Let me set the scene for you. It’s after Christmas, you are exhausted. You have been going nonstop for two weeks and now the holiday is over. But you still have a house full of overnight guests. And you need to feed them lunch even though you have been cooking for three days straight.
You have leftover ham from the holiday ham but you can’t just serve it plain. Everyone’s outside playing in the snow and you need to get a meal together for when they come inside. This Warm and Cheesy Leftover Ham Salad with Shoestring Potato Crunch is what you are going to serve.
It doesn’t look like much but looks are deceiving. Everyone in my family asked for seconds. It’s filling, it’s warm, it has great texture and tastes great. Not to mention it’s very kid friendly with the shoestring potatoes on top. The kids see those familiar crunchy snacks and are willing to give it a try.
I used a round stoneware baker, about 2″ high and 9.5″ wide. Use whatever shallow casserole baker you have.
Cover with extra sharp cheddar cheese before popping in the oven.
Here are the shoestring potatoes in case you have never seen or purchased them before. They are in the chip aisle of the grocery store.
With some warm, crusty bread, this is a lunch or dinner everyone will love. My family was sad there were no leftovers!
Sometimes I think leftovers from big holiday feasts can be even more delicious remade into new things. I hope you are enjoying these after-the-fact ham recipes.
Warm & Cheesy Leftover Ham Salad with Shoestring Potato Crunch
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons scallions, white and green part
- 2 Tablespoons fresh lemon juice
- 3 cups leftover ham, cubed
- 1 cup chopped celery
- 1/2 cup frozen peas, thawed
- 8 oz can sliced water chestnuts, drained
- 1/2 cup slivered almonds
- 2 Tablespoons chopped pimentos
- 1 teaspoon coarsely ground black pepper
- 1 cup extra sharp cheddar cheese
- 1 cup shoestring potatoes
- Preheat oven to 375 degrees F. Coat baking dish with cooking spray.
- In a large bowl combine mayonnaise, sour cream, scallions and lemon juice. Add ham, celery, peas, water chestnuts, almonds, pimentos and pepper. Spoon into prepared baking dish. Top with cheddar cheese.
- Bake until heated through and cheddar is melty, about 20 minutes. Remove from oven and sprinkle with shoestring potatoes.