Ah, Easter. A time of renewal, rebirth, and … ham. For many people, the holiday isn’t complete without a shining, glazed ham sitting proudly in the middle of the table. But, no matter how delicious it is on Easter Sunday, you’ll undoubtedly be loading your fridge full of leftovers. Instead of planning on ham sandwiches for breakfast, lunch, and dinner, repurpose the main dish into two delicious (and surprising) new meals. Here’s how.
Watch: How to Make Gorgeous Easter Eggs [Video]
Start with a Baked Ham with a Passion Fruit Glaze. This sweet ham has grated panela, ancho chile, cayenne, cinnamon, and passion fruit juice to give your ham a tropical feel. Then, make Cachitos Verdes, a twist on the Venezuelan classic. Diced baked ham, crumbled queso blanco, and broccoli (or any other greens you have on hand) are rolled in a fresh sweet bread dough and baked until golden brown. The ham is sweet and tart with a hint of spice, the queso blanco adds smooth texture and salt, and broccoli adds color and much needed veggies.
Finally, use the rest of the ham for a Sweet and Spicy Quiche. Combine ham with habanero pepper jack cheese, eggs, and flaky phyllo to make a dish that’s perfect for breakfast, lunch, dinner or anything in between. Spice from the habanero accentuates the cayenne in the ham and the eggs bring it all together.
Whether you have a little or a lot left over, remember these recipes and enjoy your holiday ham again and again.[pagebreak]
Baked Ham with Passionfruit Glaze
- 2 cups passion fruit juice
- 1/2 cup panela, grated
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1 teaspoon ground ancho chile
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 pounds uncooked ham
- 1 cup water
- 2 cups whole wheat flour
- 1 tablespoon olive oil
- 4 tablespoons sugar
- 1 tablespoon yeast
- 1 cup warm water
- 2 cups raw broccoli
- 1/2 cup diced queso blanco
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup diced baked ham
Get the full recipe and ingredient list.
- 6 eggs
- 1/2 cup diced habanero jack cheese
- 12 sheets of phyllo
- 1 tablespoon butter, softened
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3/4 cup diced baked ham