A spiral ham is a large, bone-in cut of pork that is cured, smoked, and fully cooked, making it a convenient centerpiece for any gathering. The defining characteristic is the precise, continuous cut made around the bone, which creates thin, uniform slices that are easy to serve. Because these hams are substantial, often weighing eight pounds or more, they reliably yield a significant amount of meat beyond the initial meal. The challenge then becomes transforming the remaining salty, smoky meat into a variety of new dishes before the three-to-five-day refrigeration window closes.
Hearty Baked Dishes and Casseroles
Casseroles and gratins are excellent choices because the ham’s saltiness and texture hold up well against creamy sauces and starches. A classic ham and potato casserole, such as a scalloped or au gratin preparation, uses diced ham pieces layered with thinly sliced potatoes and a rich, cheese-based sauce. The ham’s flavor permeates the sauce as it bakes, creating a cohesive, comforting dish. This preparation is ideal for feeding a crowd or for meal preparation.
Another substantial option is incorporating the ham into a baked pasta, such as a creamy ham and cheese macaroni or a gnocchi casserole with peas. The ham can also be used in a savory egg custard, like a quiche or frittata, where it pairs well with ingredients like Swiss cheese, asparagus, or broccoli. These baked meals often utilize larger, cubed portions of the leftover meat, effectively reducing the overall volume of ham quickly.
Quick Assembly Meals and Sandwiches
The pre-sliced nature of the spiral ham offers immediate convenience for fast, low-effort meals, requiring minimal additional cooking. The thin slices are perfect for building elevated sandwiches, such as a Monte Cristo or a classic Croque Monsieur. These preparations benefit from the ham’s uniform thickness, ensuring even heating and a balanced bite.
Diced ham can be quickly mixed into a ham salad, similar to tuna or chicken salad, by combining it with mayonnaise, mustard, and crunchy vegetables like celery. This mixture can be served on crackers or bread for a simple lunch. For breakfast, the ham can be chopped and folded into omelets, scrambled eggs, or used as a topping for a quick breakfast pizza or hash.
Maximizing the Ham Bone and Scraps
The ham bone is a concentrated source of flavor and should be saved to extract maximum value from the initial purchase. The bone, along with any small meat scraps, contains collagen and residual smoky flavor that can be released through slow simmering. This process creates a rich, savory ham stock that forms an excellent base for future soups and braised dishes.
To make the stock, the bone is typically simmered in water with aromatic vegetables like onion, celery, and carrots for several hours. The resulting broth can be used immediately for a hearty ham and bean soup or split pea soup. Alternatively, the bone can be used to flavor slow-cooked vegetables, such as collard greens or mustard greens, imparting a deep, smoky note.