Days after Easter I am still having tons of ham hanging around. My family loves it and so it is an easy protein to incorporate into other meal ideas. Here are some of my go-to meals I make. The best part is that they are perfect to freeze! No need to have ham fest for a week. Save these for dinners you are needing in a flash. A meal that is high in flavor and can be easily re-heated!
Monday
Three Cheese Macaroni and Ham
1 lb. cavatappi pasta, cooked al dente
1 stick of unsalted butter
1/4 cup flour
2 cups smoked gouda, grated
1 cup grated havarti
1/2 cup parmesan cheese
1 cup milk
1/4 teaspoon cayenne pepper
2 cups ham, chopped
2 cups panko crumbs
2 tablespoon melted butter
1 teaspoon rosemary, chopped
Preheat oven to 350 degrees and spray a casserole dish with non stick cooking spray. In a small bowl toss together the panko, 2 tablespoon melted butter and rosemary. In a medium sized saucepan, melt the butter and then whisk in the flour. Slowly whisk in the butter till a sauce forms and there are no lumps. Add in the cheeses and more milk if necessary to thin it out. Remove from heat. Place the chopped ham in the macaroni bowl and then pour the cheese sauce over and stir till it is all coated. Pour into the prepared baking pan and place Panko bread crumbs over the top. Bake for 45 minutes or until bubbly and bread crumbs are browned.
Wednesday
Quiche Lorraine
3 large eggs
2 large egg yolks
1 cup ham, chopped
1 1/4 cups Braum’s whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch freshly grated nutmeg
1 cup grated Swiss
1 pre-made deep dish pie crust
Preheat oven to 375 degrees. Place grated cheese in the bottom of pie crust. Then add in the ham. In a medium sized bowl, whisk together the eggs, whipping cream, salt/pepper and nutmeg. Pour into crust. Bake for 30-40 minutes or until it does not wiggle in the middle.
This recipe is iconic to the legendary Kamp’s Meat Market in Oklahoma City. This recipe has been around for years and is a staple on many tables around Easter time. I have to be honest, I have never had ham loaf. So, I asked around and this was the recipe that they said I HAD TO USE. So, I made some and let me tell you. I LOVE HAM LOAF! If you do not want to grind your own, then give Kamp’s a call and they will do all of the grinding for you!
Kamp’s Ham Loaf
Leona Kamp’s Ham Loaf
2 pounds Kamp’s ham loaf mix (3/4 Schwab’s ham and 1/4 ground pork)
2 cups Wheaties cereal (do not crush before measuring)
¾ cup milk
1 egg
¼ teaspoon pepper
1 tablespoon dry mustard
1/3 cup packed brown sugar
2 tablespoons white vinegar
Preheat oven to 350 degrees. Combine meats. After measuring cereal, crush and add to meat mixture with milk, egg and pepper. Mix thoroughly. Place into large loaf pan. Make 3 holes in the top.
In a medium sized bowl, mix mustard, brown sugar and vinegar to make sauce. Sauce can be added to top of loaf and holes pinched together, or spooned over top and sides as loaf bakes. Cover loosely with foil and bake about 40 minutes.
Serves 8 to 10.