How to use up the leftover ham can be a challenge, but Julie Rodgers of Mom!Mom!.com (mom-mom.com) has a few ideas, furnished by the users of her Web site.

Mom!Mom!.com is a site dedicated to helping mothers with various aspects of their lives. As a stay-at-home mom, Rogers became a mystery shopper and created her Web site to help people find part-time supplemental income while avoiding scams. The site evolved into other types of sharing, including recipes, ideas for school fundraising projects, reviews of travel locations for families and how to save money and more.

So, when the big family holiday meal is over, what do you do with the leftover ham?

Ham and Cranberry Brunch Bake

2 cups egg bread (challah) or other good quality bread, crusts removed and cubed

1 cup diced cooked ham

1/2 cup dried cranberries

3 green onions, sliced

8 eggs, beaten

1 cup buttermilk baking mix

1 tablespoon or to taste Dijonnaise

2 cups milk

salt and pepper to taste

1 cup grated Muenster cheese

Preheat oven to 350 degrees. Butter a 2-quart casserole. In the casserole, combine the bread cubes, ham, cranberries and green onions. Spread out to cover bottom of casserole. In a medium bowl, whisk together the eggs, buttermilk baking mix, Dijonnaise, milk and salt and pepper. Pour over the bread/ham mixture. Sprinkle with grated cheese and bake 45 to 50 minutes or until set and lightly browned.

Serve warm. Add a fruit salad and some sweet rolls to complete your brunch, if desired. Don't forget the Mimosas for a special, grown-up morning meal.

Any Old Day-O Ham and Potatoes

2 20-ounce packages diced, frozen potatoes

2 cups cheddar cheese, shredded

1 cup sour cream

1 10-ounce can cream of mushroom soup

2 cups diced cooked ham.

Mix all ingredients in a 13-inches-by-9-inches-by-2-inches pan.

Bake for 50 minutes at 350 degrees, until potatoes are done.

Ham and Potato Casserole

1 cup sour cream

1 package dry onion soup mix

1 cup milk (any kind)

salt and pepper to taste

6 cold, cooked, potatoes, sliced thinly

3 hard boiled eggs, sliced thinly

1 cup cooked ham, diced

1 cup soft, buttered bread crumbs

Blend sour cream with onion soup mix and whip with a hand mixer until well incorporated. Stir in milk, salt and pepper. In a greased, one and a half quart casserole, arrange in layers one-third of the potatoes, one sliced egg, one-third of the sour cream mixture and ham. Repeat layers. Top with buttered crumbs. Bake at 350 degrees for 30 minutes.

Ham Patties

2 cups cooked ham, ground

1 egg, beaten

1/2 cup fresh bread crumbs

1 tablespoon

dry mustard

3 tablespoons cream or fat free half and half

2 tablespoons shortening or bacon fat

Mix the ham, egg, crumbs, mustard and cream until combined well. Shape the mixture into four equal patties. Melt the bacon fat or shortening (or use oil) in a large skillet. Cook until browned on both sides.

Ham Pie

1 9-inch deep dish pie crust, unbaked

1 pound part skim ricotta

2 eggs

1/2 teaspoon garlic powder (not garlic salt)

1/4 cup Parmesan cheese, grated

1 cup ham, diced (do not use smoked or honey ham for this recipe)

2 tablespoons fresh parsley

1/4 teaspoon ground pepper

1/2 cup part skim mozzarella cheese, grated

Mix all ingredients together. Taste for salt and adjust. Pour into pie shell. Bake at 350 degrees for approximately 35 minutes. Check for doneness using knife inserted in center. If it comes out clean, it is done. If not done, continue to bake until set. Remove from oven and allow to cool.

Ham Stuffed Onions

8 medium onions, peeled

2 tablespoons butter or margarine

2 cups cooked ham, finely chopped or ground

dash of pepper and 2 cups soft bread crumbs.

Syrup:

1/2 cup maple syrup

2 tablespoons butter or margarine.

Cook onions in boiling, salted water 10 to 15 minutes or until outside layers are just tender. Scoop out centers leaving a ¼-inch shell. Chop the centers. Saute the chopped onion in butter in skillet until tender.

Stir in ham, bread crumbs and pepper. Spoon into onion shells. Place in a shallow baking dish.

Simmer syrup and butter mixture in skillet for two minutes. Pour over onions. Bake at 350 degrees for 30 minutes, basting several times.

More recipes that help move leftover ham out of your refrigerator come from the University of Illinois Extension.

"The Nutrition Education Programs offer lots of recipes of all kinds that use less expensive and healthier ingredients," said Donna Falconnier of the Champaign office.

More recipes can be found at http://wellnessways.aces.illinois.edu/recipes.html.

Ham Mac & Cheese with Salsa

2 cups uncooked macaroni

1/2 cup water

2/3 cup nonfat dry milk

1 cup processed cheese, sliced, low fat

1 cup cubed, cooked, lean ham

1/3 cup salsa

Cook macaroni according to package directions. Drain and set aside. Mix water and nonfat dry milk in saucepan, add cheese. Cook over low heat, stirring gently until cheese melts. Add cheese sauce to cooked macaroni. Gently stir in ham and salsa. Cook over low heat until thoroughly heated.

Pineapple and Ham Quick Broiled Supper

4 slices whole wheat bread

4 slices cooked, lean ham

4 slices reduced fat, American cheese

4 slices of pineapple, drained

Place bread on small pan or piece of aluminum foil. Top bread with cooked ham, pineapple slice, cover with cheese slice. Broil until heated through and cheese is melted.

Potato Soup

3 medium potatoes

4 cups low sodium chicken broth

1/2 cup chopped cooked, lean ham

1 cup nonfat dry milk

1/2 cup chopped onion

1/2 cup corn

Wash potatoes and peel, cut into 1-inch cubes. In large pot, bring potatoes and broth to a boil. Partially cover pot with lid and simmer 20 minute or until potatoes are soft. Add ham, dry milk, onion and corn. Bring to a boil again, then turn heat down to simmer for five minutes.

Skillet Ham

2 tablespoons butter or margarine

2 tablespoons minced onion

1 1/3 cup quick cooking rice

1/2 teaspoon salt

dash of pepper, 1 can condensed cream of chicken soup

1 cup cubed, cooked, lean ham

1 cup cooked beans or peas

1 1/2 cups hot water

Melt butter or margarine in skillet. Add onion to skillet and saute until tender. Add rice to onion and saute to golden brown. Add salt, pepper, chicken soup, ham, beans or peas and hot water to rice mixture. Bring to boil, then simmer uncovered five minutes.