These are cute, tasty, very easy little cinnamon buns that I like to make for my kids. Even Mr. Chef likes them, despite the can of refrigerated crescent rolls I use to make them. These taste just like a regular cinnamon bun, only in miniature, and take only about 20 minutes to make.
I like ham.
The problem with this is that I like the old fashioned, bone in, gigantic hams, which only seem to be sold in the 10lb size or larger. Even if we invite the dog in for supper this is still way too much ham for our family. Since David over at Cooking Chat is hosting Leftover Tuesdays, I thought this would be a good time to try out a new leftover recipe.
So with my ham problems I am always on the look out for some good recipes that call for leftover ham. I have one posted on here - Hawaiian Ham but I was looking for another leftover ham recipe. This recipe for Ham Chowder is inspired from a cookbook I found in a discount bin many, many years ago. I saw the recipe then, forgot about it, and it was only when my computer fried (again) that I thought to look it up. I heavily modified the original, since I also wanted to use up the leftover scalloped potatoes I had in the fridge.
If you don't have leftover scalloped potatoes - don't worry. You can used a store bought package of them, or see my note about working around it. This could also be done in the crockpot, but it may not be a good "all day" recipe. This is for Leftover Tuesdays, but if you don't have leftovers you can still try it out.