Leftover Ham Tacos with Root Vegetables

The morning after a holiday dinner and there is a lot of leftover ham and now the agony begins. What to do with all of the leftover ham? How about making this unorthodox but delicious Morning After Holiday Leftover Ham Tacos with Root Vegetables?

Leftover Ham Tacos with Root Vegetables Recipe

This take on tacos is a bit off of the beaten path and that’s a good thing. Gone are all of the traditional taco fixings save the taco shell. In this version there is sweet potato, parsnips, red cabbage, baby Brussels Sprouts and of course chopped and browned ham. Instead of south of the border influences this one is definitely all Midwest. Below is what you will need.

Ingredients:

• 1 1/2 ham, chopped
• 1 cup collard greens, chopped
• 1 cup red cabbage, shredded
• 1 cup young Brussels Sprouts
• 3/4 cup sweet potato, cubed
• 1/2 cup parsnips, sliced and halved
• 1/2 cup sweet red bell peppers, diced
• 1 cup cheddar cheese, shredded
• 6 – 8 taco (hard or soft) shells
• Kosher Salt, to taste
• Fresh Cracked Black Pepper, to taste

Directions:

1. Add a single tbsp of olive oil in a skillet over medium heat and brown chopped ham. When finished place ham in an oven safe dish in a  in a 190 degree oven to keep warm.
2. Using the same skillet add 1 tbsp of olive oil, sweet potatoes and parsnips cook until the flesh of potatoes can be pierced easily with the tines  of a fork, salt and pepper to taste, place potato ans parsnips into a bowl and set aside.
3. If skillet needs additional oil add 1 tbsp, when oil is hot add collard greens, red cabbage and Brussels sprouts, saute until greens and cabbage are just wilted but still a bit firm. Do not overcook. Add salt and pepper to taste, placed into a bowl and set aside.
4. Saute diced sweet red bell pepper until bright red, remove from heat and set aside.
5. In a large bowl combine chopped ham, root vegetables, greens, Brussels sproouts and sweet red bell peppers, toss until well mixed. Fill taco shells with mixture, add shredded cheddar cheese and top with Spicy Brown Mustard Sauce.
6. Serve.

Spicy Brown Mustard Sauce Recipe

Ingredients:

• 1/2 cup spicy brown mustard
• 1/2 cup mayonnaise
• 1/3 cup honey
• 1/4 fresh cracked black pepper

Directions:

1. In a bowl add spicy brown mustard, mayo, honey and fresh cracked black pepper.
2. Whisk together until ingredients are combined.
3. Drizzle over tacos.

Print

Midwest Tacos with Root Vegetables

Servings 0

Author Alea

Ingredients

• ▢ 1 1/2 ham chopped
• ▢ 1 cup collard greens chopped
• ▢ 1 cup red cabbage shredded
• ▢ 1 cup young Brussels Sprouts
• ▢ 3/4 cup sweet potato cubed
• ▢ 1/2 cup parsnips sliced and halved
• ▢ 1/2 cup sweet red bell peppers diced
• ▢ 1 cup cheddar cheese shredded
• ▢ 6 - 8 taco hard or soft shells
• ▢ Kosher Salt to taste
• ▢ Fresh Cracked Black Pepper to taste

Instructions

• Add a single tbsp of olive oil in a skillet over medium heat and brown chopped ham. When finished place ham in an oven safe dish in a in a 190 degree oven to keep warm.
• Using the same skillet add 1 tbsp of olive oil, sweet potatoes and parsnips cook until the flesh of potatoes can be pierced easily with the tines of a fork, salt and pepper to taste, place potato ans parsnips into a bowl and set aside.
• If skillet needs additional oil add 1 tbsp, when oil is hot add collard greens, red cabbage and Brussels sprouts, saute until greens and cabbage are just wilted but still a bit firm. Do not overcook. Add salt and pepper to taste, placed into a bowl and set aside.
• Saute diced sweet red bell pepper until bright red, remove from heat and set aside.
• In a large bowl combine chopped ham, root vegetables, greens, Brussels sproouts and sweet red bell peppers, toss until well mixed. Fill taco shells with mixture, add shredded cheddar cheese and top with Spicy Brown Mustard Sauce.
• Serve.
• Spicy Brown Mustard Sauce
• Ingredients:

• /2 cup spicy brown mustard
• /2 cup mayonnaise
• /3 cup honey
• /4 fresh cracked black pepper
• Directions:

• In a bowl add spicy brown mustard, mayo, honey and fresh cracked black pepper.
• Whisk together until ingredients are combined.
• Drizzle over tacos.

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