Teresa Hatchell 2005

When you bake a big ham, there are always bits of ham leftovers. People often wonder what to do with their leftover ham besides making the obvious ham sandwich. A group of ladies and I were talking about this question at a recent event and one of them told of her making "ham salad" in the same manner as making "chicken salad." With a little creativity, you can transform even scraps of ham from around the bone into a casserole with the use of creamy soups, stuffing, different kinds of rice, or veggie-ham stir fry. This week I am sharing some leftover ham dishes I have made in the past. These are some of my" favorite recipes file," so I just know you will enjoy them.

Tasty cabbage, ham casserole

1 large, leafy head of cabbage, cored and shredded

2 large carrots, grated

2 cups ham cut in small cubes

1 can cream of onion soup

1 can cream of mushroom soup

2 cups medium Cheddar cheese, grated

1 stick sweet cream ‘n salted butter, melted

1 package Pepperidge farm herb dressing mix

Preheat your oven to 350 degrees. Steam the cabbage and carrots until slightly tender. Drain well. In a large bowl, combine the steamed vegetables with onion soup, mushroom soup, cheese and half of the melted butter. In a separate bowl, combine half of the dressing mix and the other half of the melted butter. Add this dressing/butter mixture to the cabbage/carrot mixture and stir until combined. Put this mixture into a lightly buttered casserole dish. Sprinkle the other half of the dry dressing mix over the top. Bake this mouthwatering casserole at 350 degrees for 30 minutes.

Red potatoes, ham, asparagus alfredo

2 sheets (12x18-inches each) aluminum foil

4 medium red potatoes, thinly sliced

8-ounce ham steak or center cut ham slice, cut in half

8 asparagus spears, trimmed

1/2 container of Alfred sauce (from a 10-ounce container)

Preheat your oven to 450 degrees, or if the weather is warm, you may heat your outdoor grill to medium-high. Spray the foil with nonstick spray. Center half of the potatoes on each sheet of foil. Top the potatoes with ham and asparagus. Spoon one-fourth of the container of Alfredo sauce over top of each serving; reserve the remaining Alfredo sauce for future use. Bring up the sides of the foil; double fold the top and ends of the foil to make a sealed packet, leaving room for heat circulation inside. Repeat this process to make two packets.

Place the foil packets on a cookie sheet and bake for 20 to 22 minutes at 450 degrees or grill for 15 minutes in a covered grill. This recipe makes two servings.

Ham and asparagus swiss cheese casserole

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4 cups Pepperidge Farm cubed Country Style Stuffing

2 cups shredded Swiss cheese (8 ounces)

1-1/2 cups cooked cut asparagus

1-1/2 cups cubed cooked ham

1 can (10-3/4 ounces) Campbell’s condensed Cream of Asparagus Soup

2 cups whole milk

5 eggs, beaten

1 tablespoon Dijon-style mustard

In a large bowl, mix the stuffing, cheese, asparagus and ham. Spoon this mixture into a greased 3-quart shallow baking dish. In a separate bowl, stir the soup, milk, eggs and mustard. Pour this mixture over the stuffing mixture. Bake at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let the casserole stand for five minutes before serving. You may garnish the dish with fresh oregano.This recipe makes eight servings.

TIP: For 1-1/2 cups cooked cut asparagus, use 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces, or 1 package (about 10 ounces) of frozen asparagus spears, thawed, drained and cut into 1-inch pieces.

Contact the writer at tgmhatchell@yahoo.com.


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