If you are like me then you I know you have a fridge filled with hard boiled eggs, ham, potatoes, corn and other yummy stuff. But, you do not have the will to reheat and eat it again. Well, I have some ideas for your bounty!
A couple of years ago while I was in Tampa visiting my very SOUTHERN Uncle Phil he introduced me to the glories of ham salad. At first I scoffed at his sandwich until I tasted it! Wow…I had been missing out all of these years! Here is his recipe that I tweaked a bit using Wickles Pickles. These are pickles that are a little bit dill, sweet and spicy all at once. Boy is it delicious! Perfect as a sandwich on sourdough bread or even as a dip on crackers! 
Uncle Phil’s Ham Salad
1 small red onion, finely chopped
2 cups cooked/leftover ham
1/4 cup Wickles pickles, chopped
2 hard boiled eggs
2 medium celery ribs, roughly chopped
1 jalapeño, seeded and stemmed (optional)
2 green onions, finely chopped
1/3 cup mayonnaise
2 tablespoons Wickles pickle juice
2 tablespoons Dijon mustard
12 slices sourdough bread
Put ham in the bowl of a food processor and pulse until finely chopped. Place red onion in a large bowl and add in the chopped ham. Add the sweet relish, celery, hard boiled eggs and jalapeño to the bowl of the food processor and pulse until ingredients are finely chopped.
Add the relish mixture, along with the scallions, mayonnaise, and mustard to the ham mixture; stir to combine. Spread ham salad on bread and serve!
Now I have a little slow cooker gem! My mom’s recipe always used cheddar cheese soup…but I have mixed it up a bit and I like mine better now! Feel free to play around with this dish…I added Philadelphia Cooking Creme and Cheez Whiz for my sauce and it worked beautifully!
Slow Cooker Scalloped Corn, Ham and Potatoes
6 c. peeled, cubed (cut into 1-inch pieces) potatoes
1-1/2 c. cubed ham
1-15 oz. can whole kernel corn, drained
1/4 c. diced green pepper
1/4 c. diced red pepper
1/2 of sweet onion, minced
1 teaspoon thyme
1/4 cup Philadelphia Original flavor Cooking Creme
1/4 cup Cheez Whiz
1/2 c. chicken broth (more if needed)
In a 3-1/2 to 4 qt. crock pot combine first 6 ingredients; mix well. In a small bowl, combine next 3 ingredients; beat until smooth. Pour mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.