Three ways to spice up your leftover ham

Sometimes when we’re planning our Christmas parties, we tend to plan too much, resulting in a surplus that most of us don’t know what to do with. Luckily we were able to find some recipes for what to do with your leftover ham.

Bake a breakfast croissant

This delicious brunch recipe can be made with either ham or turkey, as well as cheese left over from your cheeseboard.

You will need:

  • 6 frozen all butter croissants
  • 10 g unsalted butter, very soft
  • 80g are left
  • 10 medium eggs, 6 lightly beaten
  • 150 ml semi-skimmed milk
  • 2 teaspoons Dijon mustard
  • 80g cheddar, grated
  • 80g Brie, roughly chopped
  • 2 tsp olive oil
  • 1 tablespoon coarsely chopped fresh parsley, for serving (optional)


Prepare the croissants according to the instructions on the packet, allow to cool and then roughly tear into pieces. Turn the oven down to gas 4, 180°C, fan oven 160°C.

Lightly grease a 1 liter casserole dish with the butter, add the torn croissants and ham and mix together.

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Whisk together the beaten eggs, milk, mustard, and some seasoning until well combined, then stir in two-thirds of the cheese. Pour the mixture over the croissants and leave to rest for 15 minutes. Sprinkle the remaining cheese on top, then cover loosely with aluminum foil and cook for 20 minutes.

Remove the foil and continue to cook for another 10-15 minutes until golden and set.

Meanwhile, fry the remaining eggs in the oil until the whites are firm and crispy with runny yolks. Serve the croissant casserole with the eggs on top and sprinkle with parsley if you like.

This recipe was found on

Prawn and ham dumplings

You will need:

  • 20 wonton sheets (from selected supermarkets and Asian shops)


  • 100 g minced pork
  • 50 g leftover ham, very finely chopped
  • 1/2 tsp soy sauce
  • 1/2 tsp powdered sugar
  • 2 tsp cornstarch, plus two extra dust
  • 1 tbsp sesame oil
  • 50g leftover cooked shrimp meat, chopped
  • 1 bunch cilantro, roots only, washed, very finely chopped
  • 1/4 tsp ground white pepper
  • Shrimp and Chili Oil
  • Heads and shells of 16 shrimp
  • 1 cup (250 ml) sunflower oil
  • 1 tsp white sesame seeds, toasted, plus extra for serving
  • 1 small garlic clove, finely chopped
  • 1 tsp crushed Sichuan pepper
  • 1 tbsp light soy sauce
  • 1 tsp finely chopped ginger
  • 1/2 tsp ground chili powder (optional)
  • 4 cups (60 ml) Chinese black (chinkiang) vinegar (from Asian grocery stores)
  • 1 tsp sesame oil

Two serves

  • Shredded long green shallots
  • baby coriander leaves


Preheat the oven to 180°C. Grease a baking sheet and line with baking paper.

For the shrimp and chili oil, spread shrimp heads and shells on the prepared baking sheet and sauté for 25 minutes or until cooked through and crispy. Using a mortar and pestle, pound the heads and shells until coarsely ground.

Put mashed heads and peels in a saucepan, add sunflower oil and heat over low heat. Cook until the oil begins to simmer, then remove from heat and let steep for 1 hour. Strain through a fine sieve into a bowl. Add all remaining ingredients and stir to combine.

For the filling, combine all ingredients with 11/2 tsp shrimp and chili oil in a bowl and stir until well combined.

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For the dumplings, place a sheet of won tan on a work surface and place 2 teaspoons of filling in the center. Brush the edges of the wonton with a little water, then fold into a triangle and press firmly. Bring the corners of the long folded edge to the center, brush with water and pinch. Transfer to a tray dusted with additional cornstarch and repeat with the remaining won tan wraps and filling.

Bring a large pot of water to a boil. Add wontons in batches and cook for 3 minutes or until cooked through.

Using a slotted spoon, place wontons in a bowl and toss in 1/4 cup (60mL) shrimp and chili oil (remaining oil can be covered and kept refrigerated for up to 1 week; drizzle over pasta, rice dishes, and fish or scallops) . Serve immediately, sprinkled with extra sesame seeds, shallots and coriander.

This recipe was found on

Creamy Leftover Ham Alfredo

You will need:

  • 1 tbsp olive oil
  • 250 g leftover ham, cut into pieces or grated
  • 2 tbsp maple syrup (optional)
  • 50 grams of butter
  • 4 garlic cloves, chopped
  • 5 g thyme
  • 1 cup cream
  • 1x 250g bag of tagliatelle or fettuccine
  • 1 lemon, halved
  • Sea salt and freshly ground black pepper to taste
  • Parmesan, grated, for serving


Heat the olive oil in a pan and sauté the ham over high heat until crispy and golden brown. Add maple syrup and toss to coat.

Remove leftover ham from pan and set aside. Reduce the heat and add the butter and 1 tablespoon olive oil to the same pan. Sauté the garlic for a few seconds, then add the thyme and cream and simmer for 5 minutes. Season Two Keys.

Cook the pasta al dente, reserving some of the cooking water. Toss the pasta through the hot sauce in the pan to coat, adding 1 tablespoon of pasta water at each time until glossy. Serve hot from the pan with lots of grated cheese and ham.

This recipe was found on

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