How to make an Easter ham last all week
The beauty of making a baked ham for Easter (or any holiday or large gathering) is that there's bound to be leftovers.
Leftover ham, which will last for up to five days in the fridge, can be a springboard for other meals during the week. Of course you'll want a sandwich or two, but there are many other ways to put that porky, smoky flavor to good use.
First off, you can always freeze leftover ham if you can't use it all within several days. Wrap it tightly in plastic wrap or some type of reusable wrap that really clings to it. Place the wrapped ham in a freezer-proof bag. Press out any excess air from the bag, seal, and freeze for up to 6 months.
You can also slice or dice your ham before freezing. Diced or sliced ham will also need to be well wrapped before freezing, and is best when used within 4 months. Don't forget to label your ham with the date.
To defrost frozen cooked ham, transfer it to the fridge and let defrost. Small pieces of cubed ham will take about a day to defrost. A larger piece of ham may take up to 2 days. Do not defrost ham at room temperature, which can allow bacteria to form.
There are ham sandwiches, and there are Ham Sandwich Masterpieces.
My favorite version is made with toasted sourdough or country white bread, lots of crunchy lettuce, slices of an assertive firm cheese (like Provolone or sharp cheddar), coarse or grainy mustard (like Maille), mayonnaise, some verrrrrrryyyyy thinly sliced onion, and maybe a slice of tomato, if they are in season. Simple and classic.
Also, layer some ham into a grilled cheese sandwich — its own perfect kind of pleasure.
Diced or chopped ham is a great addition to salads: Try adding a cup or so to macaroni salad, Cobb salad, potato salad or kale salad. Or make a simple ham salad with chopped ham, mayo, minced celery and onion, and a bit of mustard and relish, along with salt (be judicious — most hams are salty) and pepper.
You can also give a casserole a boost with leftover ham. Add it to dishes like baked tortellini or baked macaroni and cheese. Diced ham is a good addition to vegetable gratins and potato dishes of all kinds, such as scalloped potatoes. Quiches, soups, stir-fried rice and more. And don't forget about braised greens like collards or mustard greens.
If a recipe calls for bacon, consider using ham.
Eggs are always a perfect partner to ham, whether scrambled, in an egg sandwich, or as part of Eggs Benedict. A classic Denver omelet is a perfect way to enjoy ham in a new guise.
Not wasting food has never tasted so good.