3 Easy And Healthy Leftover Ham Recipes - Making The Most Of Holiday Leftovers

Looking for delicious and nutritious ways to reinvent your leftover ham?

In this video, I'm bringing you three easy and healthy recipes that are perfect for transforming those leftovers into satisfying weeknight dinners.

Say goodbye to boring ham sandwiches and hello to flavorful dishes that the whole family will love!

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HEALTHY LEFTOVER HAM RECIPES

LEFTOVER HAM MUFFINS:

Ingredients:
2 large eggs
1 cup ricotta cheese (250g)
1/4 cup unsweeteneed applesauce (65g)
2 tbsp mustard
1/2 cup buttermilk (120ml)
2 cups oat flour, or ground oats (200g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup cooked ham, diced (150g)
3-4 scallions, chopped

NUTRITIONAL INFO (per muffin):
150 calories, fat 6.5g, carb 13.8g, protein 9g

Instructions:
In a large bowl, whisk together eggs, ricotta cheese, applesauce, mustard, and buttermilk until well combined.

Sift oat flour, baking powder, baking soda, and salt into the same bowl. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined.

Fold in the diced ham and chopped scallions until evenly distributed throughout the batter.

Spoon the batter into silicone liners or a greased muffin tin. Smooth the tops with the back of a spoon.

Bake in a preheated oven at 350°F (180°C) for approximately 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Remove the muffins from the oven and transfer them to a wire rack to cool slightly.

SWEET POTATO SCALLOPED POTATOES WITH HAM:

Ingredients:
2 medium-sized sweet potatoes (600g)
1 cup cooked ham, diced (150g)
1/2 cup cheddar cheese, grated (50g)
For white sauce:
1.5 cups milk (360ml)
2 tbsp oat flour
2 tbsp butter
1 tsp mustard
1/2 tsp garlic powder
1/2 tsp dried thyme
salt and black pepper, to taste

NUTRITIONAL INFO (per serving):
296 calories, fat 11.6g, carb 34.4g, protein 14.5g

Instructions:
Preheat the oven to 400°F (200°C). Grease an 8x8 inch baking dish or brownie pan with butter or cooking spray.

In a saucepan, combine the milk and oat flour, whisking until smooth. Add the butter, mustard, garlic powder, dried thyme, salt, and pepper. Bring the mixture to a gentle boil over medium heat, stirring constantly until slightly thickened. Remove from heat and set aside.

Peel the sweet potatoes and thinly slice them into rounds.

Begin layering the ingredients in the prepared baking dish: Place a layer of sweet potato slices on the bottom, followed by a drizzle of the prepared white sauce and a scattering of diced ham. Repeat the layering process until all the sweet potatoes, sauce, and ham are used, ending with a final layer of sweet potatoes and a thin coating of white sauce on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and sprinkle the grated cheddar cheese evenly over the top of the dish. Return to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly, and the sweet potatoes are tender.

QUINOA FRIED RICE WITH HAM:

Ingredients:
2 cups cooked quinoa (370g)
1/2 cup cooked ham (75g)
1/2 cup frozen peas (70g)
1/2 cup frozen carrots (70g)
2 tbsp sesame oil
2 cloves garlic
1 tbsp soy sauce
1 large egg

NUTRITIONAL INFO (per serving):
460 calories, fat 22g, carb 48g, protein 17.7g

Instructions:
In a large skillet over medium heat, add the diced ham. Brown the ham for approximately 2 minutes, allowing it to develop a slight crispiness without the need for additional fat. Once browned, remove the ham from the skillet and set it aside.

In the same skillet, add the sesame oil and minced garlic. Cook for about 30 seconds, or until the garlic becomes fragrant.

Add the cooked quinoa to the skillet, spreading it out into an even layer. Allow the quinoa to toast for 2-3 minutes, stirring occasionally, until it begins to develop a light golden color and a slightly nutty aroma.

Move the quinoa on one side of the skillet and crack the egg into it. Allow the egg to cook undisturbed for a few seconds, then gently scramble it with a spatula until it is fully cooked and incorporated into the quinoa mixture.

Pour the soy sauce over the toasted quinoa, then add the frozen peas, carrots, and the previously browned ham back into the skillet. Stir well to combine all the ingredients.

Continue to cook the fried rice for an additional 2-3 minutes, or until the vegetables are heated through and the flavors have melded together.