1) Add ground ham and cheddar cheese to turn twice-baked potatoes from a side dish to a microwaveable main course.
2) Add ground ham to hollandaise sauce and pour over a whole steamed cauliflower.
3) Stuff halved zucchini with ground ham, rice, chopped tomatoes, seasonings, sauteed chopped onions and the zucchini centers, top with cheese and microwave or bake.
4) Ground ham can be mixed in when making scrambled or devilled eggs.
5) Substitute ground ham for sausage when making stuffed mushrooms
6) Sprinkle on cooked green beans
7) Mix with some cream cheese and finely chopped sweet red peppers and scallions. Stuff mixture into hollowed out cucumbers, chill and slice
8) Stuff large pasta shells with ground ham, spinach and ricotta cheese
9) Ground ham mixed with cream cheese, a bit of drained crushed pineapple and curry powder makes an interesting filling for tea sandwiches.
10) Saute ham, finely chopped onion and garlic in olive oil. Add drained and chopped cooked spinach. Mound on top of slightly scooped out halved tomatoes. Cover top of mixture with Parmesan cheese and bake.

Baked eggs - Preheat oven to 375 degrees. Put about a tablespoon of cooked sausage or ground up leftover ham in a custard cup. Break an egg over it and sprinkle with salt and pepper. Add 1 teaspoon of milk or cream. Bake for 10-15 minutes. Serve with toast fingers. Can sprinkle grated cheese on top or add a bit of herbs.

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This is my idea of an ideal old-time "ladies lunch" dish. The recipe originally called for 1 Tbsp. of brown sugar so you may want to increase it.

HARVEST HAM BALLS

1 egg, beaten
1/ 2 cup soft bread crumbs
1/ 2 cup milk
1 tsp. brown sugar
Dash ground cloves
1 lb. ground cooked ham (about 2 cups)
8 canned peach halves, drained
1 Tbsp. melted butter or margarine
Paprika
Green celery tops or parsley

Combine egg, crumbs, milk, sugar, cloves and ham. Shape into 8 balls. Place peach halves, hollow sides up, in greased baking dish. Nest a ham ball in each peach half. Brush top of ham mixture with melted butter and sprinkle lightly with paprika. Bake in 350 degree oven for 25 minutes. Garnish with celery.

Source: adapted from recipe in Farm Journal

Ham Salad

3 cups diced cooked ham
1-1/2 cups (6 oz) shredded cheddar
2 cups diced apples, unpeeled
1 cup diced celery
½ tteaspoon lemon pepper
¾ to 1 cup mayonnaise
Lettuce Leaves

Combine ingredients, mix well, chill 2-3 hours. Serve on lettuce leaves

2 medium onions - thinly sliced
2 Tbs butter
2 tsp flour
1/2 lb mushrooms
3/4 cup light cream
1/2 tsp Worcestershire
2 cups chopped cooked ham

Cook onions in butter til golden, add mushrooms. Cook 3-5 minutes. Add flour, stir, cover, simmer 5 minujtes. Add cream gradually, stirring. When smooth, add the ham and Worcestershire. Stir til heated through. Do not boil. Serve with rice.

Scalloped potatoes with ham
Frittata with ham
Split pea soup, bean soup
Green beans, chicken broth, potatoes and ham
Cabbage, potatoes and ham
Breakfast casserole

Preheat oven to 350°. Combine the ham, crumbs, mustard, salt, pepper, onions & cheese.
Wash the zucchini thoroughly & cut into 3" lengths.. Scoop out the centers with an apple corer, leaving a shell 1/4" thick. Stuff w/the ham mixture.
Place the zucchini in a baking pan & add the oil & garlic. Cover & bake until the squash are tender, 45-55 minutes. Remove from the pan.
Mix the cornstarch with the tomato sauce & stir into the pan. Cook over low heat until thickened. Skim off any excess fat & spoon the sauce over the zucchini.~~Craig Claiborne

HAM CHEESE BALL
Two 8 oz pkg cream cheese, softened
1 cup ground ham
1 TBL grated onion
2 tsp dried parsley
1/2 tsp seasoned pepper
1/2 cup finely chopped pecans

Combine first 5 ingredients in a medium mixing bowl. cover & chill 30-60 minutes. Shape mixture into a large ball & coat with the chopped nuts. Wrap w/Saran & refrigerate. Serve chilled w/crackers.~~ You can freeze this before adding the nuts then add the nuts after thawing.

NEW ENGLAND HAM LOAF
1 lb ground smoked ham
1 1/2 lbs ground pork
1 cup unsalted cracker crumbs
1 cup milk
2 eggs, beaten
1/2 cup firmly packed brown sugar
1 tsp dry mustard
1/4 cup vinegar
1/4 cup water

In a large bowl, mix the ham, pork, crumbs, milk & eggs until well blended. Pack into tow loaf pans.
In a small bowl, mix the brown sugar & mustard, then add the vinegar & water. Spoon some of this mixture over the tops of the loaves & bake in a preheated 350° oven for about 1 hour, basting occasionally.~~St. Michael's Cooks by Design

Ham and Tomato Mostaccioli

¼ cup (1/2 stick) butter/margarine
½ lb. Ham cooked and ground (I use steel blade in Cuisinart)
2 large cloves of garlic, minced
2 16-oz. cans of tomatoes, coarsely chopped (juice reserved)
2 teaspoons of dried basil, crumbled

Tomato Paste- a little to thicken

8 oz. Mostaccioli pasta, freshly cooked (I use penne)
1 cup Parmesan cheese, freshly grated

Melt butter in large saucepan over medium-low heat. Add ham and garlic and cook, stirring occasionally, 10 minutes.

Stir in tomatoes with juice and basil and bring to boil. Reduce heat, cover and simmer 45 minutes, stirring occasionally.

Pour tomato sauce over pasta in serving dish. Toss to mix well. Sprinkle with cheese and serve.

9 inch unbaked pie shell
4 eggs, beaten
1 1/2 cups half & half
1 cup shredded cheddar cheese
1 cup ground ham

Spread the ground ham on bottom of crust. Blend the half & half with the eggs; pour over the ham into shell. Bake at 375 - 35/40 minutes or until puffy and golden. Remove from oven and sprinkle shredded cheese over top.

Return to oven; bake 5 minutes longer or until cheese melts.
Cool 5 minutes before serving.

Easy Ham Pate

1 small canned ham
8oz cream cheese, softened
dill weed to taste
garlic salt to taste

Place ham in covered roasting pan and bake at 325 degrees for about 2 hours
or until ham is well done and browned.
Cut cooked ham into cubes and process in food processor with remaining
ingredients until of spreading consistency. Place in serving bowl and chill.
Serve with assorted crackers

Linda