Leftover Ham Recipes - Martha Stewart

Ingredients

• 1 piece Kirkland Signature Holiday Ham (8‑10 lb, fully cooked, bone‑in)
• 1/2 cup Apricot Preserves (smooth, no‑sugar‑added if possible)
• 2 tablespoons Dijon Mustard
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Brown Sugar (packed)
• 4 cups Shallots (thinly sliced (about 4 large shallots))
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 teaspoon Fresh Thyme (leaves only)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 8 slices Pullman White Sandwich Bread (sturdy, square‑cut)
• 8 slices Fontina Cheese (thinly sliced, melts well)
• 1 Pear (ripe, thinly sliced (optional sweet note))
• 2 cups Leftover Ham (cut into thin strips for panini)
• 1 large Ham Bone (from the roasted ham, meat still attached)
• 1 Onion (chopped)
• 2 Carrots (peeled and diced)
• 2 Celery Stalks (diced)
• 2 Garlic Cloves (minced)
• 4 cups Frozen Peas (no‑salt added)
• 6 cups Chicken Broth (low‑sodium)
• 1 Bay Leaf
• 2 tablespoons Olive Oil (for croutons)

Instructions

1. Prepare Apricot‑Mustard Glaze

   In a mixing bowl combine apricot preserves, Dijon mustard, apple cider vinegar, and brown sugar. Whisk until smooth.

   Time: PT10M

2. Score and Glaze the Ham

   Place the pre‑cooked ham on a roasting pan lined with parchment paper. Score the surface in a diamond pattern about 1/4‑inch deep. Brush the ham generously with the apricot‑mustard glaze.

   Time: PT5M

3. Roast the Ham

   Cover the ham loosely with foil and roast in a preheated 350°F oven for 1 hour, basting with additional glaze halfway through.

   Time: PT1H

   Temperature: 350°F

4. Rest and Slice the Ham

   Remove the ham from the oven, uncover, and let rest 10 minutes. Then slice thinly for serving and set aside portions for the panini and soup.

   Time: PT10M

5. Caramelize Shallots

   In a skillet melt butter over medium heat. Add sliced shallots, fresh thyme, salt, and pepper. Cook, stirring occasionally, until deep golden and reduced, 12‑15 minutes.

   Time: PT15M

6. Assemble Panini

   On a slice of bread spread a thin layer of grainy mustard, add caramelized shallots, sliced ham, Fontina cheese, and optional pear slices. Top with another slice of bread.

   Time: PT10M

7. Grill Panini

   Preheat the panini press (or heat a cast‑iron skillet over medium‑high, place the sandwich, and weight with another skillet). Grill until bread is golden and cheese melts, about 4‑5 minutes.

   Time: PT5M

8. Prepare Soup Vegetables

   Dice onion, carrots, and celery. Mince garlic.

   Time: PT10M

9. Simmer Pea Soup

   In a large soup pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, celery, and garlic; sauté 5 minutes. Add the ham bone, frozen peas, chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer for 30 minutes.

   Time: PT30M

10. Finish Soup

    Remove the ham bone and bay leaf. If desired, shred any meat left on the bone and stir back into the soup. Adjust seasoning.

    Time: PT5M

11. Make Croutons

    Cube leftover bread, toss with olive oil, salt, and pepper. Toast in a skillet over medium heat until golden, about 5 minutes, stirring frequently.

    Time: PT5M

12. Serve

    Plate slices of the apricot‑glazed ham, serve panini hot with a side of croutons, and ladle the pea soup into bowls. Garnish soup with a drizzle of olive oil if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g