HAM & VEGGIE CASSEROLE
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
HAM AND VEGETABLE GRATIN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.
Nutrition Facts : Calories 392 calorie, Fat 51 grams, SaturatedFat 8 grams, Cholesterol 41 milligrams, Sodium 710 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 15 grams
SHELL STEAKS WITH RED WINE BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
- Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
- Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
- Prepare an outdoor grill with a high fire.
- Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
SLICED HAM WITH ROASTED VEGETABLES
To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. -Margaret Pache, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.
Nutrition Facts : Calories 375 calories, Fat 5g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1179mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 31g protein.
HAM WITH VEGETABLES
"There isn't a quicker complete meal than this one-it takes just minutes in the pressure cooker," confides Ernestine Beoughter of Lawrenceville, Illinois. "The ham and vegetables turn out tender and delicious. This has been a favorite for years, especially with tiny new potatoes and fresh-from-the-garden green beans."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place cooking rack in pressure cooker. Add the potatoes, beans, carrots, broth, onion and salt. Place ham over vegetables. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 4 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced.
Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1021mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 14g protein.
QUICK HAM STIR-FRY
Make and share this Quick Ham Stir-fry recipe from Food.com.
Provided by Ginny Sue
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large wok, heat oil over medium high heat.
- Add celery, onion, and green pepper; stir-fry 2 minutes or until crisp-tender.
- Add ham, garlic powder and pepper; stir fry 3 to 4 minutes.
- Add rice and soy sauce; stir fry 3-4 minutes or until thoroughly heated.
- Serve with additional soy sauce, if desired.
OVER EASY HAM STEAK WITH RED-EYE GRAVY
Steps:
- In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
- Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
- In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
- Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.
WHOLE GRAIN MEDIUM SHELLS WITH BEANS AND ESCAROLE
Steps:
- 1. Heat olive oil in a large deep skillet over medium heat. Add onion, carrot, and celery and cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover and cook until tender, 10 minutes.
- 2. Meanwhile, finely chop sage, thyme, and garlic together. Stir chopped herb mixture and beans into vegetables.
- 3. Cook pasta according to package directions. After 5 minutes, stir in escarole and continue to cook, until shells are "al dente," 1 to 2 minutes more. Drain, reserving 1 1/2 cups pasta water.
- 4. Add pasta and escarole to the vegetables, tossing with some pasta water until creamy and coated. Stir in 3/4 cup cheese, season with more salt and pepper to taste. Serve with grated cheese and a dollop of tomato pesto if desired.
- Copyright 2009 Television Food Network, G.P. All rights reserved
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SOUTHWESTERN-STYLE LEFTOVER HAM CASSEROLE
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4.2/5 (11)Total Time 55 minsCategory Main CourseCalories 469 per serving
- In a large skillet, heat one tablespoon of the oil over medium high heat. Add the diced ham and cook for 3-5 minutes until slightly browned and fragrant. Transfer the ham to a bowl and set aside.
- Add the remaining tablespoon of olive oil to the skillet and add the onions, bell pepper, scallions, jalapeño, garlic, salt and oregano. Sauté for 3-4 minutes until softened and fragrant.
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