I visited my friend, Beth, one morning last week and found her family devouring these delicious ham and cheddar muffins. When she offered one to me, I tried to politely decline, but they smelled SO delicious (and I hadn’t eaten a thing for breakfast yet). I am so glad I indulged, they were awesome! She explained that this was her solution for using up some of the ham they had frozen after her Thanksgiving feast.
I love visiting Beth’s house, even though she shames me with her incredible planning and efficiency in the kitchen. Almost every time I am there she is preparing something for her four children (three of them hungry boys) to eat. She follows recipes precisely, plans every bite of her weekly menu, and grocery shops like a pro. This dish was just another example of how thoroughly she plans. She froze the ham on the day it was initially prepared (thus eliminating waste or danger of food poisoning) and had chopped and pre-measured amounts for future recipes.
Even if you don’t have the advantage of leftover diced ham for this recipe, you can easily use some from the deli. I made a few minor changes to the original recipe since I don’t like to use baking mix or shortening.