Easter is coming! That means lots and lots of leftover ham! What will you do with all those leftovers? This is the perfect recipe for you!
Mashed Potato & Ham Bake
My mother-in-law once told me that “Hell is 2 people and a ham.” Do you have a small family? Have you tried to finish your whole Easter ham by yourself? Well, we have, and it isn’t pretty. You can only eat ham with cheese potatoes or ham sandwiches or ham and eggs for so long before you just can’t stand ham anymore. And you still have plenty of ham left when you get to that point!
I am always on the lookout for recipes that will use up some of that leftover ham. (And if it will also use up some of the other leftovers, even better!) The same old stuff every single day just doesn’t cut it. Luckily, our Christmases are pretty laid back, and we usually just do lasagna and soup and sandwiches for Christmas Eve and Christmas Day dinners. So we only have to deal with this ham problem once a year. But I know that ham is a staple for many people twice a year, and you really need some good recipes for that leftover ham!
This recipe for Mashed Potato & Ham Bake from Gooseberry Patch’s new cookbook, “Mom Knows Best” will definitely go in my “leftover ham” toolbox! This recipe calls for freshly boiled and smashed potatoes, but you can absolutely substitute pre-mashed potatoes. (It checks off that “other leftovers” box! Win-win!)
Just a note… if you’re making potatoes especially for this recipe, don’t be afraid to use plenty of salt and pepper. Eight potatoes is a lot to season, and we found that 1-1/2 teaspoons of salt didn’t quite do the trick. BUT, if you’re using pre-mashed potatoes, chances are that you already have them seasoned just the way you want, so skip the extra salt and pepper. Or, go crazy and add even more!
Other Recipes for Leftover Ham
These are some of my other favorite leftover ham recipes:
Mashed Potato & Ham Bake
Ingredients
- 8 potatoes
- 1 pound cooked ham diced
- 1/2 onion chopped
- 10-3/4 ounce can cream of mushroom soup
- 1/2 cup milk
- 1/3 cup extra-virgin olive oil
- 1-1/2 teaspoon salt
- 1 teaspoon pepper
- 2 cups shredded Cheddar cheese
Instructions
- Scrub and peel potatoes. Place them in a large saucepan and cover with water. Cook over medium-high heat until tender, about 15-20 minutes. Cool potatoes for 10-15 minutes. Place in a lightly greased 9" x 13" baking dish and mash with fork. (Or use prepared mashed potatoes.)
- In a bowl, combine the remaining ingredients except cheese; stir to combine. Spread over potatoes and top with cheese.
- Bake, uncovered, at 350 degrees for about 30 minutes, until bubbly and cheese is melted.
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Why does this recipe need olive oil?
Since you’re starting with boiled potatoes, not mashed potatoes, the milk and olive oil help make the “topping” on the potatoes creamy. That makes your potatoes on the bottom nice and creamy, too. You could substitute sour cream or Greek yogurt for the olive oil, or leave out the olive oil and add more milk if that’s more to your taste.
Thank you.