HAM with CHERRY SAUCE

 It is hard to believe it will be Easter Sunday. Staying in for the past 12 months during this pandemic, the holidays come and it doesn't feel right. Since we are both fully vaccinated and restrictions are being lifted everywhere, we feel safer getting out - still wearing our masks when out though and practicing social distancing and being safe.

This Sunday our church is gathering in a park on Missouri River nearby for services. That will be good to worship with friends keeping our distance, of course, and wearing our masks. The United Methodist Church is ensuring that we follow John Wesley's belief to do no harm. Our church has several thousands in membership but is finally going to start back in-person worship on Sunday mornings along with continuing the on-line streaming of the services on April 11. The two services will be limited to 150 at each service and people must pre-register online. We had a "soft opening" last Sunday for a practice run before April 11. Wayne and I were part of the Hospitality Team. It was exciting to be a part of worship again inside the church building.

I started this post sorta talking about Easter and got off track. I'm good at "bird walking" which is what we called it when I was teaching. This is an Easter post though so I guess I had better get on track.

When I was growing up, we always had ham on Easter Sunday. When I made this cherry sauce a couple of weeks ago, I couldn't help but think of those days so long ago. I didn't cook a whole ham or half a ham. I had bought a small ham piece last month and we sliced it into 1 inch slices and I froze them to use later. But I am including the directions for cooking a 6 to 8 pound bone-in ham.

HAM with CHERRY SAUCE

1     fully cooked bone-in ham (6 to 8 pounds)

1     cup packed brown sugar

3     tablespoons maple syrup

1     teaspoon ground mustard

     *     *     *

1/2  cup sugar

3     tablespoons cornstarch

1     cup cold water

1     can (16 ounces) pitted dark sweet cherries, undrained

2     tablespoons lemon juice

1     teaspoon almond extract

Preheat oven to 325 degrees F.

Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. 

Combine the brown sugar, syrup, and mustard; rub over ham and press into cuts.

Cover and bake for 1-3/4 to 2 hours or until a meat thermometer reads 140 degrees and ham is heated through.

For cherry sauce,

in a saucepan, combine the sugar, cornstarch, and

water until

smooth.

Add cherries.

Bring to a boil; cook and stir for 2 minutes or

until thickened. Remove from the heat; stir in lemon juice and extract.

Serve with ham.

  

HAM & EGG CASSEROLE

 

It was a good thing that I found this recipe earlier in the week, last week, to prepare for our Saturday morning breakfast instead of remembering Friday night after going to bed that I hadn't chosen a recipe. It would have been bad news if I had had to get out of bed to boil 5 eggs. 😁 I probably would not have used this recipe and that would have been unfortunate. After usually making some delicious muffins on Saturday morning, I think Wayne was pleasantly surprised when I called him to the table to eat.

We will be enjoying this for several meals as it makes enough to serve 4 to 6 servings depending on how much you pile on the biscuits. Wayne said it would be a good dish to make when you had company, but that was okay because he really liked it. I reminded him that you could eat it for any meal at any time of the day. It would be a good dish to serve at a brunch.

I made my famous Buttermilk Biscuits to serve the casserole over instead of cooking canned biscuits. 

HAM & EGG CASSEROLE

5      eggs, hard-boiled and chopped

1      can (10-3/4 - oz) cream of chicken soup

1/4   cup milk

2      cups shredded Cheddar cheese

1      cup cooked ham, cubed

Biscuits - homemade or 12-oz tube of refrigerated biscuits, baked

Preheat oven to 350 degrees F. Spray or grease an 8 - in square baking dish.

Combine the eggs, soup, milk, and cheese in a mixing bowl.

Blend well.

Place mixture in baking dish.

Spread ham evenly over the top.

Bake uncovered for 25 minutes.

Serve over biscuits cut open-face.

WHITE-BEAN SOUP

 One meal I can't help but think of when the temperatures start dropping is a bowl of soup along with a big piece of cornbread. I don't necessarily have a favorite but must admit a good vegetable beef soup and ham and bean soup are probably my preference. 

Recently when I was going through a small tub of loose recipes I had saved, I saw this recipe for White-Bean Soup that called for white navy or kidney beans. I couldn't find either so I just settled for Great Northern Beans. The recipe only called for 1 can but we like a lot of beans in our bean soup so I added two cans (15.5 ounces each) You can certainly double the recipe if you have a larger family or are just serving more than four.

It always amazes me how a simple bowl of bean and ham soup can make me feel like I have eaten a big 4 - course meal. This soup was so delicious and didn't taste like any bean and ham soup I have eaten. I think it must have been the thyme in it. The chicken gravy mix was also a surprise. 

The recipe made about 5 servings so we enjoyed it for two days and still have the last bowl left. I wonder who will get to eat it?

WHITE-BEAN SOUP

2     tablespoons butter

1/3  cup diced celery

1/3  cup diced carrot

1/3  cup diced onion

1     teaspoon minced garlic

1     can (16 ounces) white navy or kidney beans (I used 2 can of Great Northern Beans)

1/2  teaspoon dried thyme

1/4  teaspoon pepper

2     cups water

1     package (7/8 ounces) chicken gravy mix (I used half of a 1.7 ounce packet)

8     ounces smoked sausages or ham, diced (1-1/2 cups)

Melt butter in medium -size saucepan over medium-low heat. Add celery, carrot, onion, and garlic; stir to mix well.

Cover and cook 5 minutes or until vegetables are almost tender.

Add remaining ingredients;

bring to boil over medium-high heat.

Reduce heat,

cover and simmer 15 minutes for flavors to blend. (I let mine simmer for a longer period of time waiting to make and bake my cornbread. 😀)

I didn't, but if you wanted to you could mash a few of the beans along the side of the pan with a fork or wooden spoon and simmer 5 more minutes.

DOUBLE CHEESE BAKE

I've been wanting to make this baked macaroni/cheese and ham ever since I saw it in Friend Vali's cookbook, Country Cooking by the Amish of Buchanan County, Iowa. Vali is a fellow volunteer at the thrift shop (HPC Thrift Shop). The cookbook was old, but she loaned it to me because she knows how much I love trying Amish recipes. When she asked for it back, I ended up having to copy some recipes down that I wanted to try, but just hadn't gotten around to them. When I cooked some dry Great Northern Beans last week, I had to buy a package of chopped ham to add to them. Fortunately I didn't need the whole package so I knew it was a perfect time to try this recipe. 

It makes quite a bit for just two people, but my husband and I enjoyed it just as much warmed up for leftovers. (Just heat a helping in the microwave on reheat setting for pasta. Sprinkle a little water on top and cover with lid for microwaveable dish.) Another personal note: I didn't have any Swiss cheese, so I grated 6 oz of an extra sharp cheddar cheese.

Click here for a printable version of just the recipe.

DOUBLE CHEESE BAKE

1       cup elbow macaroni
1/4    cup butter
1       cup soft bread crumbs
1       cup (4 oz) shredded cheddar cheese
1/2    cup (2 oz) shredded Swiss cheese
1/2    cup chopped ham
3       eggs, well beaten
1       tablespoon chopped parsley
1/4    teaspoon pepper
1-1/2 cups milk, scalded
a little paprika

Preheat oven to 325 degrees F. Spray a 2 quart casserole dish.

Cook macaroni according to package directions, drain. Add butter,

toss until butter coats the macaroni.

Add remaining ingredients except paprika; mix well. (I added all of the ingredients together except the milk....

then I added the milk.)

Turn into casserole dish.

Sprinkle with a little paprika.

Bake for 40 to 45 minutes.











Warms up nicely in microwave using the reheat setting for pasta (if you have it on your microwave). If you do not have this setting just use a lower power level.

JIFFY CHEESY BACON CORNBREAD

One of my more popular posts is my original Jiffy Sweet Potato Cornbread. I decided to experiment when I couldn't find a recipe for Sweet Potato Cornbread. We had gone to Williamsburg on vacation and had some in a restaurant. I asked for their recipe, but with no luck.

Well, I decided it was time to experiment again. This time I came up with Cheesy Bacon Cornbread. Oh my gosh! It was so good. I ate mine right along with my Texas Bean Soup. My husband saved his until after he had eaten his soup. I had given up on him. When he finally took some bites, he didn't hesitate to tell me how good it was. 

I wasn't surprised, btw. I mean, how can you go wrong with bacon, cheese, and cornbread. It's even better when they are all together in one bite. Oh, and don't forget the butter.

JIFFY CHEESY BACON CORNBREAD

1       box Jiffy corn muffin mix
1       egg
1/2    cup milk
2       strips bacon, cooked, and crumbled
1       cup grated cheese (about 1-1/2 to 2 ounces)* 

Preheat oven to 400 degrees F. Pour a little oil in each muffin cup. (If you like crunchy cornbread, place muffin pan in oven while it is preheating to heat the oil.)

Combine the muffin mix, egg, and milk together in a bowl with a whisk.

Add the bacon.

Add the cheese. *I grated some block Colby cheese (that's what I had). I am guessing I grated maybe 1/4th of the 8-ounce block. After I grated it, I pressed it as best as I could in a 1 cup measuring cup.

Divide evenly in muffin tin. (I use a cast iron one and filled seven of them. The other four I added a little oil and then some water. This helps the muffins cook evenly.)

Bake in oven for 20 minutes.

We like to slice the top off and slab with a little butter before we eat them.

RANCH HAM 'N' CHEESE PASTA

I'm a little late sharing the latest casserole I made for us for dinner. It was lower in calories and fat but that didn't keep it from being delicious. 

I used some gluten-free penne I bought at Aldi that is made from organic brown rice and quinoa. I wasn't sure how it would taste, but my husband, who always seems willing to try just about anything, told me to buy it and we could try it at least once. Well, the last time we went back to Aldi, I bought another 16-oz bag of it. It cooked up really nicely - and it warmed up well also. 

Be prepared - it does make a lot (you use the whole 16-oz bag of pasta). Looking at the recipe, you could easily cut the recipe in half if you don't want lots of leftovers. (I might try that the next time I make it. My husband thinks it would taste good using chicken instead of the ham. I think he is right.) 

RANCH HAM 'N' CHEESE PASTA

1        package (16-ounces) penne pasta
1        tablespoon butter
1        cup fat-free milk
2       teaspoons dried parsley flakes
1        teaspoon garlic salt
1        teaspoon salt-free lemon-pepper seasoning
1/2    teaspoon garlic powder
1/2    teaspoon dried minced onion
1/2    teaspoon dill weed
1/4    teaspoon onion powder
1/8    teaspoon pepper
1        cup (8-ounces) reduced fat sour cream
2       cups cubed fully cooked lean ham
1-1/2 cups (6-ounces) shredded reduced-fat Mexican cheese blend
1/4    cup shredded Parmesan cheese

Cook pasta according to directions on package, drain.

In a Dutch oven, melt the butter;

whisk in the flour until smooth.

Gradually add milk and seasonings.

Bring to a boil,

cook and stir for 2 minutes or until thickened.

Reduce heat; fold in sour cream until blended.

Add ham and

pasta, cook and

stir until heated through.

Remove from the heat; stir in Mexican cheese

blend until melted.

Sprinkle with Parmesan cheese when ready to serve.