6 Barefoot Contessa Leftover Ham Recipes

If you are watching Ina Garten also known as Barefoot Contessa, then you are aware that Ina recipes take ordinary everyday cooking to another level. Leftover ham is no exception! So with all her new sensations, what can some of her reinterpretations look like? Below, you will find some wonderful ideas inspired by the Barefoot Contessa’s methods of cooking, that would help you to make the leftovers as tasty and warm as possible! I have 20 years of experience in cooking. So you can trust me.

Ham and Cheese Croque Monsieur

If you have any leftover ham, this is another great way to use it since this is a Croque Monsieur, a French café sandwich, Ina style. This recipe blended ham vegetated with melted Gruyère cheese and smooth béchamel sauce, attractively broiled.

Ingredients:

• 4-6 thick slices of leftover ham
• 8 slices of white or rustic bread
• 1 ½ cups shredded Gruyère cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup hot milk
• Salt and pepper
• Dijon mustard

Instructions:

1. Make the Béchamel Sauce: Cube butter and put it into a saucepan; stir in flour and fry on moderate heat for one minute. Then, gradually add hot milk and stir continuously, until the sauce has thickened. Season with salt and pepper.
2. Assemble the Sandwiches: Place the Dijon mustard on bread slices, and cover with ham and Gruyère cheese before putting on another bread slice.
3. Broil: Drizzle some more béchamel onto each sandwich, sprinkle extra cheese, and put under the broiler until golden appealing color. It serves nicely for breakfast, lunch, or dinner due to its delicious nature.

Ham and Potato Soup

This comforting soup is a variation of Ina’s potato leek soup which includes chunks of ham that are leftover. Soup is creamy and is even great for cold evenings or when you just want to have a lovely dinner with the family.

Ingredients:

• 2 cups diced leftover ham
• 3-4 potatoes, diced
• 2 leeks, cleaned and sliced
• 1 onion, diced
• 1-2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives, for garnish

Instructions:

1. Cook the Vegetables: Melt butter in a large pot and then add leeks and onion and stir until they have become softer. Add potatoes and ham.
2. Simmer: Add chicken broth, put the lid on, and stew until potatoes become soft.
3. Add Cream: Add heavy cream, put spices, and let the soup thicken and get creamy. Chopped chives may be sprinkled for your improved color and taste of this dish.

This robust soup will become a new friend within the family, and it is especially delicious the next day.

Ham, Cheese, and Spinach Frittata

Frittatas are simple yet delicious ideas of how to use leftover ham to give a nice meal. Today is ham, spinach, cheese, and eggs in one dish While it may be simple, it yields a perfect light frittata.

Ingredients:

• 1 cup diced leftover ham
• 1 cup baby spinach, chopped
• 1 cup grated cheddar or Gruyère cheese
• 6 large eggs
• Salt and pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat Oven: Preheat oven to 350°F.
2. Cook the Spinach: Medium the heat and cook spinach in olive oil until it is well wilted. Add ham and cook briefly.
3. Mix the Eggs: I usually beat the eggs in one bowl, then add chees, and a pinch of salt and black pepper.
4. Bake: Next, using a spatula turn the ham and spinach in the skillet and then tip the skillet enough to pour the egg mixture onto it. Transfer to oven and bake for 20 minutes and an additional 5-10 or until eggs are set.

This is a good dish especially for breakfast or for brunch and is best enjoyed when hot However this frittata can also be served cold.

Ham and Cheddar Biscuits

When making these biscuits, you can add ham and cheese into the preparation to give you more of a savory biscuit. Considering the idea of comfort baking by Ina, these biscuits are tender with melted cheese and ham bursts in each little mouthful.

Ingredients:

• 1 ½ cups diced leftover ham
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 1 cup milk

Instructions:

1. Make the Dough: In a separate bowl whisk together the flour, baking powder, and salt. Cin the cold butter and rub between fingers until it is transferred into a coarse crumb texture.
2. Add Cheese and Ham: Mix in cheese and ham and then put in a portion of milk stirring in-between till the mix just comes together.
3. Bake: Spoon some of the dough onto a baking sheet preparing it for 400°F for 15-20 minutes or until golden brown.

Best eaten warm, you can enjoy these biscuits for breakfast, or as an accompaniment to soup.

Ham and Vegetable Quiche

A quiche is another good example of something that you can fix again and again using the remains of the ham; it is a vegetable and cheese pie baked in a pastry crust. Adapted from Barefoot Contessa’s least-favorite quiches, this dish is best served during brunch or as a delicate supper.

Ingredients:

• 1 pie crust
• 1 cup diced leftover ham
• 1 cup shredded Swiss or Gruyère cheese
• 1 cup spinach or broccoli florets, chopped
• 1 cup milk or half-and-half
• 4 large eggs
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat oven to 375°F.
2. Fill the Crust: Position the pie crust onto a pie pan and spread it to the bottom corners. Continue by adding ham, cheese, and lastly vegetables.
3. Mix and Pour: Grate the cheese and gather the remaining ingredients; in a big bowl, beat the eggs and milk, with a pinch of salt & pepper on top. Pour over the ham and cheese mixture all through the baking process.
4. Bake: Bake for 35-40 minutes or until the quiche is nicely brown and it is firm in the center.

This quiche should be eaten warm or cold: it is perfect for meal after meal.

Ham and Pea Risotto

Often Ina Garten’s risottos are rather creamy, and including reheated ham into a regular green pea risotto adds a note of savory to this Italian dish.

Ingredients:

• 1 cup diced leftover ham
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 small onion, diced
• 1 cup frozen peas
• ½ cup white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons butter

Instructions:

1. Sauté the Onion: In a large pot heat up butter, and sauté the onion until it becomes soft and translucent.
2. Toast the Rice: The rice is added next and in a few minutes gets cooked too. As was mentioned before, it is better to add wine and then cook it until absorbed by the food.
3. Add Broth Gradually: Pour broth into the pan a ladle by a ladle stirring it while frying until all the liquid evaporates.
4. Finish with Ham and Peas: Finally, when risotto is soft and creamy put in ham, peas, and Parmesan cheese. Serve hot.

This risotto is definitely particularly delicious for the fact that I got to use up some of that leftover ham that I have and it is especially good served as a main.

Conclusion

From a French ham sandwich to an easy soup, to risotto, these dishes inspired by the Barefoot Contessa will make your leftover ham the hero of your meals. Use any of the ideas below to change the texture and flavor of ham leftovers and taste different meals for the week.

Frequently Asked Questions (FAQs):

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