Wondering what to do with that pile of leftover Christmas ham? Never fear, our CWA ladies are here to help! Averial Mahony an 80-year-old CWA member with her slices of leftover ham from Christmas. She is one of few Gold Coasters who are full of ideas to make good use of leftover Christmas ham. Photo: David Clark Source: News Limited ALMOST as common as drunken relatives and reams of shredded wrapping paper at the end of the Christmas-New Year period is a hunk of leftover ham. Even though many are suffering from ham overdoses, few want to waste the seasonal treat. The Gold Coast Bulletin sought out Australia's finest home cooks - the Country Women's Association - whose members are currently dishing up everything from ham steaks with pineapple to zucchini slice quiches that whittle leftover hams right to the bone, which becomes the base for pea and ham soup. Averial Mahony has honed her Christmas ham skills for about 60 years. The 80-year-old Oxenford resident said using the ham on pizzas was a good option but she usually opted to freeze her leftover ham until winter when she would make a pea and ham soup with water, onion, carrot and split peas. Mrs Mahony, of the Coomera Queensland CWA branch, said ham was easy to use-up but often people found it difficult not to waste their food. "I don't see why they should be wasting it because there are a lot of things you can do with it, really," she said. 'There shouldn't be anything wasted at all. They've got to be taught, they've got to be shown how to do things. CWA co-ordinator Joyce Libke said she made omelets and zucchini slice quiches to get rid of her Christmas ham. Mrs Libke said ham was often suitable when bacon is required for a recipe. The Canungra resident said the quality of hams from many retailers was not as good as it once was. "Once upon a time when you got a ham, you got a ham," she said. Mrs Libke said the traditionally prepared hams lasted longer than most sold today. The CWA stalwart said in the 1950s, Christmas hams were so large that people used their copper pot, normally used for clothes washing, to cook their meat. 1 200g packet pre-cooked Hokkien noodles 6 eggs 1/2 cup grated Parmesan cheese 2 cloves garlic, crushed salt and pepper to taste 1/4 cup coarsely chopped parsley 2-3 teaspoons olive oil 200g leg, sliced and roughly broken into bite size pieces Extra parsley to garnish Prepare noodles according to the packet directions, then drain well. Place the eggs in a bowl, beat well then stir in cheese, parsley, and garlic. Season with salt and black pepper. Heat the oil in a shallow non-stick 23-24cm fry pan. Arrange the noodles and ham evenly over the base of the fry pan. Pour over the egg mixture to evenly cover the noodles and ham. Cook for 10 minutes over low to moderate heat, or until the frittata starts to set around the edges. Remove from heat. Cover the handle of the frypan with foil. Place under a hot grill, and cook for 5 minutes, or until golden and cooked through. Run a knife around the edge to loosen. Turn onto a plate, and then place another plate over the top. Hold together and flip. Cut the frittata into wedges and serve sprinkled with extra parsley. 1 small onion, finely diced 1/2 tsp each of dried thyme and oregano (or herbs of choice) 2 cups of finely diced ham 2 tblsp plain flour 1 tblsp mustard 2 tblsp fresh parsley, chopped 2 tblsp milk 1 egg, lightly beaten 1/4 cup grated parmesan cheese Fry the onion over medium heat in a little butter until soft Add herbs & toss for a few seconds, then add the ham, flour, parsley mustard milk & season to taste Remove from heat & stir in the egg & cheese Let cool, then shape the mixture into small oval patties Fry croquettes in some butter until brown all over. Can substitute ham with left over turkey, pork or chicken