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Blog: Heather Hetterick

Three fabulous recipes for leftover Easter ham

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As a hog farmers daughter I feel compelled to tell you what to do with what’s left of your flavorful, juicy, pink centerpiece from your Easter meal.

There are so many better options than just making a plain, ole ham sandwich out it.  Here are three of my favorite ways to take the leftover ham and make three entirely new meals:

Ham & Cheese Crescents

My niece Emma, helping me make the ham crescents with ham lunch meat. Please note you shouldn't have this much cheese on the pan, it should be on the crescents....

1 pkg crescent rolls
1 cup mozzarella cheese
16-24 slices of ham (depending on thickness)
serve with macaroni and cheese

Open each crescent on a cookie sheet. Place 2-3 slice of ham on it, then sprinkle with cheese. Roll it up and then sprinkle the top with a little bit of cheese. Repeat for each piece of dough. Place in oven at 350F for 10 minutes or until crescent rolls are very lightly browned.

Their delicious with macaroni and cheese…..

Ham Rigatoni Casserole

The casserole moments before I put it in the oven.

  • 1 1/2 cups cubed ham
  • 8 ounces dry rigatoni pasta (or other short tube-shaped pasta)
  • 2 to 2 1/2 ounce white sauce or country gravy mix
  • 2 cups shredded Swiss cheese
  • 1 tablespoon Dijon-style mustard
  • 10 ounce frozen leaf spinach, thawed and roughly chopped
Cook rigatoni according to package directions; set aside. Prepare white sauce or country gravy mix; stir in ham, cheese, mustard and spinach. Pour over pasta, toss gently to blend well. Pour into shallow 2-quart casserole; cover and bake in 350 degrees F. oven for 20 minutes. Uncover and bake 10 minutes more.

 

Ham Hoagies
8 ounces ham, thinly sliced
4 hoagie buns, sliced lengthwise
1/4 cup spicy brown mustard
1/4 cup mayonnaise, low-fat
4 1-oz slices pepper jack cheese
1/2 cup lettuce, shredded
1 tomato, thinly sliced

 

Preheat oven to 350 degrees F. Spread inside surfaces of buns with mustard and mayonnaise. Layer ham and cheese on bottom halves of buns; top with lettuce and tomato. Top with remaining bun half; wrap hoagies in foil and heat in 350 degrees F. oven until cheese is melted, about 15 minutes.
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Author: Heather Hetterick

Heather Hetterick has been promoting agriculture from an early age. Growing up on her family’s farm she was actively involved and showed hogs, steers and sheep through 4-H and FFA. She is from Shelby county and her family there raise hogs and dairy cattle, grain farm and run a feed business.

Her responsibilities include reporting for the Ohio Ag Net, Ohio’s Country Journal and ocj.com. She also oversees the companies online entities and each day can be found tweaking the online news site, writing Digital Dale and posting to Facebook and Twitter.

She is a graduate of the Ohio State University, where she was named one of the Top 10 Seniors in the College of Food, Agricultural and Environmental Sciences. After college Heather was the Director of Marketing & Education for the Ohio Pork Producers Council. She then went on to work for Clear Channel Radio and Time Warner Cable before joining the Ohio Ag Net & Ohio’s Country Journal.

Heather also blogs about food, frugality and freebies at http://www.heathershelpings.com. She loves to cook, coupon and decorate. She is married to her husband, Zach.

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