I Make This Martha Stewart Recipe Every Boxing Day Without Fail – it's the Perfect Way to Use Up Leftover Christmas Ham

After weeks of planning, every host knows the relief that comes with finally tucking into the meal you've worked so hard to prepare. Not so long after this, however, the question arises: what next? If you're wondering what can be done with the remains of your Christmas Day menu, allow me to share my secret: Martha Stewart's ham and potato bake.

I love to curate dinner party menus and try out new recipes, but I'll admit that leftovers can sometimes leave me stumped. And after pouring my energy into the (often hectic) Christmas hosting countdown, I don't always find myself brimming with inspiration – which is where a failsafe recipe like Martha Stewart's comes in. Combining eggs and cream with potatoes, ham, cheese and broccoli, it makes the perfect post-Christmas dish.

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While Christmas dinner itself requires a rather tight schedule, I try my best to keep things relaxed for the rest of the holiday season. In fact, December 26 is a famously slow day in my household, and Martha Stewart's ham and potato bake has become something of a breakfast tradition.

Using up the all-important leftovers from the day before, this recipe involves minimal preparation and serves up to 8 people. Most importantly, it can be enjoyed at any time of day, either hot or cold. So, once you've successfully pulled off Christmas hosting for another year, you can take a well-earned break and whip up this simple dish whenever you feel like it.

Martha Stewart's Ham and Potato Bake Recipe

Ingredients

• 1 tbsp butter, for pan
• 6 large eggs
• 1 ½ cups heavy cream
• 2 tsp coarse salt
• ½ tsp ground pepper
• 2 baking potatoes (about 1 ¼ pounds), peeled
• 10 ounces leftover Christmas ham, thinly sliced (less than ¼ inch thick)
• 1 package (10oz) frozen broccoli, thawed and squeezed dry with paper towels
• ½ cup (2oz) grated cheddar cheese

Method

• Preheat your oven to 350°F and butter a 9-inch round cake pan like the Caraway ceramic non-stick circle pan. (The pan should be at least 2 inches deep.) Line the bottom of with parchment paper.
• In a large bowl, whisk together the eggs and cream, then season with salt and pepper. Cut the potatoes (each slice should be less than ¼ inch thick) and add them into the egg mixture to soak.
• Lift the potatoes out of the egg mixture and set it aside. Arrange half of the potato slices in your pan and layer with ham, broccoli and cheese, then layer up the remaining potatoes. Pour the egg mixture over top and press down firmly so that the potatoes are fully submerged in the eggs.
• Cover with foil and cook until the potatoes are tender (about 1 hour). Uncover and continue cook until golden and set (30 to 45 minutes more).
• Leave to cool for 15 to 20 minutes in the pan. Then, run a knife around the edge and carefully invert the potato bake onto a plate. Peel off the parchment, reinvert top side up, and slice with a serrated knife (like the HexClad Damascus steel serrated bread knife) to serve.

Shop Everything You Need to Make Martha Stewart's Ham and Potato Bake

Looking for more cozy recipes this holiday season? You simply can't go wrong with Martha Stewart's chocolate chip cookie recipe; it's another classic that I return to every year.