Todays Feature- Left over Easter Ham Dinner Recipes

[Dee]

1. Ham and Cheese Chowder

 

2 cups potatoes, peeled and cubed

1/2 cup water

1 cup chopped onion

3 tbsp butter, melted

3 tbsp flour

3 cups milk

1 (16 1/2 oz) can creamed corn

1 1/2 cups cooked ham, cut into bite size pieces

pepper to taste

1 1/2 cups shredded cheddar cheese

 

Combine potato and water in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 15 minutes or until tender. Drain, and save liquid. Set potato aside. Add water to saved liquid to equal one cup. Cook onion in butter in a large suacepan over medium high heat, stirring constantly, until tender. Reduce heat to low. Add flour and stir until blended. Cook 1 minutes, stirring constantly. Gradually add saved liquied and milk. Cook over medium heat, again stirring until thickened and bubbly. Add potato, creamed corn, ham and pepper. Turn heat to low and stir in cheese until melted.

 

 

2. Cabbage and Ham Hash

1/2 c. chopped onion

3 cups chopped cabbage

3/4 c. shredded carrot

2 T. margarine

2 cups chopped ham

2 c. chopped cooked potatoes

2 t. Worcestershire sauce (or more to taste)

1/8 t. pepper

 

In a large skillet cook onion,cabbage, and carrot in hot margarine til veggies are tender. Stir in ham,potatoes, worcestershire sauce. and pepper. Spread mixture evenly in skillet and heat for 5 minutes,turning occasionally with spatula. Serve when all is hot.

 

 

3. Ham and Rice Bake

 

1 can cream of chicken soup

1 cup shredded cheddar divided

1 package California blend frozen veggies, thawed

1 cup cooked rice

1 cup cubed cooked ham

 

In saucepan, combine soup and 1/2 C cheese, cook and stir until cheese is melted. Stir in veggies, rice and ham. Transfer to greased 1 1/2 Q baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 for 25-30 minutes.

 

 

4. Deluxe Potato Ham Bake

 

2 cans cream of chicken soup

4 T butter, melted

1 c sour cream

1 1/2 c shredded cheddar

1 med chopped onion

1 bag frozen hash browns (I use the Southern square ones)

3/4 c crushed corn flakes

 

Combine first 5 ingredients. Stir in ham and potatoes. Spread into greased 9x13 pan. Combine melted butter with corn flakes. Sprinkle over casserole. Bake uncoved at 350 for 1 hour. (I have had success using a crock pot, low setting for 4 hours.)

 

 

 

5. SCALLOPED POTATOES

 

4-5 medium potatoes, thinly sliced

3 Tablespoons butter

2 cups milk

4-5 Tablespoons Flour

1 cup shredded cheddar cheese (i use fresh grated...yum!)

1 cup chopped ham or smoked sausage

 

For sauce, melt butter in a med. saucepan. In a small bowl, mix flour and milk with whipper until smooth; add to butter mixture. Let thicken and bubble, stir constantly. Add cheese until melted. Add sauce to sliced potatoes and ham. Bake in a greased, covered dish at 350 for 40 minutes. Uncover and bake for 20 minutes more (may need to cook longer depending on your oven).

 

 

6. Ham and Cheese Omlets-

6 eggs

fresh mushrooms and peppers- 1 cup

1 cup of diced ham

1 cup of cheddar or swiss cheese

a few tsp of cold water

 

Mix all ingredience and cook on the range in a greased frying pan.

Serve with toasted french bread slices smothered in butter and strawberry jam.

 

 

7. Ham and Macaroni Bake with Broccoli

2 cups uncooked elbow macaroni

3 tablespoons butter or margarine

1/4 cup all-purpose flour

1/4 cup finely chopped green onion

1 teaspoon salt

1/2 teaspoon dried mustard

1/8 teaspoon pepper

2 1/2 cups milk

1 package (10 ounces), frozen chopped broccoli, cooked and drained (about 1 1/2 cups)

2 cups cubed cooked ham

1 cup shredded sharp cheddar cheese

1/2 cup dry bread crumbs tossed with 1 tablespoon melted butter

Cook macaroni according to package directions; drain and set aside. In a medium saucepan melt 3 tablespoons butter over low heat. Add flour, green onion, salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes. Stir in broccoli, macaroni, ham, and cheese. Transfer mixture to a 2-quart casserole. Sprinkle buttered bread crumbs over ham and macaroni casserole.

Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown.

 

 

8.

Ham and Sweet Potato Skillet

1/4 cup chopped onion

4 tablespoons butter or margarine

2 tablespoons flour

1 can (15 oz.) pineapple chunks, drained, reserve syrup

1/3 cup water

1/3 cup brown sugar, firmly packed

1 can (29 oz) sweet potatoes, drained and sliced

1 fully cooked ham steak, cut in serving-size pieces

Cook onion in butter or margarine for 2 to 3 minutes; stir in flour. Add reserved syrup and water. Cook, stirring constantly, until thickened. Stir in pineapple and brown sugar; top with potatoes and ham pieces. Cover and simmer for 20 to 25 minutes.

Serves 4.

 

 

9. Savory Ham Quiche

 

Servings: 6.

 

 

Ingredients:

9-inch unbaked pastry shell

1 Tbsp flour

1 1/2 cups diced ham

1 12-oz. can evaporated milk

2 Tbsp chopped parsley

1/4 tsp salt

1/4 lb. Swiss cheese, shredded (1 cup)

3 eggs

1/3 cup water

2 Tbsp thinly sliced green onion

1 tsp nutmeg

1/8 tsp pepper

 

Instructions:

Prepare pastry shell using favorite recipe or packaged mix. Sprinkle flour over cheese and mix lightly. Spoon half in bottom of pastry shell. Top with diced ham. In medium size mixing bowl beat eggs slightly; stir in evaporated milk, water, onin, parsley, nutmeg, salt and pepper. Pour over ham and cheese. Sprinkle remaining cheese on top. Bake in preheated moderate over (375) until knife inserted in center comes out clean, about 40 minutes. Cool 5 minutes before cutting and serving.

 

10. Exported from MasterCook II *

 

Sweet 'N Sour Ham Loaf

 

Recipe By : Mrs. Peter S. White

Serving Size : 6 Preparation Time :0:20

Categories : Entree' Pork/Ham

To Post

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Brown Sugar

2 Tbsp Prepared Mustard

1/4 C Vinegar

1 1/2 Lb Ham -- ground

1/2 Lb Fresh Ground Pork

1/2 C Cracker Crumbs

Dash Of Pepper

2 Eggs -- slightly beaten

1/2 C Milk

 

Blend brown sugar, mustard and vinegar; set aside. Combine remaining

ingredients. Add half of brown sugar mixture; mix well. Shape into a

loaf in 10 x 6 x 1 1/2-inch baking dish. Pour remaining brown sugar

mixture over loaf. Bake at 350° for 1 1/4 hours.

 

Serves 6 to 8

 

Source: "Mountain Measures" --Junior League of Charleston, WV

ed. 1974

 

 

11. Recipe via Meal-Master ™ v8.02

 

Title: DEVILED HAM

Categories: Meats, Appetizers

Yield: 1 servings

 

1 1/2 c Cubed, cooked ham, trimmed

1/4 c Cubed firm fat from cooked

...ham

1 1/2 ts Horseradish Mustard or other

...hot mustard

2 ts White wine vinegar

Big pinch grated nutmeg

Small pinch ground cloves

4 Drops Pepper Sherry or

...bottled hot pepper sauce

1/4 ts Anchovy paste

1/8 ts Finely minced garlic

Big pinch ground pepper

Big pinch ground ginger

Big pinch ground thyme

 

1. Grind the ham and fat fairly fine, either in a

food processor or,

in two batches, in an electric blender.

2. if using a processor, add the remaining

ingredients at once and

process until the mixture is rather like a coarse

pate. If using a

blender, scrape the first batch of ground ham into a

bowl, add the

seasonings, process the rest of the ham, and combine

with the mixture in

the bowl. If too coarse, process again in two

batches.

3. Taste for seasoning, then pack into a jar, cover,

and refrigerate

overnight or longer to let the falvors mingle. The

spread will keep for

up to 2 weeks.

Makes about 1 1/2 cups

 

 

12. Recipe via Meal-Master ™ v8.05

 

Title: HAM & RICE BALLS

Categories: Rice, Meats

Yield: 4 Servings

 

MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------

1 c Long-grain rice;cook,no salt

1 c Cooked ham; bite-sized

Salad oil

1 md Celery rib; chop fine

1 sm Onion; chop fine

6 oz Fontina cheese; shredded

1/3 c Frozen peas; thawed

2 tb Parmesan

1 tb Parsley; chopped

1/2 ts Salt

1/2 ts Pepper

1/2 c Dried bread crumbs

1 lg Egg

14 oz Jar diavolo or marinara

-sauce

 

In processor blend ham until ground. In 2tb hot oil, coook celery and

onion until very tender. Remove skillet from heat; stir in cooked

rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide

rice mixture into 12 equal portions. With hands, shape into a ball.

On waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls

in egg, then into crumbs to coat. Wipe skillet clean. In same skillet

in 1/2 c hot oil, cook balls, turning frequently, until evenly

browned and heated through, about 15 minutes. To serve, heat sauce

until hot. Serve rice balls with sauce. (wrv)

 

13. PASTA SALAD WITH HAM

 

1/2 lb. rotelle (corkscrew) or other

pasta

1/2 lb. ham, about 2 c. cubed

1/4 lb. cheddar cheese, about 1 c.

cubed

2 scallions

1/4 c. chopped parsley

3/4 c. yogurt

1/4 c. mayonnaise

1 tbsp. coarse grain mustard

Salt & pepper to taste

 

Cook the pasta in boiling, salted water until just done, 10 to 12 minutes. Drain, rinse in cold water and drain again. Transfer to a bowl. Cut the ham and cheese into cubes and add to pasta. Slice the scallions and add to the pasta along with the parsley. Stir together the remaining ingredients and gently toss with the pasta mixture. Serves 4.

 

 

 

14. 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.

 

15. HAM AND APPLES

 

3 c. cooked ham, diced

2 tbsp. prepared mustard

2 apples, cored & sliced

2 tbsp. lemon juice

1/2 c. brown sugar, firmly packed

1 tsp. grated orange rind

2 tbsp. all-purpose flour

 

Place ham in a greased 1 1/2 quart casserole. Spread mustard over ham. Arrange apple slices evenly over top and sprinkle with lemon juice. combine sugar, orange rind, and flour, mix well and sprinkle evenly over apples. Bake at 350 degrees for 35 minutes. Yield 4 servings.

 

 

16. CREAMY SHELLS WITH BROCCOLI AND HAM

 

1 (1 lb.) pkg. medium sized macaroni

shells

1/2 lb. cooked ham

1 (10 oz.) pkg. frozen broccoli spears, thawed or fresh broccoli

1 clove garlic, crushed

1 stick butter or margarine

1 c. heavy cream (1/2 pt.)

1 c. grated Parmesan cheese

 

Cook shells in salted boiling water following label directions. Cut ham into slices; cut broccoli into bite size pieces. Saute garlic, ham, and broccoli in butter or margarine in large skillet until broccoli is crisp-tender, about 5 minutes. Stir in cream; cook over medium heat about 3 minutes. Stir in cheese. Lower heat; cook, stirring frequently, until cheese is melted. Drain shells, toss with sauce and serve. Serve with salad and garlic bread. Great for using leftover ham.

 

 

17. Penny Casserole

 

11/4 pounds red potatoes, cubed

2 cups cubed ham, see note

1 cup frozen peas

1 can condensed cream of mushroom soup

3 tablespoons butter, melted

1 tablespoon mustard (we used Dijon)

 

Cook potatoes in boiling water; drain. In greased 21/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350 degrees for 25 minutes. Makes 5 to 6 servings.

 

Note: Other substitutions for ham are 10 sliced hot dogs or 1 pound cooked link sausage, sliced.

 

 

18. German Hot Potato Salad With Ham

 

 

Have plenty of beverages on hand; with the bacon and ham, this is a salty dish.

 

 

2 cups medium-size potatoes, pared and sliced

1/3 cup bacon drippings

1/2 cup cider vinegar

2 tablespoons chopped onion

1/2 teaspoon salt

1 teaspoon paprika

6 slices crisply cooked bacon, crumbled

2 cups cut-up leftover cooked ham (1/2-inch cubes)

 

 

In medium saucepan, cook potato slices in 1 inch of boiling salted water, covered, just until tender. Drain.

 

Meanwhile, in a small saucepan, heat bacon drippings, vinegar, onion, salt and paprika.

 

In large bowl, combine hot potato slices, bacon, ham and dressing; toss lightly, being careful not to break up the potatoes. Serve at once. Serves 6.

 

 

19.

 

 

 

Leftover ham recipes capitalize on too much of a good thing

Thursday, April 01, 1999

 

 

 

 

 

 

 

 

 

 

 

As promised, here's our second batch of readers' recipes for leftover ham and as you'll see, there's something here for everyone. There's also a great cookie recipe, Yugoslav Kifle. Kifle are crescent-shaped cookies with a flaky dough that's wrapped around a sweet walnut filling, then sprinkled with powdered sugar. It's a perfect ending to a grand Easter dinner.

 

We thought you might enjoy some fun facts about the popular Easter traditions of dyeing eggs.

 

We've been coloring or decorating eggs since the 2nd century, only in those days they used somewhat different methods.

 

For instance, the wealthy people covered eggs with a thin layer of gold. The peasants dyed their eggs, using various natural resources like flowers, leaves (spinach or anemone petals for green), tree bark (purple) and insects, specifically the body fluid of the cochineal insect which would give the egg a scarlet color.

 

In the early 1880s in Germany, the Easter egg substituted for a birth certificate. After the egg was dyed a solid color, the name and date of birth of the recipient was carved into the shell. These eggs were honored in courts of law as proof of identity!

 

Source: "Panati's Extraordinary Origins of Everyday Things"

 

 

And now, without further ado, bring on the recipes. And again, thanks to all our readers who took the time to send them in.

 

 

.

 

 

 

Penny Casserole

 

11/4 pounds red potatoes, cubed

2 cups cubed ham, see note

1 cup frozen peas

1 can condensed cream of mushroom soup

3 tablespoons butter, melted

1 tablespoon mustard (we used Dijon)

 

Cook potatoes in boiling water; drain. In greased 21/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350 degrees for 25 minutes. Makes 5 to 6 servings.

 

Note: Other substitutions for ham are 10 sliced hot dogs or 1 pound cooked link sausage, sliced.

 

Submitted by Linda Cordle of North Fayette, who clipped it from Country Woman magazine

 

 

 

 

Ham and Fettuccine in Cream Sauce

 

3/4 cup grated Romano cheese

1/4 cup Parmesan cheese

2 cups leftover cooked ham, diced

8 ounces fettuccine noodles, broken in half, cooked and drained

White sauce:

3 tablespoons butter, melted

3 tablespoons flour

2 cups milk (1 or 2 percent)

1 teaspoon salt

Pepper to taste

Topping:

1/4 cup bread crumbs

1 tablespoon butter, melted

1 tablespoon Parmesan cheese

1 tablespoon dry parsley

 

 

Combine ingredients for white sauce. Add cheeses and ham.

 

Pour over cooked fettuccine noodles in a buttered baking dish (we used a 2-quart casserole dish) and mix well.

 

Top with bread crumb mixture.

 

Bake at 350 degrees covered for 25 minutes. Remove cover and bake an additional 10 to 15 minutes.

 

Peg Valerio, Scott

 

 

 

 

 

German Hot Potato Salad With Ham

 

 

Have plenty of beverages on hand; with the bacon and ham, this is a salty dish.

 

 

2 cups medium-size potatoes, pared and sliced

1/3 cup bacon drippings

1/2 cup cider vinegar

2 tablespoons chopped onion

1/2 teaspoon salt

1 teaspoon paprika

6 slices crisply cooked bacon, crumbled

2 cups cut-up leftover cooked ham (1/2-inch cubes)

 

 

In medium saucepan, cook potato slices in 1 inch of boiling salted water, covered, just until tender. Drain.

 

Meanwhile, in a small saucepan, heat bacon drippings, vinegar, onion, salt and paprika.

 

In large bowl, combine hot potato slices, bacon, ham and dressing; toss lightly, being careful not to break up the potatoes. Serve at once. Serves 6.

 

Berniece Yuros, Forest Hills

 

 

 

 

Ham Pinwheels

 

21/2 cups Bisquick

1/2 cup water

2 cups ham, ground in food processor

1 tablespoon brown sugar

3 tablespoons mustard (we used Grey Poupon)

1/2 cup mayonnaise

 

 

Mix Bisquick and water to make a biscuit dough. Roll out dough into rectangle, approximately 17 by 13 inches.

 

Mix together the ground ham, brown sugar, mustard and mayonnaise; it should have a spreadable consistency. Spread mixture evenly over dough. Roll up jellyroll style; pinch ends to seal. Cut into 1-inch slices, and place on baking sheet (we used non-stick cooking spray on baking sheet). Bake at 425 degrees for 7 to 10 minutes or until golden brown. While baking, prepare a basic white sauce (recipe below).

 

 

White Sauce:

2 tablespoons flour

2 tablespoons butter

2 cups milk

1/2 cup shredded Cheddar or Colby cheese

Salt and pepper to taste

 

 

Melt butter, whisk in flour and gradually add milk, whisking until thickened. Add shredded cheese and stir until cheese is melted. Season with salt and pepper. Pour sauce over pinwheels, then serve.

 

 

20. Risotto With Ham

 

1/2 stick butter or margarine

11/2 cups rice (we used arborio)

31/2 cups hot broth (we used chicken)

Salt and pepper to taste, see note

1 cup ham, diced

 

Melt butter in large heavy skillet; add rice; cook until rice is slightly golden. Add broth and salt and pepper and ham. Cover tightly and simmer gently 40 minutes or until rice is fluffy and all liquid is absorbed.

 

Note: Because of the saltiness of the ham and chicken broth I eliminated the salt without any damage to this recipe.

 

 

 

 

 

[cartoongirl]

reci, thanks for the recipes. We are having ham for Easter this year. Looking forward to giving one or some of these recipes a try.

[Guest Guest]

erica, just so you know...

 

reci doesn't come play here any more, but I pulled up some of the older Easter posts.

 

Lots of good stuff in our older posts!

[nosleepinghere]

well fiddle stixs... was going to ask reci if I could come to her house for dinner. recipes sound wonderful.