On Thanksgiving we typically don't have leftovers because we always go to Julie's. Shana and I use to spend the weekend and us three girls would make turkey pot pies and turkey tetrazzini. I almost look forward to those leftovers more than the turkey day.
This year we had ham and I have a lot left over. I found a couple ham recipes that look good. I make this one last night it was really good.
Fettuccini with Peas and Ham
12 ounces dried fettuccine
1 1/2 cups fresh or frozen baby peas
2 tablespoons butter
2 shallots, finely chopped
1 cup whipping cream
2 cups chopped smoked ham or cooked ham
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup freshly grated Parmesan cheese, divided
Garnishes: chopped fresh chives, lemon zest
Cook fettuccine in boiling salted water according to package directions. Stir in peas during last 3 minutes of cooking time. Drain, reserving about 1/3 cup pasta cooking water; keep warm.
Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots; cook 2 minutes or until tender. Stir in cream; cook 4 to 5 minutes or until slightly thickened. Add ham, salt, pepper, and 1/4 cup Parmesan cheese, stirring until well blended and heated through.
Stir together fettuccine and peas, cream mixture, and reserved pasta cooking liquid. Sprinkle with remaining 1/4 cup Parmesan cheese; garnish, if desired.
Here is another recipe that looks good but I have not tried it yet.
2 tablespoons salted butter
1/4 cup finely chopped yellow onion
2 teaspoons minced garlic
4 1/2 cups water
1 teaspoon table salt
1 1/2 cups uncooked yellow stone-ground grits
2 (8-oz.) pkg. cubed boneless ham, drained and patted dry with paper towels
1 (8-oz.) pkg. shredded sharp Cheddar cheese
1 (8-oz.) pkg. shredded extra-sharp Cheddar cheese
1 cup whole milk
1 cup fresh corn kernels (from about 2 ears)
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
4 large eggs, lightly beaten
Lightly grease a 3-quart baking dish. Preheat oven to 350°F.
Melt butter in a Dutch oven over medium; stir in onion and garlic, and cook, stirring constantly, 2 minutes. Stir in water and salt, increase heat to medium-high, and bring to a boil. Whisk in grits, and stir in ham; return to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until thickened and grits are almost tender, 15 to 20 minutes.
Remove from heat; add both cheeses, stirring until completely melted. Stir in milk, corn, thyme, pepper, and eggs. Spoon mixture into prepared baking dish.
Bake in preheated oven until golden and cooked through, 50 minutes to 1 hour. Let stand 15 minutes before serving.