Left over Ham Recipes

[Dee]

1. HAM AND MACARONI CASSEROLE

 

1 c. macaroni

1/2 c. chopped onion

1/3 c. chopped celery

3 tbsp. butter

2 tbsp. flour

1 1/4 c. milk

1 can cream of chicken soup

1 1/2 c. diced ham

 

Cook macaroni as directed on package. Cook onion and celery in butter until tender, about 10 minutes. Add flour and blend. Add milk and cook over low heat, until thick, stirring constantly. Stir in chicken soup. Add remaining ingredients. Pour into greased 1 1/2 quart casserole. Garnish with almonds, if desired. Bake at 350 degrees for 30 minutes. (This recipe is good with chicken, turkey or tuna.

 

 

2. SCALLOPED POTATOES AND HAM

 

2 tbsp. butter

2 tbsp. flour

2 tsp. salt

2 c. milk

6 c. raw sliced potatoes

1-2 c. diced ham (we use turkey ham)

 

Melt butter, stir in flour and salt. Add milk slowly and stir until mixture thickens. Add potatoes slowly and continue to stir until mixture boils again. Add diced ham. Put in greased casserole and bake at 350 degrees for 35 minutes or until potatoes are tender.

 

3. HAM AND BEAN BAKE

 

1 (16 oz.) can of each - kidney beans

(or pinto), large lima beans (or

butter), navy beans, great northern

1 lb. pre-cooked ham, cubed

1 green pepper

1/2 c. chopped onion

1 1/2 c. catsup

1/2 c. bean liquid or water

1/4 c. brown sugar

1 tsp. Worcestershire

1/2 tsp. garlic powder

1/2 tsp. dry mustard

1/2 tsp. liquid smoke

1/8 tsp. hot pepper sauce

 

Drain beans reserving 1/2 cup liquid. Combine all ingredients in 4 quart casserole including reserved bean liquid. Stir well. Cook, covered on full power for 20-25 minutes or until boiling. Stir. Continue cooking covered. Cook on 40% for 60 minutes or until flavors are blended. Stir twice during cooking time.

 

4. HAM AND VEGGIES CASSEROLE

 

1 (20 oz.) pkg. frozen cauliflower florets

1 (20 oz.) pkg. frozen broccoli florets

4 tbsp. butter

3 tbsp. flour

3 c. milk

6 oz. shredded cheddar cheese

4 oz. grated Parmesan cheese

1/2 tsp. salt

3 c. chopped ham

3 c. fresh bread crumbs, tossed with

4 tbsp. melted butter

 

Cook cauliflower and broccoli in salted water until slightly underdone. Drain and set aside. Melt 4 tablespoons butter in 1-quart saucepan. Stir in flour and blend well. Gradually add milk, stirring constantly until thickened. Add cheddar, Parmesan, and salt and stir over low heat until cheese melts.

 

5. HAM AND NOODLE CASSEROLE

 

6 oz. broad noodles, no fat no

cholesterol

4 1/2 tsp. flour

1 tsp. dry mustard

1/4 tsp. sage

1/8 tsp. each of nutmeg and pepper

1 1/2 c. skim milk

6 oz. (98% fat free) ham, cubed

2 c. or 1 pkg. (10 oz.) frozen green peas

2 tbsp. (1 slice) white bread crumbs (fat free bread)

2 tbsp. butter buds, liquid

 

Preheat oven to 350 degrees. Cook noodles according to package. Leave out salt. Drain, set aside. In saucepan or skillet add flour, mustard, sage, nutmeg and pepper. Slowly whisk in milk and set aside. Add noodles to ham and peas. Pour milk mixture over and mix well. Pour into shallow baking dish. Pour butter buds over. Cover with foil. Bake 10 to 15 minutes. Uncover, add bread crumbs, cook 10 to 15 minutes longer

 

 

6. Ham and Cranberry Brunch Bake

 

2 cups egg bread (challah) or other good quality bread, crusts removed and cubed

1 cup diced cooked ham

1/2 cup dried cranberries

3 green onions, sliced

8 eggs, beaten

1 cup buttermilk baking mix (Bisquick)

1 tablespoon or to taste--Dijonnaise

2 cups milk

salt and pepper to taste

1 cup grated Muenster cheese

 

Preheat oven to 350 degrees. Butter a 2 quart casserole. In the casserole, combine the bread cubes, ham, cranberries and green onions. Spread out to cover bottom of casserole. In a medium bowl, whisk together the eggs, Bisquick, Dijonnaise, milk and salt and pepper. Pour over the bread/ham mixture. Sprinkle with grated cheese and bake 45-50 minutes or until set and lightly browned. Serve warm. Add a fruit salad and some sweet rolls to complete your brunch, if desired. Don't forget the Mimosas for a special, grown-up morning meal. Enjoy.

 

 

 

7.Ham Croquettes

 

3 1/2 cups cooked ham, ground in a processor

2 cups white sauce, see below

1 Tbsp. minced parsley

1 Tbsp. Dijon mustard

3 Tbsp. onion, minced

pepper to taste

1 1/2 cups freshly made breadcrumbs

1 egg

vegetable oil for deep frying

 

Combine the ham, sauce, parsley, mustard, onion and pepper in a bowl and blend well.

If the mixture is warm, chill in the refrigerator until firm. Put the breadcrumbs in a shallow

dish, and in another dish beat the egg with 1 tbsp. water. Shape the meat into 1 1/2 inch

balls or cylinders. Roll them in the crumbs, then dip in the egg and roll in the crumbs again.

Let the croquettes dry in the refrigerator for at least 30 minutes to set the coating. Fill a skillet

half way up with vegetable oil and heat to about 360 degrees. Fry a few croquettes at a time

without crowding until they are nicely browned. Remove with a slotted spoon and drain on

paper towels.

 

White Sauce

 

This is the normal white sauce that is the basis for many dishes.

4 Tbsp. Butter

4 Tbsp. Flour

2 cups heated milk

salt and pepper to taste

 

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly,

until the paste cooks and bubbles a bit, but do not let it brown-about 2-3 minutes. Add the hot milk,

continuing to stir, as the sauce thickens. Bring to a boil. Lower the heat and cook, stirring, for

2 or 3 more minutes. Add salt and pepper to taste. If you are making this in advance, cover it with

wax paper or pour a little milk over the top so it does not form a skin.

 

8. Easy Creamed Ham and Peas with Pasta

 

1 lb of your favorite stuffed pasta(raviolis or tortelinis)

1 jar pre-made alfredo sauce

1/2 pound frozen peas

2 cups cubed ham

salt and pepper to taste

Parmesan cheese to taste

 

Prepare the pasta according to the package directions. Just before the pasta is done add the

frozen peas to the water. This is quicker if the peas are thawed. When the peas and pasta are

done, drain the water and put the pan back on the burner over very low heat. Stir in the alfredo

sauce and the cubed ham and warm until desired heat. Serve with parmesan cheese on top.

 

9. HAM LOAF

 

 

 

 

2 1/2 lbs. ground smoked ham

1 lb. ground fresh pork

1 c. cracker crumbs

1 1/2 c. milk (scant)

2 eggs

2 tbsp. sugar (scant)

1 tbsp. dry mustard

Mix ham and pork together. Add beaten eggs, sugar and dry mustard. Then alternate scalded milk and cracker crumbs, mix and form into a loaf. Place in bread pan and bake at 350 degrees for 1 1/2 hours.

 

SAUCE FOR HAM LOAF:

 

1 can tomato soup (1/2 c.)

1/4 c. mustard

2 tbsp. vinegar

1/4 c. sugar

1/2 c. butter

1 egg yolk

Mix together and simmer 1/2 hour. Serve with ham loaf.

 

 

10. Sunday Ham and Biscuits

 

 

 

Recipe courtesy Dawn Rush

 

Ham:

1 ham, bone in

1 pint orange marmalade

1 (12-ounce) can coca cola classic

Preheat oven to 375 degrees. Pour orange marmalade into a bowl and add about 1/2 of the coke. Let it set while you prepare the ham. Remove visible fat from ham and crisscross cut the ham. Place in a 9 by 13-inch baking pan and pour the marmalade/coke mixture over the ham. Place in the oven uncovered and bake for 20 minutes. This allows the marmalade to set or crisp on the ham. After 20 minutes cover the ham with foil and bake for an additional 30 to 45 minutes. Baste with the pan drippings every 15 minutes. If there are not enough pan drippings, mix up some more marmalade mixture to baste on the ham. Uncover the ham for the last 20 to 30 minutes and baste every 7 or 8 minutes. Allow the marmalade mixture to brown until dark brown in color. Remove from oven. Put ham onto a platter to cool before cutting. Total cook time is about 1 hour 5 minutes to1 hour 35 minutes. Use the left-over ham in red beans the next day.

 

Biscuits:

2 cups self-rising flour (summer wheat flour is best)

1/4 cup vegetable shortening

2/3 to 1 cup milk

 

Mix flour and shortening together in bowl until the shortening is well blended into the flour. Make a "well" or hole in the center of the flour/shortening mixture. Add a portion of the milk to the well. Use a fork or your fingers and work from the center of the bowl to the outside of the bowl and blend the milk into the mixture. Add more milk as needed. The dough will be slightly sticky. To make the biscuits coat your hands with flour and pinch off enough dough for 1 biscuit, about 2 tablespoons. Roll and knead the biscuit in your hands just until it looses its stickiness. Place in a cast iron skillet. Continue to make the rest of the dough in this manner. After all biscuits are made put a little water on finger tips and gently rub the tops of each biscuit, this removes any bumps on the top of the biscuits. Bake in a preheated 450 degree oven until golden brown, about 15 minutes.