Various ways to use leftover Thanksgiving ham

Petit Jean Ham and paninis, Debbie Arnold
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LITTLE ROCK, Ark. (KTHV) -- Thanksgiving isn't the same without a nice baked ham on the table.

Debbie Arnold joined THV11 This Morning to show us the various ways we can use leftover ham.

Ham and Cheese Muffins by Rhonda Bramell, Blue Diamond Club Member

Make these ahead and freeze for quick breakfasts or lunch boxes.

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    •    1 ½ cups all-purpose flour
    •    1 cup whole wheat flour
    •    2 teaspoons baking powder
    •    1 teaspoon baking soda
    •    ½ teaspoon salt
    •    1 ¼ cups buttermilk
    •    2 eggs
    •    ¼ cup vegetable or canola oil
    •    2 tablespoons maple syrup or honey
    •    1 cup shredded cheddar cheese
    •    1 cup Petit Jean Smoked Ham, chopped fine

For directions, click here

Ham and Cheese Monkey Bread: An easy and delicious make-ahead breakfast. Also great served alongside soup or chili. For directions and ingredients, click here

Cheesy Ham and Bacon Chowder: A hearty, filling chowder sure to warm you up on the coldest day.


    •    8 slices Petit Jean Meats™ hickory smoked bacon, cooked crisp and crumbled, 2 slices reserved as garnish
    •    ⅔ cup melted unsalted butter, plus 2 Tablespoons unsalted butter
    •    1½ cups finely chopped onions
    •    1 cup thinly sliced celery
    •    2 carrots, peeled and thinly sliced or diced
    •    3 Tablespoons minced poblano pepper, optional
    •    2 garlic cloves, minced
    •    4 cups water
    •    32 ounces low-sodium chicken broth
    •    1 packet powdered ham seasoning, optional (I use Goya™.)
    •    2 Tablespoons Liquid Smoke™
    •    2-3 sprigs fresh thyme
    •    2 bay leaves
    •    1 pound Velveeta™, cubed (The 2% can be used, but I prefer the regular for a creamier consistency.)
    •    2 cups ½-inch diced potatoes (I do not peel mine.)*
    •    1½ cups fresh or frozen corn kernels
    •    1 cup heavy cream
    •    1 cup evaporated milk
    •    ⅔ cup flour (I prefer Wondra™.)
    •    2-3 cups cubed, leftover Petit Jean Meats™ hickory smoked ham
    •    salt and pepper to taste
    •    Chives, as garnish
    •    Freshly grated extra sharp Cheddar as garnish

For directions, click here

Simply Delicious Red Beans and Rice
Adapted from Sarah White, Blue Diamond Club Member

Easily made ahead, this dish is great to have on hand during the busy holidays or during your Super Bowl watch parties.


•    1 bell pepper, chopped*
•    1/2  large onion, chopped
•    Olive oil
•    2 bay leaves
•    1 teaspoon cayenne pepper (or to taste) (I use Creole seasoning plus 1 teaspoon garlic powder.
•    1 teaspoon Epazote or dried oregano, optional
•    1 envelope Goya ham seasoning, optional
•    Petit Jean ham bone (or leftover ham)
•    1 pound uncooked red beans, rinsed and drained
•    1 10-ounce can Rotel (your choice of heat), optional
•    Water to cover (I use unsalted chicken stock or vegetable broth.)
•    1 cup Riceland Long Grain White Rice, prepared according to package directions
•    Thinly sliced green onions or minced parsley as garnish
•    Salt and pepper to taste

*I substitute 1 package Pictsweet Seasoning Blend plus 1/2 cup additional chopped bell pepper and 1/2 cup sliced celery.

For directions, click here. 

Note: I prepare this in the slow cooker. Add seasoning blend, bell pepper, celery, bay leaves, Creole seasoning, garlic powder, oregano, ham seasoning, ham bone or leftover ham, and Rotel to a slow cooker insert. Cover with water or stock to cover by 2-3 inches. Cook on LOW 6-8 hours or until beans are tender.

Grilled Ham, Brie and Apple Sandwich with Spicy Cranberry Mustard by Debbie Arnold, Blue Diamond Club Member

2 servings


•    4 slices thick bread (We prefer sourdough.)
•    2-3 Tablespoons unsalted butter, at room temperature
•    1 recipe Spicy Cranberry Mustard (ingredients follow)
•    6 slices Petit Jean Meats E-Z Carve Ham (or leftover ham, sliced)
•    4 slices Petit Jean Meats Hickory Smoked Bacon, crisply fried
•    4 thin slices Granny Smith apple (or more depending upon size)
•    2 - 4 1/4-inch slices brie cheese (Cheddar or smoked Gouda also work nicely)

Spicy Cranberry Mustard

•    2 Tablespoons Dijon mustard
•    1 Tablespoon Sriracha or spicy mustard
•    1-2 Tablespoons cranberry-jalapeño jelly, to taste
•    2 Tablespoons finely chopped smoked almonds, optional
•    Coarse black pepper

For directions, click here