On the Table: Ham Casserole

The Peanut Butter Ham I made on Sunday was delicious, but it was pretty large, so the last few days have been an exercise in eating as much ham as possible without getting sick of it.  Ham sandwiches?  Check.  Ham and eggs?  Check.  Ham Casserole?  CHECK!  I think making ham casserole might be my favorite way to use up leftover ham.  It is really easy (even easier if you happen to have leftover mashed potatoes lying around as well), and really delicious.  Here's how to make it:

Prepare about 4 potatoes worth of mashed potatoes.  (Or, like I said, if you have leftovers on hand, that is even better.  And if you are really pressed for time and want to use the boxed kind...I won't tell.)

Preheat the oven to 350 degrees.

Dice up about two cups of ham into bite size pieces (don't worry about removing the outside or anything - I used the Peanut Butter Ham and the glaze just added more flavor).  Put the ham into a large skillet, along with 1/2 of a pound of frozen mixed vegetables, 1 tablespoon of worcestershire sauce, 1/2 of a cup of milk, and 4 ounces of shredded cheddar cheese.  Cook, stirring, until everything is heated through and the cheese has melted.  Taste and adjust the seasoning as needed.  The ham added enough salt for me, but you may need to add more depending on the specifics of your ham and your tastes.

Pour the ham mixture into a baking dish, and spread the mashed potatoes on top.  Sprinkle with bread crumbs, if desired.  Bake in the preheated oven for about 30 minutes, or until the liquid starts to bubble and the mashed potatoes are lightly browned.

Enjoy!