November may be the time for turkey—but the second December rolls around, 'tis the season for ham. Be it super-simply roasted with spices and brown sugar or baked spiral-style with apricot jam and mustard, few main dishes stand out on the dinner table like a glazed and glistening ham.
But with every showstopping ham comes a lot of leftover meat. And delicious though it may be to munch on a couple slices cold, straight from the fridge (a thing I have done many, many times), why not repurpose the ham in one of these tasty recipes?
From an egg-topped sweet potato and ham hash to ham-stuffed biscuits with apricot jam, here are our best leftover ham recipes:
We think just about anything is improved by adding a fried egg on top, and this savory galette stuffed with caramelized onions, Gruyère, and bits of leftover ham is no exception.
This perfectly salty, satisfying breakfast (or lunch or late-night snack, for that matter) is yours in just a few minutes when you've got leftover slices of ham, cheese, and eggs handy.
Classic eggs Benedict meets oatmeal in this hearty breakfast bowl complete with avocado, leftover ham, pesto-swirled oats, and the requisite poached egg smothered in creamy Hollandaise sauce.
You can put anything you want in between these soft, buttery biscuits, but we like homemade fig jam and thick slices of ham best.
Senior Editor Eric Kim's kimchi fried rice (fried egg on top, for the win again) calls for Spam, but he says you could sub in cubes or slices of leftover ham for an equally tasty result.
This hash plays on all the breakfast-y flavors you know and love: salty and sweet, crunchy and chewy, plus a little bit of green for balance.
One reviewer called this breakfast-ready combination of simple ingredients "divine"—and frankly, that's all we need to add it to our to-cook list.
This sandwich is a perfect study in contrasts, combining crunchy cinnamon and sugar–crusted toast, sweet and tangy apricot chutney, and salty ham and cheese.
We can't think of a better way to use up leftover ham: This dreamy croissant loaf is light as air on the inside, and layered and crispy on the outside.
This "mythical" sandwich gets its name from its secret sauce, which the recipe's author was finally able to recreate after a trip to the Basque city where she first tasted it.
This sweet-meets-salty sandwich takes French toast and treats it like sandwich bread for a grilled cheese with Swiss and maple-candied ham (which you can make with a bit of maple syrup, brown sugar, and leftover ham).