Moms Ham Food

MOTHER'S HAM CASSEROLE

Steps:

• Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. , Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.

MOM'S HAM AND BEAN SOUP

Steps:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
• Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

MOM'S SCALLOPED POTATOES AND HAM

Steps:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.

MOTHER'S HAM CASSEROLE

Steps:

• In a saucepan, bring potatoes, carrot, celery and water to boil.
• Reduce heat, cover and cook 15 minutes or til tender.
• Drain and set aside.
• In large skillet, saute ham, green pepper and onions in 3 tbsp of the butter until vegetables are tender.
• Add to the potato mixture and transfer to a greased 1 1/2 qt baking dish.
• In saucepan, melt remaining butter, stir in flour and whisk until smooth.
• Gradually add milk, salt and pepper.
• Bring to boil and stir for 2 minutes or until thickened.
• Reduce heat, add cheese and stir until melted.
• Pour over the ham mixture and sprinkle with bread crumbs and parmesan. (Dot with 2 tbsp butter if you want a crisp topping.).
• Bake uncovered at 375F for 25-30 minutes.

MOM'S HAM BONE BEAN SOUP

Steps:

• Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
• Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
• Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
• Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
• Great served with a dolop of horseradish.