We love the idea of cooking once and eating all week. Using ham is a great way to maximize your cooking time and provide you with delicious options all week long. We carry pasture-raised nitrate-free ham from Maine Family Farms. Locally raised and processed in Maine, you’ll notice the difference in how delicious our ham tastes.
Many of us only cook ham one to two times a year, but it’s actually an economical way to feed your family. Bake a ham one Sunday for dinner, and repurpose leftovers the rest of the week.
After baking your ham to an internal temperature of 160°F, let cool slightly to allow the juices to fully reabsorb before cutting. Cut 8-10 slices of ham to be used for some of the recipes, and then cube the rest. Don’t forget to save the ham bone for a soup base!
Easy Ham Recipes For The Week
Here’s our list of some of our favorite ways to use ham for easy breakfast, lunch and dinner meals all week long.
- Deli-style Sandwiches: Make your own Croque Monsieur open-face sandwich with ham and cheddar cheese on a slice of fresh-cut bread from Hi-Rise Bakery. Or stick with the egg theme from breakfast and make a simple ham and egg sandwich with Stone & Skillet English muffins.
- Soups: There are a lot of variations of ham soup you can make. One of our favorites is ham and potato soup. Sauté some onions, carrots and celery with butter. Add the ham bone, cubed potatoes and cover with water. Simmer until the vegetables are tender. Add some cubed ham for additional flavor and protein and you’ve got a great winter soup you can eat all week long. Looking for a low-carb option? Try swapping out the potatoes for some cabbage.
- Chicken Cordon Bleu: If you have both leftover chicken and leftover ham, this pasta dinner is the perfect recipe to use them up without feeling like you are eating any leftovers at all.
Order a pasture-raised ham with Morrissey Market and get your fresh groceries delivered for free Tuesday-Friday throughout Eastern Massachusetts. Check to see if we deliver to your home via our Service Area page.
