Slow Cooking With Leftover Holiday Ham
Guest post by Kelly Wilson
As the holidays come to a close, the refrigerator may be stuffed to bursting with leftovers. If you’ve run out of ideas to use up the ham, potatoes, turkey, and cranberry sauce waiting to be eaten, these easy slow-cooker recipes can help.
New Year’s Ham and Black Eyed Peas
A popular tradition, especially in the southern states, is to eat black-eyed peas in order 
to ensure good luck for the New Year. A nourishing bowl of this hearty soup could be served just after midnight or any time during New Year’s Day for prosperity in the year ahead.
This dish can easily be prepared in your slow cooker, allowing the beans to simmer while you bake some cornbread to round out the meal. In your slow cooker, combine leftover chunks of Christmas ham or ham bone, 3 and 1/2 cups of fresh black-eyed peas, and 3 cups of chicken stock.
If desired, add a large (28 ounce) can of diced tomatoes with the juice and decrease the chicken stock by half. Season the black-eyed peas to taste with chopped onion, celery and garlic. Cook on high for a few hours, then switch the temperature to low to allow it simmer. Don’t forget to throw in a dash of dried crushed red pepper for a little extra spice for the New Year!
Alternatives to Black-Eyed Peas
If the idea of celebrating the New Year with a bowl of black-eyed peas and ham doesn’t sound appetizing, consider one of these alternatives:
- Replace the black-eyed peas with black beans to make a delicious black bean soup
- Substitute pinto beans for the black-eyed peas for a nutritious meal that’s high in protein
- Create your own colorful mix of beans for a festive soup for cold winter days
These three alternatives still make use of the leftover ham in the refrigerator while offering slow cooker meals that might be a little more enticing to your palate.
Slow-Cooker Ham and Wild Rice
A creamier alternative for using up the holiday ham in your slow cooker involves no legumes but adds wild rice. Dice up two cups of cooked ham and combine it with 3/4 cup uncooked wild rice, a can (or 14 ounces) of chicken broth, and a can of cream soup (such as cream of mushroom) in your slow cooker. Throw in a bag of frozen mixed vegetables that have been thawed and drained, along with garlic and chopped onion and celery as desired.
Cook on low for six to eight hours. About 30 minutes before you’re ready to serve this hearty soup, stir in 1/2 cup of fat-free half and half and stir. Switch the temperature to high and eat this delicious meal when it’s heated through!
About the author:
Kelly Wilson uses her slow cooker all year long, but especially loves it during cold and dreary winter days. For tips on how healthy food can help your smile stay clean and bright, visit Dr. Sue Chadwick Walker, a dentist in Milwaukie, OR.
