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A few days after New Year&rsquo;s I thought about making my old cycling friend Gary&rsquo;s stromboli (wrote about it last May), but waffled between buying processed sliced ham or using some of the ample ham leftover from MT&rsquo;s Christmas Day feast. Once home, I decided to look up an alternative, typing &ldquo;leftover ham recipes&rdquo; into Google.
				This was one of the top results. It had everything I needed at that moment: Uses lots of ham, includes a full stick of cheddar cheese, and all the ingredients were already in the house.
				Provided you&rsquo;re not too picky about trimming the ham (I tend to be) or too precise about cubing potatoes to equal sized bits (I&rsquo;m not), this takes about 15 minutes to prep and about another hour until out-of-the-oven.
				I added a seventh potato and close to an extra cup of ham (it is literally billed as a &ldquo;leftover ham&rdquo; recipe, so if you&rsquo;ve got more why not bake more), which in turn prompted the use of a larger, 3-quart dish &mdash; a good move anytime if, like me, you enjoy the crispy top of these casseroles.
				MT & I loved it. Combine this with the ham & bean soup recipe MT tried last week (delicious), and you&rsquo;ll hardly have any leftover holiday entree for ham sandwiches in your brown bag lunches.
				Dobru Chut! 
				Leftover ham &lsquo;n potato casserole (allrecipes.com)
				6 small potatoes, peeled and cubed
				3 tablespoons butter
				2 cups cubed fully cooked ham
				1 small onion, finely chopped
				&#188; cup butter
				3 tablespoons all-purpose flour
				1 &#189; cups milk
				salt and ground black pepper to taste
				1 (8 ounce) package shredded Cheddar cheese
				&#188; cup bread crumbs
				Place potatoes into a large pot, cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
				Heat oven to 350&#176; degrees.
				Grease a 1 1/2-quart baking dish.
				Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
				Stir potatoes into ham mixture; transfer to the prepared baking dish.
				Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
				Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
				Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
				Pour sauce over ham and potatoes.
				Sprinkle bread crumbs atop casserole.
				Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

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Too much ham after the holidays? Try a quick and tasty leftovers casserole.