The presents have been opened, the out of town company has gone home, the hustle and bustle of Christmas is over. If you're like me, two things remain: bills and leftovers! I can't help with the bills, but I can share a recipe for leftover ham.
I always cook a ham for Christmas and freeze the leftovers. Before I freeze the ham, I use some of it to make a quick and easy Broccoli Ham Ring.
The recipe consists of a filling made with ham and four other ingredients. One of the ingredients -- frozen chopped broccoli -- needs to be thawed so I combine the filling ingredients early in the day. By the time I'm ready to cook supper, the broccoli is thawed. The only thing left to do is arrange the filling atop refrigerated crescent rolls.
As the name implies, the finished dish is in a ring shape, but it's actually quite easy to make. I prepare the ring on a large baking stone, but you could use a pizza pan or cookie sheet. Just make sure whatever pan you use is big enough to accommodate the crescent rolls when they're spread out in a sunburst pattern. If you don't have a pan big enough, you could make two rings using half of the ingredients for each ring.
A picture's worth a thousand words so I'll let these pictures be your guide in how to assemble the ring.
Put the dough in a circle with the points to the outside.
them under the wide ends of the dough.
Some of the filling will show, but that only adds to the beauty of the dish.
I usually serve a salad -- green or congealed -- with the Broccoli Ham Ring. Since I've got leftover Green Bean Bundles and Cranberry Orange Relish, I'll be serving those with the ham ring this time. Those two sides were great Christmas day with the ham so they'll be good with the ham ring too. After all, I don't want Christmas leftovers to go to waste!
Broccoli Ham Ring
8 Servings
1 cup chopped ham
1 cup frozen chopped broccoli, thawed
1/4 cup chopped onion
1 1/2 cups shredded Cheddar cheese
1 tsp. lemon juice
2 (8 oz.) pkg. refrigerated crescent rolls
Combine the first 5 ingredients in a large bowl; mix well.
To assemble the ring, unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a 15-inch round baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in center of stone). Scoop ham mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Filling will not be completely covered.
Bake at 350° for 25 to 30 minutes or until deep golden brown. Cut into 8 servings.
© Margaret's Morsels
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