Ingredients Pork Ham Our 13 Best Leftover Ham Recipes By Food & Wine Editors Updated on October 20, 2021 Share Tweet Pin Email Trending Videos Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell If your holiday dinner has left your fridge stocked with ham, don't fret! We've compiled a list of leftover ham recipes that will help you ensure none of it goes to waste. Holiday ham can be turned into dishes like Smoked Ham Hock and Lentil Soup, Buttermilk Ham and Cheese Biscuits, and a Polenta Dutch Baby with Ham and Swiss. Read on for even more delicious ways to use leftover ham. 01 of 13 Mashed Potato and Ham Agnolotti in Turkey Bone Broth Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen "After eating such heavy food on Thanksgiving, it's nice to have something lighter the day after," says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed potatoes and ham, feature a smart shortcut—store-bought fresh lasagna sheets—served in a broth made from leftover turkey bones. Go to Recipe 02 of 13 Creamy Spaghetti Carbonara with Peas and Ham Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Just like cooking an omelet for breakfast, mastering a perfectly luscious carbonara depends on treating the eggs just right. A few simple steps will ensure success. First, be sure to toss the cooked pasta with the sauce off the heat so that the eggs will cook evenly once they return to the heat. Second, since the sauce will continue to cook after it leaves the skillet, pull the carbonara off the heat a little sooner than you think you should so it'll hit the table saucy and creamy. Go to Recipe 03 of 13 Polenta Dutch Baby with Ham and Swiss Gregory DuPree A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan. Go to Recipe 04 of 13 Ham and Deviled Egg Breakfast Sandwiches Christina Holmes This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée. Go to Recipe 05 of 13 Époisses, Ham and Apple Tart Jorgensen Photography Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham and apples as well, to balance the rich filling. Go to Recipe 06 of 13 Soft Scrambled Eggs with Ham and Truffles Victor Protasio Light and fluffy, these eggs are gently seasoned and generously perfumed by fresh black truffles. For the perfect creamy, tender bite, pull the eggs off of the heat before they set; they will continue to cook after they leave the stove. Go to Recipe 07 of 13 Grilled Ham-and-Pimento-Cheese Sandwiches with Fonduta and Fried Eggs Andy Ticer and Michael Hudman created this wow sandwich that just keeps on going with a filling of crispy, cheesy grilled ham-and-pimento-cheese. The amazing sandwich is topped with creamy three-cheese sauce and a fried egg. Go to Recipe 08 of 13 Ham and Potato Chip Tortilla Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Serve extra chips on the side. Go to Recipe 09 of 13 Grilled Ham and Cheese with Strawberry-Red-Wine Jam © CEDRIC ANGELES The secret to Chris Kronner's delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when he was helping Elisabeth Prueitt test jam recipes while they drank wine. Go to Recipe 10 of 13 Buttermilk Ham and Cheese Biscuits © Lucy Schaeffer Lee Hefter gets so caught up in cooking Thanksgiving dinner that he hardly has time to eat it. He has a turkey-and-stuffing sandwich on these biscuits while he's cleaning up. Go to Recipe 11 of 13 Smoked Ham Hock and Lentil Soup Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell "I love making this lentil soup when the weather begins to cool," says 2017 Food & Wine Best New Chef Nina Compton, chef-owner of New Orleans hot spot Compère Lapin. "The ham-hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer. Adding a little ginger and lemongrass brightens the soup and reminds me of being back home in St. Lucia. Using local okra reminds me of my Louisiana home and adds a different texture." Go to Recipe 12 of 13 Bean and Ham Hock Stew Abby Hocking Inspired by her mother's ham hock stew, Tiffani Thiessen created her own version of classic Bean and Ham Hock Stew for her cookbook Pull Up a Chair. Thiessen uses fennel where her mother used celery, adding a bit of anise flavor while retaining the tender bite. She also adds some herbes de Provence, whose fragrant, lightly floral flavor brightens up the slow cooking, rich stew. Go to Recipe 13 of 13 Country Ham Breakfast Strata © Abby Hocking Chef Kevin Gillespie has become a master of no-waste cooking. At his restaurant Revival in Decatur, Georgia, they've used the leftover scraps from their house-smoked ham in dishes such as stewed collard greens, fat back soup and a breakfast casserole. go to recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit