Too much leftover honeybaked ham need ideas.

[Anonymous]

Anonymous[b wrote:]Split pea soup would be my go to[/b], but I'd probably freeze most of it.

+1. I do this. And lentil soup with ham

[Anonymous]

Split pea soup and if you cube it it’d be amazing in an Asian fried rice with veggies and egg.

[Anonymous]

cook with beans or bean soup

serve with pasta and alfredo sauce

great with eggs (scrambled, quiche, omelette)

cube and mix into salad

sandwiches - grilled ham and cheese, cold sandwiches, etc., get the Pillsbury croissant dough and stuff with ham and swiss cheese, etc.

saute with cabbage

make a casserole with rice, assorted veg (for example one or more of mushrooms, peas, spinach, onions, green peppers, chopped Brussels sprouts, even pineapple). Maybe add cheese/cream sauce, possibly teriyaki/soy, or take it any other direction.

[Anonymous]

its 4 days old already you need to freeze it already or eat it today...

[Anonymous]

Add to split pea, bean, or lentil soup

Ham salad or sandwich spread https://www.foodnetwork.com/recipes/food-network-kitchen/ham-salad-3364431

Ham loaf https://www.spendwithpennies.com/glazed-ham-loaf/

Quiche

Add to scrambled eggs, omelets, hash, frittata

Tetrazzini, carbonara, alfredo, and other non-tomato-based pasta dishes

Yangzhou fried rice https://www.epicurious.com/recipes/food/views/yangzhou-fried-rice-243064

[Anonymous]

Anonymous wrote:its 4 days old already you need to freeze it already or eat it today...

From the Honey Baked Ham website:
“Once thawed, your Honey Baked Ham will stay fresh for 7 to 10 days and the Honey Baked Turkey Breast will stay fresh for 5 to 7 days in the refrigerator.”

I’m sure that’s from the date it’s cooked, not the date you served it if you picked it up in advance of the holiday.

[Anonymous]

Op here- some really good ideas here. What trips me up is that the ham is sweet which is not a combo I like with some savory dishes but I will freeze half and use up the rest in one of these recipes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:its 4 days old already you need to freeze it already or eat it today...

From the Honey Baked Ham website:
“Once thawed, your Honey Baked Ham will stay fresh for 7 to 10 days and the Honey Baked Turkey Breast will stay fresh for 5 to 7 days in the refrigerator.”

I’m sure that’s from the date it’s cooked*, not the date you served it if you picked it up in advance of the holiday.

*Date of pickup, I mean.

[Anonymous]

Anonymous wrote:Op here- some really good ideas here. What trips me up is that the ham is sweet which is not a combo I like with some savory dishes but I will freeze half and use up the rest in one of these recipes.

If it's sweet, it will go great with stewed cabbage. Takes minutes to make in instant pot.

[Anonymous]

Its terrible for you, the sodium and sugar, I'd toss it and save your heart. One day of enjoyment is plenty.

[Anonymous]

Dice and freeze in 1 c portions for quiche or frittata or soups. Slice and freeze in a portion for Hawaiian roll hot sandwiches.
Dice and brown as a base to colcannon (cabbage, leeks, potatoes - the whole is more than the sum of the parts, I promise)

[Anonymous]

We save it to make Hoppin John on New Year's Day, but you can make it anytime. Use the ham hock to cook the black eyed peas.

[Anonymous]

hash
ham and corn chowder
fried rice

[Anonymous]

Anonymous wrote:Its terrible for you, the sodium and sugar, I'd toss it and save your heart. One day of enjoyment is plenty.

[Anonymous]

Anonymous wrote:Op here- some really good ideas here. What trips me up is that the ham is sweet which is not a combo I like with some savory dishes but I will freeze half and use up the rest in one of these recipes.

I'm so jealous. I can not believe you have left over HBH. It may be sweet but it is also smoky so it works in savory dishes.

I always make a big big pot of red beans and rice when I have made a ham. I do a few extra steps and along with adding 6 roasted, deskinned pablanos, and 2 roasted jalapenos, and a ton of onion etc I cube up a lot of the ham and saute it first and add a little courvoiser and brown sugar to the meat. Then I dump that in a big bowl, cover the bowl with plastic and use my hand held smoke gun. I let it sit in the smoke for 15 or 20 minutes. I think you could avoid all those steps with a HBH because it already has some flavor injected through it. My red beans and rice are to die for.