leftover ham

This hearty Instant Pot Ham Bone Bean Soup recipe is super quick to make and filled with tender ham, beans and veggies!

Instant Pot Ham Bone Bean Soup Recipe

Ham Bone or Ham Hock (fresh or frozen)

lb. dried Navy Beans

chicken broth

onion

celery

carrots

garlic (minced)

tsp cumin

tsp salt

tsp black pepper

bay leaves

Combine all ingredients into the liner of the pressure cooker and stir. Secure lid on pressure cooker and make sure valve is in the closed position.

Use the Bean/Chili setting for 50 minutes (or HIGH pressure). Let the pressure naturally release when finished cooking for 30 minutes, then carefully release the pressure the rest of the way.

Remove the ham bone from the pressure cooker and shred any meat and return it to the pot. Discard the bones and cartilage along with the two bay leaves.

This creamy ham and corn chowder is loaded with veggies, potatoes and bacon and is the perfect way to repurpose leftover ham.

Ham and Corn Chowder

butter

onion (chopped)

carrots (peeled,

flour

ham (diced)

corn

thyme leaves

potatoes

heavy cream

bacon (cooked and crumbled)

salt and pepper

Heat the butter in a large pot over medium high heat. Add the onions and carrot and cook for 4-5 minutes or until just softened.

Whisk in the flour, stirring constantly. Cook for 1 minute.

Slowly add the chicken broth, whisking constantly. Bring to a simmer. Add the ham, corn, thyme and potatoes.

Simmer for 25 minutes or until potatoes are tender, stirring occasionally. Add the heavy cream and bacon. Cook for 5 more minutes. Serve.

This quick and easy breakfast casserole featuring croissants, ham and cheese, is perfect for breakfast, brunch, or even dinner!

Ham and Swiss Croissant Bake

croissants

Swiss cheese

eggs

half and half

honey

mustard

salt

pepper

parsley,

Spray a deep-dish pie plate or 9x9 inch baking...

Spray a deep-dish pie plate or 9x9 inch baking pan with cooking spray. Cut croissants in half lengthwise, then tear or cut each half into 5-6 pieces. Place croissant pieces in prepared pan. Sprinkle with ham and cheese.

In large bowl, whisk together eggs, half-and-half, honey, mustard,...

In large bowl, whisk together eggs, half-and-half, honey, mustard, salt and pepper.

Pour egg mixture over croissants; press croissant pieces...

Pour egg mixture over croissants; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil and refrigerate for at least 8 hours but no longer than 24 hours.

Preheat oven to 325 degrees. Bake, covered, for 35...

Preheat oven to 325 degrees. Bake, covered, for 35 minutes. Uncover and bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.  Garnish with fresh chopped parsley, if desired.

Slow Cooker Ham and Bean Soup is a hearty, wholesome, comforting crock pot recipe featuring creamy white beans that&#x27;s perfect for using up leftover ham!

Slow Cooker Ham and Bean Soup

smoked ham bone, ham hock, OR ham shank

(approximately 6 ounces) shredded, julienned, or diced carrots

chicken broth OR stock

parsley

celery salt

dry mustard powder

black pepper

hot pepper sauce (such as Tabasco)

ham (optional)

Rinse and drain the beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Nestle the ham bone/hock/shank in the center, and add the carrots, celery, and garlic on top. Carefully pour the chicken broth over the ingredients in the slow cooker, and then sprinkle with the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce. Cover and cook on low for 7 to 9 hours or until the beans are tender.

Remove the ham bone/hock/shank. Pull any ham meat from the bone, shred, and set aside; discard the bone and any fat or cartilage. Use an immersion blender to puree just enough of the soup to give it a creamy consistency, leaving most of the beans whole. Stir the shredded ham (from the bone) into the soup, along with any additional diced ham you'd like to add. Allow to cook for a few more minutes until just heated through.

Slow Cooker Ham &amp; White Beans - our favorite way to use our leftover holiday ham! Only 3 ingredients - ham, onion, and dried great northern beans. Cover with water and cook. Serve with some homemade cornbread. Comfort food at its best! #southern #crockpot #leftoverham #slowcooker #hambone

Slow Cooker Ham & White Beans

beans

ham bone, (hocks, shanks

onion powder

water

salt and pepper, (to taste)

Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, salt, pepper, and ham to the crockpot. Add water. Cover and cook on low about 8 hours, until beans are tender.

Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crockpot and mix. Serve with cornbread.

These Leftover Ham and Cheese Breakfast Muffins are a perfect use of that leftover ham and you&#x27;ll end up with these delicious breakfast muffins. The perfect breakfast on the go!

Leftover Ham and Cheese Breakfast Muffins

olive oil

red bell pepper (chopped)

green bell pepper (chopped)

hash brown potatoes (cubed (1 bag))

leftover ham (chopped)

½ teaspoon pepper (ground)

milk

hot sauce

cheddar cheese (shredded)

Preheat the oven to 375 F degrees. Spray a 12 cup muffin pan with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.

Add the chopped bell peppers, hash brown potatoes and season with pepper. Stir everything together and cook for about 5 minutes until the potatoes start to brown.

Add the ham and cook for another minute until the ham heats through. Transfer this mixture to a large bowl and let it cool for about 5 minutes.

In a smaller bowl whisk the eggs, milk and hot sauce together. Pour this mixture over the ham mixture. Add the shredded cheese and stir everything together.

Using an ice cream scoop fill each muffin tin with the egg and ham mixture. You can fill all the way to the top, and you should have enough for 12 muffins.

Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until set and the muffins start to get golden on the top.

Let the muffins cool for a couple minutes in the muffin pan before transferring to a cooling rack.

https://content.jwplatform.com/videos/o3b2q2NA.mp4

Leftover Ham and Cheese Penne – incredibly creamy and cheesy penne loaded with ham and peas, perfect use of that leftover ham from your holiday dinner.

Ham Bone &amp; Lentil Stew fills you up and warms your bones; it’s a great hearty comfort food recipe to use up your ham bone after any holiday!

Ham Bone & Lentil Stew

oz dried green lentils

ham bone

fire roasted diced tomatoes

garlic (about 4 small cloves)

bay leaf

tsp smoked paprika

thyme

turmeric

cayenne

spinach

Pick over and rinse the lentils. Chop the onion and garlic, and dice up your leftover ham if you’re adding some in (I did here).

Add all ingredients except for the spinach to your slow cooker or Instant Pot.

Stir the lentils into the liquid. It’s fine if the ham bone isn’t completely covered, but do get the lentils under the broth so that they soften and cook through.

Instant Pot or Slow Cooker, start here:

If using an Instant Pot: Pressure cook on high for one hour, then quick release.

If using a Crock-Pot: Slow cook on low for 10 hours.

Now choose: Instant Pot, or Crock-Pot?

Once your stew is done pressure- or slow-cooking, remove and discard the bay leaf. Then, pull the ham bone out of the pot, and cut any remaining meat off of the bone. Stir any usable ham back into the pot and discard the bone.

Stir your fresh spinach into the hot stew by the handful until all of it is just wilted, then serve.

Instant Pot or Crock-Pot, finish up here:

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table. 

Easy Asparagus Keto Quiche

Pieces of Green Asparagus

Eggs

Yogurt

Parsley

Camembert Cheese

(2 Cups) Shredded Mozzarella

(1 Cup) Almond Meal or flour

Tablespoon (5 grams) Garlic Powder

Prepare fathead dough

Place a pot on the stove and switch on the medium heat

Add Mozzarella

Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time

Add Almonds

When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated

Add Egg

After you are satisfied with the dough, switch the heat off completely and add egg.

Workout the dough

Knead the egg into the dough to incorporate it fully with spatula

Prepare filling

Mix Eggs, Yogurt and Parsley with a hand held mixer in a bowl.

Add asparagus pieces

Add 2 pre-cut asparagus pieces and mix again with spatula

Heat up oven

Oil your casserole ( I have used 10 inch Quiche casserole) a bit to prevent crust sticking while serving

Spread the dough

With oiled hand or base of a small Mason Jar (oiled as well) spread the Fathead dough throughout the casserole evenly. Do not forget sides as well

Make holes

Using fork, make small holes throughout the whole crust.

Add filling

Spread cheese

Cut all 8 remaining Green asparagus to half and place it on top of the filling. Once done, add the Camembert Cheese throughout the whole dish

Check video

For full instruction have a look at or video or a post with detailed steps

Bake

https://mediavine-res.cloudinary.com/video/upload/uboryopozo18f5yb2spo.mp4

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table.

Leftover ham and cheese casserole made with homemade condensed soup.

Ham and Cheese Casserole

rotini pasta

unsalted butter

cream, divided

garlic powder

sour cream

scallions, sliced

Preheat the oven to 375, and lightly butter...

Preheat the oven to 375, and lightly butter an 8x8" oven-safe dish.

First, cook the rotini pasta in plenty of...

First, cook the rotini pasta in plenty of salted boiling water until al dente--about 1-2 minutes less than the package directions. Drain and set aside.

In a small saucepan, melt the butter over...

In a small saucepan, melt the butter over medium heat. Whisk in the flour, and cook for 1 minute until homogenous. Whisk constantly.

Next, stream in the milk, 1/4 cup of...

Next, stream in the milk, 1/4 cup of the cream, salt, pepper, onion powder, and garlic powder. Lower the heat and cook while stirring occasionally until slightly thickened. It will take about 5-8 minutes, and the mixture will coat the back of a spoon when it's properly thicken.

In a large bowl, combine the cooked pasta,...

In a large bowl, combine the cooked pasta, cream sauce, sour cream, 1 cup of the grated cheddar, ham and the sliced scallions. Stir well to combine.

Pour the mixture into the prepared baking dish....

Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of grated cheese. Drizzle the remaining 1/4 cup of heavy cream evenly over the mixture.

Cover with foil, and bake for 20 minutes....

Cover with foil, and bake for 20 minutes. Remove the foil and bake uncovered for 5 minutes to slightly crisp up the cheese on top.

Let stand for 5 minutes before scooping and...

Let stand for 5 minutes before scooping and serving.

A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup

Pea & ham soup

onion, chopped

potato,

1l ham or pork stock (see 'Try', below)

frozen petit pois

Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.

Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.

Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.

Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

Use up that leftover ham and leftover mascarpone cheese with this Healthy Leftover Creamy Ham Pasta &amp; Peas recipe! It&#x27;s a quick, easy and delicious leftover ham recipe in 30 minutes!

Top 13 leftover ham recipes from across the web

The most viewed leftover ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Ham Bone Bean Soup Reci...

Ham and Corn Chowder

Ham and Swiss Croissant Bake

Slow Cooker Ham and Bean Soup

Slow Cooker Ham & White Beans

Leftover Ham and Cheese Breakfast M...

Ham Bone & Lentil Stew

Easy Asparagus Keto Quiche

Ham and Cheese Casserole

Pea & ham soup

📋 Healthy Leftover Creamy Ham Past...

15 or 16 Bean Soup

Potato Ham Soup

Top 13 leftover ham recipes from across the web

The most viewed leftover ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Ham Bone Bean Soup Reci...

Ham and Corn Chowder

Ham and Swiss Croissant Bake

Slow Cooker Ham and Bean Soup

Slow Cooker Ham & White Beans

Leftover Ham and Cheese Breakfast M...

Ham Bone & Lentil Stew

Easy Asparagus Keto Quiche

Ham and Cheese Casserole

Pea & ham soup

📋 Healthy Leftover Creamy Ham Past...

15 or 16 Bean Soup

Potato Ham Soup

The most viewed leftover ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine