I'm finalizing my menu for my New Year's Day party. In the past, I've always made scalloped potatoes with ham using leftover honeybaked ham from Christmas. But, I am thinking of doing something differently this year, if I can find the right recipe.

I am going to make green bean casserole - one from scratch with green beans, mushrooms and cream sauce. Maybe I should just add the ham to that - does that sound OK?

I am making hopping john with the ham hock, too.

Any other ideas for leftover ham would be greatly appreciated.

I make a dish called Cheese-Corn Souffle that would be great with ham added to it. It's called a souffle, but it's usually made in a rectangular baking dish. I like it because you make it the night before and then just put it in the oven an hour before serving.

Cheese-Corn Souffle

10 slices day old bread
1 sm can whole kernal corn, drained (l lb 1 oz)
1 sm can diced chili peppers (4 oz)
1 lb grated cheddar cheese
4 eggs beaten with 3 cups milk
Salt and pepper

Trim bread and break into small pieces. Add all ingredients and mix well. Pour into greased casserole dish and cover top with added grated cheese. Let stand overnight in refrigerator. Before baking, remove and warm to room temperature. Bake at 350 degrees (325 for glass dishes) for 1 hour.

Serves 8 to 10.

Nancy

Shannon, I am so glad to hear that you are making Hoppin John - eating that on New Year's day will bring us all luck for the whole year!

I'm sure your green bean casserole or Nancy's Cheese Corn casserole would benefit from leftover honeybaked ham. Casseroles were practically invented to make use of leftover ham. So, I wonder... if "anything is better with ham", maybe you should try chocolate chip cookies...? Just kidding!

-Krista

Shannon - we just had a ham casserole tonight for dinner. It was pretty good.

Partially pre-cook cauliflower florets in the microwave and then lay in a 13" pan - about 4 cups. Add cubed ham - about 2 cups. Add some mushroom slices - canned is okay, even. Cover with an aged cheddar cheese sauce with 1/2 cup of sour cream added. Sprinkle with breadcrumbs and bake at 350 for 40 minutes.

Very basic, but tasty. Measurements are all approximate and I usually add some dry mustard to the cheese sauce for a little pick me up.

Yum, that sounds good, Brenda!

Nancy