The first thing I would suggest is simply wrapping it in foil and putting it in a large Ziploc style baggy and freezing it for another week or two until you feel like eating ham again! But if you are wanting to use it up instead, this is one of our family's favorites.
It's actually named "Haley's Potatoes" in our house, in honor of our daughter's good friend who loved them and requested them whenever she would spend the night. She would even eat any leftovers for breakfast the next morning. She's as tiny as can be with a metabolism that would allow her to do so - which is a good thing because when you made them as listed below, you use cream! You can use heavy or light cream, or half and half. I also love to make these with evaporated milk. However, I wouldn't suggest regular milk unless that is all you have. It will still taste fine, but it won't be as creamy. This makes a family sized batch so you can half it if you wish or make the whole thing and freeze half.
Hashbrown Potatoes with Ham
32 oz. pkg. frozen shredded or diced hash brown potatoes
2 c cream, heavy or half and half (substitute evaporated milk if you wish - about 12-15 oz.)
1 - 8 oz. pkg. cream cheese
1 can cream of celery soup
1 can cream of chicken soup
1/2 t fresh ground black pepper
1 t onion powder
1 1/2 c cooked, diced ham
Mix in a large bowl and pour into a greased pan. Bake at 375F for 1 hour. In a crockpot, cook on high 3 hours and leave the lid off for the last 45 minutes or so to thicken up. Note you can adapt this recipe in many ways! Including using evaporated milk instead of cream, adding shredded cheese, real diced onion instead of powder, etc.
