Full disclosure, I don’t eat ham. I just don’t. But I’ve never had an Easter lunch without ham at the table and there always seems to be leftovers. The obvious option is to turn things into a sandwich or maybe toss into an omelet, but I found a recipe in Millie’s Rolodex that takes a substantial amount of your leftovers and turns it into an entirely new kind of meal. I have it on good authority (hello Mother) that this recipe turns a basic and (sometimes bland) Easter ham into shazam ham!
1 cup dark brown sugar
1 cup granulated sugar
1 cup cider vinegar
5 teaspoons dry mustard
6 tablespoons butter
8 – 10 thin slices of cooked ham
½ cup whole-cranberry sauce
- Mix together the dark brown sugar, granulated sugar, vinegar and dry mustard. Pour into a warmed chafing dish or skillet.
- Add butter and cook until mixture thickens, about 10 minutes. Stir occasionally.
- Add ham and cranberry sauce and continue cooking until hot through and edges of ham begin to curl.
- Makes 2 servings. (oh that last line kills me!)