November may be the time for turkey—but the second December rolls around, 'tis the season for ham. Be it super-simply roasted with spices and brown sugar or baked spiral-style with apricot jam and mustard, few main dishes stand out on the dinner table like a glazed and glistening ham.

But with every showstopping ham comes a lot of leftover meat. And delicious though it may be to munch on a couple slices cold, straight from the fridge (a thing I have done many, many times), why not repurpose the ham in one of these tasty recipes?


* This article was originally published here

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