Tag Archives: ham

Cheesy Ham and Broccoli Pasta Bake


Serves 6

Ingredients

3 cups penne pasta, uncooked
4 cups broccoli florets
3 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups Swiss cheese, grated
2 cups ham, diced

Directions

Preheat oven to 350 degrees F and grease a 9-by-13 casserole dish.

Cook the pasta in a large pot according to package directions. Add the broccoli florets during the last two minutes of cooking, and drain, returning the pasta and the broccoli to the empty pot.

In a medium-sized saucepan set over medium heat, melt the butter. When the butter has melted, add the flour and whisk with the butter to incorporate. Let cook for 2 minutes.

Slowly add the milk to the flour and butter mixture, whisking to avoid lumps. Once all the milk has been added, let the mixture cook for another 10 minutes to thicken slightly.

Add the Swiss cheese slowly, stirring as you do so.

Pour the cheese sauce over the pasta and broccoli in the large pot and add the ham. Stir to combine and pour into the casserole dish.

Place the casserole into the oven and bake for about 30 minutes, until it’s hot and bubbling throughout.
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Ham, Egg & Cheese Pockets


Servings: 2

Ingredients

2 soft large wraps / tortillas (9″ diameter) (Note 1)
3.5 – 5 oz ham slices (Note 3)
1/2 – 2/3 cups grated cheddar or tasty cheese (or any other melting cheese) (Note 2)
2 eggs

Instructions

Preheat oven to 350F (all oven types).

Place 2 pieces of foil on a work surface and spray with oil (any).

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham off cuts and shavings.

Place cheese in the middle of the ham, the form into a ring.

Working quickly (one pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a package (see video below recipe). Then wrap in foil. DO NOT TURN UPSIDE DOWN. (Egg will leak)

Place on baking tray.

Bake for 25 minutes. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot.

Recipe Notes

1. I use Mission soft wraps and large tortillas.

2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don’t make this with mozzarella cheese because it doesn’t have as much flavour, but can if you want to.

3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want – or even sub with other cured meat of choice.

4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)
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Cheese and Ham Pancakes


Golden crispy cheesy outsides, fluffy insides with pops of ham (or bacon).
Servings: 13 pancakes

Ingredients

1 cup plain flour (all purpose flour)
2 tsp baking powder
Pinch of salt and pepper
1 egg
3/4 cup + 2 tbsp milk (Note 1)
1 1/4 cups grated cheddar cheese (Note 2)
1 1/4 cups chopped ham (Note 3)
1 1/2 cups shallots / scallions, finely sliced (about 4 stalks)

Cooking:

2 – 3 tbsp butter

Toppings (optional):

Sour cream (highly recommend, or use yoghurt)
Extra chopped shallots
Extra chopped ham, cooked

Instructions

Place flour, baking powder, salt and pepper in a bowl. Mix to combine.

Make a well in the centre. Add egg and milk. Mix until flour is incorporated – small lumps is fine (see video / photo in post).

Add cheese, ham and shallots. Stir through – it should have a soft dropping consistency.

Heat a non stick pan over medium high heat (or medium if your stove is strong).

If using extra ham for toppings: cook it in just 1 tsp butter until golden, then remove onto paper towels to drain.

For the pancakes: Add about 2 tsp butter, swirl to melt.

Place 1/4 cup batter in the pan (Note 4), then roughly spread into a 7cm / 3″ circle. Repeat to fill the pan (I do 3 in a small pan, 4 in a large).

Cook for 2 minutes until the underside is deep golden. Don’t wait for bubbles like normal pancakes, they won’t appear.

Flip and cook the other side for 1 1/2 minutes. Remove onto a rack.

Add a bit of extra butter and repeat with remaining batter.

Serve with dollops of sour cream (virtually mandatory!), sprinkled with extra cooked ham and shallots, if desired.

Recipe Notes

1. I use low fat, any type is fine, even non dairy. I realise it’s odd to have such a specific quantity of milk but this is the amount I find is required to make the batter thin enough to easily spread into rounds, but thick enough to cook through properly. If the batter is too thin for a thick pancake like these are, then the inside of the middle often does not cook through properly.

2. Use any other grated, flavoured melting cheese you want, such as Tasty (an Australian cheese), Monterey Jack, Gruyere (ooh, fancy pants!), swiss, colby. Don’t use parmesan, it’s too strong (or if you want to, reduce to 3/4 cup) and if you use mozzarella, add 1/2 tsp salt into the batter.

3. I used leftover Christmas ham, but can use any ham you want. If you use bacon, use around 300g / 10 oz bacon, chop it then cook until light golden. Drain on paper towels then use per recipe.

4. I use an ice cream scooper with a lever which is a perfect 1/4 cup measure.
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Crock Pot Brown Sugar Pineapple Ham

Ingredients

1 Ham, pre-cooked, spiral cut – bone-in or boneless, either will work
3 1/2 cups brown sugar
1/2 cup Raw natural Honey
1 20 oz can pineapple tidbits or chunks – do not drain

Instructions

In a large crock pot, over 6-quarts or larger, cover the bottom with only 2 cups of the brown sugar

Place ham on top of the brown sugar, open the slices slightly with your hands

Pour the Honey over the ham, evenly

Add the pineapple around the sides (with the juice) and some on top

Top with the remaining 1 1/2 cups of brown sugar, making sure it is evenly distributed over the entire top of the ham

Cover and cook on low for 3 1/2 – 4 hours.
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Crock Pot Ham & Potato Soup


Makes twelve 1-cup servings.

Ingredients

7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that
makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to taste

Directions

Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also.

Cook on low 7 hours, or high 3 hours.

Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste.

Note: If you’d like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot.
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Holiday Ham, Three Ways


Yield Serves 16-20

Ingredients

For the ham:

One 12-14-pound cured and smoked bone-in ham, preferably with a layer of fat

Choose Tangy Peach Mustard:

1 1/2 cups peach preserves
1 cup Dijon mustard (preferably country Dijon)
1/2 cup cider vinegar
1 tablespoon fresh thyme leaves
4 medium shallots, finely chopped (about 1 1/3 cups)

Or choose Sweet and Spicy Jerk:

1 1/2 cups hot pepper jelly
3/4 cup orange juice
3 tablespoons finely grated garlic
3 tablespoons finely grated ginger
3 tablespoons whole allspice, crushed
1 tablespoon cayenne pepper

Or choose Smoky BBQ Maple:

1 cup pure maple syrup
1/4 cup smoked paprika
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons coarsely ground black pepper

For serving:

Biscuits or soft dinner rolls
Spicy Honey Mustard
Pickles

Special Equipment:

A roasting pan with rack

Preparation

Preheat oven to 350F, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.

For Tangy Peach Mustard Ham or Sweet and Spicy Jerk Ham:

In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).

For Smoky BBQ Ham:

Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.

Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400°F.

Return ham to oven uncovered. Bake until glaze has caramelized and the ham’s internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.

Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.

Do Ahead: Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.

Cooks’ Note: Country Dijon is a rustic blend of Dijon and whole grain mustard.
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Slow Cooker Red Beans & Rice

Ingredients

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 – 3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 – 2 tablespoon salt, according to your taste
1 – 2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Directions

These directions are long because I am covering the method quite thoroughly for new-comers.

Soak beans: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It’s better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.

A few personal tricks: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) – this is the water I will use to cook my beans.

Place in crockpot: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.

Cover with hot water: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.

Quickly: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.

Cook: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.

Once cooked: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.

Add: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.

Now: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don’t cover.

Rinse your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.

Cover rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.

Sprinkle with hot sauce and/or more Tony’s if you want it spicy like I do.

Serve with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
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