3 easy ways to use your leftover Christmas Ham
If you’re anything like me, you have been counting down to Christmas in anticipation of the delicious holiday dishes that grace your dining table. The star of any festive meal is often the glorious centrepiece of ham – and as scrumptious as it may be on the night, leftovers are just too good to pass up! Taking advantage of leftover food is always a great way to stretch your budget and make sure nothing goes to waste – so if you’ve got some perfectly cooked post-Christmas ham then look no further for recipes! Here is 3 easy ways to use your leftover Christmas ham.
Ham and Brie Roll with Homemade Peach Chutney
Are you looking for an easy and delicious meal option to wow your remaining Christmas guests? Look no further! Our Ham and Brie Roll with homemade Peach Chutney is sure to be a hit. This recipe bursts with flavour thanks to a combination of creamy brie cheese, delicious leftover Christmas ham, and fresh peach chutney that’s made right in your own home. You can make the Peach chutney up to a week before Christmas.
The Chutney recipe makes about two cups so you can serve many people. Buy as many rolls as you need for your guests. I love a fresh white roll for this recipe but you could also use a baguette.
Slice the roll and butter with a beautiful French style butter. Top with some of your leftover ham and thin slices of delicious brie. Finish with a good spread of the Peach Chutney. Delicious!!
Peach Chutney
Ingredients
- 3 small peaches (peeled and chopped into 1cm pieces)
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 1/2 tsp curry powder
- 375 grams cherry tomatoes (quartered) 2
- 2 tbsp brown sugar
- 2 tsps balsamic vinegar
Instructions
- Heat oil in saucepan, add in onion and cook until the onion is soft, stirring occasionally. Add curry powder, stirring for one minute.
- Add tomatoes. Cook over a medium heat for 10 minutes, stirring occasionally.
- Add peaches, sugar and vinegar and cook for another 5 minutes or until peaches are soft but still solid. Put into a good sealing jar and refrigerate to use with your leftover ham.
Ham and cheese croissant monsieur
Ham with croissants is such a yummy combination. This recipe takes ham and cheese croissants to another level and makes them a hearty meal.
If you have read other recipes on the blog you will know that I love an easy recipe and this one is no exception.
You can use any size croissant you like but I found that it works best with the mini croissants. I just purchased mine from Woolworths. When it comes to the cheese you can use whatever your family loves. For us its Jarlsberg, I just think the flavour of this cheese works so well with the fresh ham.
Preparing the croissants
To start you cut your croissants in half and spread one side with Dijon mustard. You then add ham and cheese to each croissant. Place the filled croissants into a oven safe dish. Make sure you put the croissants in close together and not leave too much space.
Now the part that takes this dish from sandwich to hearty meal. Egg, cream and cheese!!!
Ham and Cheese Croissant Monsieur
Ingredients
- Leftover ham off the bone
- 10 mini croissants
- 1 packet sliced Jarlsberg
- 300 ml Pure cream
- 3 eggs
- 1 cup grated cheese (Cheddar or Gruyere)
- Dijon Mustard
Instructions
- Preheat oven to 200°C
- Cut croissants in half horizontally. Spread mustard on one half of the croissant to taste.
- Fill each croissant with ham and cheese.
- Place filled croissants into an ovenproof dish.
- Whisk eggs and cream together well. Season with salt and pepper.
- Pour egg and cream mixture over the croissants and allow to stand for 5-10 minutes to allow the croissants to absorb the mixture.
- Sprinkle with cheese and bake for 20 minutes. Reduce head to 180 and cook for a further 15-20 minutes. The egg mixture needs to be set and the top golden brown.
Ham and corn fritters
Next on the list of 3 easy ways to use your leftover Christmas ham is Ham and Corn Fritters. This recipe is our absolute favourite way to use leftover Christmas ham. The fritter batter can be used for anything you have leftover. You could use leftover roast veggies, or other roast meats as well.
If you have visited my blog before you may have noticed that I love to use vintage recipes. Many of them I have been using for years and a lot of them come from the Commonsense Cookbook. The fritter batter is another one from that book – although I have tweaked it over the years. If you give it a go I think it will make it to your standard repertoire as well.
You can eat your fritters as they come with a sauce of your choosing eg. tomato or cranberry or you can do what we really like and serve them as a stack with some brie, bacon, cranberry and spinach.
Ham and Corn Fritters
Ingredients
- 2 cups self-raising flour
- pinch of salt
- 3 tbsp melted butter
- 1 cup tepid water You may need more so keep some handy
- 2 eggs (separated)
- 1 can corn kernels (420g)
- 4 shallots (green onions) sliced
- 1/2 cup grated cheese (I use Colby or tasty)
- 600 grams ham (chopped)
- Extra butter and oil for cooking
Instructions
- Preheat oven to 150°C.
- Place flour and salt in a large bowl for your electric mixer and whisk to remove lumps.
- Pour in butter, water and two egg yolks. Beat into a smooth but thick batter. If necessary add in extra water. I have had to use up to an extra 1/3 cup at different times. Things like your flour, size of eggs etc affect how thick the batter will be.
- Add ham, corn, shallots and cheese and mix gently by hand.
- In a clean bowl beat the egg whites until stiff, stir gently in to the batter mix with a wooden spoon.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large frying pan.
- Add 1/3 cup mixture to the pan to form each fritter. Cook for approximately 7-10 minutes each side until cooked through. To keep the fritters warm while you cook the remaining fritters place in the oven wrapped in foil. You may need to add more butter and oil during cooking.
TO SERVE
- The fritters can be served as is and enjoyed with your favourite sauce.
- We love to serve them as a fritter stack. To do that I place a fritter on a plate, add some pieces of baby spinach, sliced brie and bacon. Top with another fritter and repeat the process. Top with the last fritter and serve topped with sour cream and some cranberry sauce. Sprinkle with fresh parsley.
Ham is such a versatile meat and can be used in so many different dishes. I hope you all have a chance to try out these three recipes with your leftover ham. And if you haven’t cooked a baked ham for Christmas yet, I highly recommend it! It’s really not that difficult and the results are absolutely delicious. Your family and friends will be so impressed. you want to know how I cook my easy Christmas ham, which is also delicious at other times during the year, visit this post for how to do it the easy way.
OMG, these recipes all sound so delicious and your pictures are over the top!!!!! I have saved all of the recipes to interest!
Thanks Wendy. The leftover ham is almost as popular as the big Christmas ham in our house 👏