Tired of turkey and ham sandwiches? Here are a few more interesting ways to use up all that left-over ham and turkey from Christmas dinner.

HAM HASH From the Bermuda Cookbook This is an excellent way of using up left over baked ham.

1 lb. minced baked ham 1 cup diced cooked potato 1 cup green pepper (diced) 2 tbs chopped parsley Salt and Pepper to taste COMBINE all ingredients and place in a heated heavy skillet with two tablespoons of cooking oil.

Press all ingredients down with a spatula. Fry, until underside is golden and crusty. Loosen hash from pan and invert onto a plate. Add more oil to skillet.

Slide the hash back into skillet and brown the other side.

Invert hash onto a large serving plate. Garnish with chopped parsley.

Ham hash may be served with poached eggs at breakfast or a tossed salad at lunch.

HAWAIIAN HAM AND RICE From the Continental Society of Bermuda Cookbook 21 cups cubed, cooked ham 1 cup chopped green pepper 2 tbsp butter or margarine 1 tbsp cornstarch 3 cup water 1 cup pineapple juice (from can of chunks) 1 tbsp brown sugar 11 tsp dry mustard 1 tsp ground ginger 3 cup pineapple chunks 11 cups steamed rice (about 1 cup uncooked rice) IN AN electric frying pan set at 300 degrees or non stick skillet, saute ham and green pepper in butter until ham is lightly browned.

Mix together cornstarch and water, add pineapple juice, brown sugar, mustard and ginger. Pour cornstarch mixture over ham and green pepper.

Cook over medium heat (320 degrees) stirring constantly, until sauce thickens and becomes clear. Add pineapple chunks, heat through and serve over hot rice.

Note: A good idea for leftover ham from Christmas or any other time. Cut all meat off bone, cube and measure; adjust all other ingredients accord ingly.

DUTCH PEA SOUP From International Cooking in Bermuda 11 cups green split peas 3 qts water 11 tsp salt 3 leeks or 2 medium onions, diced 2 stalks celery, diced 1 cup carrots, diced 3 medium potatoes, peeled and diced 1 lb. smoked ham, cubed BRING peas, water and salt to a boil. Simmer two hours, stirring often. Add remaining ingredients; simmer 2 hours more, stirring often. Serves 6 to 8 people.

Can be served with pumpernickel bread.

TURKEY BREAST WITH SHERRY SAUCE From International Cooking in Bermuda 1 turkey breast 2 cups pan gravy 1 cup sour cream 1 cup sherry 1 box fresh mushrooms 1 cup onions, sliced 1 cup green pepper, sliced parsley paprika ROAST the turkey breast according to directions on package. Make gravy using the pan drippings. Add sour cream and sherry to the gravy.

Saute fresh mushrooms, onions and green peppers until tender. Add to the gravy and heat thoroughly. Pour over sliced turkey breast. Sprinkle with parsley and paprika. Serve with rice.

Note: Three chicken breasts may be used instead of one turkey breast.

TURKEY VEGETABLE SOUP From the Continental Society of Bermuda Cookbook bones and trimming from 1 turkey rack (broken in small pieces) 3 chicken bouillon cubes 11 tsp salt 1 bay leaf 1 tsp poultry seasoning 1 cup diced carrots 1 cup diced celery 2 onions (chopped) 1 1 lb can tomatoes 2 tbsp rice or barley 1 cup chopped parsley 1 cup chopped turkey (optional) PLACE turkey (rack) bones and trimmings in large saucepan. Cover with water add bouillon cubes, salt, bay leaf, and poultry seasoning. Cover and simmer for 1 1 hours. Remove large bones, add remaining ingredients, except parsley.

Cover and simmer until vegetables and barley or rice are tender. Season with salt and pepper. Sprinkle with parsley. Serves 6.