If you love baked ham but are not serving a crowd, this is the perfect casserole recipe to use up the leftovers. Crispy-edged chunks of ham bathe in a sweet and spicy sauce to make the perfect ham dinner for two.
Roughly cubing the ham so that it has craggy edges will create more crunchy bits as the brown sugar caramelizes them in the oven.
Serve with a side of mashed potatoes, hot buttered rice, or a salad if you want a lighter meal for summer.
Cherry syrup gives the sauce it’s thick and sticky character, but if you can’t find cherry syrup, simply whisk some maraschino cherry juice into regular maple syrup. Don’t have clove essential oil? Visit the essential oil conversion chart so you know how much ground cloves to use instead.
Leftover Baked Ham Casserole
- Small Saucepan
- individual casserole dishes
- sheet pan
- 4 tbsp unsalted butter
- ¼ cup packed brown sugar
- 3 tbsp apple cider
- 3 tbsp orange marmelade
- 3 tbsp whole berry cranberry sauce
- 2 tbsp Dijon mustard
- 1 tbsp cherry syrup
- 1 tbsp sriracha
- 1 drop clove essential oil
- salt and pepper to taste
- 2 cups leftover baked smoked ham diced into 1-inch cubes
- Preheat oven to 350°F.
- Brown butter in a small saucepan over medium heat - frequently swirling the pan to keep it from burning - until butter smells nutty (about 10 minutes).
- Whisk in brown sugar, apple cider, orange marmalade, cranberry sauce, mustard, syrup, sriracha and essential oil (or ground clove). Bring to a boil, reduce heat and whisk continually for 5 more minutes. Season with salt and pepper to taste.
- Evenly divide ham into individual casserole dishes placed on a sheet pan, pour sauce over ham. Try to get the sauce on as much of the ham as you can. Bake, uncovered, for 20-25 minutes or until edges begin to turn brown and crispy.
- Carefully remove from the oven and place casseroles on heat-proof plates. Serve immediately.