We all know there a lot of ham left after the fest dinners. There are several good recipes to use up the leftover ham.

Ham and Broccoli Ring
Ham and Bean Soup
Ham and Macaroni Bake
Cuban Cubano Sandwich

Ham and broccoli ring

Ingredients:

1 cup broccoli (chopped)
1 1/2 cups ham (diced)
3/4 cup chedder cheese (shredded)
2 pakages crossiant rolls

Preparation:

Lay the crossiant rolls on a sprayed cookie sheet in the shape of a circle. So the points are facing the edges of the cookie sheet. Make a sturdy base with the widest part of the dough, make sure there are no gaps.
Mix broccoli, ham and cheese in a medium bowl.
Spoon mixture on the crossiant about one inch across the dough ring and about one inch high, or until all the mix is used.
Fold the points of the dough over the mix and press into the inside of the ring. It is best if there are some openings on the top of the ring.
Bake according to the instructions on the crossiant tube.
Let cool about 10 minutes.
You can use spinach if you don’t want to use broccoli.
This is a good way to get kids who are picky eaters to eat veggies.

Ham and Bean soup

Ingredients:

leftover ham cut into small pieces
a large onion diced
5 or 6 pieces of celery diced
1 bag great northern beans
2 cans of tomato soup
a pinch of salt and pepper
1 ham bone
1 bag of carrots sliced in bite sized pieces

Preparation:

Fill a stockpot about half way with water. Add the onion, celery, carrots, beans and ham bone in.
Let cook on medium flame until beans are cooked well. then add the ham and cook an addition 30 minutes.
Add the tomato soup and cook about 30 more minutes.

Ham and Macaroni Bake

Ingredients:

1 (8 oz.) pkg. elbow macaroni
1 can cream of celery soup
1/4 c. milk
1 sm. onion, minced fine
1 c. diced cooked ham
1 c. (1/4 lb.) grated sharp Cheddar cheese

Preparation:

Stir macaroni into large amount boiling salted water and cook per package direction. Drain well and rinse in cold water.
Stir in soup, milk, onion, ham and half the cheese. Pour into buttered 6 cup baking dish. Top with remaining cheese and more ham cut into thin slices if desired.
Bake in moderate oven (375 degrees) for 30 minutes.

Cuban Cubano Sandwich

Ingredients:

1 Cuban bread bun or substitute French bread roll (not a baguette) or a Kaiser roll
1 pound roasted pork shredded - boneless center loin is suggested
1/2 pound baked ham - a mild and sweet flavored ham
1/4 pound Swiss cheese
12 dill pickle slices
3 tablespoons butter

Preparation:

Cut ham into thin slices. Cut a dill pickle into narrow slices, or use pre-cut slices Cut cheese into thin slices.
Slice bread bun in half lengthwise, or if using a French bread roll, cut lengthwise to make a 6 inch length.  Lightly butter inside of each bread slice. On buttered side, layer ingredients starting with the pickles, then the roast pork, ham (1 to 2 slices), and the cheese on top.
Pre-heat sandwich grill or a griddle pan large enough to hold 1 or 2 sandwiches. Spray cooking oil on grill or pan surfaces. Place sandwich(es) in grill or pan and flatten sandwich by either closing grill lid, or if using an open pan, place a meat press, such as a bacon press, over top of sandwich. A heavy object such as a brick wrapped in tin foil can be used to compress the bread, meat, and cheese.
Grill sandwiches 2 to 3 minutes per side, removing when cheese melts and outsides of bread are golden brown.
Slice sandwiches in half and serve.