T’Was The Night After Christmas…

And all through the house…

There are toys everywhere, and enough of our 12 pound Ham left to feed my family of two little red-headed boys and a hard working husband for WEEKS. Like, seriously Grandma, are you SURE you don’t want to take home leftovers??!

Next year, maybe we’ll choose the 7 pound Ham.

As someone who is a firm believer in meal planning- and also expecting the vegetarian relative’s rejection of “To-Go” bags of pork- I thought ahead.

….I’m going to need some hardcore Mom magic to make that damn Christmas Ham taste like anything else but CHRISTMAS HAM….

So I bring to you my 3 recipes that will rid your fridge of that leftover glazed goodness, and bring your family to the table for rounds 2, 3, and 4 of Pork-Induced Food Coma.

Ham & Swiss Sliders:

With a small amount of prep, and minimal kitchen skill required, you will be enjoying these delicious nuggets in no time. And the kids definitely won’t complain about sandwiches for dinner. Trust me. It has never happened in all of History. Really.

Prep time: 10 minutes/Cook time: 20 minutes/Total time: 30 minutes

12 Dinner Rolls
12 Slices of Ham
12 Slices Swiss cheese (any cheese works but we like Cheddar or Swiss the best)
2 Tablespoons + 2 additional Tablespoons  Butter
2 Tablespoons Mustard (Grain, Spicy Brown, or Yellow… or Honey Mustard if you’re feeling fancy)
-Preheat oven to 375°
-In a small bowl, melt 2 Tablespoons of Butter in the microwave. Remove from microwave, and whisk in the mustard. Set this aside.
-Cut the Dinner Rolls in half, and lay all the bottoms of the rolls in a 9×13 dish coated with cooking spray.
-Brush the rolls with half of the Mustard sauce, and layer on the Ham.
-Use the remaining Sauce to drizzle over the Ham. YUM.
-Top the Ham with Cheese Slices.
-Cover the dish with foil and bake in the oven for 15 minutes.
-On a baking sheet, lay the tops of the rolls with the inside facing up.
-Spread the tops with the additional 1 Tablespoon of Butter, and set aside.
-After 15 minutes, remove the foil from the sliders and bake an additional 5 minutes UNCOVERED or until the cheese is fully melted.
-Put the baking sheet of Buttered Roll Tops in the oven alongside sliders to get warm and toasted.
-Remove all pans from the oven and top the sliders with toasted, buttered rolls.

“Hawaiian Style” Pita Bread Pizza’s:

If this recipe doesn’t convince you to stop phone ordering soggy, overpriced boxes of disappointment, I just don’t know what will. Making homemade pizza on pita breads is not only delicious, but it’s FRUGAL, which we all know is a parent’s second favorite “F” word.

Prep time: 10 minutes/Cook time: 10 minutes/Total time: 20 minutes

-6 Whole Wheat Pita Breads (or White if you prefer)
-1 jar of prepared Marinara Sauce
-1 one pound bag of shredded Mozzarella Cheese
-1½ cups of chopped Ham
-1 8oz. can of Pineapple Chunks
-Any seasonings your heart desires: Garlic Salt, Basil, Oregano, Parmesan Cheese, Crushed Red Pepper, etc.
-Other traditional pizza toppings are great to add too: Olives, Peppers, Sausage, Pepperoni, Onions, Tomatoes, etc.
-Preheat oven to 375°
-Spray 2-3 baking sheets with cooking spray, or line with foil for easier clean-up.
-Lay Pita Breads out on baking sheets, 2-3 on each sheet depending on the size.
-Spoon desired amount of Marinara Sauce out on each Pita and use the back of spoon to smear it around to the edges.
-Layer each Pita with desired amounts of Cheese, Ham and Pineapple.
-Add any additional seasonings and toppings you like.
-Bake in the oven for 10 minutes, or until cheese is melted and edges are golden brown.

Serve with a quick tossed salad and Italian dressing!

Ham & Vegetable Quiche:

Quiche…. The brunch connoisseur’s excuse to eat pie before noon. And I’m down with that. This one is filled with Ham, veggies, and some spice… just enough to give Uncle Fred a little pep in his step… 

“Christmas was 3 days ago…. Go home Uncle Fred….”

Prep time: 15 minutes/Cook time: 35-40 minutes/Total time: 50-55 minutes

-4 eggs
-½ cup heavy cream (half & half also works if you want it a little lighter)
-½ cup shredded sharp cheddar cheese
-¼ cup shredded parmesan cheese
-½ teaspoon chili powder
-½ teaspoon paprika
-1 teaspoon black pepper
-1 teaspoon salt
-1 teaspoon garlic powder

-1 tablespoon olive oil
-½ cup thinly sliced zucchini
-¼ cup thinly sliced white mushrooms
-½ cup of chopped Ham
-¼ cup halved cherry or grape tomatoes
-1/8 cup chopped red bell pepper
-¼ cup chopped baby spinach

-Trader Joe’s® Red Pepper Spread with Eggplant & Garlic (for topping)
-Preheat oven to 375°
-Remove Pie Crust from the refrigerator, this needs to rest before it is placed in the quiche dish.
-In a small bowl, whisk together Eggs, Heavy Cream, Cheddar, Parmesan, Chili Powder, Paprika, Pepper, Salt and Garlic Powder- set this aside.
-Heat the Olive Oil in a skillet, then add Mushrooms and Zucchini. Sauté this over high heat for 2 minutes, or until veggies are slightly caramelized.
-Roll out the Pie Crust into a quiche dish, or a pie pan works too.
-Layer in the Spinach, Ham, Red Bell Pepper, Sautéed Veggies, and Tomatoes- reserving half of the tomatoes for the top of the quiche.
-Slowly pour the Egg mixture into the dish, and arrange the remaining Tomatoes around the top of the quiche.
-Bake for 20 minutes, then cover the edges of the crust with foil to prevent excessive browning.
-Continue to bake for an additional 15-20 minutes, or until the eggs are set and the top of the quiche is slightly browned.

The best way to top this gem is with Trader Joe’s® Red Pepper Spread with Eggplant and Garlic. The flavors in this versatile little jar of happiness are SO GOOD with the array of veggies and spices in the quiche.

You can shop this yummy spread here!
Trader Joe’s Red Pepper Spread with Eggplant and Garlic

If you aren’t a fan of this flavor combination, you can use a dollop of sour cream instead. Either option will bring a cool freshness to this quiche that will have you finishing the entire thing in one sitting.


After days of these recipes filling your kitchen with meals you would never associate with “Leftovers”, I’m guessing you’ll be thinking what I’m thinking…

My Advice: Always choose the 12 pound Ham.


One thought on “T’Was The Night After Christmas…

  1. Michell Waelder

    Love the website and your inspiring receipe’s ……. you are an amazing cook who has just the right amount of sassy to go into her receipes.


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