I had thought I’d be making something with rice and veggies, but I really just wanted eggs, so I opted for a ham and egg casserole or crustless quiche as they’re calling these days. I think by definition it can’t be a quiche without a crust, but I digress.
I placed about 2 cups of cubed ham in the bottom of a pie plate. Added a layer of shredded Parmesan cheese. I whisked together 4 eggs, 1 cup of milk, and a little salt and pepper and poured it over the ham and cheese. I baked the casserole at 375 for about a half an hour. The family must have liked it because everyone had two servings, and it was gone in less than 24 hours. But who doesn’t like egg, ham, and cheese? 🙂
So… My 10 pound ham gave us 4 distinct meals and fed us for week:
- Baked honey ham with steamed vegetables
- Ham bone soup
- Pasta salad with ham
- Ham, egg, and cheese casserole
Ham is fantastic for re-purposing into several meals, but this works well with a whole chicken, a turkey, or a pot roast. The best part? For the two days you’re cooking the meat and making soup, your house will smell amazing. I hate winter, but I love winter cooking!