10 Ways to Use Up That Leftover Easter Ham

Leftovers are an inevitable part of the Easter holiday, but what do you do with them all? Do you send your guests home with your leftovers? Do you eat ham sandwiches for the rest of the week until it's all gone and you never want to see ham again? Those leftovers don't have to be a burden if you reinvent them into new dishes.

Take, for example, a frittata -- it's probably the best example of a dish that hides the ham easily, because in small amounts ham adds great flavor but the dish itself isn't necessarily shouting "I'm ham!" We've got a bunch of great ideas for you to use up your leftover ham, using it as an accent by dicing or shredding it.

Below is a great recipe for Black-Eyed Peas and Ham. Browse through this recipe gallery to see more possibilities!

Black-Eyed Peas and Ham

Make a pan of corn bread and stir-fry some greens to accompany the peas and ham for a quick Southern-style dinner.

• 2 stalks celery, coarsely chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 2 15-ounce cans black-eyed peas, drained well
• 1/2 piece smoked ham, cut into 1/2-inch pieces
• 2 tablespoons chopped parsley
• hot sauce to taste

• Cook celery and onions with 1/4 each tsp salt and pepper in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until softened and begin to brown, 5 to 7 minutes. Add 1 cup water and simmer 3 minutes. Add peas and ham and simmer, covered, just until heated through, about 3 minutes. Stir in parsley and season with hot sauce to taste.