‘Tis the season of leftover ham December 19, 2019

by Toby Eat

Whether your Christmas Day menu stars a traditional Christmas ham or festive roast turkey, chances are you’ll be left with enough leftovers to feed a small army. After all, it wouldn’t be Christmas without the family lamenting that “we’ll be eating ham for the rest of the year!”. 

This year, to avoid the ham fatigue and any wastage, we’ve put together three tasty leftover ham recipes. We reckon they taste pretty darn good! You can watch the recipes here and keep reading on for the cooking instructions! 

American-Style Mac ‘n’ Cheese


  • Leftover Christmas ham
  • ¾ packet of macaroni pasta
  • 1 broccoli
  • 1 brown onion
  • 2 garlic cloves
  • 1 zucchini
  • 1 tbs Dijon mustard
  • 1 block Cheddar cheese
  • 1 bunch of parsley
  • ¼ cup of breadcrumbs
  • 1 block of Parmesan cheese
  • 1 ½  tbs butter
  • 5 tbs plain flour
  • 3 cup milk
  • Olive oil


  1. Preheat the oven to 200°C/180°C fan-forced, and bring a large pot of salted water to the boil. To prepare the ingredients, chop broccoli into 2cm florets. Thinly slice the brown onion, peel and crush the garlic. Slice the leftover ham into 1cm pieces. Grate the zucchini, Cheddar cheese and Parmesan cheese. Pick the parsley leaves and finely chop. 
  2. Place the macaroni in boiling water and cook for 10 minutes or until ‘al dente’. Add the broccoli in the last 3 minutes of the macaroni cooking time. Drain the pasta and broccoli and return to the pot. 
  3. Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 3-4 minutes or until softened. Add garlic and ham, continue cooking for a further 5 minutes. Stir through the grated zucchini and cook for 1 minute or until softened. Transfer the mixture to the pot with the macaroni. 
  4. Wipe out the frying pan with paper towel and then melt the butter over a medium-high heat. Add the plain flour and cooking, stirring for 1-2 minutes or until mixture comes together. Gradually stir in the milk, whisking constantly, until smooth. Bring the mixture to boil and then reduce to a simmer for 2-3 minutes or until it thickens enough to coat the back of a wooden spoon. 
  5. Stir through the Dijon mustard and half the grated Cheddar cheese. Season to taste with salt and pepper, then add to the macaroni and bacon mixture. Stir to combine. Transfer the macaroni mixture to the baking dish. 
  6. In a small bowl, combine the remaining Cheddar cheese, parsley, fine breadcrumbs and Parmesan cheese. Season with salt and pepper. Scatter the cheesy crumb over the macaroni. Bake in the oven for 15 minutes or until the cheese is golden and melted.To serve, divide the macaroni cheese between plates

Hawaiian Pizzettes


  • Leftover Christmas ham
  • 4 potatoes
  • 2 cloves of garlic
  • 1 tin of pineapple slices
  • 1 bunch of oregano
  • 1 tub of red pesto
  • 200g tomato paste
  • 4 tsp of Italian herbs
  • 12 mini flour tortillas 


  1. Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Drain the pineapple and roughly chop. Pick the oregano leaves and roughly chop. Thinly slice the double smoked leg ham. 
  2. In a small bowl, combine the garlic, red pesto, tomato paste, balsamic vinegar, Italian herbs, sugar and 1 tbsp of olive oil. Season with salt and pepper and mix well. 
  3. Place the main flour tortillas on two oven trays lined with baking paper. Spread the red pesto mixture evenly over each tortilla. Top with the ham and pineapple. Sprinkle with oregano leaves, shredded Cheddar cheese and grated Parmesan cheese. Season with salt and pepper. 
  4. Bake the pizzettes until golden and the cheese has melted, 7-10 minutes.
  5. While the pizzettes are baking, place the classic salad mix in a large bowl. Add the Italian dressing just before serving and toss to coat. Season to taste with salt and pepper.
  6. Quarter the Hawaiian pizzettes and divide between plates.

Potato Salad


  • Leftover Christmas ham
  • 1 tub of mayonnaise
  • Olive oil
  • ½ lemon
  • Pepper
  • 1 bag of green beans 
  • 1 bag baby spinach leaves
  • 1 bunch spring onion


  1. Bring a medium saucepan of salted water to boil. 
  2. Cut the potatoes (unpeeled) into 2cm chunks. 
  3. Zest the lemon to get a generous pinch, then slice into wedges.
  4. Add the potato with the boiling water and cook until easily pierced with a knife, 10-12 minutes
  5. Drain the potatoes, then return to the saucepan and add lemon juice, lemon zest, salt, ham and mayonnaise plus your choice of herbs (chives, dill or parsley).
  6. Toss to coat the potatoes and serve in a medium bowl with some extra herbs sprinkled on top. 

From the HelloFresh family to yours, have a Merry Christmas and Happy New Year!

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Hrelate says:

That does look yummy! I made this recipe at my home. Also, I used the ingredients you have mentioned. Keep sharing more such recipes!

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