Holiday Honey Ham is one of the best holiday traditional entrées. When that honey delight comes out of oven it smells so good and tastes even better. The good news is there is almost always ham left at the end of the meal.
That is where ham casserole enters. This spicy, sweet casserole combines vegetables, cheese and noodles to make a new treat that will be enjoyed almost as much as the ham dinner that came before. A compliment to the honey ham but new flavors to be savored.
INGREDIENTS
4 cups diced honey ham
32 oz macaroni or mashed potatoes
1 tsp parsley flakes (dried or fresh)
2 tsp salt
2 tsp pepper
dash of Lowrys seasoning
1 cup green and/or red peppers – diced
½ cup yellow or white onion – diced
½ cup celery diced
1 small package frozen peas
1 tablespoon fresh garlic
1 small can of cream of chicken soup
1 small jar of pimento
1 stick butter
1 cup milk
1 cup yellow cheese (grated)
½ cup Parmesan cheese
½ cup brandy (or white wine??)
PREPARE
- Boil macaroni in separate pan, drain and let rest covered
- In skillet – lightly brown ham in 1/2 stick butter (do not burn butter)
- After about 15 mins add onions, celery, peppers, peas, and garlic to skillet
- Bring to boil
- Add brandy (or white wine). Either cook out alcohol or light to flame out
- Reduce heat to low Cook in skillet till vegies are tender; then turn off heat; cover with a lid
- Put other half of butter in a 4-quart casserole dish.
- Pour macaroni into casserole dish and mix until butter is melted and coats bottom of dish and noodles
- Pour ingredients from skillet into casserole dish
- Add in dried spices, parsley, milk, soup, pimento, salt, pepper
- Mix ingredients well
- Sprinkle cheeses over the top
COOK – ROAST
- Bake in a preheated oven at 350°F
- Bake time :: 45-minutes
