Ham and Potato Casserole.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge
Leftover ham is one of my favorite “second time around” items. In fact, I buy larger hams than I need just to have leftovers. Buying hams this time of year means you get optimal prices per pound. When you can make more than one dinner out of it, you’ll find you’re practically paying pennies for a wonderful family dinner.
Now, don’t turn your nose up at leftovers. I’m not talking about serving the ham in slices as you did when you first made it. That’s just boring. Your leftovers and your palate are worth more than that. Today I’m sharing an old-fashioned homemade casserole that will transform those tiny parts of ham you rescued from the hock into a velvety smooth dish you’ll be proud to serve your family.
If you want more ham recipes, check out the blog: “Ham, How do I Love You?” on www.kitchenscoop.com. Be sure to share with others how you use up your leftover ham.
Suggested menu: Ham and Potato Casserole
Ham and Potato Casserole
Prep time: 20 minutes; cooling time: 10 minutes
Baking time: 1 hour
Yield: 4 servings
4 medium red potatoes, about 2 pounds
1 small yellow onion
1½ cups cooked ham, chopped
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups 1 percent (or higher) milk
½ cup shredded sharp cheddar cheese
Salt to taste
Preheat oven to 375 degrees. Spray an 8-by-8-inch glass or ceramic casserole with nonstick cooking oil. Set aside.
Using a food processor (see Cook’s Note), thinly slice the potatoes and then the onion. Layer ⅓ potato, ⅓ onion and ⅓ ham in prepared casserole; repeat layers, ending with ham. Sprinkle black pepper over top.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour, forming a paste. Slowly, by several tablespoons, add the milk, whisking the entire time. Only add more milk when the mixture has thickened.
When all the milk is added, and sauce is thickened (and will coat the back of a spoon), remove saucepan from heat and whisk in the cheese, stirring well. Pour heated sauce carefully over the casserole, coating the top.
Cover the casserole with foil and bake for 45 minutes. Uncover and bake for 15 more minutes or until top begins to brown and potatoes are very tender. Remove from the oven and allow to cool about 10 minutes before attempting to serve. Add salt to taste. Cover and refrigerate leftovers.
Cook’s Note: Using a food processor to slice the potatoes and onions makes quick work of this step. You can slice the potatoes and onions by hand, but the amount of time needed will be different.
Approximate values per serving: 413 calories, 16 g fat (9 g saturated), 65 mg cholesterol, 20 g protein, 46 g carbohydrates, 5 g dietary fiber, 856 mg sodium.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to firstname.lastname@example.org.
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