Stretch your festive leftovers into many more meals

Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray; set aside. In a large skillet, melt butter over medium-high heat. Add mushrooms; cook about 5 minutes or until golden and liquid has evaporated. Add ham and onions; heat through. In a large bowl, stir together cheese, soup, and sour cream. Add ham mixture and potatoes. Toss to coat. Place in prepared casserole dish. Cover and bake in preheated oven for 1 hour. Serve hot.

Preheat oven to 325 degrees F. Line a roasting pan with aluminum foil; set aside.

Cut the thick layer of fat and skin from ham and discard. Score the ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals; insert whole cloves in centers of diamonds. Place ham in roasting pan. Roast in preheated oven for 1 hour.

Meanwhile, for glaze, in a medium saucepan, combine molasses, brown sugar, ginger preserves, rum, chile, ginger, and dry mustard. Bring to a boil; reduce heat. Simmer, uncovered, stirring constantly until sugar and preserves are dissolved. Remove from heat.

After ham has roasted for 1 hour, baste with glaze and continue roasting about 1 1/2 hours more or until an instant-read thermometer inserted in ham (away from bone) registers 130 to 140 degrees F, basting ham with glaze every 15 minutes. Garnish with pineapple tops and habañero chiles (optional).

Preheat broiler. Line a baking sheet with foil. Alternately thread ham, pineapple, and vegetables on 4 long skewers. Set aside on prepared baking sheet. In a medium saucepan, stir together plum sauce, pineapple juice, chili sauce, and jerk seasoning. Simmer over medium heat for 5 minutes.

Brush kabobs with plum sauce mixture. Broil in preheated broiler 6 to 8 inches from heat for 8 to 12 minutes or until starting to brown and vegetables are crisp-tender, turning kabobs to brown evenly. Serve hot kabobs with any remaining plum sauce mixture.

Note: If using bamboo skewers, soak them in water for at least 1 hour.