An old favorite for using that leftover ham from Easter:

Cornbread-Crusted Ham and Kale

1 large red onion, chopped
1 tbs oil
1 10-oz package frozen kale, thawed
1 14-oz can chicken broth
1 1/2 tsp dried marjoram
1/4 tsp crushed red pepper
1/2 cup instant brown rice
2 tbs red wine vinegar
1 tbs dijon mustard
8 oz cubed ham
1 can of blackeyed peas, rinsed and drained
1 pkg cornbread mix

Saute onion 5 min., add kale, broth, marjoram, red pepper. Cover and simmer 10 min. Stir in rice, vinegar, and mustard, and simmer, covered, for 10 min. Stir in ham and blackeyed peas, tnsfer to large casserole and bake, covered, at 400 degrees for 30 min. Can be made to this point and refrigerated for a day or two. prepare cornbread mix and spoon around rim of casserole, bake uncovered until cornbread is done, 15-20 minutes.

Bump for all that leftover ham :)