I made a spiral ham on Sunday, then I cut up the remainder of the meat and froze most of it to use in soups and beans throughout winter. I kept one portion of it out of the freezer though for last nights dinner. We had a ham, brie, and bleu cheese sandwich with a really great pasta salad. We had the left over pasta salad for lunch today and it was still very good.
8 slices thick French country sandwich white bread, sliced
8 ounces Brie cheese, sliced
1/2 cup apricot preserves
1/4 cup crumbled blue cheese
2 cups of leftover ham (or steaks)
Preheat grill to medium heat or a grill pan until very hot. (or you can just use a normal pan... that is what I did)
 Layer the brie on half of the bread slices. Spread with apricot preserves and crumbed blue cheese.
 Grill the ham steak until browned and heated through, about 3 minutes per side. Remove the ham from the grill and cut into portions (one for each sandwich.) Layer the ham over the brie. Top ham with the remaining bread slices to make sandwiches.
 Brush both sides of sandwiches with olive oil and grill until the bread is toasted and the cheese is melted.
Pasta Salad with Feta and Snow Peas
Prep and cook time: 25 minutes
10 ounces elbow macaroni
1/2 cup snap peas, strings removed, sliced diagonally into strips
1 yellow bell pepper , ribs and seeds removed, chopped into pieces
2 green onions , sliced
1 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon balsamic vinegar
coarse salt and freshly ground pepper, to taste
 In a large pot of boiling salted water, cook pasta until cooked through but still firm to the bite. During last minute of cooking, add snow peas. Drain pasta and peas in a colander; rinse under cold water.
 In a large bowl, combine pasta and peas, bell pepper, green onions, feta, oil, vinegars and salt and pepper. Toss to combine and chill until ready to serve.