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Dear Editor,

We usually cook a ham at Christmas, and in the days following, I always get so sick of ham sandwiches, ham salad, and ham for dinner! However, we always have a lot of meat left over that is stuffed in the freezer, and I don’t want it to go to waste. I saw your earlier post where you had recipes for using leftover turkey in new ways—what suggestions do you have for that after-Christmas ham no one wants to eat?

Sick of Ham

Dear Sick,

It’s the after-Christmas leftovers that my family looks forward to! I understand your pain and was right there with you for many years.  Then one year I took the leftover ham and made some great ham and potato soup. It was an immediate hit with the family, and it’s become our tradition ever since. Now it’s not so much Christmas dinner they look forward to, but the soup that comes afterward! The following is the recipe that I use.

Ham and Potato Soup

  • 1½ cups bacon, chopped
  • 2 cups milk
  • 2 cups half and half
  • 2 parsley sprigs
  • ½ onion, chopped (use 6 to 8 green onions for a milder flavor)
  • 3 tablespoons butter or margarine
  • 1 clove garlic, minced
  • 2 stalks celery, ribbed and diced
  • (3) 15 oz. cans potatoes (or 6 cups of cut, boiled potatoes)
  • 3 tablespoons all-purpose flour
  • Dash of Worcestershire
  • Pinch of dried thyme
  • Salt and pepper to taste
  • Small chunks of ham (amount varies depending on preference)
  • Grated cheddar cheese (amount varies depending on preference)

Cook bacon until it is just cooked. Discard all but three tablespoons of fat. Add chopped onions, garlic, and celery and cook about 5 to 10 minutes longer or until golden brown. Add potatoes and just enough water to cover. Bring to a boil. In a medium saucepan, scald the milk and half and half. In a small skillet, melt the butter or margarine and whisk in flour until smooth. Add this to the boiling potatoes and cook for two minutes. Add hot milk and cream, Worcestershire, thyme, salt, and pepper. Stir in ham and heat for one minute. You may either add the cheese now, or sprinkle it into each bowl individually.

NOTE: If your soup is thinner than you prefer, add a mixture of cold milk and flour to thicken. If it is too thick, add a little milk to thin it out.

If you have a recipe that uses leftover ham, share it with us at [email protected]. We may feature it in our recipes section later this week!


One comment

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