Leftover Ham and Vegetable Medley

Leftover Ham and Vegetable Medley

13 Reviews 1 Pic
  • Prep

    45 m
  • Ready In

    55 m
Recipe by  RUTH BEITEL 1

“Ham combined with tasty vegetables. Serve with cooked white rice. A great recipe to use up that leftover ham from the holidays.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
  2. Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
  3. In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.
  4. Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.

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Reviews (13)

Rate This Recipe


I had visions of a Chinese style dish. However, it became overcooked and way too salty. I would recommend more stir fry style of cooking ( hot and fast)to keep fresh color of veggies. To cut the saltiness, make a cornstarch thickener and then add soy to taste and color preference.



I was pleasantly suprised by how good this recipe was. I thought it may come out too dry but it did not and was very good. Even my picky husband really liked it. The only additions I made was to add fresh mushrooms, celery and snow peas (instead of frozen peas). This recipe will definitely be a keeper.



This is wonderful. It tasted even better the following day. Next time, I'll add a dash or two of Tabasco to the sauce.

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 510 cal
  • 26%
  • Fat
  • 31.4 g
  • 48%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 33.8 g
  • 68%
  • Cholesterol
  • 181 mg
  • 60%
  • Sodium
  • 2478 mg
  • 99%

Based on a 2,000 calorie diet



previous recipe:

Leftover Ham -n- Potato Casserole


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Sauteed Purple Carrot and Vegetable Medley