Showing posts with label Ham. Show all posts
Showing posts with label Ham. Show all posts

Tastes Like Honey Baked's Cheesy Potatoes and Ham Casserole

11 January 2011 Labels: , , , , 4 comments


CHEESY POTATOES AND HAM

I first tasted Cheesy Potatoes and Ham at the Honey Baked Ham store last month. We always buy our Christmas ham at this store. I know it is expensive but it is well-worth it in my opinion. Every Christmas season, they give out samples of all the side dishes and desserts and this dish was one of them. I loved it but I don't want to buy it and spend more so I decided to look online for a similar recipe and found this. I followed the recipe the first time and found it a little dry for my preference so I made more gravy the second time I cooked this and it was perfect.

I highly recommend this potato casserole if you are tired of the usual mashed, scalloped or roasted potatoes to accompany your entree.






1/2 medium onion, chopped
1/4 cup butter
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups milk
2 cups shredded cheese
1/2 lb ham, diced
6 cups diced cooked potatoes
1/4 cup fresh parsley, chopped (optional)
Preheat oven to 350.
Begin by chopping the onion and parsley and cubing the potatoes.
Saute the onion in butter until it is tender but not browned. Blend in the flour, salt, and pepper. Cook for a few minutes to get rid of the raw flour taste.
Now gradually add the milk. Cook, stirring constantly until the mixture is thickened. Add 1 1/2 cups of the cheese and stir until melted.
Add the ham, potatoes and parsley. Stir well to combine, being careful not to break up the potatoes too much.
Pour the mixture into a greased baking dish. Top with the remaining cheese. Bake at 350 for 30 minutes.




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Pineapple Glazed Ham and Ceasar Salad

23 March 2008 Labels: , , , , , 7 comments

Ceasar Salad
I received a tag from Liz of Mommy's Little Corner. :)

We had Ceasar Salad and Baked Ham last night (Holy Saturday) for dinner. Ceasar Salad is our favorite, we actually have this served in our wedding reception at Wente Vineyards restaurant. They served the hearts of Romaine whole with Parmesan shavings and croutons.

I like to make the Ceasar dressing from scratch. To limit the risk of Salmonella (the original recipe calls for raw egg yolk), I use the yolk from a soft-boiled egg.

Ceasar Salad Dressing

1 egg yolk
2 gloves garlic, crushed
2 teaspoons Dijon mustard
2 pcs. anchovy fillets, chopped
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
3/4 cup extra-virgin olive oil
Romaine lettuce
Croutons
Parmesan cheese shavings

In a blender or food processor, place egg yolk, garlic, Dijon mustard, anchovies, vinegar, Worcestershire sauce, salt & pepper. Blend for 20 seconds until smooth. With the motor running, add the extra-virgin olive oil slowly to make the dressing thick & creamy.

Drizzle over the Romaine lettuce and croutons. Top with Parmesan shavings.

Pineapple Glazed HamPineapple Glazed Ham

1 smoked bone-in ham (14 to 16 pounds)
4 cups pineapple juice
1-inch piece fresh ginger, peeled and sliced
4 cloves of garlic, peeled and smashed
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup light-brown sugar
About 10 pineapple rings

1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.

2. Preheat the oven to 350°F.

3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.

5. Starting at the butt end, decoratively arrange the pineapple rings, securing with toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

6. Bake for 1 1/2 hours, basting every 15 minutes.

7.When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices as you carve and serve them with the ham.

*Notes: I added more Pineapple juice in the middle of the baking process.



I am passing this to Mira, Mareng Amy's cooking blog and Mareng Lan's cooking blog




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