These scrumptious waffles top our list of favorite ways to use leftover Easter ham. In lieu of baking powder, the batter uses yeast for leavening. This adds a little time to the recipe, but your reward is a more interesting, slightly fermented flavor that complements the savory ham and cheese.

Source: Midwest Living


Recipe Summary

25 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine 1/2 cup of the warm milk, the sugar and yeast. Let stand for 10 minutes or until foamy. Meanwhile, in a medium bowl, combine eggs, melted butter and the remaining 11/4 cups warm milk.

  • Place flour in a large bowl; make a well in the center. Add egg mixture and yeast mixture to the flour. Stir until just moistened (batter should be slightly lumpy). Cover with plastic wrap; let stand at room temperature for 1 hour. Gently fold in ham and cheese.

  • Following manufacturer's directions, add batter to a preheated, well-greased waffle maker; cook until golden and crisp. When done, remove waffle with a fork. Keep warm in a 300° oven while cooking remaining waffles.

  • Meanwhile, in a small bowl, stir together sour cream and mustard. Serve waffles topped with sour cream mixture, honey and chives.

Nutrition Facts

458 calories; fat 25g; cholesterol 123mg; saturated fat 14g; carbohydrates 39g; mono fat 7g; poly fat 2g; trans fatty acid 1g; insoluble fiber 1g; sugars 11g; protein 19g; vitamin a 821.8IU; vitamin c 0.5mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 4mg; vitamin b6 0.2mg; folate 98.4mcg; vitamin b12 1.3mcg; sodium 590mg; potassium 261mg; calcium 284mg; iron 2.2mg.