After-Holiday Ham on Biscuits Recipe
After-Holiday Ham on Biscuits Recipe photo by Taste of Home

After-Holiday Ham on Biscuits Recipe

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Billie George of Saskatoon, Saskatchewan puts leftover ham and hard-cooked eggs to good use by making tasty After-Holiday Ham on Biscuits with a creamy white sauce. "When my children were young, they loved to color lots of Easter eggs, so this recipe was a great way to use them up," she writes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2 cup milk
  • 1 cup cubed fully cooked ham
  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 1/2 teaspoon chicken bouillon granules
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1-3/4 cups milk
  • 3 hard-cooked eggs, chopped
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 serving (2/3 cup) equals 196 calories, 12 g fat (6 g saturated fat), 97 mg cholesterol, 478 mg sodium, 15 g carbohydrate, trace fiber, 8 g protein.


  1. In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
  3. Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
  4. Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.
Originally published as After-Holiday Ham on Biscuits in Taste of Home April/May 2007, p48

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Reviewed May. 9, 2012

"Loved this! Very quick and easy. I increased the ingredients some to feed my family of 6. I hardly made any changes, and this was a great weeknight supper solution. This would be great in winter because of the biscuits."

Reviewed Apr. 23, 2012

"We love this recipe. I left out the eggs. They don't agree with my husband."

Reviewed Apr. 23, 2012

"We love this recipe. I left out the eggs. They don't agree with my husband."

Reviewed Apr. 10, 2012

"Not a keeper."

Reviewed Dec. 19, 2011

"This recipe turned out terrific! I have to admit I cheated a bit and skipped making the biscuits and served it on sliced hawiian bread. I also quadrupled the recipe because I had so much ham.kind of reminds me of the chipped beef on toast, but I'm not that old! They still make that in certain restaurants."

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