Did you have ham dinner for Easter? We did! I actually hardly ever buy ham or pork (besides bacon, obviously) because I don’t like the processing of it, among other things. So this year my 7 year old begged for ham dinner, and I decided to splurge on the better version (uncured, no nitrate or nitrite etc). Needless to say this ham cost me 3x more than a traditional one, so there’s no way I was going to let it go to waste!
I searched Pinterest for a good leftover ham recipe, but couldn’t find much. I ended up landing on this chowder recipe and I’ve made a few recipes from her before, so I knew it would be good. It wouldn’t be right without my own spin on it though, so I’m sharing my own version for you. Next time you have ham dinner leftovers, you’ll thank me!
Here’s what you need…
- 4 TBS butter
- 1/2 sweet onion, diced
- 2-3 cloves garlic, minced
- 2 TBS flour (I use this gluten free flour)
- 3 cups whole milk
- 3 cups diced and peeled red potatoes
- 1.5 cup diced leftover ham
- 1/2 tsp Bragg seasoning
- Garlic salt + pepper
- Shredded cheese
- 6-8 pieces of cooked, diced bacon
Here’s what you do…
- If you haven’t cooked your bacon, cook that on a skillet or griddle while you dice and chop vegetables
- Melt butter in a pot, add onion and garlic and stir constantly until lightly browned (1-2 minutes)
- Add 2TBS flour and whisk for 1-2 minute until mixture thickens
- Add Bragg seasoning
- Slowly add milk, whisking to combine. Cook for an additional 2 minutes until sauce begins to thicken.
- Add garlic salt and pepper to taste.
- Add potatoes and bring to a boil.
- Reduce heat and simmer uncovered until potatoes are tender (10-12 minutes)
- Stir in ham, cook an additional 1-2 minutes.
- Serve warm and garnished with shredded cheese and bacon!