This is a printer-friendly version of an article from Zip06.com.

Loving the Leftovers

I have, in my refrigerator, a gorgeous ham that fed eight for a holiday dinner, with plenty of leftovers.

And that was true even though, I admit it, before my friends came for dinner, I’d picked at it. OK, let’s be honest, I picked at it quite a bit.

It was a spiral-sliced ham, covered with spices and brown sugar. It came fully cooked, with directions that it absolutely should not be heated, and should be eaten at room temperature.

To say it was beyond delicious would be an understatement. The box said it would feed about 18. And I had big plans for the leftovers, that included pea soup and ham salad.

I have not had ham salad since I was in high school and I didn’t like it much because I didn’t like pickles. Now I do. So, here is a recipe for ham salad and one for my pea soup. Hope your refrigerator holds a ham like mine did.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Ham Salad

From SimplyRecipe.com

Yield: enough for about 4 sandwiches

2 cups cooked ham, chopped

3 hard-boiled eggs, chopped

¼ cup pickle relish

¼ cup mayonnaise

2 tablespoons green onions, chopped

2 tablespoons celery, chopped

2 tablespoons sweet red pepper, chopped

1 teaspoon fresh parsley, chopped

2 teaspoons Dijon mustard

1 tablespoons fresh lemon juice

Little shake of cayenne pepper (optional)

Salt and pepper, to taste

Mix together all ingredients together and taste. Add optional cayenne pepper, and salt and pepper to taste.

Split Pea Soup

Adapted from the Goya Green Split Peas package

I used to just make pea soup with water, carrots, and peas. This recipe adds a unique seasoning called Sazon Goya con Culantro y Achiote, one that includes coriander and annatto. I added lots of freshly ground black pepper and salt at the end. I also did a quick sauté (called sweating) with the vegetables, because it makes all soup taste better. From beginning to end, this soup is ready in less than hour. Serve with a salad and good bread.

Yield: About 4 as an entrée, 8 if you are serving a main dish

2 tablespoon olive oil (light or extra-virgin)

8 ounces (more or less) smoked ham, diced

1 small onion, chopped

2-3 cloves garlic, minced

2-3 medium carrots diced

1 pound Goya (or other) green split peas

salt and pepper to taste

6 cups water

In a stockpot over medium heat, heat oil. Bring oil to medium low and add ham, onion, garlic, and carrots and cook for about 5 minutes, stirring a few times. Bring the vegetables to medium and add green split peas and water. Bring to a boil, then reduce heat to simmer and cover for about 45 minutes. When the peas are soft, add salt and pepper to taste. Serve immediately.