Leftover Ham Ideas and Ham & Bean Chowder Recipe

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Ham & Bean Chowder

Leftover Ham Ideas

Are you going to be cooking a ham for Easter? Were you lucky enough to receive a free ham from ShopRite?? Did I mention lately that I still miss that store??!! 😉

Last year, I shared a recipe for Grilled Honey-Orange Ham. You can use that same recipe / glaze to bake your ham. That is what I will be cooking for Easter.

Once the ham is served and the meal is over, there are many things you can do with the leftovers. Sandwiches are always great but here are a few ideas on what else you can do with leftover ham.

  • Mince ham and sprinkle a few tablespoons on cooked vegetables or scrambled eggs.
  • When cooking vegetables add a small chunk of ham to the water.
  • Add chopped chopped to macaroni, potato or rice salad.
  • Grind ham and blend with cream cheese to use as a spread or dip.
  • Use the ham bone to make split pea, bean or lentil soup.
  • Make quiche, omelette or pasta carbonara using ham.
  • Add cubed ham to macaroni and cheese or scalloped potatoes.
  • Cut up ham and freeze portions to use at a later date.

Also check out some of our LRWC recipes that have included ham:

All that being said, my plans for the leftover ham at my house will be for Ham and Bean Chowder. It’s a hearty meal as my husband would say. I like to add cooked leafy greens to my bowl. Mike prefers his with just the basics but either way, it’s good. It’s great served with cornbread.


Ham & Bean Chowder Recipe



  • 3 cans white beans – Great Northern Beans, Cannellini or Navy, drained
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 2 tablespoons butter or oil
  • 1 meaty ham bone from leftover ham
  • 2 cups water
  • 1 can chicken broth
  • 1 can diced tomatoes
  • 2 bay leaves
  • ground pepper
  • 2 cups of milk
  • chopped scallions – for garnish
  • shredded cheese – for garnish (optional)




1. In large pot sauté onion, celery and garlic in butter or oil until tender.  Add beans, ham bone, water, broth, tomatoes, bay leaves and pepper.  Bring to boil reduce heat, cover and simmer for 2 – 3 hours.

2. Remove ham bone and bay leaves. Let cool enough to remove ham from the bone.  Cut ham into small pieces and return to soup.

3. Refrigerate overnight.  Skim fat from soup, stir in milk and cook on low until heated through.  Serve and garnish with scallions and shredded cheese.



Printable Recipe:

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Ham & Bean Chowder