure winner that appeals to both adults and children. It's also a great way to use up leftover cooked rice from the day before!
Ingredients (4 servings):
- 60 ml (4 tbsp) of light soy sauce (low sodium)
- 7 ml (½ tbsp) sesame oil
- 5 ml (1 tsp) of hot sauce
- 15 ml (1 tbsp) of vegetable oil, divided
- 1 red bell pepper, diced
- 500 ml (2 cups) of leftover Easter ham, diced
- 2 green onions, sliced (white and green parts separated)
- 3 garlic cloves, minced
- 1,25 L (5 cups) of cooked, cold white rice
- 3 eggs
- 250 ml (1 cup) of pineapple chunks
Mix the soy sauce, sesame oil and hot sauce in a small bowl. Set aside.
In a large non-stick skillet, heat half the oil over medium-high heat. Sauté the bell pepper for 5 to 7 minutes. Add the ham and the white parts of the green onions; brown. Stir in the garlic and cook for 1 minute. Transfer to a bowl.
Pour the remaining oil into the pan and add the cold rice. Stir to break up any lumps and cook until heated through, about 8 minutes.
Push the rice to one side. Crack the eggs into the pan and scramble them lightly. Mix them into the rice along with the ham mixture. Stir in the soy sauce and mix until heated through. Turn off the heat. Add the pineapple and the green parts of the onions. Serve immediately.
We have more creative recipe ideas in this other article: Turn your Easter leftovers into delicious meals
sources:
https://www.countryliving.com/food-drinks/a32042684/croque-madames/
https://www.delish.com/cooking/recipe-ideas/a40796597/chicken-cordon-bleu-casserole-recipe/
https://thebusyfoodie.com/air-fryer-potato-croquettes
https://life-in-the-lofthouse.com/hawaiian-fried-rice/#recipe
