You will most likely have ham left over from Easter dinner and while ham sandwiches are great, here are 2 more dinners you can make from it:

White Bean and Ham Soup

A very hearty ham and bean soup that goes well with crusty breads and cheese.
 
INGREDIENTS
2 (15.5 ounce) cans great northern beans, rinsed and drained
2 medium carrots, diced
1 small onion, chopped
2 tablespoons butter or margarine
2 1/4 cups water
1 1/2 cups cubed fully cooked ham
1/2 teaspoon salt
1/8 teaspoon white pepper
1 bay leaf 
 
Directions
Soak beans overnight in salt water, drain.
In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
Remove from heat.
Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.
Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft. 

 
 Ham Pie

 
INGREDIENTS
3 tablespoon chopped onion
1/4 cup chopped green pepper
1/4 cup fat
6 tablespoon flour
10 oz can condensed chicken soup
1 1/3 cup milk
1 1/2 cup diced cooked ham
1 tablespoon lemon juice
1 recipe cheese biscuit dough

DIRECTIONS
Sauté onion and green pepper in fat.
Stir in flour, add soup milk and cook till thickened.
Add ham and lemon.
Mix and pour into greased baking dish.
Roll out dough on floured board, cut with doughnut cutter.
Arrange on top of ham mix.
Bake 450 for 15 min.
Reduce to 425 and bake 10 more.