India, Dec. 25 -- Leftover ham has always been part of post-Christmas cooking, especially in European and American households where large baked hams are served on Christmas Day. Historically, cured and roasted ham was chosen for winter feasts because it stored well and could be reused across several meals, making it both practical and celebratory.

Ham itself has a long food history, dating back to ancient methods of pork preservation through salting and curing. These techniques allowed meat to last through colder months, which is why ham became closely tied to Christmas traditions. Even after the main feast, leftover ham continued to appear in soups, pies, and breakfast dishes, extending the holiday table for days.

From a nutrition poin...