Creamed Ham Food

CREAMY HAM, PEAS, AND PASTA

Steps:

• Prepare the farfalle according to package directions, set aside
• While pasta cooks, in a saute pan, over medium heat add 1 Tablespoon unsalted butter (Note 1), let melt. Add in diced shallots, saute about 2 minutes to soften shallots.
• Add in minced garlic, Italian seasoning, salt, and black pepper. Continue to saute another few seconds to blend flavors. (Note 6)
• Stir in the remaining butter (Note 1), let melt. Whisk in the flour, continue to whisk about 1 minute to blend flavors.
• Whisk in heavy cream to blend. Cook and stir occasionally, about 5 minutes to thicken sauce.
• Mix in the shredded cheese combo. Whisk to melt cheese, about 1 minute.
• Gently stir in the peas, ham, and cooked farfalle. Simmer another minute to blend flavors and warm pasta, stirring occasionally.
• Taste sauce for seasoning, adjust any, if needed.
• Serve with chopped fresh parsley, optional.

CREAMED HAM (OR TURKEY)

Steps:

• Melt butter in a medium sized pot over medium heat.
• Slowly add flour, whisking constantly to make a smooth mixture. Cook the mixture for about a minute, whisking constantly.
• Gradually add milk, whisking during every addition. Mixture will initially seize up but as you add more milk it will start to loosen.
• Slowly the mixture will become more liquid. Continue to whisk it very well in order to avoid lumps. Add milk a few tablespoons at a time, whisking as you add it, until it's all incorporated.
• Initially the mixture will be thin. Stir with a wooden spoon, scraping the bottom of the pot, until it thickens. Depending on the temperature of the burner this could take 5-15 minutes.
• The sauce will be done not long after it starts to slightly boil and thicken. Stir in chopped ham (or turkey).
• Season with salt, starting with 1/2 teaspoon and adding more to taste, depending on the saltiness of your ham or turkey. I often use about 1 teaspoon in total.
• Serve over mashed potatoes, with vegetables on the side.Enjoy! :)

GRANDMA'S CREAMY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
• Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.

BISCUIT-TOPPED CREAMED HAM

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. , Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. , Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown.

QUICK CREAMED HAM AND EGGS

Steps:

• Melt butter in a large saucepan over low heat. Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk. Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute.
• Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.

CREAMED HAM & TOAST RECIPE - (3.8/5)

Steps:

• Melt 3 tablespoon butter in a saucepan. Add 3 tablespoons flour and stir; add 3 cups of milk, then add salt and black pepper to taste. Stir over medium heat until thickened. Must keep stirring or it will stick to the bottom of the pan. Add the ham and heat thoroughly. If it doesn't seem thick enough, add 1 tablespoon flour to about 1/4 cup of milk and mix into the sauce before adding ham. Toast bread and pour ham gravy over toasted bread.

CREAMED HAM ON TOAST

Steps:

• In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.

CREAMED HAM & POTATOES

Steps:

• Place potatoes and onion in a large pot with enough water to cover by an inch. Cover and bring to a boil over high heat. Remove cover, reduce heat to med-high and cook an additional 15 minutes or until potatoes are easily pierced with a paring knife. Drain well.
• Meanwhile, melt butter in a saucepan over medium heat.
• Combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Whisk into butter until smooth.
• Gradually whisk in milk, ensuring liquid has been fully incorporated before adding more. Cook 2-3 minutes until slightly thickened, whisking frequently.
• Add mustard to sauce. *Sauce should have a strong flavor on its own as the potatoes mellow it out a lot.*.
• Combine drained potatoes, sauce, and ham in the large pot by stirring with a heavy spoon. This will break down some of the potatoes and the released starches will finish binding up the sauce.
• Add remaining salt and pepper, more to taste if needed, and heat through.

CREAMED HAM

Steps:

• 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.

CREAMED HAM AND ASPARAGUS

Steps:

• In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

CREAMED HAM WITH PEAS

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.

HAM IN CREAM SAUCE

Steps:

• Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well.
• Add milk, stirring well and cooking over medium heat until thickened.
• Add nutmeg, salt and pepper to taste. Remove from heat.
• Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes.
• Add sherry and heat through. Combine ham with cream sauce and serve.
• Serve over English muffins, rice or noodles.

CREAMED HAM WITH PEAS

Steps:

• Slice the green onions, keeping the white and light green parts separate from the dark green.
• Heat the butter in a saucepan over medium-low heat. Add the green onion (white and light green) and minced parsley and cook for 1 minute. Stir in the flour until smooth and bubbly. Cook, stirring, for 2 minutes.
• Gradually add the milk and heavy cream. Cook, stirring, until thickened.
• Stir in diced ham and cooked peas, along with salt and pepper to taste.
• Garnish with the remaining sliced green onions (dark green) and Parmesan cheese, if desired.
• Serve the creamed ham over rice, grits, toast points , or biscuits .

CREAMY HAM, PEA, & POTATO CASSEROLE

Steps:

• In a large skillet, over medium heat, melt 1/4 cup of butter. Using a whisk, add 1/2 cup of flour and whisk briskly to create a thick paste.
• Slowly add in 2 1/2 cups of milk, whisking continually, until thick and creamy. If sauce is too thick add in more milk until the creamy consistency of gravy.
• Add in 1/2 tsp. of salt and 1/2 tsp, coarse black pepper.
• Spray a deep, 4 quart, baking dish, with cooking spray.
• Place 1/3 of the sliced, drained potatoes in the bottom of the baking dish. Place 1/2 the ham slices or 1 1/2 cups of diced ham on top of the potatoes. Sprinkle half the can of drained peas over the ham.
• Pour 1/3 of the white cream sauce over the top of the layers.
• Repeat the layers again. 1/3 of sliced potatoes, other half of the ham, other half of the can of peas. 1/3 of the cream sauce.
• Top with last layer of potatoes and cream sauce. Ending with cream sauce.
• Sprinkle with Paprika.
• Cover and bake in a 350°F oven for one hour. Remove cover and brown for 10 minutes.
• Serve Immediately.

CREAMY HAM CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Heat oil in large skillet over medium-high heat, and cook ham and next 3 ingredients 5 minutes, stirring often. Remove from heat; stir in soup, sour cream, and pasta. Spoon into lightly greased 1-1/2-quart baking dish. Cover and bake 25 minutes. Sprinkle with cheese, and bake, uncovered, bake an additional 5 minutes. Let stand 10 minutes before serving. Read more at http://www.mrfood.com/Casseroles/Creamy-Ham-Casserole-5129/ml/1#r2m4r1jm7ji2q9e2.99

CREAMY PASTA WITH PEAS AND HAM

Steps:

• In a large pot of boiling water, cook the pasta according to package instructions, stirring frequently, until al dente.
• Meanwhile, in a large 12-inch saute pan, set over medium-high heat, add the olive oil and the butter, stirring gently until the butter melts. Add the onions and saute until translucent, about 3 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Place the diced ham in the pan and saute for 1 minute.
• Deglaze the pan with wine and cook until it is reduced, about 30 seconds. Add the cream, peas, salt and pepper and reduce the cream by half, about 4 to 5 minutes.
• Drain the pasta well and transfer to a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Toss gently with tongs until the pasta is coated with sauce. Serve hot.

CREAMED HAM IN TOAST CUPS

Steps:

• Remove and discard crusts from bread; using a rolling pin, flatten to 1/8-in. thickness. Butter both sides of each slice, using 1/4 cup of butter., Press into eight greased muffin cups or 6-oz. custard cups. Bake at 350° for 15-18 minutes or until golden brown. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour and pepper. Gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir in the ham, peas and corn. Cook and stir for 5 minutes or until heated through. Pour into warm toast cups; sprinkle with paprika.

CREAMED CABBAGE AND HAM CASSEROLE

Steps:

• 1. Cook Minute Rice according to package instructions. One cup will make 2 cups cooked. Cook cabbage until tender, drain
• 2. Grease 9 x 13 inch casserole. Put rice in bottom and spread it out. Put cooked cabbage on top of rice and evenly distribute it.
• 3. In a bowl combine 2 tablespoons of the butter and the bread crumbs and set aside. I use sliced bread that is getting stale and tear it up into small pieces rather than the fine bread crumbs.
• 4. In a frying pan cook onions in remaining butter and olive oil until soft. Stir in flour, salt and pepper stirring constantly. It will quickly form a paste like product on the onions. Stir in the milk and continue cooking and stirring until mixture thickens and boils for 1 minute. Add ham and heat 1 minute more.
• 5. Pour over the top of the cabbage and spread it out evenly. Cover with the swiss cheese. Top with the bread crumbs and bake at 350° for 30 - 45 minutes until it is bubbly and the bread is starting to brown a bit.

CREAMED HAM OVER BISCUITS

Steps:

• In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
• Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown.
• Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
• Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
• Split the warm biscuits in half horizontally; top with warm ham mixture.

CREAMED CHIPPED HAM (BEEF) ON TOAST - SOS

Steps:

• In a medium saucepan over medium heat, melt the butter.
• Add in the flour and whisk for a minute to cook the flour.
• SLOWLY add in the milk whisking constantly to break up the clumps.
• Reduce heat to medium low and cook, whisking often until the mixture thickens. ~3-6 minutes. Watch so it doesn't burn!
• Once the mixture thickens add in the ham and using a rubber tipped spatula, mix to combine, gently scraping on the base on the pan.
• Cook for 1 minute.
• Add in the peas, stir gently and turn off the heat.
• Toast the bread and place 2 slices of toast on a plate.
• Ladle a generous portion over the toast.