ham

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Incredible Ham Potato Casserole! As the days grow shorter and the night chill sets in, gather around the table for this hearty harvest meal. It can be made ahead and popped in the oven at a moment’s notice. When it comes out with the cheese bubbly and the topping crisp, serve it in the same vessel to keep it hot. By adding smoky Virginia ham chunks and chopped vegetables, this main dish is easy-to-follow and goes a long way. The crunchy topping gives it a nice finish. Plus, leftovers are a bonus!
INCREDIBLE HAM POTATO CASSEROLE
Ingredients:

3 cups ham chunks

1 green pepper, chopped

1 sweet onion, chopped

1 tablespoon pimento, diced

30-32 ounces frozen southern-style hash brown potatoes, thawed 

2 cups cheddar cheese, shredded

1 cup cream of chicken soup, condensed

16 ounces sour cream

1/2 cup butter, melted
Instructions:

Preheat oven to 350°. Combine all ingredients. Mix well and pour into a greased 9″x13″ casserole dish. Add topping. 
Topping Ingredients:

1/2 cup butter, melted

2 cups corn flakes
Instructions:

Gently mix corn flakes with butter and spread over top of casserole. Bake in oven for one hour. Serve family-style. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: White Bean Hot Dish! One of the secrets of being a seasoned cook is knowing when to use quality ingredients to your advantage. Especially when you’re short on time or just needing a mid-week break. I keep my pantry stocked with what I refer to as “staples”; standby products that produce excellent results. Then on the nights when we are on the go, I can turn to a delicious alternative while serving another food-lover’s favorite. Pat yourself on the back and make yourself a hero, too. 
WHITE BEAN HOT DISH
Ingredients:

1 tablespoon olive oil

1/2 sweet yellow onion, chopped

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon celery seed

1 24-ounce jar Randall’s Great Northern Beans*

16 ounces ham, cooked and shredded

16 ounces baby carrots

14.5 ounces diced potatoes, including liquid

3 bay leaves
Instructions:

In a large deep skillet, heat olive oil on medium-high heat. Sauté chopped onions in seasoned salt and pepper until they turn opaque. Reduce heat to medium. Add beans, ham, carrots, and potatoes. Stir to combine thoroughly. Add bay leaves and celery seed. Cover and reduce to simmer for 15 minutes. Remove lid and simmer longer for thicker results. Before serving remove bay leaves. 
*I receive no recompense for promoting their product.

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Understated Stuffed Stromboli! Everyone likes finger food. Take a ready-made French bread dough, add your favorite meats, and cheeses….and Voilà, you have a speedy sandwich assembled in minutes. I often serve it with a side of marinara sauce for dipping. Leftovers make a tasty midnight snack, whether you warm it up or eat it cold. Either way, you won’t see this understated grinder hang around very long. 
UNDERSTATED STUFFED STROMBOLI
Ingredients:

1 tube refrigerated crusty French bread

1 cup mozzarella cheese, finely shredded

1 cup cheddar cheese, finely shredded

1/4 pound deli smoked ham, thinly sliced

1/4 pound deli salami, thinly sliced

1 tablespoon butter, melted

3 tablespoons Parmesan cheese, grated

1/8 teaspoon dill weed
Instructions:

Preheat the oven to 375°. Unroll the dough and pat into a rectangle about 12″ x 14″. Sprinkle with mozzarella to within half an inch from the edges. Layer ham over mozzarella cheese. Top ham with cheddar cheese. Then layer salami over the cheddar cheese. Roll up lengthwise; seam side down on an ungreased baking sheet. Tuck ends under. Brush with melted butter. Sprinkle with Parmesan cheese. Garnish with dill weed. Bake for 25-30 minutes or until golden brown. Slice into four servings. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? A Second Helping of Egg Cup Jambon! What’s black and white and crunchy to the taste? It’s the dense little chia seed. This highly nutritional nut is a member of the mint family boasting fiber, antioxidants, and even iron. Sprinkle it on everything from popcorn to yogurt. Today I topped off the Egg Cup Jambon for a nice chewy finish. 

EGG CUP JAMBON
Ingredients:
Nonstick Cooking Spray
6 slices Smoked Virginia Ham
6 large eggs
6 teaspoons Gouda cheese, shredded 
1 green onion
Seasoned salt and cracked pepper to taste
1 tablespoon chia seeds
Instructions:
Preheat oven to 400°. Lightly coat six muffin cups with nonstick cooking spray. Place one slice of ham into each cup forming a bowl. Layer one teaspoon of cheese on top of ham. Sprinkle with seasoned salt and pepper. Divide the green onion by slicing it between all six cups. This is easily done with a kitchen shears. Next crack one egg into each cup, being careful not to break the yolk. Bake in the oven for 15 minutes and broil on High for one minute. The whites should be cooked, but the yolks a little runny. Watch! Remove egg cups onto serving platter and sprinkle chia seeds on top before serving.  Enjoy!
*TIP: Make ahead and gently reheat in the microwave on 20% power for those mornings-on-the-run. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? Virginia Smoked Ham Sandwich!  The wonderful thing about baking a Virginia smoked ham is the assortment of menu options you glean from a three-pound ham purchase. And with picnic season upon us, this is a quick and easy meal to enjoy at the park. 

VIRGINIA SMOKED HAM SANDWICH 
Ingredients:
1/2 pound shaved precooked smoked Virginia ham pieces
4 slices sesame seed artisan bakery-fresh bread
2 tablespoons butter
2 slices Baby Swiss cheese
Mayonnaise or Mustard, optional to taste
Dill Pickle wedge for garnish
Instructions:
Butter top sides of bread all the way to the edge. Put two slices into a heated skillet over medium-low heat. Assemble ham and Swiss cheese; top with remaining bread slices. Cook until golden brown on each side, turning once. Serve with the slightly tart taste of a dill pickle.  Add a tossed salad and sea salt Kettle chips for the perfect meal!

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Quiche Lorraine!  Pie for Breakfast? Or Brunch or a light Dinner?  Without a doubt!  This flaky pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite. 

QUICHE LORRAINE
Pastry:
1 1/3 cup flour
Pinch of salt
3 ounces Neufchâtel cheese
1/2 cup butter
Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish. 
Filling:
8 thin slices cooked ham or crisp smoked bacon
8 ounces Gruyère cheese*
2 cups sour cream
3 eggs and 1 yolk
1/2 teaspoon salt
1 tablespoon melted butter
Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set. 
*May substitute Gruyère cheese for thinly sliced Swiss cheese. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen?  Hearty Ham and Bean Soup. I’m such a morning person which is why I can throw together a meal, as soon as I grab my first cup of coffee, and let it slow cook all day long. The aroma wafting throughout the kitchen is enough to make your mouth water in anticipation. This hearty bean soup can be simmered stove-top or in the crock pot. You choose. 

HEARTY HAM AND BEAN SOUP
Ingredients:
8 cups water
1 pound bag of dried Mixed Beans
1 can (8oz.) tomato sauce
2 1/4 pounds smoked ham chunks
1 large onion, chopped
1 tablespoon instant beef bouillon 
1 teaspoon salt
1/2 teaspoon pepper 
1 garlic clove, crushed
2 potatoes, cubed
2 medium carrots, cut up
2 stalks celery, cut up
3 whole bay leaves
Instructions:
Heat water and dried mixed beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 
Add tomato sauce, smoked ham chunks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about two hours. Do not boil or beans will burst. Skim fat if necessary. 
Stir potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Add whole bay leaves. Cover and simmer until vegetables are tender, about one hour. Stir in 1 cup of water for thinner consistency. Makes 8 servings.