Over a Cup: Ideas for using leftover ham

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It’s so hot that I ought to be featuring recipes for cold things — maybe smoothies or cold fruit drinks. (Does anybody have any recipes for cold drinks?) However, recently I have been trying to figure out how to fix quick, nutritious meals that fit into my busy schedule. So this week, I looked in my files for recipes that I’ve never tried for using leftover ham. That way I can fix a ham and use it for several meals.

I came up with two recipes that I’ll try within a couple of weeks.

So, do any of you have recipes for cool drinks or other icy or cool treats? If so, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.

Ham loaf

1 pound ground, cured ham

1/2 pound ground beef

1/2 pound ground pork

1 cup milk

1 teaspoon sugar

1 teaspoon paprika

1/2 teaspoon dry mustard

1 can tomato soup

2 eggs

1 cup cracker crumbs

Mix all of the ingredients together. Bake in a loaf pan for 1 1/2 hours at 325 degrees. (Note: I will probably make it in a casserole dish, It may not take quite so long to bake that way.)

Potato and ham casserole

1 package (2 pounds) frozen hash brown potatoes

1/2 cup chopped onion

1/2 cup melted margarine or butter

1 can cream of chicken soup

1 teaspoon salt

2 cups sour cream

1/4 teaspoon pepper

2 cups shredded cheddar cheese

1 1/2 cups diced ham

Mix the above ingredients in a bowl. Save 1/2 cup of cheddar cheese for the top of the casserole. Spray a 9x13 inch casserole with cooking spray. Spread the mixture in the casserole. Top with 1/2 cup of cheddar cheese. Then mix 2 cups crushed corn flakes and 1/4 cup melted butter together and spread it over the mixture in the casserole. Bake at 350 degrees for 45 minutes.

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