Tasty Tuesday: HAM it is….

One of my favorite things to do is to PLAN and Eat (not cook, not clean up) delicious meals.  I love the thought of cooking a huge roast and then coming up with 15 other dishes that I can make from the leftovers…  but HAM??  The biggest chunk of meat and after the main awesome ham dinner, I never know what to make out of it, besides sammies of course… I hate bean soup, so that is out and as much as I love any breakfast type food – like a ham and egg bake – husband who eats SPAM and sardines does not want breakfast for dinner EVVVVEEEEEHHHHHRRRRR!!!!!!  Sure there is scalloped potatoes and ham, but that takes forever and needs to be cooked in the oven for hours…  UNTIL I discovered an awesome way to prepare it ahead and them make it in my crockpot.  I love using the crockpot – don’t you?  Here is my new “go-to” recipe, give it a try!!

 

Slow Cooker: Scalloped Potatoes and Ham

 

SERVES (about) 12

 

Ingredients:

2 tbsp melted butter

1 cup sour cream

1 can condensed cream of potato soup

1 tbsp Worcestershire sauce

1 small onion sliced extremely thin and diced – OPTIONAL
2 lb potatoes  -I peeled mine… 

1 1/2 cups shredded cheddar and /or mozzarella cheese
1 cups diced ham

Optional Toppings – paprika, chopped fresh chives, salt and pepper for topping

 

Directions:

 

Thinly slice the potatoes and set aside.  Mix butter, sour cream, can of potato soup and Worcestershire sauce together in a large bowl.  Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.  Add ham and onion and stir again.  Spoon 1/2 of the potato mixture into a crock pot sprayed with cooking spray.  Top with 3/4 cup of shredded cheese.  Repeat layer with remaining potatoes and cheese. 

 

Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours).

 

Prep the night before, set it in the crockpot in the am…  Come home from work to the most delicious smelling house ever then prepare to overstuff yourself on this comfort food of the Gods!!

 

Serve topped with a sprinkle of paprika and chives and or salt and pepper.

 

YUMMY!!

 

Now tell me, we covered bean soup (and split pea for that matter) ham and egg bakes which also made me think of eggs bennie using ham… but what else??  What do you use ham for??  Leave a comment so we can all enjoy – Do tell!!

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About ourREALdeal...

Stepford wife and mother? Not hardly...

Posted on April 10, 2012, in Get Organized!, Meals, Uncategorized. Bookmark the permalink. 8 Comments.

  1. My favorite thing is my version of Ham Bone Soup! I will post the recipe tomorrow for you. It is the heartist and most loved soup (stew) I have ever had. You can use alot of leftovers in it or just use up the ham and add new ingredients. I’ll look for the recipe and post it tomorrow for sure.

    • MMM Donna – That sounds wonderful… I usually think of bean or split pea with ham bones and I am not found of those… I would love if you shared your recipe!!

      • okay, here is the Ham Bone Soup Recipe:
        INGREDIENTS:
        1 HAM BONE WITH SOME HAM ON IT
        ADDITIONAL DICED HAM IF YOU HAVE IT**OPTIONAL**
        1 ONION, DICED
        2 CANS CRUSHED TOMATOES
        3 CANS WATER
        1 PACKAGE ONION SOUP MIX
        1 GREEN PEPPER, DICED
        2 SM. CANS KIDNEY BEANS
        1 SM CAN MUSHROOMS
        1 CARTON BEEF BROTH
        1 CAN CORN
        6 MEDIUM POTATOES, DICED
        6 CHICKEN BOUILLON CUBES
        1/2 BAG BABY CARROTS CUT UP
        1 LB. ELBOW NOODLES
        Remember you can leave out any item you don’t have or like or add different vegetables or use leftovers
        1. Place the ham bone, onion, tomatoes, kidney beans, corn,carrots, potatoes, mushrooms and green pepper into a 3 quart or larger slow cooker. dissolve the bouillon cubes in the water, mix in the onion soup mix and then pour into the slow cooker. Pour in the beef broth.
        2. Cover and cook on high until warm. Reduce heat to low and continue cooking for 5 to 6 hours.Remove the bone. Cut up any ham remaining on bone and you can add more diced ham if you want. Add meat back to slow cooker.
        3. About an hour before it is done, cook the 1 pound of elbow macaroni. rinse and drain.
        4. 30 minutes before serving, add the macaroni to slow cooker.(you could also just put noodles in each bowl and pour soup over noodles if you prefer.)
        I do not make it in the slow cooker all the time, I make it in a pot on the stove. It usually is ready to eat in about 2 hours that way. If you want to double the recipe for a large group, DO NOT DOUBLE THE TOMATOES!!
        Hope you enjoy it as much as we do.

      • Oh Donna – that does sound awesome – yummmy!! I will try it this weekend – Can I share the recipe?

      • Sure you can! Let me know what you think after you try it.

  2. My husbands mom makes mac and cheese with ham in the oven… she
    cooks up about 2 lbs of elbow noodles and uses velveeta cheese chunks, milk, ham chunks mixed together in a baking pan with a small can of those rotel tomatoes (the one with green chilies) mixed all together, bake at 350 for prob about 45 min and you’ve got a one pan meal that everyone loves… the tomatoes give just a little bit of kick that comes in very good… just an idea!

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