Stuck in someone else's frames? break free! Easter with Spike and Jamie - this page contains Ham leftover recipes for the Holiday.
COUNTRY HAM WITH RED EYE GRAVY COWBOY CORNBREAD WITH BLACK EYE PEAS CREAMY SCALLOPED POTATOES AND HAM SUPPER EASTER HAM AND CHEESE BREAKFAST CASSEROLE EASTER HAM AND NOODLE CASSEROLE EASY HAM AND POTATOES AU GRATIN HAM AND CHEESE OMELET CASSEROLE
ALFREDO HAM >Back to Top< 8 ounces fresh tortellini pasta To Cook Tortellini: Add pasta to a large pot of boiling salted water. Let cook for 8 to 10 minutes or until al dente. Drain and set aside. Heat a skillet to medium heat. Add the ham, peas and mushrooms and toss together until heated through. Add sauce and reserved tortellini and stir all together. Let all simmer for 3 to 5 minutes and serve. Makes 4 servings Nutrition at a glance: per serving: Calories 859; Protein 25 grams; Total Fat
64 grams; Sodium 1851 milligrams; Cholesterol 139 milligrams; Carbohydrates 41
grams; Fiber 7 grams
BITS O'HAM >Back to Top< 7 tablespoons butter This will fill a 1-1/2-quart greased casserole Melt 4 tablespoons of the butter in the top of a double boiler. Stir in the
flour. Gradually add milk and cook, stirring constantly, until the mixture
thickens. Season with salt and pepper. Arrange alternate layers of hard-cooked
eggs, ham and mushrooms in the casserole. Pour on the cream sauce. Melt the
remaining butter and mix with the cornflakes. Sprinkle over the top of the
casserole. Bake in a moderate oven (350* F) for about 25 minutes. Serves 6.
CANADIAN PORK PIE >Back to Top< 1-1/2 cups flour Sift together the flour and salt. Fold in the butter and mix with a pastry blender until mixture resembles a coarse meal. Add yogurt and mix thoroughly. Form dough into 2 equal balls, wrap in plastic wrap and refrigerate for at least 1 hour overnight is best. In a small, nonstick skillet heat oil over medium-high heat. Add onion and
garlic and cook, stirring frequently, until translucent. Add the pork and cook
until browned. Add the mashed potato, sage, and nutmeg and stir well, and remove
from the heat. Preheat the oven to 425F. Roll each portion of the dough between
two layers of wax paper into 2 (9-inch) circles. Place the dough into an 8-inch
pie pan. Spread the filling evenly into the pie pan. Top with the remaining
dough. Pierce the top dough and brush with egg. Bake for 30 minutes until the
crust is golden. Let stand for 5 minutes before cutting into wedges and serving.
CHEESY HAM AU GRATIN >Back to Top< 2 cups diced cooked ham In 3-1/2 to 4-quart slow cooker, combine all ingredients; mix well, making sure potato slices are covered with sauce. Cover; cook on low setting for at least 8 hours. Servings : 5 (1-1/3-cup) servings NUTRITION INFORMATION PER SERVING: % DAILY VALUE Vitamin A 15 % DIETARY EXCHANGES: 4-1/2 Starch, 1 Lean Meat, 1-1/2 Fat
CHEESY HAM CASSEROLE >Back to Top< 1/2 cup Miracle Whip salad dressing Mix all ingredients except 1/2 cup cheese and croutons. Spoon into a
1-1/2-quart casserole. Sprinkle with remaining cheese and croutons. Bake at 350
degrees 30 minutes or microwave on high for 8 to 10 minutes or until heated
through. Makes 4 to 6 servings. Preparation Time: 10 minutes. Cooking Time: 40
minutes.
CHINESE HAM STEW >Back to Top< 1 (2-pound) ham, cut into bite size pieces Wash garlic and leave skin intact; wash and soak all of the mushrooms until soft. Put the ham, mushrooms, soy sauce and garlic in a large pot. Add water, put
heat on low, and let simmer for 1 to 1-1/2 hours. Makes 4 servings
CORNY HAM AND POTATO SCALLOP >Back to Top< 5 potatoes, peeled and cubed In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well. In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix. Cover and cook on low setting for about 8 hours or until potatoes are tender. Makes 6 servings Nutrition at a glance: per serving: Calories 291; Protein 16 grams; Total Fat
11 grams; Sodium 573 milligrams; Cholesterol 45 milligrams; Carbohydrates 34
grams; Fiber 3 grams
COUNTRY HAM WITH RED EYE GRAVY >Back
to Top< 8 ounce Country ham slices Heat the ham slices in a heavy skillet. Remove them from the skillet and
place them on a warm platter. Whisk the coffee (and bourbon if used) in the
skillet, removing any bits on ham stuck to the pan. Bring to a boil and reduce
slightly ("gravy" will still be very thin). Pour the hot sauce over
the ham and split biscuits. Serves 2
COWBOY CORNBREAD WITH BLACK EYE PEAS >Back to Top< 1 (8-ounce) package dry black eye peas Soak black eye peas covered with water overnight. In crockpot, put ham hock
and/or salt pork, black eye peas, and slices of red onion to simmer all day.
Make up corn bread mix and add seasoning blend. Bake cornbread per package
instructions and serve with black eye peas and meat from ham hock and/or salt
pork. Serves 8.
CREAMY SCALLOPED POTATOES AND HAM SUPPER >Back to Top< 3-1/2 cups water Bring water to a boil in large saucepan over high heat. Stir in potato slices. Boil 15 minutes. Stir in milk, contents of sauce mix packet from potatoes, ham, vegetables and
mustard. Reduce heat to medium; cook and stir 4 to 5 minutes or until mixture is
thoroughly heated and sauce is of desired consistency, stirring frequently.
Servings : 4 (1-1/4-cup) servings % DAILY VALUE Vitamin A 30 % DIETARY EXCHANGES: 3 Starch, 1 Vegetable, 1-1/2 Lean Meat, 1/2 Fat
CURRIED HAM POPOVER PIE >Back to Top< 1 pound cooked ham, diced Preheat oven to 425 degrees F (220 degrees C). Lay the ham, green pepper and onion in the bottom of a shallow greased baking pan. Whisk the milk, flour, eggs and curry together until smooth. Pour milk mixture over the ham mixture. Bake for 35-40 minutes or till puffed, crisp, and nicely browned. Makes 5 servings Nutrition at a glance: per serving: Calories 383; Protein 31 grams; Total Fat
20 grams; Sodium 112 milligrams; Cholesterol 216 milligrams; Carbohydrates 17
gram; Fiber 1 gram
EASTER HAM AND ASPARAGUS >Back to Top< 1 package frozen asparagus Combine first 8 ingredients and cover with milk and soup mixture. Cover with
buttered bread crumbs and bake at 375 degrees for 30 minutes.
EASTER HAM AND CHEESE BREAKFAST CASSEROLE >Back to Top< 4 cups French bread, cubed Layer bread, ham and cheese in a 9 x 13-inch greased baking pan. Pour over
the remaining ingredients which have been beaten together in order given.
Refrigerate in covered pan. Bake 1 hour at 300 degrees.
EASTER HAM AND NOODLE CASSEROLE >Back to Top< 1 small can chopped olives Cook noodles in salted water, drain. Sauté onions, bell pepper, mushrooms in
butter five minutes. Add all other ingredients. Mix with noodles. Place in
3-quart casserole and bake at 325 degrees for 30 to 40 minutes.
EASTER HAM AND RICE CASSEROLE >Back to Top< 1 box Uncle Ben's wild rice mix Cook rice according to directions. Place rice on bottom of 9 x 13-inch pan.
Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients
and put on top. Sprinkle with Parmesan cheese and bake at 350 degrees for 45
minutes. Serves 4 or 6.
EASTER LEFTOVERS CASSEROLE >Back to Top< 12 potatoes, cubed Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk. Preheat oven to 350 degrees F (175 degrees C). Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted. Makes 6 servings Nutrition at a glance: per serving: Calories 502; Protein 23 grams; Total Fat
31 grams; Sodium 643 milligrams; Cholesterol 131 milligrams; Carbohydrates 34
grams; Fiber 3 grams
EASTER MEAT PIE >Back to Top< 2 (9 inch) unbaked pie crusts Preheat oven to 325 degrees F (165 degrees C). Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9-inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops. Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks. Nutrition at a glance: per serving: Calories 577; Protein 36 grams; Total Fat
40 grams; Sodium 1009 milligrams; Cholesterol 213 milligrams; Carbohydrates 17
grams; Fiber 1 gram
EASY HAM AND NOODLES >Back to Top< 2 cups cooked egg noodles Preheat oven to 375 degrees F (190 degrees C). Place the noodles, ham, cheese, soup and milk in a 9 x 9-inch casserole dish and mix well. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Makes 4 servings Nutrition at a glance: per serving: Calories 266; Protein 18g; Total Fat 11g;
Sodium 1164mg; Cholesterol 59mg; Carbohydrates 23g; Fiber 1g
EASY HAM AND POTATOES AU GRATIN >Back to Top< 4 medium russet potatoes, halved, thinly sliced Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine potatoes and ham. In medium saucepan, combine soup, sour cream, milk and vegetables; mix well. Cook over medium-high heat until thoroughly heated, stirring frequently. Add to potato mixture; mix well. Spoon into sprayed casserole. Cover tightly. Bake at 350°F. for 1-3/4 to 2 hours or until potatoes are tender, stirring once. Servings : 4 servings NUTRITION INFORMATION PER SERVING: % DAILY VALUE Vitamin A 30 % DIETARY EXCHANGES: 3 Starch, 1-1/2 Lean Meat, 2 Fat
ECHOS OF EASTER >Back to Top< 6 eggs 3 cups chopped broccoli 3 tablespoons butter Preheat oven to 350 degrees F (175 degrees C). Butter a shallow 2 quart baking dish. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks. Mash yolks together with onion, mustard, Worcestershire and mayonnaise. Spoon yolk mixture back onto egg white halves. Set aside. Cook broccoli by steaming or boiling. In a large bowl, stir together cooked broccoli, ham, rosemary and mushrooms. Spread evenly in prepared baking dish. Arrange the filled eggs over the broccoli layer. In a medium skillet, melt butter. Stir in flour. Stir in soup and milk and cook until thickened. Remove from heat and stir in cheese, salt, pepper and paprika. Pour sauce over eggs in dish. Bake in preheated oven 25 to 30 minutes, until hot and bubbly. Makes 1 to
2-quart dish
END OF THE LINE HAM CASSEROLE >Back to Top< 1 (10.75-ounce) can condensed cream of celery soup Preheat oven to 375 degrees F (190 degrees C). In a casserole dish, combine cream of celery soup with milk and a good grind of pepper. Layer potato slices, onion slices and ham on top and cover. Bake for 1 hour. Remove cover and sprinkle with parmesan or other grated cheese. Bake uncovered for another 20 minutes. Makes 6 servings Nutrition at a glance: per serving: Calories 205; Protein 15 grams; Total Fat
11 grams; Sodium 455 milligrams; Cholesterol 51 milligrams; Carbohydrates 11
grams; Fiber 1 gram
FARMERS CASSEROLE >Back to Top< 3 cups frozen hash brown potatoes Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. The dish may be covered and refrigerated at this point for several hours or overnight. Bake uncovered for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Makes 6 servings Nutrition at a glance: per serving: Calories 309; Protein 19 grams; Total Fat
21 grams; Sodium 460 milligrams; Cholesterol 194 milligrams; Carbohydrates 21
grams; Fiber 1 gram
HAM AND ASPARAGUS RISOTTO >Back to Top< 1/2 tablespoon olive oil 7 milliliters Sauté onion and garlic in oil until tender but not brown, about 2 to 3 minutes. Stir in rice and cook over medium-high heat for 1 to 2 minutes. Add hot stock, about 1/4 at a time, stirring often and waiting until each addition of stock has been absorbed by the rice before adding more. Continue until rice is barely tender and almost all liquid has been used, about 15 minutes. Meanwhile, steam asparagus until tender crisp. Stir ham and asparagus into
rice mixture continue cooking until ham is heated through. Remove from heat,
stir in Parmesan cheese and season with pepper. Makes 3 to 4 servings.
HAM AND BEANS >Back to Top< 1 pound dry Great Northern beans Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1-1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time. Makes 7 servings Nutrition at a glance: per serving: Calories 206; Protein 14 grams; Total Fat
6 grams; Sodium 27 milligrams; Cholesterol 30 milligrams; Carbohydrates 25
grams; Fiber 3 grams
HAM AND CHEESE CHOP CHOP >Back to Top< 6 eggs Preheat a skillet over medium heat. Combine eggs and milk in a large bowl; beat well. Add ham to preheated skillet and warm until juicy. Add eggs and stir regularly until they start to set. While eggs are still soft, add cheese. Cook until eggs are firm and cheese is melted. Season with salt and pepper to taste and serve. Makes 4 servings Nutrition at a glance: per serving: Calories 328; Protein 24 grams; Total Fat
24 grams; Sodium 902 milligrams; Cholesterol 371 milligrams; Carbohydrates 1
gram; Fiber 0 grams
HAM AND CHEESE OMELET CASSEROLE >Back to Top< 8 eggs Preheat oven to 350 degrees F (175 degrees C). Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned. Makes 4 servings Nutrition at a glance: per serving: Calories 320; Protein 23 grams; Total Fat
23 grams; Sodium 714 milligrams; Cholesterol 465 milligrams; Carbohydrates 5
grams; Fiber 0 grams
HAM AND CHEESE QUICHE PIE >Back to Top< 1 recipe pastry for a 9 inch single crust pie Beat together flour, salt, milk, eggs in a medium bowl. Place slices of Swiss cheese on bottom of pie crust. Sprinkle spinach evenly over Swiss cheese, and then cover with mushrooms. Pour egg mixture over mushrooms. Cover with flaked ham, and sprinkle cheddar cheese over top. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes until top is golden . Nutrition at a glance: per serving: Calories 284; Protein 11 grams; Total Fat
20 grams; Sodium 618 milligrams; Cholesterol 112 milligrams; Carbohydrates 14
grams; Fiber 1 grams
HAM AND CHICKEN CASSEROLE >Back to Top< 2 tablespoons butter Preheat oven to 400 degrees F (200 degrees C). In a large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium low heat, stirring constantly, until thickened and smooth (about 5 minutes). Remove pan from heat and stir in chicken, ham, noodles, celery, salt and pepper. Spoon mixture into a lightly greased 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with cheese and paprika, and bake for another 5 minutes. Serve hot! Makes 4 Servings. Nutrition at a glance: per serving: Calories 270; Protein 17 grams; Total Fat
17 grams; Sodium 610 milligrams; Cholesterol 74 milligrams; Carbohydrates 12
grams; Fiber 1 grams
HAM AND FRUIT STIR-FRY >Back to Top< 1 tablespoon olive oil Heat the oil in a large skillet over medium heat. Sauté the ham and onion in the skillet for 5 minutes. Add 1/2 the amount of juice from the can of pineapple and allow it to be absorbed by the ham, about 1 to 2 minutes. Stir in the pineapple chunks, apple and brown sugar. Pour in any remaining pineapple juice only if mixture is getting too thick. Stir all ingredients together well and allow to heat through, about 5 minutes. Season with salt and pepper to taste. Makes 3 servings Nutrition at a glance: per serving; Calories 774; Protein 85 grams; Total Fat
30 grams; Sodium 8172 milligrams; Cholesterol 212 milligrams; Carbohydrates 36
grams; Fiber 3 grams
HAM AND PINEAPPLE DINNER >Back to Top< 2 tablespoons butter Melt the butter in a large skillet over medium heat. Sauté the ham, onions and pineapple chunks in the butter for about 5 minutes. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes. Makes 4 servings Nutrition at a glance: per serving: Calories 319; Protein 20 grams; Total Fat 13 grams; Sodium 1308 milligrams; Cholesterol 65 milligrams; Carbohydrates 31 grams; Fiber 1 grams
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