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

Ingredient Substitutions

• Instead of Kirkland Signature Holiday Ham: Spiral‑sliced smoked ham, Fully cooked bone‑in ham
• Instead of Apricot Preserves: Fig jam, Peach preserves
• Instead of Dijon Mustard: Whole grain mustard, Yellow mustard
• Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
• Instead of Brown Sugar: Honey, Maple syrup
• Instead of Shallots: Red onion, thinly sliced
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Fresh Thyme: Dried thyme (1/3 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Pullman White Sandwich Bread: Rye bread, Sourdough
• Instead of Fontina Cheese: Sharp cheddar, Gruyère
• Instead of Pear: Apple slices, Fig slices
• Instead of Leftover Ham: Deli sliced ham
• Instead of Ham Bone: Chicken carcass (different flavor)
• Instead of Onion: Shallot
• Instead of Carrots: Parsnip
• Instead of Celery Stalks: Fennel stalk
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Frozen Peas: Fresh peas (6 cups)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Bay Leaf: Dried thyme (1/2 tsp)
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Roasting Pan
• Parchment Paper
• Aluminum Foil
• Carving Knife
• Cutting Board
• Mixing Bowl
• Skillet
• Panini Press or Cast‑Iron Grill
• Soup Pot
• Wooden Spoon
• Tongs
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Scoring the ham before glazing
• Caramelizing shallots without burning
• Ensuring the ham bone imparts flavor during soup simmer
• Grilling the panini until cheese fully melts

Chef Tips from the Video

• For extra shine, brush the ham with a thin layer of melted butter after the final glaze.
• Add a pinch of smoked paprika to the glaze for a subtle smoky note.
• Use a microplane to grate fresh nutmeg into the pea soup for depth.

Troubleshooting

Storage

Refrigerator: Store leftover ham slices, panini fillings, and soup in airtight containers for up to 4 days.

Freezer: Freeze unused ham portions (wrapped tightly) for up to 2 months.

Room temperature: Do not leave cooked ham or soup at room temperature for more than 2 hours.

Make-Ahead Tips

• The ham can be sliced and stored the day before; reheat gently before serving.
• Caramelized shallots keep well refrigerated for 3 days; reheat before adding to panini.
• Soup flavor improves after a few hours; make it a day ahead and reheat gently.

Frequently Asked Questions