Unless you're willing to freeze finished meals, your option is to eat a lot of ham.

Here is one recipe that tastes great and freezes well:

Ham Casserole Webb

In a skillet saute 2 cpw finely chopped ham in 2 tbls butter until it is heated through, and transfer it to a bowl. In a large skillet saute 2 cups finely chopped onion in 3 tbls butter until it is lightly browned. Add 1/2 lb mushrooms, finely chopped, and saute them until most of the juices have evaporated. Season the vegetables with salt and pepper to taste and combine them with the ham.

In a small bowl mix 1 1/4 cups fresh bread crumbs with 1/2 tsp thyme, 1/8 tsp sage, and salt & pepper to taste. Mix 1 cup of the bread crumbs into the ham mixture and add 1 cup sour cream. Season the mixture with salt and pepper to taste and spoon it into a buttered 1 quart gratin dish. Top it with the remaining bread crumbs and bake the casserole in a moderate oven (350) for 20 minutes, or until the crumbs are golden.

For a simple sandwich spread:

Ham Filling

In a bowl mix together 2 cups finely chopped ham, 1 tbls grated onion, a inch of dry mustard, and just enough sour cream to bind the mixture.

You can either chop the ham, for a chunky spread, or run it through a meat grinder for a finer mixture---what the British call a sandwich paste.

Finally, ham and crab seem to have a natual affinity for each other. The following works best with a cured ham, such as prosciutto. But any ham works:

Ham Stuffed with Crab Meat

Lay 5 large, thin slices of ham on a plat surface.

In a skillet melt 1/2 stick butter over moderate heat until it is bubbling. Add 2 tbls finely choped shallots and cook them for 2-3 minutes. Add 1 1/2-2 cups crab meat and heat it until it is very hot and blended with the butter and shallots. Remove the pan from the heat and toss the crab meat very carefully with 2 tbls chopped parsley and 3 tsp finely chopped fresh tarragon. Add a sprinkling of salt, if need, and 3-4 grinds of black pepper.

Spoon the mixture very carefull onto the piecdes of ham and fold them over it. Serve the stuffed ham on warm plates with a garnish of watercress or parsley.

Ham freezes very well. I just put about 3-4 slices, just enough for a Ham Sandwich, per ziplock baggie and freeze it. When I crave a Ham Sandwich I just open a baggie and put it in a fry pan with no oil and heat it up. It's delicious and keeps all the flavors of the glaze too!

A big ol' pot of ham and beans (with cornbread and fried taters)
Split pea soup
Au Gratin potatoes with diced ham

This recipe looks a little unusual, but it is good, good, good!

Ham Buns

1/4 c. butter, softened 2 tsp. prepared mustard
1 small onion, grated 1 1/4 c. finely chopped ham, cooked
1 Tbsp. poppy seed 1 c. shredded Swiss cheese
2 tsp. Worcestershire 6-8 hamburger buns

In a bowl, mix butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well. Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350 for 15-20 minutes or until hot.

Another good one:

Zesty Grilled Ham

1 c. brown sugar
1/3 c. prepared horseradish
1/4 c. lemon juice
1 (1 1/2 lb.) fully cooked ham steak

In a small saucepan, bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium hot coals, turning once until heated through and well glazed.