DIY Recipes for Your Easter Leftovers

Friday, March 30, 2018 - 9:15am
Reyne Hirsch
DIY Recipes for Your Easter Leftovers

It’s Monday and you’re standing in front of the refrigerator wondering what to do with all the Easter leftovers. Sure, you could make turkey or ham sandwiches like everyone else… OR you could try one of these easy DIY recipes from Honey Baked Ham’s in-house culinary expert, Tim Zega!

Herbed Honey Baked Ham & Cheddar Frittata

Preheat oven to 425°

In a small non-stick skillet over medium heat sauté for about 3 minutes:
1 tablespoon olive oil

1 medium shallot finely chopped or 3 green onions finely chopped
Set aside.

Cut in thirds lengthwise:
1 sheet puff pastry

Lightly coat the inside of a small round cake pan with butter flavored cooking spray and gently press the puff pastry into the pan from the base of the edge up and over to form a collar around the pan.

In a medium bowl, whisk together:
4 eggs

2 tablespoons cream
1/2 teaspoon dried thyme or rosemary
The sautéed shallots

Freshly ground pepper

Pour into prepared pastry lined cake pan. Bake for 5 minutes and remove. Gently stir the egg mixture to redistribute and top with:
3 or 4 slices of HoneyBaked Ham®
1/3 cup grated extra sharp Cheddar cheese
Return to oven and continue to bake until eggs are set and cheese just begins to brown. (Approximately 8 minutes more).

HoneyBaked Ham & Turkey Skewer Sliders on King’s Hawaiian Rolls

Preheat over to 350 degrees. 

Line baking sheet with aluminum foil.
Using skewers, assemble your slider rolls with HoneyBaked Ham and Turkey, cheddar cheese, and HoneyBaked Hickory Honey Mustard.
Separate each slider on a skewer with a cherry tomato.
Wrap skewers in aluminum foil and bake for 10 minutes (or until cheese is melted).

Honey Baked Stuffed Pepper Treat

Preheat oven to 325 degrees

Cut the tops off of: 
4 red, green or yellow bell peppers
Set aside the peppers and dice the tops. Place them in a large mixing bowl.

To that add:

2 cups leftover rice or couscous

1 1/2 cups leftover, diced HoneyBaked Ham or Turkey (or a combination of both) 1 small can sliced button mushrooms

1 teaspoon dried basil

1 tablespoon fresh chopped parsley

1/2 cup chicken stock

3 green onions, chopped with some of the green.

Micro-blanch the peppers inverted in a square baking dish for 1-2 minutes. Turn them over and stuff them with the ham and rice mixture. Top each pepper with a slice of mild cheese such as Gouda or Jack. Bake 45 minutes or until tender. (Serves 4)

Honey Baked Turkey Hash

In a nonstick skillet spray with butter flavored vegetable spray and sauté:
1 small onion, chopped fine

Add and sauté 3 more minutes:

3 tablespoons unsalted butter

1/2 diced red bell pepper

1/2 diced green bell or poblano pepper
4 ounces sliced mushrooms

Add and stir to scrape up any browned bits and mix in:

1/4 cup chicken broth

2 leftover white or red rose potatoes (about 1/4 pound), cut into 1/4-inch diced pieces
1 1/2 cups diced HoneyBaked Smoked or Oven-Roasted Turkey Breast

Salt and pepper to taste. (Add a little more butter if mixture is sticking.)

When potatoes are browned and slightly crispy around edges remove from heat and serve. Or, optionally make 2 or 4 small wells in the mix and crack 2 to 4 eggs into the depressions.

Cover and cook an additional 3 minutes and serve with a little dash of Louisianna - style hot sauce on the side. (Serves 2-4)

Honey Baked Ham Wraps To Please

Set aside:
4 or more-large burrito sized flour tortillas to come to room temperature
In a small bowl, beat together:

3 oz. softened cream cheese

1 tablespoon prepared horseradish
1 tablespoon Dijon mustard

1/4 teaspoon pepper
1-2 tablespoons of milk to soften and blend

Divide and spread the cheese mixture down the center of each tortilla, leaving about 2 inches at one end clear for rolling up burrito style.

Next, evenly layer the following ingredients on top of the cheese, leaving about an inch from the edges and 2 inches from the bottom on each tortilla:
 2 to 3 slices of HoneyBaked Ham
. Thinly sliced tomatoes.

Spinach or arugula (if you like it spicier) leaves. 
Fold the unspread area of the tortilla up and then turn tortilla a quarter turn and roll up jellyroll fashion.

Wrap the base of each of these sandwiches with a napkin or half a paper towel, roll it around the base leaving enough towel left over that it can be folded up and around the end of the sandwich.

Wrap each of these in plastic wrap and refrigerate for up to 4 hours and transport in a cooler, if taking on a picnic. (Serves 4)

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