Holiday ham transformed

I hope everyone enjoyed their Easter holiday. Mine was great and included a ham dinner hosted by my sister at her lovely home in Maryland. Though we all ate as much of that ham as possible, there were leftovers. That, I think, is a good thing.

With the addition of a few more ingredients, that ham can be transformed from leftover to swooned over. Here are a few creative recipes for breakfast, lunch or dinner that are not only a snap to make but are oh so good to eat.

Big Hot and Cheesy

Ham Sandwich

1 loaf French bread, sliced lengthwise (leave hinged)

2 pounds sliced cooked ham

2 (8-ounce) packages cream cheese, softened

1 cup butter, softened

2 cups freshly grated or shredded Parmesan cheese

2 to 3 large tomatoes, thinly sliced

Directions: In bowl mix together the cream cheese, butter and 1 1/2 cups Parmesan cheese. Open French bread on a baking sheet and spread both cut sides with a portion of the cream cheese mixture. Lay ham on top of both sides of bread then cover with tomato slices. Dollop remaining cream cheese mixture over the tomatoes. Sprinkle with the rest of the Parmesan cheese. Bake in preheated 350-degree F. oven 10 to 15 minutes or till bubbly and light golden brown. Close sandwich and slice as desired. Serve hot. Serves 4 to 6.

Quick Ham and

Corn Chowder

1/2 cup coarsely chopped onion

1/2 cup butter

1 (17-ounce) can cream-style corn

1/2 cup half-and-half

1 cup chopped cooked ham

1 small bay leaf

1/8 tsp. each salt and pepper

Directions: In Dutch oven, saute onion in butter till tender. Add remaining ingredients; cook over low heat till heated through (do not boil.) Remove bay leaf. Serves 4.

Ham and Crescent Pie

8-ounce can refrigerated crescent rolls

2 eggs, slightly beaten

1 T. grated Parmesan cheese

Salt and pepper

2 cups Monterey Jack cheese, cut into 1/2-inch cubes

2 cups ham, cut into 1/2-inch cubes

2 T. chopped green pepper

Directions: Separate crescent dough into 8 triangles. Place 5 triangles in 9-inch pie pan, pressing together to form a crust. Reserve 3 triangles for top crust.

In large mixing bowl, combine remaining ingredients. Pour into crust. Roll out remaining triangles so longest side is 9 inches. Cut into 1/2-inch strips. Twist strips then crisscross over filling and tuck under bottom crust to form a lattice top. Press edge with fork to seal. Bake in preheated 325-degree F. oven 50 to 60 minutes until crust is golden brown. Makes 5 to 6 servings.