Christmas Ham Leftovers

Stuck with a TON of LEFTOVER Christmas HAM? Try these delicious recipes to enjoy your ham leftovers in a HEALTHY way for breakfast, lunch, AND dinner.




Ham & Cheese Breakfast Casserole

Ingredients

• 4 large eggs
• 4 large egg whites
• 1 cup nonfat milk
• 2 tablespoons Dijon mustard
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon freshly ground pepper
• 5 cups chopped spinach, wilted (see Tip)
• 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
• 1 cup diced ham steak, (5 ounces)
• 1/2 cup chopped jarred roasted red peppers
• 3/4 cup shredded Gruyère, or Swiss cheese

Preparation

1. Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips & Notes

• Make Ahead Tip: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.

• Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

Nutrition

Per serving: 286 calories; 10 g fat (4 g sat, 3 g mono); 167 mg cholesterol; 23 g carbohydrates; 23 g protein; 4 g fiber; 813 mg sodium; 509 mg potassium.

Smoky Ham & Corn Salad

Ingredients

• 1/3 cup reduced-fat sour cream
• 2 tablespoons distilled white vinegar
• 1 teaspoon paprika, preferably smoked (see Shopping Tip)
• 1/4 teaspoon salt
• 8 cups trimmed frisée, (about 1 large head) or 8 cups mixed salad greens
• 1 medium tomato, diced
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup croutons, preferably whole-grain
• 3/4 cup diced ham, (about 4 ounces)

Preparation

1. Whisk sour cream, vinegar, paprika and salt in a large bowl. Add frisée (or salad greens), tomato, corn, croutons and ham; toss to coat.

Tips & Notes

• Shopping Tip: Smoked paprika is a spice made from ground smoke-dried red peppers. It's available in some large supermarkets with other spices and at tienda.com.
• Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife.

Nutrition

Per serving: 182 calories; 7 g fat (2 g sat, 2 g mono); 23 mg cholesterol; 20 g carbohydrates; 13 g protein; 6 g fiber; 679 mg sodium; 707 mg potassium

Ham & Swiss Rosti

Ingredients

• 1 large egg
• 1 cup diced ham, (about 5 ounces)
• 1 cup shredded part-skim Jarlsberg, or Swiss cheese, divided
• 1 shallot, minced
• 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 cups frozen hash brown potatoes
• 2 tablespoons extra-virgin olive oil, divided

Preparation

1. Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper and salt. Add frozen potatoes and stir to combine.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat the potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 4 to 6 minutes.
3. Remove the pan from the heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, unmolding the rösti onto the baking sheet. Wipe out any browned bits from the pan. Return it to the heat and add the remaining 1 tablespoon oil. Slide the rösti back into the pan. Top with the remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter, cut into wedges and serve.

Nutrition

Per serving: 262 calories; 13 g fat (3 g sat, 8 g mono); 94 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 21 g protein; 2 g fiber; 276 mg sodium; 174 mg potassium

Thank you www.EatingWell.com for the great ideas!