Crock Pot Ham I love to have ham for our Easter dinner – or any dinner for that matter. Sometimes the oven is so busy that I just don’t have the room and then you find that time is running out. So, let’s put it […]
Italian Easter Pie I’ve never made one of these, but it looks so good! I’m thinking of trying one for our Easter dinner. If anyone makes one, please let me know what you think in the comments. Italian Easter Pie Recipe Type: Entree Cuisine: Italian […]
Ham, Egg & Cheese Breakfast Rolls
I haven’t made these yet, but they are on the agenda for the next weekend. They look really good and would probably be a great way to use some leftover ham if you didn’t want to buy any deli ham.
- 1 13.8 oz. package pizza dough**
- 6 eggs (plus ingredients to scramble the way you like them scrambled)
- 8 oz. sliced cheddar cheese (I cut my cheese slices in half)
- 8 oz. sliced deli ham
- 1½ T. butter
- 1 tsp. Italian seasoning (or whatever seasoning you like)
- 1 tsp. garlic powder
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Scramble eggs the way you like them scrambled. I know there are a million ways to scramble eggs and your way is the right way! Set eggs aside for a minute.
- On a slightly floured surface roll dough into a 10″x15″ rectangle.
- Set ⅓ of the scrambled eggs down the long edge of the rolled out dough.
- Place ⅓ of the cheese slices over the scrambled eggs.
- Place ⅓ sliced ham over cheese slices.
- Roll pizza dough (cinnamon roll style) one turn. Repeat the whole process twice more.
- Set Breakfast roll on prepared baking sheet.
- Melt butter, add Italian Seasoning and garlic powder. Brush over the top of Breakfast Roll.
- Bake for 20-25 minutes.
- Serve warm.
- **I used some frozen bread dough and rolled it out fairly thin.
Ham & Potato Frittata This is great for a Sunday brunch or any brunch. I’ve even made it for a weeknight supper. Ham & Potato Frittata Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 […]
Amish Ham Loaf This meatloaf is great when you want to use up a little of this and a little of that. Most of us don’t have those kinds of leftovers, though. So, I usually start with fresh ingredients. This comes out really good. If […]
Instant Pot Split Pea Soup
It’s going to be chilly here in Northeast Texas and soup will sure taste good. So, I’ve been baking lots of soups in the Instant Pot and then freezing them. Makes it so much easier at suppertime.
- 2-3 smoked ham hocks frozen
- 10 cups water
- 1 lb dried split peas
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 tablespoon dried thyme
- Place frozen ham hocks in pressure cooker and cover with 10 cups of water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.
- Quick release the pressure to open the lid. Remove the ham hocks and transfer to a cutting board to allow to cool. Add split peas, onion, carrot, celery, and thyme to liquid in pressure cooker.
- Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow to naturally release the pressure.
- While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.
- The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.
Ham & Bean Soup This is great for using leftover ham if you don’t have the hocks or shanks. And, it makes your house smell good. I usually serve it with cornbread. Ham & Bean Soup Recipe Type: Soup Cuisine: American Author: Marsha Powell Prep […]
Mississippi Sin Dip I can’t tell you how good this is. I usually make it up for our New Year’s Eve celebration and serve it with good crackers. It’s a great way to use some of that leftover ham. Mississippi Sin Dip Recipe Type: Appetizer […]
Instant Pot Glazed Ham
We’ll be having ham for our Christmas dinner. I’m going to make it this way.
- 1 quarter ham precooked/smoked, quartered ham
- 1/3 c brown sugar
- 1/4 c pineapple juice I used a snack pack with tidbits and juice, dumped whole thing in
- 1/3 c pineapple tidbits
- 4 cloves or pinch of ground cloves
- 1.5 c water
- 3 tbsp brown sugar heaping tbsp
- 2 tbsp cornstarch
- 1 tbsp honey optional
- 3-4 oz pineapple juice depending on how thin/thick you want it
- Put trivet and water into Instant Pot.
- Slice your quartered ham if it isn’t sliced already and put it in 1-2 large pieces of foil (large enough to wrap all the way around it – may need small piece for very top as well).
- Fold foil up so just the very top is open.
- Sprinkle brown sugar over top of ham and into slices.
- Pour pineapple juice over ham and sprinkle cloves or push whole cloves into ham.
- Sprinkle pineapple tidbits on top of ham. Drizzle honey on top if you want to add this as well (not totally necessary, sweet without)
- Put a small piece of foil over the very top if needed to enclose.
- Add 1.5 c. of water into your Instant Pot and add trivet to bottom. Lower ham into pressure cooker on to your trivet (make a sling to put on bottom to lift it back out if your trivet doesn’t have handles).
- Close lid and steam valve. Set to high pressure for 10 minutes (for a quarter ham, I might do 15 min for a half ham if you can fit that into your IP). Do a natural release for 10 minutes when done.
- Release rest of pressure, lift ham out of foil and rest on a cutting board for 5 minutes.
- Take trivet out and drain water in pot, put pot back into your Instant Pot. Empty the juices that are inside your foil into the bottom of your pot, set pot to saute low.
- Add an additional 3 oz. of pineapple juice and 3 heaping tbsp of brown sugar into your pot and allow that to start bubbling.
- In a small bowl add maybe 2 oz. of pineapple juice and 2 tbsp of cornstarch and whisk together….add 1 tbsp at a time to avoid clumping. Dump this “thickener” into your Instant Pot and stir/whisk together consistently until it is the consistency you want. Add more pineapple juice or a bit more cornstarch mixture if desired but will thicken in no time.
- Finish slicing ham pieces all the way through, pour glaze over the top of each piece and serve.
Coca-Cola Glazed Ham Here’s another great recipe from Mandy at SouthYourMouth.com I’ve made this recently and it is yummy. Coca-Cola Glazed Ham Recipe Type: Pork Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 2 hours 30 mins Total time: 2 hours 40 […]
Stuffed Breakfast Sandwich You’ve got everything here for a hearty breakfast or supper. This is really easy. You have it put together and on the table in about 30 minutes. Hubby and I love this. We don’t usually eat breakfast, so this is our lunch. […]
I've made this ahead of time and set the casserole in the fridge. Let it sit out for about a half hour to warm before putting it in the oven.
By: Marsha Powell
- 5 Tbsp. butter
- 1/2 lb. mushrooms
- 1/2 c. chopped onion
- 1/4 c. flour
- 2 c. chicken broth
- 1 1/4 c. milk or cream
- 1 c. shredded cheddar
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. lemon juice
- 8 oz. noodles
- 3 c. cubed ham
- 4 oz. chopped pimiento
- 1/4 c. Parmesan
- 1/4 c. breadcrumbs
- Step 1 Melt butter
- Step 2 saute onion and mushrooms. Blend in flour. Add broth and milk
- Step 3 cook until thickened.
- Step 4 Add cheese, salt, pepper and lemon juice. Lower heat and simmer, uncovered, for 10 – 15 min.
- Step 5 Cook noodles. Mix everything with ham and pimiento.
- Step 6 Spoon into greased 2 qt. casserole. Bake at 400°F for 20 – 30 min.