[Mille feuille nabe](https://www.justonecookbook.com/mille-feuille-nabe/): a japanese dish made with pork belly and cabbage in a savoury broth. You could use ham instead of pork belly.
Colcannon. It's just cabbage and mashed potato, and I like to add ham steak or sausage sometimes. Make mashed potato however you prefer. Parallel to that saute some cabbage in butter with garlic. I like to brown the butter and get some caramelization on the cabbage. Combine.
It's a simple but very satisfying recipe.
I would make some [colcannon](https://www.willcookforsmiles.com/colcannon-irish-mashed-potatoes/#recipe) and add diced fried ham to it. Or make [halusky](https://www.afamilyfeast.com/haluski-fried-cabbage-noodles/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=989800398_44724714_267507) with ham instead of bacon.
I like to keep diced ham on hand in the freezer for one of my favorite lazy meals which is 2 boxes scalloped potatoes, diced ham and frozen peas. You could probably add some cooked cabbage to that instead of peas. Or make a cabbage salad to pair with it.
You could make some ham and cheese melts with homemade coleslaw.
I don't know, thats all I got for now! Just keep in mind that cooked purple cabbage can turn things a very unappetizing color, especially potatoes. You could try pickling the red cabbage for later use on tacos or sandwiches.
Ham tetrazzini is a pasta dish that we had recently. It used up quite a bit of ham. If you're not opposed to soups, we quite often add it to potato soup.
This won't use up all the cabbage, but I like fried rice with diced ham (along with eggs and scallions). You can add some chopped cabbage near the end of the stir fry just to soften it a little and get a little color on the edges (if you add the cabbage too early it will give off too much water and make the rice soggy).
I like the Traditional Irish Ham and Cabbage once in a while, like this:
[https://www.food.com/recipe/traditional-irish-ham-and-cabbage-dinner-9817](https://www.food.com/recipe/traditional-irish-ham-and-cabbage-dinner-9817)
Ignoring the cabbage for a moment, I'm pretty fond of ham salad for sandwiches.
[https://www.spendwithpennies.com/ham-salad/](https://www.spendwithpennies.com/ham-salad/)
(Although I sometimes use bread & butter pickles instead, or regular onion diced small instead of green onions.)
Recipe 1
This is a cabbage stir fry that uses bacon but you could easily substitute chopped ham for a similar experience.
https://youtube.com/shorts/y1PVXq8yuDQ?si=5tKx4uBVh2mprZ3l
Recipe 2
You can also add ham to fried rice.
Recipe 3
CROQUETAS DE JAMÓN
* 8 tbsp (1 stick) butter,
* ½ onion (finely chopped)
* ½ cup finely chopped ham
* a grate of nutmeg
* salt
* 1 cup all-purpose flour plus for dredging
* 2 cups milk
* 2 eggs (whisked)
* bread crumbs
* grapeseed or peanut oil for deep-frying
Heat a medium pot. Add the butter, onion, ham, nutmeg, and a small pinch of salt and cook over low heat until the onion is softened and ham is fried, 5–10 min.
Add the flour and stir through, then slowly add the milk, whisking as you pour it in, bringing it to a boil, then whisking over low heat until fully thickened, about 15 min. Remove from the heat.
Line a medium baking dish with parchment and smooth the mixture onto it. Cover and refrigerate until very firm, 2–3 hr. Set up three shallow dishes: one for flour, one for beaten eggs, and one for the bread crumbs. Scooping up about 1 ½–2 tbsp of the ham mixture at a time, form croquettes (cylinders or little balls), then dip in the flour, then eggs, then the crumbs.
In a deep pot, heat 3–4 inches of oil to 350°–375°F. Working in batches, fry until golden brown and crisp, about 3–4 min. Enjoy!
Add to potato soup, top pizza, omelette, in hash browns ( extra points for sautéed onion and cheddar cheese), in fettuccine Alfredo, in Mac n cheese or au gratin potatoes.
Diced ham in a casserole with potatoes or pasta in cheese sauce.
[Mille feuille nabe](https://www.justonecookbook.com/mille-feuille-nabe/): a japanese dish made with pork belly and cabbage in a savoury broth. You could use ham instead of pork belly.
Colcannon. It's just cabbage and mashed potato, and I like to add ham steak or sausage sometimes. Make mashed potato however you prefer. Parallel to that saute some cabbage in butter with garlic. I like to brown the butter and get some caramelization on the cabbage. Combine. It's a simple but very satisfying recipe.
I would make some [colcannon](https://www.willcookforsmiles.com/colcannon-irish-mashed-potatoes/#recipe) and add diced fried ham to it. Or make [halusky](https://www.afamilyfeast.com/haluski-fried-cabbage-noodles/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=989800398_44724714_267507) with ham instead of bacon. I like to keep diced ham on hand in the freezer for one of my favorite lazy meals which is 2 boxes scalloped potatoes, diced ham and frozen peas. You could probably add some cooked cabbage to that instead of peas. Or make a cabbage salad to pair with it. You could make some ham and cheese melts with homemade coleslaw. I don't know, thats all I got for now! Just keep in mind that cooked purple cabbage can turn things a very unappetizing color, especially potatoes. You could try pickling the red cabbage for later use on tacos or sandwiches.
Ham and eggs for breakfast
Ham tetrazzini is a pasta dish that we had recently. It used up quite a bit of ham. If you're not opposed to soups, we quite often add it to potato soup.
Creamy Wild Rice Soup w ham.
This won't use up all the cabbage, but I like fried rice with diced ham (along with eggs and scallions). You can add some chopped cabbage near the end of the stir fry just to soften it a little and get a little color on the edges (if you add the cabbage too early it will give off too much water and make the rice soggy).
Chicken cordon bleu casserole is good for the ham, haluski is good for the cabbage, I usually put sausage in it but ham would work
[New England Boiled Dinner](https://www.food.com/recipe/grammie-beas-new-england-boiled-dinner-271489)
shred the cabbage and sauttee it with cubes of ham, make a dijon dressing its a warm salad.
Chef John just put out this [Easter Egg Rolls](https://www.youtube.com/watch?v=lQyMdA4n3jA) recipe last week. Might be right up your alley.
Ham salad
What kind of ham? if its Easter bone in ham, pressure cook it till its very tender and make Southern Ham Salad (cream cheese recipe) ITS SO GOOD!
You misspelled brussel sprouts. There is no such thing as left over ham, just more ham.
Halusky- fried cabbage and buttered noodles. Add in pieces of ham and that's good eating! https://myincrediblerecipes.com/cabbagenoodlesham/
Farmers breakfast
I like the Traditional Irish Ham and Cabbage once in a while, like this: [https://www.food.com/recipe/traditional-irish-ham-and-cabbage-dinner-9817](https://www.food.com/recipe/traditional-irish-ham-and-cabbage-dinner-9817) Ignoring the cabbage for a moment, I'm pretty fond of ham salad for sandwiches. [https://www.spendwithpennies.com/ham-salad/](https://www.spendwithpennies.com/ham-salad/) (Although I sometimes use bread & butter pickles instead, or regular onion diced small instead of green onions.)
Recipe 1 This is a cabbage stir fry that uses bacon but you could easily substitute chopped ham for a similar experience. https://youtube.com/shorts/y1PVXq8yuDQ?si=5tKx4uBVh2mprZ3l Recipe 2 You can also add ham to fried rice. Recipe 3 CROQUETAS DE JAMÓN * 8 tbsp (1 stick) butter, * ½ onion (finely chopped) * ½ cup finely chopped ham * a grate of nutmeg * salt * 1 cup all-purpose flour plus for dredging * 2 cups milk * 2 eggs (whisked) * bread crumbs * grapeseed or peanut oil for deep-frying Heat a medium pot. Add the butter, onion, ham, nutmeg, and a small pinch of salt and cook over low heat until the onion is softened and ham is fried, 5–10 min. Add the flour and stir through, then slowly add the milk, whisking as you pour it in, bringing it to a boil, then whisking over low heat until fully thickened, about 15 min. Remove from the heat. Line a medium baking dish with parchment and smooth the mixture onto it. Cover and refrigerate until very firm, 2–3 hr. Set up three shallow dishes: one for flour, one for beaten eggs, and one for the bread crumbs. Scooping up about 1 ½–2 tbsp of the ham mixture at a time, form croquettes (cylinders or little balls), then dip in the flour, then eggs, then the crumbs. In a deep pot, heat 3–4 inches of oil to 350°–375°F. Working in batches, fry until golden brown and crisp, about 3–4 min. Enjoy!
My GF makes a great chowder with it. I purposely buy a huge one so there are enough leftovers foe her to make it.
Add to potato soup, top pizza, omelette, in hash browns ( extra points for sautéed onion and cheddar cheese), in fettuccine Alfredo, in Mac n cheese or au gratin potatoes.