Using what is leftover

If you’re like me, you always prepare more food than is needed. This gives you an opportunity to use ingredients for other purposes. I love to have plenty of ham leftover from an Easter meal. Along with sandwiches, there are many different uses for the star of the Easter meal.

With that in mind, I want to share with you two recipes to repurpose ham. The first is a delectable spread, Deviled Ham. The second one, Ham and Ricotta Pillows with Brown Butter Sage Sauce, is a meal that is a little more upscale. It’s a great meal for when you have company or when you want your family to feel like they are special guest at the table. So, gather up your ingredients, and Let’s head to the kitchen!

Deviled Ham

Here’s a great ham recipe. You can use it as a sandwich spread or on top of lettuce as a salad.

8 ounces cooked ham, coarsely chopped

1/4 cup coarsely chopped green onion bottoms

1/3 cup mayonnaise

2 ounces cream cheese, room temperature

2 tablespoons top-quality brown mustard

1 tablespoon sweet pickle relish

1/4 cup minced parsley

1 teaspoon Worcestershire sauce

Hot sauce, to taste

Place ham and green onion bottoms in the bowl of a food processor, fitted with a metal blade. Pulse, scraping down the sides occasionally, until finely chopped. Add remaining ingredients and pulse to combine. Taste and adjust seasoning.

Ham and Ricotta Pillows with Brown Butter Sage Sauce

Here’s a twist on ravioli. If you are afraid of making fresh pasta, you can use wonton wrappers. This is a great way to make a delicious meal.

15 ounces ricotta cheese

4 ounces finely minced cooked ham

1/4 cup finely grated fresh Parmesan cheese, plus more for garnish

3 tablespoons finely minced fresh parsley, plus more for garnish

1 tablespoon finely minced green onion tops, plus more for garnish

Creole seasoning to taste

2 egg yolks

40 wonton wrappers

Brown Butter Sauce sauce (recipe below)

Combine ricotta, ham, cheese, parsley, and green onion; taste and add Creole seasoning as desired. Whisk together egg yolks and add to cheese mixture. Spread a layer of wonton wrappers on a clean work surface. Place 1 tablespoon of filling in the center of each wrapper and slightly flatten. Working one at a time, brush all 4 edges of each wrapper with water and top with another wonton wrapper to make a "pillow"; press to seal. If desired, run around the edges with a ravioli pasta cutter for a decorative edge. Transfer to a lightly oiled baking sheet and repeat with the remaining filling. Bring a large pot of salted water to a boil and, working in batches, cook pillows until just tender, occasionally stirring gently, about 4 minutes. Using a slotted spoon, remove to oiled baking racks to drain. To serve, place 5 pillows in individual serving bowls. Drizzle with Brown Butter Sage Sauce and garnish with cheese, parsley and green onions.

Brown Butter Sage Sauce

1 stick butter

20 fresh sage leaves

Melt butter in a small heavy saucepan over medium heat; add sage leaves and cook until the butter is brown and the sage leaves sizzle, about 3 minutes.

The best thing about both of these dishes is that you don’t have to cook a large ham to make them. You can always go to your deli and get some freshly sliced ham for your recipes. You can even buy a small boneless ham, so you can glaze the outside for added flavor. Either way you decide to purchase your ham, you will get great results with these recipes.