4 Ways To Repurpose Your Easter Ham Leftovers

Easter is always associated with rabbits, eggs, and… ham?? I got curious why ham shows up so often on Easter tables and discovered it’s actually a centuries-old tradition! Historically, hams were cured over the winter after the autumn slaughter, and by springtime—right around Easter—they were perfectly ready to enjoy.

So, what do you do with all that leftover ham? If simply reheating it doesn’t excite you, here are four delicious, creative ways to turn it into comforting meals with a little help from Frontier Soups:

Creamy Ham & Potato Soup

Turn your leftover ham into the star of a cozy meal using our Washington High Plains Potato Leek Soup mix. This classic comfort food is perfect for chilly spring days.

In a 3–4 quart pot, bring chicken broth to a boil. Add the contents of the Potato Leek Soup mix and potatoes, and cook on low for 30 minutes. Gently mash the potatoes to thicken the soup, then stir in a cup of diced ham and some cream until everything is warm and velvety. It’s simple, hearty, and sure to please everyone at the table.

Classic Split Pea Soup with Ham Bone

Don’t let any part of your Easter ham go to waste! Use the ham bone to create a rich, flavorful split pea soup with our Nebraska Barn Raising Split Pea Soup mix.

First, sort and rinse the split peas. Place the meaty ham bone in a large pot, add the soup mix, split peas, and broth. Bring to a boil, then reduce heat and simmer covered for about 2½ hours, stirring occasionally. Add a splash of sherry just before serving if you'd like, and season with salt and pepper to taste. For extra crunch, top each bowl with croutons!

Eleven Bean Soup with Ham Hock or Ham Bone

This hearty, colorful soup makes great use of your leftover ham or ham bone. Start with our Minnesota Heartland 11 Bean Soup mix, which combines lentils, peas, and beans for a deeply satisfying meal.

Sort through the beans and rinse well. Add them to a large (6–8 quart) pot along with the ham hock or ham bone and 12 cups of cold water. Bring to a simmer, cover, and cook on low for 3 hours. Then add the soup’s seasoning packet, tomatoes, celery, onion, green pepper, garlic, and salt. Return to a boil, reduce heat, and simmer covered for 1 more hour. Finish by adding sliced kielbasa and cut-up chicken, then simmer for an additional 30 minutes. This one is a meal in itself!

Minestrone Soup with Diced Ham

For a comforting Italian twist, try our New York Corner Café Minestrone Mix and add your leftover ham to the mix.

Pick through the cranberry beans and rinse them well. In a large pot, sauté diced ham over medium heat for about 10 minutes until nearly crisp. Add onion if you like and sauté for another 5 minutes. Stir in the vegetable packet from the soup mix and toss lightly. Add the beans, beef broth, and water. Bring to a boil, reduce heat, and simmer covered for 1 hour. Then add tomatoes and brussels sprouts (or shredded cabbage), cover, and cook for another 20 minutes. Finally, add the pasta and cook uncovered for about 10 minutes until tender.

These are just a few ideas to get you started, but there are so many creative ways to transform leftover ham into comforting soups and stews!

Have your own story or recipe to share? Email us at info@frontiersoups.com and you might see it featured on our blog!