I have a fear – probably not a true phobia – but it can be unreasonable. I’m afraid when I have guests over for dinner that there won’t be enough. So I usually buy the biggest turkey, ham, or whatever. Then there are always leftovers.

Certainly some go to the freezer, but I have a few creative and tasty ways to disguise the leftovers too. Ham makes fabulous sandwiches; it adds delicious flavor to soups; and is a terrific start to a Cobb salad.

I like to pair it with pasta. Add it to macaroni and cheese and it makes a meal. Or add other fresh ingredients and it’s good enough to serve at the next dinner party.

Ham Pasta Salad
8 oz. rigatoni, ziti or penne pasta, cooked and drained
1 lb. cooked ham, cubed
1 large bell pepper, chopped
1 bunch broccoli, cut into bite-sized florets
1 red onion, chopped
1 c. cherry tomatoes, halved

Combine all the above ingredients and dress with:
2 cloves garlic, minced
1 c. mayonnaise
1/2 c. sour cream
1 Tbsp. wine vinegar
1 tsp. Montreal Steak Seasoning
Salt and pepper to taste

Whisk the dressing ingredients and toss with the ham and vegetables. Refrigerate at least 30 minutes before serving to allow the flavors to blend.

Like tuna and chicken, ham salad is great served in a sandwich, with crackers or on salad greens.

Ham Salad
2 c. cooked ham, small diced
1 hard-boiled egg, small diced
1/4 c. pickles, chopped
1/2 small onion, small diced
1 rib celery, small diced
1/2 red pepper, chopped
1/2 c. mayonnaise
2 tsp. dijon mustard
1/2 lemon, juiced
Salt and pepper to taste

Mix all ingredients together, Let chill in the refrigerator for at least 30 minutes and serve.

Moving on to the leftover turkey, we had pizza Sunday night using leftover smoked turkey. I made my own dough, but frozen dough or pre-cooked pizza shells are available at most grocery stores.

Smoked Turkey Pizza
2 large onions, sliced thinly
2 Tbsp. olive oil, divided
1 tsp. dried herbs like thyme and oregano
2 large pizza shells
3 c. cheese
3 c. smoked turkey, shredded
Salt and pepper, to taste
Parmesan cheese, for garnish

Preheat the oven to 400 degrees. Slow cook the onions in a tsp. of olive oil with the dried herbs, salt and pepper until they are tender and golden brown. Drizzle the rest of the olive oil over the pizza shells and spread evenly. Next, sprinkle on the cheese.

I used Monterrey Jack, but most other cheeses will work as well. (I wouldn’t recommend wasting a lovely smoked gouda since the flavor of smoked turkey would overpower all.)

Then spread the turkey over the shells and top with Parmesan cheese. If you are using pre-cooked shells, the pizza is ready when the cheese melts. If you made fresh dough or have thawed frozen shells, the pizza will take about 15 minutes to cook. Serve immediately with a side salad.

Hopefully you are inspired to create satisfying meals with your leftover turkey and/or ham. Never fear, both are great with those black-eyed peas you’ll be serving for good luck in the new year.