Tag Archives: ham

Ham, Main Dish

Cola Basted Ham

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8 pounds ham, spiral cut
1 (12 oz.) can cola
1 (20 oz.) can pineapple, slices
40 whole cloves
10 maraschino cherries
Lightly oil a shallow roasting pan.  Place ham, cut side down, in pan and let stand at room temperature for 1 hour.  Heat oven to 350 degrees and place rack in lower third.  Pour cola over ham and cover with foil.  Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours.  Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more.  Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
12  Servings
Asparagus, Casseroles, Ham, Main Dish, Make Ahead, Vegetables

Asparagus and Ham Casserole

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Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. 

1  (1-ounce) slice white bread
3 3/4  cups uncooked extra-broad egg noodles
2 1/2  cups (1 1/2-inch) sliced asparagus
1/4  cup all-purpose flour
1/2  teaspoon dried thyme
1/4  teaspoon salt
1/8  teaspoon black pepper
1  cup whole milk
1  cup fat-free, less-sodium chicken broth
1  tablespoon butter
3/4  cup finely chopped onion
1  tablespoon fresh lemon juice
1 1/2  cups (1/2-inch) cubed ham (about 8 ounces)
1/4  cup chopped fresh flat-leaf parsley
2  tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

*Could be made ahead and frozen.  Thaw in refrigerator then bake until bubbly and topping is golden.

6 servings (serving size: 1 cup)

Casseroles, Ham, Mushrooms, Pasta, Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

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1 (12 oz.) package bowtie or farfalle pasta
2 cups ham , cubed
1 cup frozen peas
1 1/2 cups mushrooms, portabella –  cubed
1 cup onions, chopped.
4 ounces cheddar cheese, smoked – shredded
8 ounces cheddar cheese, shredded
2 cups milk
2 tablespoons flour, plain
4 tablespoons butter, melted
dash mustard, dry
dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs
Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent.  Add mushrooms and a splash of red wine, saute until mushrooms are softened.  Meanwhile, boil pasta according to pkg. directions.  Drain, and return pasta to pan.  Add ham, peas and mushroom mixture to pasta – toss.
Pour into oiled casserole dish.
In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper.  Slowly add in the milk with a whisk.  Stir until slightly thickened.  Whisk in the cheeses.  Stir over low heat until smooth. Pour over pasta-ham-veg. mixture. 
Bake for 20 minutes at 350º .  Sprinkle bread crumbs on top and bake an additional 10 minutes.

8  Servings