Subscribe via RSS

What to Do With Leftover Ham by Gordon Ramsay


What to do with that leftover ham? This is a great problem to have. Ham is so useful for now or for later. Let’s review a few great options.

image of a ham on a white plate



I will be talking about a store bought precooked ham. They might be refrigerated sealed at the store, and they might be spiral cut. If you have a different type of ham, I have provided some links with options for most other types of hams.

Food Safety

Before we proceed, please be sure we are dealing with safe leftovers. If it was left in that temperature range for more than 2 hours, it should be considered contaminated and decarded.

The ham should have been properly thawed if frozen and stored refrigerated under 40 degrees.  And have not spent more than two hours in the food danger zone of 40 and 140 °F during serving. See Summer Food Safety for a more detailed discussion.

How to Store Leftover Ham

The first option is the refrigerator. Generally, ham can be stored in the refrigerator for 3-5 days, but it can vary some by the type of ham. Please see the FoodSafety.gov Ham Storage Chart for details if you have something other than a store bought precooked ham.

Can You Freeze Ham?

There are those old wise tails that you can not freeze ham. They are so wrong. Ham and ham bones both freeze great.

If I know that I’m freezing some of the ham for later, I do that part of the ham as soon as possible. I seal it well, and if it is a large amount, I divide it into smaller units.

Most ham that you and I are dealing with are good for 1-2 months frozen. Again there is some variability by type of ham. Please see the FoodSafety.gov Ham Storage Chart for details.

To thaw your ham after it’s been frozen allow it to defrost in the refrigerator. Depending on the size, it should thaw in about 24 to 48 hours.

Don’t forget you can also freeze the ham bone.

Ham Recipes

Our Favorite Leftover Ham Recipe

We always buy too much ham just to have this later. Great comfort food.

Old Fashion Scalloped Potatoes and Ham

Old fashioned scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easily made from scratch. With these easy to follow step by step photo instructions to get it perfect the first time and every time.

Check out our recipe Add to Saved RecipesGo to Saved Recipes

Everyday Scalloped Potatoes and Ham from 101 Cooking for Two

What to Do With A Ham Bone?

There is not much you can do with a ham bone other than soup. But it is a great option since the broth is just wonderful.

From a “cooking for two” viewpoint, these recipes are just too big unless you have freezer space. If you do, these are great options. If you don’t have freezer space, give the ham bone to a friend.

spoon full of ham and bean soup
close up image of a tablespoon of ham bone vegetable soup
Puerto Rican Ham Bone Soup from 101 Cooking for Two

What to Do with Left Over Turkey?

Ok, a special Easter bonus. Not everybody had ham.

image of a large serving of turkey tetrazzini on a blue plate
Dogs with stuffed Bunnies

The Easter Bunny is in trouble… “Give up the ham or we eat the bunnies.”

Originally Published April 20, 2019

Fresh Spring Vegetable Tart – Eat Your Heart Out, Giuseppe Arcimboldo by Gordon Ramsay


This spring vegetable tart only looks hard to make, and
would be a perfect centerpiece for any special occasion meal, just as long as
you put it out on the table a little bit early, since we’ll need to allow
enough time for all the Instagramming that follows. And please, no flash
photography.

As long as you use a wide array of colorful vegetables, and
tuck them into a gnarly base of greens, this easy cheese tart/salad can’t help
but look gorgeous. In fact, the hardest things will be deciding which
vegetables to use, and how to prepare them.

As I said in the video, you can go with anything from raw to
roasted, but my favorite way to prep the vegetables, is to simply blanch them
briefly in boiling, salted water. Just cook them for a few minutes to take off
the raw edge, and then plunge them into cold water, before draining, and
dressing.

Above and beyond the veggies, this cheese filling will work
with any soft cheese, but I think the tanginess of the goat cheese is an
important factor, so if you use something milder, you may want to sneak in some
lemon juice. Regardless, of what specific ingredients you use, I really hope
you give this gorgeous vegetable tart technique a try soon. Enjoy!

Ingredients for a 10-inch round Spring Vegetable Tart:

2 sheets frozen puff pastry (round or rectangular)

(This tart can be made with any type of shell, including
piecrust, phyllo, etc.)

1 large egg beaten with 1 teaspoon of water (for brushing,
and then for the filling)

For the filling:

1 1/4 cups goat cheese

salt, freshly ground black pepper, cayenne to taste

1/4 cup freshly chopped herbs, like dill, parsley, thyme,
tarragon, basil, chives, etc.

the rest of the egg wash

1/4 cup heavy cream

For the vegetables:

2 handfuls mixed colorful salad greens (including something
light and frizzy if possible)

2 to 3 cups of bite-sized fresh vegetables, briefly blanched
in salted water

1/2 cup thinly sliced raw radishes, and cherry tomatoes

For the dressing (this is what I used, but your favorite
salad dressing will work):

juice of one lemon

1/4 cup olive oil

salt to taste

–>

CHEESY CHICKEN ENCHILADA DIP – Butter with a Side of Bread by Gordon Ramsay


Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect easy appetizer for a party!

Cheesy Chicken Enchilada dip is my go-to recipe when it comes time to take an easy appetizer to a party. This chip dip is super easy to make and is absolutely delicious! You can make Mexican dip recipe in the microwave or in a pan on the stove, or you can even throw everything together in a mini slow cooker and heat it up for a few hours.

Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect easy appetizer for a party!

Cheesy Chicken Enchilada Dip is an easy appetizer that is always a big hit. This dip is best served warm so I usually make it and then transfer into a small slow cooker when I take it to a party so that I can keep it plugged in and keep it warm the whole time. This recipe is my favorite chip dip -all the flavors of a chicken enchilada in a bowl! And of course, anything with cheese is amazing!

What’s the best cheese to use in a chip dip?

You can use regular cheddar cheese in this cheesy dip, but a lot of other types of cheese work well too! Because of the green chiles and taco seasoning in the dip, the flavors work well with Monterey Jack cheese or a fiesta Mexican blend of cheese. Use your favorite shredded cheese or a combination of two or three of your favorites!

Love Southwestern flavors? Other Mexican food recipes we love:

Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect easy appetizer for a party!

Ingredients in Cheesy Chicken Enchilada Dip 

  • 1 can (12.5 oz) chicken OR about 1-1 1/2 cups of cooked, shredded chicken
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (5 oz) evaporated milk
  • 1 cup shredded cheddar cheese
  • 1/3 cup finely chopped onion
  • 1 can (4 ounces) chopped green chiles
  • 1 packet taco seasoning

 

How to make Cheesy Chicken Enchilada Dip

You can make this chip dip recipe on the stovetop or in the microwave. Both methods are quick and easy!

STOVETOP METHOD: Combine all of the ingredients in a medium saucepan. Heat over medium heat, stirring occasionally until cheese is melted and everything is warmed through (about 6-8 minutes).

MICROWAVE METHOD: In a 2 quart microwave-safe dish, combine all of the ingredients and microwave on high for about 4-5 minutes.  Stir and then microwave about 3-4 more minutes or until heated through.  And that’s it!  So easy!

You can serve the dip immediately or you can transfer to a small slow cooker and keep it turned to warm until ready to serve. Any leftovers can be stored in the refrigerator for a few days. To reheat the leftover dip, just heat it in the microwave at 30 second intervals until warmed all the way through.

Serve this cheesy appetizer warm with tortilla chips.

Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect easy appetizer for a party!

CHEESY CHICKEN ENCHILADA DIP

Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect party food! 

Print Pin Rate

Cook Time: 9 minutes

Total Time: 9 minutes

Author: Butter With A Side of Bread

Ingredients

  • 1 can 12.5 oz chicken or about 1-1 1/2 cups of cooked, shredded chicken
  • 1 can 10 3/4 oz condensed cream of chicken soup
  • 1 can 5 oz evaporated milk
  • 1 cup shredded cheddar cheese
  • 1/3 cup finely chopped onion
  • 1 can 4 ounces chopped green chiles
  • 1 packet taco seasoning

Instructions

  • STOVETOP METHOD: Combine all of the ingredients in a medium saucepan. Heat over medium heat, stirring occasionally until cheese is melted and everything is warmed through (about 6-8 minutes).

  • MICROWAVE METHOD: In a 2 quart microwave-safe dish, combine all of the ingredients and microwave on high for about 4-5 minutes.  Stir and then microwave about 3-4 more minutes or until heated through.  And that’s it!  So easy!  

  • Serve warm with tortilla chips.

What type of chicken is best in this appetizer recipe?

You can use any type of cooked, shredded chicken, but I usually use rotisserie chicken in this recipe because it is so moist, flavorful and easy too!

One of my favorite ways to make shredded chicken is in a slow cooker – all you have to do is place the chicken in a crockpot for about 5-6 hours on low with a can of chicken broth and it will just fall apart when it’s done cooking.

Recently, I have discovered another way to cook and shred chicken by using an Instant Pot! I just place a few chicken tenderloins or 1-2 chicken breasts in my Instant Pot, set it on high pressure for about 7-8 minutes and then just a few minutes later I have perfectly cooked chicken that shreds easily with two forks – I still can’t believe how fast and easy it is!

What do you serve with Cheesy Chicken Enchilada dip?

Tortilla chips are absolutely amazing with this dip – this dip recipe is perfect as a chip dip! Just make sure to use a sturdy chip – Tostitos scoops are one of the best chips for being able to hold a lot of dip!

You can also use other types of crackers like Wheat Thins or Triscuits if you prefer. It would probably taste great with veggies also – carrots, peppers, cherry tomatoes, etc.

You can also use this chicken dip as a filling for enchiladas or burritos or other Mexican recipes. Just wrap the filling in flour or corn tortillas  and sprinkle some cheese on top. Bake at 350° for 20 minutes or until the cheese on top is melted.

I also love to eat this dip as a chicken filling for lettuce wraps – just place a couple spoonfuls of the chicken mixture into a large piece of Romaine lettuce and fold up like a taco! Low carb and absolutely delicious!

Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect easy appetizer for a party!

Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect party food!