Hams are a great buy. They're big and provide tons of leftovers. But then you find yourself wondering what to do with those leftovers. Well, you can make all sorts of things, including soup, fried rice, a casserole, a breakfast bake or these muffins.
I adapted a recipe I found over at Food.com -- the site formally known as Recipezaar. The muffins are great for breakfast, brunch, as a side to a cup of soup or even as an afternoon snack. Try serving them with a little apricot jam. I know it sounds a little weird, but it's good! (Think about it: Baked hams are often basted with apricot jam.)
Savory Dijon Ham Muffins
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup cornmeal
1/4 cup granulated sugar
2 tsp. baking powder
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground cloves
1 cup rice milk
1/2 cup canola oil
3 tbsp. Dijon mustard
1 cup cooked ham, finely chopped
Preheat oven to 375 degrees. In a bowl, combine the flours, cornmeal, sugar, baking powder, dry mustard, salt, baking soda and ground cloves.
In another bowl, combine the eggs, rice milk, oil and Dijon mustard; combine the wet and dry mixtures, stirring until just moistened; fold in ham.
Fill nonstick or paper-lined muffin tins, approximately three-quarters full; bake 20-25 minutes or until muffins test done.
Cool in pan five minutes, then remove to wire racks to finish cooling.