Tag Archives: ham

Mini Ham & Cheese Quinoa Cups

Makes 28 mini cups


2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 Tablespoons Parmesan cheese
2 green onions, sliced
salt & pepper


Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and mix to combine.

Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.

Bake for 15-20 minutes, or until the edges of the cups are golden brown.

Let cool for at least 5 minutes before removing from the mini muffin tin.

Amish Bean Soup


1 lb. dried navy beans
1/2 qts. water
1 meaty ham bone (1 1/2 lbs.)
1 clove garlic, minced
1 sm. bay leaf
1 c. cubed potatoes
1 c. celery, diced
1 c. chopped onions
1 c. carrots, cubed


Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.

Then add the ham, garlic, and bay leaf to beans.

Cover; simmer for 2 hours.

Add the vegetables, salt, and pepper to taste.

Simmer for 1 hour longer.

Remove the ham bone, cut off the meat and dice it. Add to the soup.

Reheat the soup almost to boiling; then remove the bay leaf and serve.

Veggie, Ham & Cheese Rice


2 tablespoons butter
1/2 medium onion, diced
1 large carrot, peeled & diced
1 ear yellow sweet corn
2 cups steamed broccoli florets
4 oz. deli ham, diced
1 can condensed cream of chicken soup
salt & pepper, to taste
2 pinches ground thyme
1 cup long grain white rice
2 cups water
1 1/2 cups grated medium cheddar cheese


Preheat oven to 350 degrees. Lightly grease baking dish and set aside. {Use a 9×9 square dish or one that is slightly larger.}

Place large skillet over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. Stir in broccoli and cream of chicken soup. Once soup starts to melt into the veggies, add in seasonings, rice and water. Stir to incorporate and remove any lumps. Melt cheese into mixture and pour entire contents of skillet into prepared baking dish. Bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.

serves 4

Baked Ham


1 very lean large ham with bone in
1/2 cup brown sugar
1/2 cup butter
30 whole cloves
1 can pineapple rings in juice


Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.

Place ham in roasting pan face-down. With a good sharp knife score the skin in “checkerboard” fashion. On each “square” push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham.

Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for 1/2 hour. Remove from oven, baste again and serve.

Chicken Cordon Bleu Casserole


Preheat Oven to 350F Degrees

For The Casserole

2 chicken breasts shredded*
1/2-1 pound of ham slices
2- 6oz packages of Swiss cheese slices

For The Sauce

4 tbsp. butter
6 tbsp. of all purpose flour
3 1/4 c. milk (whole milk)
2 tbsp. lemon juice
1 tbsp. dijon mustard
1/2 tsp. paprika (optional)
Salt and pepper to taste

For The Topping

1 stick of butter, melted
2 c. of panko bread crumbs
2 tsp. dried cilantro
salt and pepper to taste

*To shred chicken, place two chicken breasts and 4 tsbp. chicken broth in a slower cooker. Cook on low for 8 hours. Once cooked, using two forks, shred apart the chicken and allow to sit for an additional 15-20 minutes to soak up liquid. Squeeze and drain excess liquid.


For the Casserole:

Grease a 9×13 casserole dish with either butter or cooking spray. Cover the bottom of the casserole dish with a layer of ham slices (1/2 of the ham). Top the layer of ham with 1 package of Swiss cheese slices. Then, scatter the shredded chicken breasts over the cheese (depending on how much chicken you prefer, you may not use all the chicken). Place a second layer of ham slices over chicken (the rest of the ham slices) followed by a second layer (using the second packet) of Swiss cheese slices. Set aside.

For the Sauce:

Melt butter in a large pot over medium heat. Once melted, whisk in flour, constantly stirring to form a thick paste. Be careful not burn! Once the paste is thick and flour is dissolved, pour in milk while stirring constantly until smooth. Continue cooking until sauce has thickened. This can take some time, so be patient — 10-15 minutes — Add in lemon juice, mustard, paprika, salt and pepper. Bring sauce to a boil and then turn off heat. Let sit for about 5 minutes to slightly cool. Pour sauce evenly over the casserole, making sure to cover the edges with sauce.

For the Topping:

Combine melted butter, panko crumbs, cilantro, salt and pepper in a medium bowl. Continue stirring until a grainy, sand-like texture is reached. Sprinkle crumble evenly over casserole. Bake, uncovered, for 45 minutes or until top has turned light, golden brown. Remove from oven and allow to cool before serving.

Southern scalloped potatoes with ham


2 pounds russet potatoes, scrubbed well and sliced thin
1 large sweet onion, peeled and sliced thin
1 pound (2 cups), boneless ham steak cubed (leftover ham is great too)
2 cups shredded sharp cheddar cheese (more for the top at the end if desired)
1 12-ounce can evaporated milk
1 cup heavy cream or half and half
Cracked black pepper
paprika (optional)


1) Layer 1/3 of the potatoes, onions, ham, and cheese in the bottom of the slow cooker.

2) Sprinkle salt, pepper and paprika on top. Then build two more layers the same way until you have used up all the potatoes, ham, onions, and cheese.

3) Add the milk and cream to the slow cooker. No need to mix together or stir. Just pour it over, and it will work its magic. If you prefer, you can use half and half or plain milk in place of the cream.

4) Sprinkle with more salt pepper and liberally with Paprika if desired for color. Place the lid on and set the slow cooker on low. Allow to cook for 4 to 6 hours. Resist the urge to cook this one on high because the cheese may burn and lend an acrid flavor to your dish. Low and slow is the name of the game here.

5) The dish is done when the potatoes are cooked through and are soft. You can add another cup of cheese over the top and allow it to melt before serving! Can you really have too much cheese?

This is delicious by itself as a meal or as a side dish. Any leftovers can be saved in an airtight container in the fridge for up to a week. You can pop this in the freezer for up to three months. Thaw on the counter, and then place back in the slow cooker with a splash of milk or chicken stock. Set on low for a few hours. Sprinkle with a bit more cheese, and you have a great meal all over again that your freezer banked for a no-fuss dinner in the future.

Chicken Cordon Bleu Lasagna


9 lasagna noodles, cooked according to package directions
4 1/2 cups cooked and chopped chicken, grilled or rotisserie chopped
1 1/2 cups cooked and diced ham
1 1/2 – 2 cups cooked and chopped bacon
3 cups Swiss cheese, grated


1/2 cup butter
1/2 cup flour
4 cups milk
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon white pepper
16 ounces cream cheese, softened


In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt and pepper. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.

Preheat oven to 350 degrees F.

Spray a 9×13 inch baking dish with cooking spray.

To Assemble

Place 3 lasagna noodles on the bottom of the pan.

Layer 1/2 of the chicken over the noodles.

Next layer 1/2 of the ham.

Pour 1/2 of the sauce over the ham.

Next sprinkle 1/2 of the cheese over the sauce

Finally sprinkle 1/2 of the bacon over the cheese.

Repeat 2 more times.

Bake at 350 degrees F for 45 to 60 minutes.

Ham and Cheese Sandwiches with Hawaiian Bread


2 dozen rolls (use Hawaiian Rolls)
1 lb. swiss cheese
2 lbs. sliced ham
1 cup butter, melted
4 tbsp brown sugar
1 tbsp poppy seeds
1 tbsp dry mustard
1 tbsp Worcestershire sauce


Slice rolls in half and layer bottom half with ham and cheese.
Place in two 9×13 casserole dishes or on two cookie sheets.
Mix together butter, brown sugar, poppy seeds, dry mustard and Worcestershire.
Brush melted butter mixture over rolls, making sure to cover completely.
Cover tightly with foil, and refrigerate overnight or 8 hours during the day.
Bake, covered with foil at 325 for 25 minutes.
Remove foil and bake an additional 5-10 minutes.

Muffuletta Sandwich

Serves 4-6


1 8-10-inch loaf Italian bread or Muffuletta
6 oz. ham, sliced
4 oz. provolone, sliced
4 oz. mozzarella, sliced
2 oz. herb cheese spread
1/2 cup green olives, pitted and rough chopped
1/2 cup kalamata olives, pitted and rough chopped
2 cloves garlic, minced
1-1 1/2 tablespoon capers, drained and rinsed
1/2 cup extra-virgin olive oil
freshly ground black pepper, to taste


Start by making your olive salad in a large bowl. Combine all olives, garlic, capers and olive oil, then sprinkle with pepper. Set aside and refrigerate for at least 1 hour.

Take your loaf of bread and cut the top off (or cut in half). Hollow out most of the loaf and drizzle the bottom with olive oil, or juices from olive salad.

Start layering your sandwich with olive salad, mozzarella and provolone, slices of ham, and herb cheese spread.

Continue with more ham, cheeses and finally, olive spread.

Put the top back on the sandwich, quarter and serve.