This creamed ham is delicious on grits or rice, or serve it over toast, hot split biscuits, or baked puff pastry shells. Feel free to use peas and carrots in place of the peas, or add a little chopped pimiento for extra flavor and color. From: Southern U.S. Cuisine
1 1/2 cups frozen peas, thawed, cooked and drained
1/4 teaspoon salt (to taste)
1/8 teaspoon black pepper
Steps:
Heat butter in a saucepan over medium-low heat.
Add the green onion and minced parsley and cook for 1 minute.
Stir in the flour until smooth and bubbly. Gradually add milk and heavy cream.
Stir in diced ham and cooked peas, along with salt and pepper to taste.
Serve over rice, grits, toast, or biscuits.
CREAMED HAM
Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!
Sautee onions in butter over medium heat until onions are transparent.
Add flour and stir until well combined.
Remove pan from heat and add milk slowly while stirring.
Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
Add garnish, before serving.
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