After Easter dinner, you probably found yourself with leftovers, like you do after most holiday meals. The next time you’re lucky enough to have some leftover ham you can dice it up and try these recipes for Aloha Pizza and Ham Salad.
The Aloha Pizza is made in an oblong cookie sheet with sides, not in a pizza pan, so you’ll want to cut the thick pieces into squares. The combination of ham, pineapple, mozzarella cheese and honey barbecue sauce may not sound like your typical pizza, but wait until you taste it!
And, the second recipe is a twist on your ordinary ham salad. Instead of grinding or finely chopping the ham, this recipe calls for the ham to be diced and mixed with onions, celery and a tasty dressing. The salad and can be served on a bun or a croissant or just on a bed of lettuce. Since ham can be frozen, you can always cube the ham, freeze it and then make these quick meals at a later date.
ALOHA PIZZA
1 (13.8-ounce) package refrigerated pizza dough
1 tablespoon olive oil
1 garlic clove, pressed
2/3 cup honey barbecue sauce, divided
2 cups (8 ounces) mozzarella cheese, shredded
2 cups diced cooked ham
2 cups crushed pineapple, drained
1/4 of a red bell pepper, chopped
Tops of 2 green onions, finely chopped
Preheat oven to 400 degrees. Lightly oil a 9-by-12-inch oblong pan and spread pizza dough over the bottom of pan and up the sides.
Combine the olive oil and pressed clove and brush evenly over crust, including the sides. Spread 1/3 cup barbecue sauce over dough.
Sprinkle diced ham, 1 cup pineapple over barbecue sauce and then the cheese evenly over all. Bake 10-12 minutes or until crust is golden brown. Remove from oven.
Mix chopped bell pepper and remaining cup of pineapple and spread evenly over pizza. Drizzle remaining barbecue sauce over pizza and sprinkle chopped green onions over all.
Cut pizza into squares and serve. Makes 8 servings.
EASY HAM SALAD
2 cups cooked ham, diced
Salad greens
1/4 cup mayonnaise
1/4 cup finely diced celery
2 tablespoons sweet pickle relish
1 tablespoon minced onion
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
Dash of black pepper
Combine mayonnaise, celery, relish, onion, mustard, salt and pepper in a medium bowl; mix well. Dump diced ham into mayonnaise mixture and stir well. Cover and refrigerate at least one hour.
Serve over bed of salad greens or on buns or split croissants. Serves 3-4.
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