Still time to enjoy that Easter ham

Easter is done, but the ham isn’t. What next? Ham leftovers are an easy way to crank out fast meals that pack tons of flavor. Just be sure to go easy on the salt. Most hams are cured and brined, which crank up the sodium. Taste the finished dish before adding more salt.

A frittata is an easy choice. Cut the ham into small chunks, then saute with diced onion and bell peppers. When the ham is lightly browned, pour several beaten eggs over it. When the eggs have set on the bottom, top it with cheese and broil for several minutes.

Or try a ham and cheese … on pasta. Toss finely chopped ham and grated fontina (or other good melting) cheese with warm pasta and just a few tablespoons of the pasta cooking water for an all-but-instant mac and cheese. A splash of hot sauce gives a nice finish.

Ham also is delicious used in place of chicken in a basic chicken noodle soup. And for a nod to the classic sandwich, you could even top the soup with croutons made from cubed rye bread drizzled with olive oil and toasted.

Or if you’d rather stick with an actual sandwich, try this delicious culture clash. Ham and cheese are paired with thinly sliced pair and mango chutney inside a gently toasted and pressed panini.

Ham Panini with Smoked Gruyere and Pear

4 tablespoons mango chutney

4 focaccia or bulky rolls, split

2 large chard leaves, stems discarded

4 thick slices ham, cut to roughly the size of the rolls

1 pear, cored and thinly sliced

4 thick slices (about 1 ounce each) smoked gruyere cheese

Olive oil cooking spray

To assemble the sandwiches, slather 1 tablespoon of the chutney over the cut side of the bottom of each roll. Top each with 1 chard leaf, torn or folded as needed to fit well on the roll. Top each with a slice of ham, several slices of pear and 1 slice of cheese.

Top each panino with the second half of the roll, then spritz the bottom and top of the sandwich with olive oil cooking spray.

Heat a grill pan coated with cooking spray over medium. Heat a dry second, heavier pan (such as a cast-iron skillet) on high.

Add the panini, in batches if necessary, to the grill pan. Place the second pan over the panini and hold it in place, pressing gently on the sandwich. Grill for 5 minutes, or until the sandwich is lightly browned on the bottom.

Remove the weight, flip the sandwiches, weigh down again and grill for another 5 minutes.

Yield: 4 servings

Nutrition information per serving (values are rounded to the nearest whole number): 506 calories; 140 calories from fat; 16 grams fat (6 grams saturated; 0 grams trans fats); 61 millligrams cholesterol; 61 grams carbohydrate; 31 grams protein; 3 grams fiber; 1,250 milligrams sodium.