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.

Frozen Strawberry Lemonade

Ingredients:

1 cup of water
1 (6 ounce) can lemonade concentrate, frozen
2 cups ice cubes
5 fresh strawberries, hulled

Preparation:

Place the lemonade concentrate, water and ice cubes into the blender.
Process until ice is finely blended.
Add strawberries, puree until well blended.
Taste, adjust flavors if you like.
This recipe is very flexible, you can use virtually any fruits in it.

Frozen Lemonade With Blackberry Puree

Ingredients:

1 1/4 cups fresh lemon juice
1/3 cup fresh orange juice
3/4 cup simple syrup
1 pint fresh blackberries, juiced (about 1/3 cup)
plus some fresh blackberries to garnish
4 1/2 cups ice cubes
4 fresh mint sprigs

Preparation:

1. In a small bowl, stir together the 1 1/4 cups of lemon juice, the orange juice and the 3/4 cups of simple syrup. Set aside.
2. In another small bowl, stir together the blackberry juice, 1 teaspoon lemon juice and the 2 tablespoons simple syrup. Set aside.
3. Put the ice cubes in a blender, add the lemon juice mixture. Set up “the ice crush feature” of the blender or high speed, blend until smooth.
4. Put one tablespoon of the blackberry puree into each of 4 glasses. Pour in the frozen lemonade, dividing evenly. Garnish each one with a mint sprig and few blackberries. Serve immediately.

Ingredients:

1 (16 oz.) package salad green
1 1/2 cups mayonnaise
1 (12 oz.) bacon, cut into 1-inch pieces, cooked
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 cup thin sliced celery
1 (10 oz.) package frozen green peas, thawed
3/4 cup shredded Cheddar cheese

Preparation:

1. Place greens in big glass bowl. Layer celery, green peppers, onion, bacon and peas over greens.
2. Spread mayonnaise evenly over peas, covering the top wholly and sealing off to edge of bowl. Patter with cheese.
3. Cover and refrigerate 2 to 12 hours to blend flavors. Toss prior to serving, if desired.

Ingredients:

2 c. overripe bananas, mashed
1/2 c. butter
1 1/2 c. unbleached flour
2 eggs, beaten
1 teaspoon vanilla
1 c. sugar
1/2 teaspoon salt
1 teaspoon baking soda

The darker your banana the better. Overripe bananas add more moisture to bakery.

Preparation:

Heat oven to 350°. Cream sugar and butter together with a wooden spoon. Add beaten eggs and blend them in.
Add mashed bananas, baking soda, vanilla, flour and salt. Mix everything well. There might be a few little banana chunks, so if you like a perfectly smooth batter you could use a mixer.
Pour mixture into a loaf pan and bake at 350° around 90 minutes or till a toothpick appears clean. Make sure to begin checking for doneness at about 60 minutes. Serve as you like.