Tag Archive | Ham

Recipe: Ham Tetrazzini


Ham Tetrazzini

This dish reminded my husband of one of his favorites growing up. It will certainly be a staple in our house. So easy to make and absolutely delicious. I love it when dinner can be on the table in under 30 minutes! This will serve 4.


8 oz. Spaghetti
3 Tbs Butter
2 Tbs Dried Minced Onion (1/2 c diced fresh)
1 can Condensed Cream of Mushroom Soup
1/2 c Chicken Stock
1/2 c Shredded Cheddar Cheese
1/2 c Shredded Monterey Jack Cheese
1/4 c Shredded Parmesan Cheese
2 c Ham, diced
2 Tbs Parsley, chopped fresh


Cook spaghetti according to directions. Drain and set aside. While the pasta cooks, in a large high sided skillet, sauté onion in butter until translucent then whisk in the cream of mushroom. Add the chicken stock and cheese. Keep stirring until all the cheese has melted. Add in the ham and pasta. Stir until heated through. Serve topped with parsley and additional Parmesan cheese.

Recipe: Split Pea Soup – Stock Pot

Split Pea Soup

Split Pea Soup in a Stock Pot


4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, sliced
1-2 C Celery, sliced


Put everything except the carrots and celery in the stock pot and bring to a boil. Reduce heat and cover. Let simmer for 1 hour stirring occasionally. Take out the ham bone (if using) and remove the meat. Put the meat back in and stir in the carrots and celery. Cook for another 30 minutes. Great served up with saltine crackers.

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Recipe: Chopped Ham Sandwich

Chopped Ham Sandwich

Chopped Ham Sandwich


Cranberry Horseradish Glazed HamMustard
Vermont Cheddar
2 Slices Bread


Chop ham into small pieces. Take each slice of bread and spread a small amount of mustard on it. Then layer the ham and cheese on top. Take the open sandwich and place in a toaster oven or under a broiler until nicely browned and the cheese has melted. Carefully take the two halves of the sandwich and put them together. Now enjoy a great chopped ham sandwich! Side of pickle is optional.

Recipe: Cranberry Horseradish Glazed Ham

Cranberry Horseraddish Glazed Ham

Cranberry Horseradish Glazed Ham

We turned an unexpected gift from an Aunt into an amazing dish!


1 Tbs Butter
2 Tbs Cranberry Horseradish Sauce


In a large skillet, melt butter and whisk in the cranberry horseradish sauce. Spread the sauce evenly in the pan and lay the ham over it. Let it cook and sizzle for 3-5 minutes over medium heat. Turn the ham over and swirl the ham in the remaining sauce to get a nice coat. Spread the ham out in a single layer once again and let it cook and sizzle for another 3-5 minutes.

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Recipe: Scalloped Potatoes with Ham

Scalloped Potatoes with Ham

Scalloped Potatoes with Ham


3 lb. Potatoes, peeled and thinly sliced
6 Tbs Butter
1/4 c Flour
1 Onion, diced
1 – 10 1/2 oz. can Cream of Mushroom Soup
2 c Milk
2 c Ham, sliced and bite size
1 c Cheddar Cheese
1 c Monetary Jack Cheese


Preheat oven to 350°. Butter a 9×13 baking pan and set aside. Pre-cook the potatoes in boiling water for 10 minutes. Drain and let cool. In a small pot, saute onion in butter. Add flour, whisk to create a roux. Whisk in milk and cream of mushroom. Bring to bubbling, add pepper and cheese. Once cheese is melted, remove from heat. Place a small amount of cheese sauce in the bottom of the baking pan. Then layer potatoes, ham, and cheese sauce. Cover with foil and bake for 1 hour. Remove foil and bake for another 45 minutes or until the potatoes are tender and fully cooked.

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Recipe: Croque Madame

Croque Madame

Croque Madame (Ham and Cheese Sandwich with a Fried Egg)

Croque Madame is a variety of Croque Monsieur. Croque Monsieur is a grilled ham and cheese sandwich. The “Madame” has the addition of a fried, over easy, or poached egg. Other varieties include the “Provencal” (tomato), “Auvergnat” (blue cheese), “Gagnet” (gouda cheese and andouille sausage), “Norvégien” (smoked salmon instead of ham), “Tartiflette” (sliced potatoes), “Bolognese” (bolognese sauce), “Señor” (tomato salsa), and “Hawaiian” (sliced pineapple). This dish doesn’t keep well so adjust the recipe to make the exact amount you need.

Ingredients: (makes 2 sandwiches)

3 Tbs Butter
2 Tbs Flour
1 c Milk
1/8 tsp Pepper
1/16 tsp Nutmeg (a pinch really)
3 oz. Provolone Cheese (gruyère or swiss will substitute fine)
4 Slices Rye Bread
2 tsp Dijon Mustard
1/4 lb. Ham
2 Eggs
Salt & Pepper to taste


Preheat oven to 400°. Grease a baking dish (sized to fit your sandwiches) with a little butter or oil. Melt butter in a sauce pan. Add flour and whisk to create a roux. Add the milk, whisking to ensure there are no lumps. Add in the pepper and nutmeg. Bring to bubbling and add 1/3 of the cheese (1 oz.). Melt the cheese and add in the mustard. Once it is mixed well and the cheese is melted, remove from heat. Toast the bread and begin assembling the sandwich. Place half the toast in the baking dish. Ladle 1/3 of the cheese sauce on the bottom slices. Cover with 1oz. Cheese (shredded or sliced doesn’t matter) per sandwich. Next top with the ham and the other bread slice. Spread the remaining cheese sauce over the sandwich tops. Bake for around 20-30 minutes. You’re trying to heat the ham and melt the cheese on the inside of the sandwich. Remove from oven if the cheese starts to brown.

When the sandwiches have baked, keep them warm and make your egg top. You can top this sandwich with a fried, over easy, or poached egg. I made this one with a fried egg. To fry an egg, heat butter in a nonstick skillet over medium-high heat. Crack an egg into a small dish. Once the butter has stopped foaming, drop the egg into the butter. Cover the egg and let it cook for 3-6 minutes depending on how you like it. For a runny yolk, 3 minutes; for a cooked through yolk, 6 minutes (or until the yolk doesn’t wiggle when you wiggle the pan). Once your egg has cooked to your liking, gently place it on top of your sandwich. Season to taste with salt & pepper. Congrats! You have made Croque Madame!

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For more culinary adventures, check out my other recipes! If you’d like another french dish, why not try my crêpes?

Recipe: Mozzarella, Ham and Penne

Mozzeralla Ham and Penne

Mozzarella, Ham and Penne

This recipe is a spin off of the traditional Mac ‘n Cheese we all know and love.


2 c Penne
2 Tbs Dried Minced Onion (1/2 c chopped fresh)
2 Tbs Butter
2 Tbs Flour
1/8 tsp Pepper
2 c Milk
3 c Mozzarella, shredded (12 oz.)



Cook pasta according to directions on package. Drain and set aside. Meanwhile, cook the cheese sauce. Melt butter in a sauce pan. Saute the onion until translucent. Add flour and pepper, whisk to create a roux. Add in milk, whisking to keep lumps out. Once the milk is nice and hot, add in your mozzarella. When it’s all melted, add the pasta to the sauce pan. Mix to fill the pasta innards with cheese. Pour into a 2 qt. casserole dish and bake at 350° for around 30 minutes. Let stand for about 10 minutes before serving to let the cheese set up.

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If you like my mozzarella, ham and penne, you’ll love my other recipes!