Category Archives: ham recipes

Southern Green Beans


2 sm. smoked ham
hocks
1 lg. onion, sliced
4 cans green beans
3 to 4 dashes season
salt
3 to 4 dashes black
pepper

Boil ham hocks
separate in water for
about 2 hours. Wash
green beans repeatedly
in cold water, after ham
hocks are done, add
green beans, seasoning,
and onion (sliced); cook
again, about 20 to 30
minutes. Watch the pot
so this doesn’t scorch!

Serve with cornbread
and lemonade and
enjoy!

Southern Turnip Greens and Ham Hocks


turnip top, turnip greens

Image via Wikipedia

  • 1 3/4 pounds ham hocks, rinsed
  • 2 quarts water
  • 2 bunches fresh turnip greens with roots (about 10 pounds)
  • 1 tablespoon sugar

Preparation

  • Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.
  • Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.
  • Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

Baked Ham


  • 1 (12 pound) bone-in ham, rump portion
  • 1/2 cup whole cloves
  • 1 cup packed brown sugar
  • 4 cups water, or as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
  3. Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

 

Hearty Ham Bake


   1 can condensed cheddar cheese soup (10 3/4 ounce)
   1/3 cup milk
   1/2 cup sour cream
   1/2 teaspoon freshly-ground black pepper
   4 cups cubed cooked ham
   1 package frozen broccoli florets (14 ounce) thawed, drained
   1 package refrigerated pizza dough (10 ounce)
   Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine the soup, milk, sour cream, and pepper; mix well. Stir in the ham and broccoli; mix well, then spoon into the baking dish.

   Unroll the pizza dough and cut crosswise into eleven 1-inch strips. Place 5 strips lengthwise over the top of the ham mixture, leaving a space between each strip. Place the remaining 6 strips crosswise over the top, forming a crisscross pattern. Bake for 35 to 40 minutes, or until the crust is golden and the casserole is heated through. Serve immediately.

Ham and Chicken A La King


2 cups cubed cooked chicken
1/4 pound boiled ham, sliced
1/4 cup pimento, cut into strips
1/2 cup green pepper, cut into strips
2 tablespoons margarine
2 cans cream of mushroom soup
2 (3-ounce) cans sliced mushrooms, undrained
1/2 teaspoon salt
1/8 teaspoon pepper

Combine chicken, ham and pimento. Cook green pepper strips in butter for 5 minutes; stir in soup and mushrooms. Spread one-half of chicken-ham mixture in 2-quart baking dish; sprinkle with one-half of salt and pepper. Pour one-half of sauce over all. Repeat, using remaining ingredients. Refrigerate for 55 minutes. Bake at 450 degrees for 45 minutes, or until bubbly and slightly brown. Garnish with green pepper rings.

Ham and Noodle Casserole


1/4 cup skim milk
1 egg, separated
1 tablespoon margarine, melted, divided
1/8 teaspoon pepper
5 ounces boiled ham cut into 1/2 inch cubes
1 cup cooked noodles (medium width)
1 teaspoon salt
Preheat oven to 375 degrees. In small mixing bowl combine milk, egg yolk, 2 1/2 teaspoon margarine, and the pepper, mixing thoroughly; add ham and noodles and stir well to thoroughly combine. In separate bowl beat egg white with salt until stiff but not dry; gently fold into noodle mixture.

Grease 2 cup casserole with remaining margarine and spoon noodle mixture into casserole. Bake until browned on top, 45 to 50 minutes.

Ham Stuffed French Rolls


2.00 cups cooked ham – finely chopped
2.00 hard-boiled eggs – finely chopped
2.00 tablespoons green onion – minced
2.00 tablespoons ripe olives – optional – chopped
1.00 teaspoon mustard
1.00 teaspoon sweet pickle relish
0.50 cup cheddar cheese – small cubes
0.33 cup mayonnaise
7.00 french rolls

Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cut off tops or one end of rolls, scoop out most of soft center. Fill with ham mixture. Replace top or end of roll. Place filled rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls may be kept hot and served from the pot.

Ham Cheese Bread Bake


12 sandwich slices white or wheat bread
1/2 pound sharp cheddar cheese; grated
2 cups diced cooked ham; diced
12 large eggs beaten with
2 cups milk
1/2 teaspoon salt
1/2 cup melted butter
Cube bread and place 1/2 of it in 9×13 pan. On top put 1/2 the ham and 1/2 the cheese; put other 1/2 of bread and rest of ham and cheese. Pour egg and milk mixture on top and dribble on butter. Refrigerate overnight and bake at 350 degrees 50 to 60 minutes.

Ham and Noodle Casserole


This is a great main dish that can be made to use up any left over ham you have.

8 ounces noodles, cooked and drained
3 T butter
3 T flour
1 T prepared mustard*
1 ½ cups milk
2 cups cooked ham, diced
salt and pepper, to taste
1 T butter
½ cup bread crumbs

Preheat oven to 350 degrees. Combine the butter, flour and mustard in a saucepan. Add milk gradually, stirring constantly. Cook until thick. Slowly add the ham, salt, and pepper till well combined. Stir in noodles. Spray a 2 quart baking dish with cooking spray and pour into dish. Sprinkle with bread crumbs and dot with butter over the top. Bake for 30 to 45 minutes.