Today I made two things with my leftover ham. First I used the ham bone and made soup.
Ham and Lentil Soup
2 tbsp olive oil
2 cups onions, diced small
1 cup celery, diced small
1 cup carrots, diced small
freshly ground pepper
1 tbsp garlic, chopped
1 bay leaf
1 tsp dried thyme
1 ham bone with some meat still left on it
1 pound lentils
In a large stock pan, put the ham bone and fill with water almost to cover bone. Bring to a boil and then reduce heat to simmer until the ham is practically falling off the bone, about 3 hours.
While the ham bone is cooking, in a saute pan over medium-high heat, add the olive oil. Then add the onion, celery and carrots. Season with salt and pepper. Saute for about 5 minutes. Add the garlic, bay leaf and thyme. Set aside. Once the ham bone has cooked for about 2 hours, then add the onion mixture. At the time you can also add the lentils and cook over medium-low heat for 25-30 minutes until the lentils are tender. Remove from heat. Take the ham bone out and remove the meat. Add the ham back into the soup. Serve with crusty bread.
The second thing I made with the ham today:
Mini Frittatas with Ham and Cheese
1 tbsp minced onion flakes
2/3 cup chopped ham
1/2 cup shredded cheddar cheese and Monetary jack cheese
1/8 tsp ground pepper
1/4 tsp kosher salt
1/4 of a red pepper, diced small
Preheat oven to 350. Combine all ingredients in a large bowl, stir with a whisk. Spoon mixture into 24 miniature muffins cups that are coated with cooking spray. Bake at 350 for 2o minutes or until set.