At Easter and Christmas, we always take advantage of the sale prices to stock up on at least a couple hams, even if we just freeze them to smoke later. One of the things I like most about hams (aside from the fabulous flavor), is the amount of meals I can get out of each half ham. We enjoy coming up with tasty creative ways to use up the leftovers.
This Pampered Chef dish is a darn good way to make use of that leftover ham!
Like the turkey cranberry wreath, this is another skinnied-down take on a Pampered Chef classic. I lowered the Points value by using reduced fat crescent rolls and cheese, and trimming all visible fat from the ham. I also opted for cheddar over swiss cheese, just because I prefer the taste of cheddar with ham and broccoli. We used leftover smoked ham, but any lean cuts of cooked ham will suffice — even store-bought pre-chopped ham or a ham steak.
Kids and Hubby all gave this dish a thumbs up. Pair it with a salad for a full meal.
- 1 cups cooked lean ham, all visible fat trimmed, chopped
- 4 ounces fresh broccoli, chopped
- ¼ cup onion, chopped
- ½ cup fresh parsley, chopped
- 5 ounces reduced fat cheddar cheese, shredded or diced up
- 2 tablespoons dijon mustard
- 1 teaspoon lemon juice
- 2 tubes (16 rolls total) reduced fat crescent rolls
- 1 egg white, lightly beaten, for wash
- Preheat oven to 350 degrees F.
- Chop ham, broccoli, onion and parsley.
- In medium sized mixing bowl, combine ham, broccoli, onion, parsley, mustard and lemon juice. Mix well and set aside.
- Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 inch round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of stone.)
- Scoop filling evenly over the widest end of each crescent roll triangle in the ring, then finish assembling the ring by bringing the outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Brush wreath with egg white.
- Bake 25-30 minutes or until golden brown.
