Ham and Spinach Pie
8 large eggs, whites only
2 10 oz packages frozen, chopped spinach
3 T. extra virgin olive oil
2 medium (about 4 oz. each) white onion, finely chopped
1 pound ham, cooked, 1/2 inch dice
1 1/2 c. Parmesan cheese, grated
1 c. Ricotta cheese
salt and pepper to taste
pastry for a 10 inch double-crust pie
In a large bowl, beat eggs until foamy. Cook spinach according to package
directions. Place in strainer to drain. Press out some liquid. In 10 inch skillet,
in hot oil, gently cook onion until wilted, about 4 minutes. Stir spinach and
onion into eggs with ham, cheeses, salt and pepper. Line pie pan with half
the pastry. Add spinach mixture. Cover with remaining pastry. Cut 6 1 inch
vents in top pastry. Seal and flute edges. Bake in preheated 425 degree oven
on the rack below center until golden, about 40 minutes. Let stand on wire
rack 10 minutes before serving. Serves 4 to 6.
One-dish Dinner
3 T. unsalted butter 1 1/2 c. celery, diagonally sliced
1/4 c. white onion, diced
2 T. all-purpose unbleached flour
2 c. low fat milk
salt and pepper to taste
1/4 c. low sodium vegetable broth
1 10 oz. package frozen mixed vegetables, defrosted
1 pound white potatoes, peeled, sliced
2 c. cooked ham, diced
1 T. unsalted butter
1/2 c. bread crumbs
Preheat oven to 350 degrees. Spray 1 1/2 quart casserole dish with no
stick cooking spray. In large skillet, over medium high heat, add butter.
When butter is hot, add celery and onion. Saute a few minutes. Blend in
flour, milk, salt and pepper and broth. Cook over medium heat until sauce
thickens, stirring constantly. Add mixed vegetables, potatoes and meat.
Pour into casserole dish. Melt 1 T. butter. Add crumbs and mix well. Sprinkle
crumbs around edge of casserole. Bake about 30 minutes, until bubbly and
hot. Serves 6.
BBQ Ham Casserole with Corn Bread
To make sauce:
1 pound ham, cooked, cut into 1/2 inch cubes
1 1/2 c. mixed vegetables, cooked
1 1/2 c. Westbrae unsweetened catsup
1/2 c. water
2 T. brown sugar
(or 2 T. molasses, maple syrup, wildflower honey or 1 1/2 t fructose or
1/2 t. stevia)
2 T. white onion, minced
1 1/2 t. Worcestershire sauce or low sodium soy sauce
1/8 t. black pepper
Preheat oven to 425 degrees. Spray an 8 inch square baking dish with
no-stick cooking spray. Combine all sauce ingredients in large sauce pan.
Cook over medium high heat, stirring frequently, until hot.
To make corn bread:
1/2 c. Quaker or Aunt Jemima Enriched corn meal
1/2 c. all-purpose unbleached flour
1/2 c. or 2 oz. Cheddar cheese, shredded
1 T. white sugar
(or 1 1/2 t. fructose or 1/4 t. stevia)
2 T. baking powder
1/2 t. salt
1/2 c. low fat milk
2 eggs, whites only
3 T. unsalted butter, melted
Combine all corn bread ingredients in medium bowl and mix well. Pour
sauce mixture into baking dish, spreading evenly. Pour corn bread mixture
evenly over hot sauce. Bake for 30 to 35 minutes. Cut corn bread into 6
pieces. Spoon sauce over corn bread. Serves 6.
Noodles with Ham, Tomatoes and Mushrooms
1/2 pound cooked ham, thinly sliced
2 red ripe tomatoes, about 3/4 pound
1/2 pound fresh mushrooms
1 1/2 c. fresh or frozen peas
1/4 c. extra virgin olive oil
1 T. garlic, finely minced
1/2 c. heavy cream
12 fresh basil leaves
3 qts. water
3/4 pound fine egg noodles
2 eggs, whites only, well beaten
Parmesan cheese, freshly grated
Cut ham into thin strips, about 2 inches long. There should be about 2 c.
Drop tomatoes into boiling water and let stand for 10 seconds. Drain. Peel
and core tomatoes. Cut crosswise in half and remove seeds. Dice 1/2 inch
cubes. There should be about 2 c. Slice mushrooms thin. There should be
about 3 c. If fresh peas are used, cook in boiling water for 30 seconds or
longer, depending on size and age. If frozen, put in sieve and run under hot
water from faucet. Drain. Heat oil in skillet over medium high heat. Add the
mushrooms. Cook, stirring often, about 2 minutes. Add garlic, tomatoes and
ham and stir to blend. Cook over high heat about 2 minutes. Add peas and
salt and pepper, if desired. Add cream and basil leaves. Bring to a boil. Bring
3 quarts of water to a boil. Drop in pasta. Cook until tender, about 3 minutes
or to desired doneness. Put egg in large, warm mixing bowl. Drain noodles
and add to egg. Add hot sauce and toss well. Top with grated cheese. Serves
4 to 6.
Ham and Noodle Casserole
1 8 oz. package egg noodles
1 1/2 c. cooked ham, chopped, fat removed
1 c. (4oz.) sharp Cheddar cheese, shredded
1 10 3/4 oz. can Campbell's Cream of Chicken Soup
1/2 c. low fat milk
2 T. unsalted butter
Cook noodles according to package directions. Drain. Preheat oven to
375 degrees. Place half of noodles in a buttered 2 quart casserole. Combine
ham and 3/4 c. cheese. Sprinkle half of ham mixture over noodles. Combine
soup and milk. Pour half of soup mixture over ham mixture. Repeat layers.
Sprinkle remaining cheese on top. Cut butter into chunks and place on top.
Bake 30 minutes. Serves 6.
Sunshine Ham and Sweet Potatoes
1 smoked ham slice, cooked, cut 1 inch thick, approximately 1 3/4 pounds
1 1/4 pound sweet potatoes
1/2 c. orange juice
1/3 c. light agave syrup or honey
1/4 c. water
3 T. unsalted butter
Peel potatoes. Cut in half lengthwise. Place on flat side and cut into slices
lengthwise 1/4 inch thick. In large frying pan, combine orange juice, agave
syrup or honey and butter. Heat until hot. Add potatoes. Cover and cook on
reduced heat 15 minutes. Remove cover and continue cooking another 12
to 14 minutes or until potatoes are tender. Meanwhile, brush ham slice
with glaze from potatoes. Place ham on rack in broiler pan so surface of
meat is 3 to 5 inches away from broiler. Broil 8 to 10 minutes. Turn and
brush with glaze again. Broil another 8 minutes. Place ham slice on warm
serving platter. Place sweet potato slices around ham. Drizzle glaze over all.
Serves 4.
Hearty Amish Soup
2 quarts low sodium vegetable broth
1 1/2 c. Hearty Amish Soup Mix
Add to large sauce pan. Bring to a boil. Reduce heat to low. Cover and
simmer 3 hours.
2 carrots, peeled, chopped
2 celery stalks, sliced
2 c. cabbage, shredded
Add to soup. Stir and cover. Simmer 25 minutes.
3 c. low sodium vegetable broth
2 ham hocks or 2 large pieces of ham, fat removed, chopped
Bring to a boil.
1 large white onion, chopped
1 quart tomatoes, peeled, chopped
Simmer 3 hours. Makes 4 quarts.
** 20
Ham Loaf with Creamy Mustard Sauce
4 eggs, whites only
3/4 c. water
1 envelope Lipton Chicken Noodle Soup Mix
1 T. honey
1 1/2 pounds ground ham
1/2 pound ground pork
Preheat oven to 400 degrees. In medium mixing bowl, beat eggs for 2
minutes with electric mixer. Manually stir in ham and pork. Spray baking
dish or loaf pan with no-stick cooking spray. Add meat mixture to dish and
shape into loaf or into loaf pan. Bake for 1 hour, uncovered. When ham is
almost done, prepare Creamy Mustard Sauce:
1 c. low fat sour cream
3 T. Lipton Onion Soup Mix
1 1/2 to 2 T. French's yellow mustard
Combine ingredients and heat to boiling in small sauce pan. Remove ham
from oven and place on serving platter. Slice ham and separate slices a little.
Drizzle a little mustard sauce over ham slices. Serve remaining sauce on the
side.
Ham Creole
3 T. cooking oil
3 T. all-purpose unbleached flour
1 green pepper, diced
1 medium white onion, diced
1 celery stalk, diced
1 16 oz. can tomatoes with juice
1/2 c. water
1/2 t. honey
1/4 t. hot pepper sauce
1 pound cooked ham, cut in large cubes
1 10 oz. package frozen corn
In 3 quart sauce pan over medium-high heat, add cooking oil. When oil is
hot, add flour. Stir and cook until dark brown. Add pepper, onion and celery.
Saute over medium heat until tender. Stir in tomatoes with juice, water,
honey and hot pepper sauce. Heat to boiling. Reduce heat to low. Cover and
simmer 10 minutes. Prepare corn according to package directions and drain
excess liquid. Add ham to sauce pan and heat through. Spoon ham mixture
onto deep platter. Spoon corn around ham. Serves 3.
Nutritional information per serving: 460 cal.
Ham Pot Pies
enough pie dough for 1 9 inch pie crust
5 T. unsalted butter
1 pound white potatoes, peeled, diced
1 white onion, diced
1/3 c. all-purpose unbleached flour
1/4 thyme
2 3/4 c. low fat milk
1 c. frozen peas
1 8 oz. package cooked ham, diced
2 eggs, whites only
Preheat oven to 400 degrees. Spray 4 12 oz. casserole dishes with no
stick cooking spray. Divide pie dough into 4 pieces. Roll out in 4 circles, large
enough to fit casserole dishes. Cut out little circle in center of each. Cover to
prevent drying out. In large sauce pan, over medium heat, add butter and
allow to melt. Add potatoes and onions. Stir and cook until almost tender.
Add flour and thyme. Stir and cook 1 minute. Add milk, peas and ham. Stir
and cook until thickened. Spoon into casserole dishes. Place a pastry circle
on top of each dish. Press edges down. Brush with egg. Place dishes on top
of cookie sheet to catch any boil over. Bake 20 minutes or until crust is
golden. Serves 4.
Nutritional information per serving: 630 cal.
Currant Glazed Ham
3/4 c. red currant jelly
1/4 c. dark agave syrup
1/4 t. ground cloves
5 to 7 pound ham
Preheat oven to 325 degrees. Spray roasting pan with no-stick cooking
spray. In medium saucepan, combine jelly, agave syrup and cloves. Cook
over medium heat 5 minutes, stirring constantly. Brush glaze on ham. Bake
3 to 4 hours depending on weight or use meat thermometer. During last 30
minutes of baking time, brush more glaze on and return to oven until done.
Serves 12.
Baked Beans and Ham
1 T. light agave syrup
1/2 t. cinnamon
2 1 pound cans pork and beans
1 1/2 inch thick ham slice, precooked, cut into 6 serving pieces
1 8 1/2 oz. can pineapple slices
Preheat oven to 350 degrees. Spray 1 1/2 quart casserole dish with no-
stick cooking spray. In large bowl, combine agave syrup, cinnamon and both
cans of pork and beans. Spoon half into casserole dish. Arrange ham on top,
and then pineapple slices. Add remaining pork and beans. Cover and bake
45 minutes. Serves 6.
Jean's Ham Loaf
2 pounds ham loaf mixture
4 eggs, whites only
crackers
low fat milk
Mix and bake for about an hour in 325 degree oven.
1 can tomato soup
3/4 c. light agave syrup
1/2 c. cider vinegar
1 t. French's yellow mustard
Mix and cook for about 5 minutes in sauce pan over medium high heat.
Pour over ham and bake for another hour. Serves 8 to 10.
Glazed Ham Balls
1 pound ground ham
1/2 pound ground beef
3/4 c. soft bread crumbs
1/2 c. low fat milk
3/4 c. pineapple juice
1/2 c. maple syrup
2 T. cornstarch
2 1/2 c. white rice, cooked
Preheat oven to 350 degrees. In large bowl, combine ham, ground beef,
bread crumbs and milk. Mix well. Shape into eighteen 1 1/2 inch meatballs.
Place in 8 inch by 8 inch by 2 inch baking dish. Bake, uncovered for 20
minutes. Meanwhile, in small saucepan, combine pineapple juice, maple
syrup and cornstarch. Cook and stir until thickened and bubbly. Pour over
meatballs. Bake, uncovered another 20 minutes. Place hot rice on serving
platter. Place meatballs on top of rice. Pour sauce over all. Serves 6.
Surprise Ham Loaves
1 pound smoked ham, fully-cooked
1 8 oz. can crushed pineapple in juice
1/2 c. soft bread crumbs
2 eggs, whites only
1/3 c. low fat milk
1 T. honey
2 t. cornstarch
water
2 t. cider vinegar
Preheat oven to 350 degrees. Grind ham or process in food processor.
Should have about 4 cups. Drain pineapple into 1 cup measuring cup.
pineapple, bread crumbs, egg whites and milk. Divide mixture into 4 equal
portions. Shape each into a loaf about 3 1/2 inches by 2 1/2 inches. Place
on baking pan. Bake 25 minutes. While loaves are baking: combine
cornstarch and honey in small sauce pan. Add enough water to reserved
juice to make 1/2 c. and add vinegar. Stir into honey and cornstarch. Bring
to a boil and boil for 1 minute, stirring constantly, to thicken. Stir in
pineapple. When loaves are done: place on single serving plates. Drizzle
sauce over loaves. Serves 4.
Baked Ham with Cloves and Brown Sugar Glaze
1 12 to 14 pound whole fully cooked, smoked ham, bone in
1 doz. whole cloves
2 c. dark brown sugar
Preheat oven to 325 degrees. Line shallow roasting pan with aluminum
foil. Place ham on rack in roasting pan. Bake 3 to 3 1/2 hours, about 15
minutes per pound. About 40 minutes before ham is done, remove from
oven. Cut off any tough skin if desired, and discard. Trim fat to 1/4 inch
thickness. Score fat, 1/4 inch deep, in crisscross pattern. Insert cloves at
intersecting points. Pat on brown sugar, using spoon or spatula. Return to
oven. Increase temperature to 400 degrees. Continue baking 40 minutes
longer or until brown sugar melts and ham is glazed. Serves 10 to 12.
Macaroni and Ham Casserole
2 T. unsalted butter
2 T. all-purpose unbleached flour
2 c. low fat milk
1 T. Worcestershire sauce or low sodium soy sauce
8 oz. ham, cooked, diced
1 c. elbow macaroni, cooked, drained
8 oz. mild Cheddar cheese, grated
3/4 c. fresh bread crumbs
Preheat oven to 375 degrees. Spray 2 quart casserole dish with no-stick
cooking spray. In large skillet, over medium heat, stir butter, flour and milk
to make white sauce. Add Worcestershire sauce, ham, macaroni and cheese.
Stir well to combine and heat long enough to melt cheese. Pour into baking
dish. Sprinkle bread crumbs on top. Bake about 20 minutes or until golden
on top. Serves 6.
** 10
Rolled Ham and Potato Casserole
1/2 c. white onion, chopped
1 T. unsalted butter
3 c. hot mashed potatoes
1 1/2 c. or 6 oz. sharp Cheddar cheese
2 T. pimiento, chopped
8 thin boiled ham slices
1 10 oz. package frozen asparagus, thawed
Preheat oven to 350 degrees. In small skillet over medium high heat,
saute onion in butter. In medium bowl, combine potatoes, pimiento,
seasonings and mix well. Butter the bottom and sides of 10 inch by 6 inch
baking dish. Spoon half of potato mixture into dish, then 1 c. cheese, then
rest of potato mixture. Place 1 ham slice on plate. Take 2 or 3 asparagus
spears and place on ham. Roll ham up around asparagus. Place ham roll,
seam side down on top of potatoes. Repeat this step until all ham slices
and asparagus are rolled. Bake, uncovered for 30 minutes. Top with remaining cheese and continue baking until cheese has melted. Serves 4
to 8.
Upside-Down Ham Casserole
1 1/2 c. ham, cooked, cubed
1 c. lima beans, cooked, drained
1 8 oz. can cream-style corn
1 c. sharp Cheddar cheese, shredded
2 T. white onion, minced
1 t. Worcestershire sauce or low sodium soy sauce
2/3 c. Bisquick baking mix
1/3 c. cornmeal
2 eggs, whites only
1/4 c. low fat milk
parsley to garnish
Preheat oven to 400 degrees. Spray a 1 1/2 quart casserole dish with
no-stick cooking spray. In large bowl, mix ham, beans, corn, cheese, onion
and Worcestershire sauce. Pour into casserole. Cover and bake 15 minutes.
In medium bowl, mix Bisquick baking mix, cornmeal, eggs and milk. Spoon
over hot meat mixture, spreading batter evenly to edge of casserole. Bake
uncovered for 20 minutes. Cut into wedges and invert onto each plate.
Sprinkle parsley on top. Serves 4.
Italian Ham Loaf
3 pounds ham loaf mixture, half pork and half ham
6 eggs, whites only
2 c. Italian bread crumbs
low fat milk
1 t. basil for garnish
grated Romano cheese for garnish
Spray large baking dish with no-stick cooking spray. Preheat oven to
350 degrees. In a large bowl, add all ingredients and mix well, using just
enough milk to moisten as desired. Place loaf mixture in baking dish, using
a spatula or back of spoon to smooth top. Sprinkle basil on top. Bake for 70
minutes covered and another 20 minutes uncovered. Slice and place on
paper towels for a minute to drain. Arrange slices on serving platter. Sprinkle
cheese over slices. Serves 12 to 16. Can serve with a tomato salad.
Creamy Ham Casserole
1/2 c. celery, rinsed, sliced
1/4 c. white onion, chopped
1 T. unsalted butter
1 8 oz. package Philadelphia cream cheese, softened
1 c. low fat milk
2 c. (4 oz.) noodles, cooked, drained
1 1/2 c. ham, trimmed of excess fat
1/2 c. Parmesan cheese, grated
Preheat oven to 350 degrees. Spray 1 1/2 quart baking dish with no
stick cooking spray. In medium-size skillet, over medium high heat, melt
butter. Add celery and onions and saute until almost done. Add cream
cheese and milk or soy milk. Stir until cheese has melted. Stir in noodles,
ham and 1/4 c. Parmesan cheese. Stir until well-combined and cheese has
melted. Spoon into baking dish. Sprinkle remaining Parmesan cheese on
top. Bake 25 minutes until hot and bubbly. Serves 6.
Ham and Vegetable Casserole
1 1/2 c. fresh broccoli, chopped
1 c. ham, cooked, excess fat removed, chopped
1 T. parsley, chopped
1 t. white onion, chopped
4 hard-boiled eggs, whites only
1/4 c. Cheddar cheese, grated
4 t. lemon juice
1 1/2 c. light cream
1 c. bread crumbs, buttered
Preheat oven to 350 degrees. Spray a medium casserole with no-stick
cooking spray. In a medium pan, bring water to a boil. Cook broccoli until
tender. Drain and place broccoli in casserole. In same medium pan, combine
ham, eggs, cheese, parsley, onion and lemon juice. Pour over broccoli. Top
with cream and bread crumbs. Bake for 50 minutes. Serves 2 to 4.
Ham Florentine
1 10 oz. can Campbell's Cream of Mushroom soup
1/4 c. low fat milk
1 10 oz. package frozen chopped spinach, cooked and well-drained
2 T. pimiento, chopped
1/4 t. rosemary, chopped
1 pound ham slice, about 3/4 inch thick, trimmed of fat
1/2 c. herb seasoned stuffing mix
Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish with no
stick cooking spray. In a medium bowl, combine soup, milk, spinach,
pimiento and rosemary. Add to casserole. Top with ham and then stuffing
mix. Bake for 1 hour. Serves 2 to 4.
Ham and Potato Casserole
1/3 c. white onion, chopped
2 T. unsalted butter
2 T. all-purpose unbleached flour
1 c. low fat milk
3 c. white potatoes, cooked, chopped
1 1/2 c. ham, cooked, excess fat removed, cubed
3/4 c. Parmesan cheese, grated
green onions, sliced for garnish
Preheat oven to 350 degrees. Spray 1 1/2 quart baking dish with no
stick cooking spray. In large skillet, over medium-high heat, add butter.
Once butter has melted, add onions and saute until tender. Blend in flour
and seasonings. Gradually add in milk and cook, stirring constantly until
thickened. Stir in remaining ingredients. Spoon into baking dish and bake,
uncovered, for 40 minutes. Garnish with green onions. Serves 4 to 6.
Ham and Sweet Potato Casserole
6 medium sweet potatoes, cooked
low fat milk
1/8 c. honey
1 T. cornstarch
dash of nutmeg
2 c. ham, cooked, excess fat trimmed off, cubed
3/4 c. pineapple juice
2 T. cider vinegar
1 small can of pineapple chunks
Preheat oven to 350 degrees. Mash sweet potatoes using enough milk
to make smooth. Add 2 T. butter, honey, nutmeg and ham. Mix well. Add to
3 quart baking casserole that has been sprayed with no-stick cooking spray.
In a sauce pan, make a sauce using cornstarch, pineapple juice, vinegar and
1 T. butter. Bring to a boil and boil just 1 minute. Remove from heat. Add
pineapple chunks and stir. Pour sauce over sweet potatoes. Bake 20-25
minutes, uncovered. Serves 8.
Dijon Ham Mousse
1 1/4 c. water
1/4 c. vermouth
2 envelopes unflavored gelatin
1 small white onion, finely minced
1 T. unsalted butter
1 c. low sodium chicken or vegetable broth
2 T. tomato paste
1/2 c. Grey Poupon Dijon Mustard
1 pound baked ham, fat removed, finely chopped
2 T. Madeira wine
1 c. heavy cream, whipped
watercress
crackers
In medium bowl, combine water and vermouth. Mix in gelatin. Set aside.
In medium pan, over medium-high heat, melt butter. Add onion and saute
until almost tender. Add broth. Stir and simmer 4-5 minutes. Stir in gelatin
mixture. In food processor, puree about 1/3 of broth gelatin mixture. Add
tomato paste, mustard, 2/3 of the ham and remaining broth gelatin mixture.
Puree until smooth. Pour into large bowl. Mix in wine and remaining ham.
Fold in whipped cream. Spoon into oiled mold. Chill several hours or over
garnished with watercress and crackers. Serves 8.
Ham and Cabbage Skillet Supper
1 pound cooked, smoked ham, fat removed, sliced 1/2 inch thick, cut into
1/2 inch strips
6 c. cabbage, sliced medium thick
1 medium white onion, sliced thick
2 T. unsalted butter
1/4 c. all-purpose unbleached flour
1 T. French's yellow mustard
1 1/2 c. low fat milk
In large pot, bring water to a boil. Cook cabbage until tender. Drain
water off when it is done. While cabbage is cooking: In a large skillet, over
medium high heat, melt butter. Add onions and saute for 4 minutes. Add
flour and mustard. Stir and heat for 2 minutes. Gradually add milk and stir
constantly until thickened. Stir in ham strips and cabbage. Reduce heat to
medium low and cover. Let simmer for 10 minutes so ham and cabbage is
heated through. Serves 4 to 5.