Gail's Ham Souffle Quiche

Make at least a cup of white cream sauce the day before and drizzle some on steamed vegetables for dinner. Refrigerate the remaining sauce overnight. Use the cold cream sauce to make a quiche the next day. The result will be a light, puffy ham and cheese quiche...delicious warm from the oven or reheated in the microwave. 

For the cheese, I used Armstrong brand shredded cheese with bacon so it also had bacon bits in it and a nice smoky flavour. You can use cheddar, marble, mozzarella, swiss, farmers cheese or a combination.

If you butter a casserole dish well you can bake the filling without lining the pan with pastry for a crustless quiche.

• pastry round to fit a 9" pie pan
• 3/4 cup cold cream sauce (substitute milk or heavy cream, result will be different)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 cup cubed smoked ham
• 1-1/2 cup shredded cheese, divided 
• 3 Tbsp fresh coarsely chopped green onion or finely diced chives

1. Heat oven to 375 degrees F.
2. Roll out a round of pastry dough and line a 9" pie pan.
3. Spread chopped ham, onion, and 1 cup cheese on the uncooked dough.
4. In a large bowl, whisk 6 large eggs with salt and pepper.
5. Whisk in the cream sauce (cold cream sauce will have solidified but it will whisk in, don't heat it first or the eggs will cook.)
6. When fully mixed, stir in green onion lightly.
7. Pour the egg mixture on top of the ham and cheese in pan.
8. Top with remaining 1/2 cup shredded cheese.
9. Bake 35-40 minutes or until pastry crust looks golden and eggs are cooked.
10. Let sit on a cooling rack out of the oven for 10 minutes before cutting and serving.

Note:  Maybe double the recipe and make two. I thought I'd have enough for left-overs but people in my family who won't ever eat  flat spinach quiche wanted more of this one, "It's like the most delicious baked, fluffy omelette."

 

Baked Ham

Baked Ham

An 8-10 lb fully-cooked boneless ham will make 16-20 three oz. slices with some leftovers. Heating the ham will take 2-1/4 to 2-3/4 hours in a 325 degree F oven to reach 140 degrees F. on a rack in a roasting pan.

A bone-in ham will take 15-20 minutes per 454 grams (1 lb) at 325 degrees F. Bake the ham fat side up so it self-bastes. Tent the ham with foil so it doesn't dry out. In the last 30 minutes of baking, take the ham from the oven, remove the foil, and baste it with Dijon mustard, or honey mustard, or regular yellow mustard with some brown sugar mixed in, or any other glaze you like. You can coat with mustard at the start of cooking but the fat will carry the mustard to the bottom of the pan where the juices will blacken. When carving, save the bone to make ham bone broth for soup.

Baked Boneless Ham with Ginger Glaze

Serves 8. This recipe is for one:

• 3-4 lb. fully cooked boneless ham

In a saucepan combine:

• 1 cup dry white wine
• 2-1/2 Tbsp Dijon mustard
• 2 Tbsp molasses
• pinch cayenne pepper

Heat to a simmer then continue to simmer, uncovered, 6 minutes.

Stir in:

• 2 cups ginger ale 

Preheat oven to 300 degrees F. Pour glaze over cold ham on rack in roasting pan.

Bake 1 hour.

Increase heat to 325 degrees F and bake 1 hour more, basting ham every 15 minutes.

Brush ham with:

• 2 Tbsp honey

Bake 15 minutes more.

Leftover Ham and Potato Casserole

Serves 6

• 2 cups cubed cooked ham
• 6 cups thinly sliced, peeled potatoes (about 6-8 medium potatoes)
• 1/4 cup finely chopped onions
• 1/3 cup all-purpose flour
• salt and pepper
• 2 cups milk
• 3 tbsp fine dry bread crumbs
• 1 tbsp melted butter or margarine
• 2 tbsp parmesan cheese or finely chopped fresh parsley

1. Grease a 2-quart casserole
2. Place a cup of ham in the casserole dish
3. Cover with 3 cups potatoes and half of the onions.
4. Sift half of the flour on top.
5. Sprinkle with salt and pepper.
6. Layer the rest of the ham, potatoes and onions in the dish.
7. Season with salt and pepper.
8. Sift the rest of the flour on top.
9. Pour in the 2 cups milk.
10. Stir bread crumbs in the melted butter and sprinkle on top.
11. Sprinkle on parmesan cheese or parley.
12. Cover and bake in a preheated 350 degree F oven about 75-90 minutes, or until potatoes are tender.

Leftover Ham Meatballs 

Grind leftover ham in a food processor, you'll need 1-1/2 cups ground.

Use 1 cup of your favorite BBQ sauce.

In a bowl, combine:

• 2 large beaten eggs
• 1-1/2 cups bread crumbs (2 slices)
• 1/2 cup finely chopped onion (1 medium)
• 2 Tbsp milk
• 1 tsp dry mustard
• 1/4 tsp ground black pepper

Mix in:

• 12 oz (1-1/2 cups) ground cooked ham
• 12 oz. ground pork or ground beef

Using about 1/3 cup mixture for each, shape meat mixture into 12 meatballs.

Place meatballs in a lightly greased 2-quart rectangular baking dish.

Over meatballs, pour:

• 1 cup (8 oz) BBQ sauce

Bake, uncovered, in preheated 350 degree F oven for 45 minutes or until instant-read thermometer inserted into meatballs shows 160 degrees F.