Leftover Makeover: Make This Before The Very Last Ham Is Gone
Unless it already is, in which case, well-played.
I'd say get rid of any remaining bird at this point. Way to not make soup. Even if it doesn't taste funny, there's something about 5-day-old bird that doesn't scream "eat me," unless you're still in college and truly don't care, etc. But ham — the ham is super-salty, practically cured at that point, and lasts way longer (especially if it's still on the bone). I don't know the science behind it, but keeping meat on the bone will definitely prolong its life for a day or two, making this insane fried rice recipe the star of today's lunch menu.
Leftover honey mustard-glazed Thanksgiving ham makes some of the only fried rice worth eating sober (presumably, because it's lunchtime). The spicy, acidic tang of the mustard adds a kick you don't usually find in fried rice no matter how orange you turn the poor stuff with sriracha. This is especially true with my Thanksgiving ham, which I glaze with nosegasm-inducing Chinese mustard and buckwheat honey. I guess I should have provided that recipe about a week ago, huh?
So whether your version features a ton of ham and a little rice, only a little ham because in all honesty you've really been doing a number on it, with chopped leftover veggies or closer to the tried-and-true formula for Chinese-style fried rice we all know and love, it's a win-win situation. Then toss that bone in a pot and get your soup redemption. You don't want the spirits of two feast beasts haunting you. That's only fun for the dog.
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