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Expanding your recipe options with cooked ham

Want to make meal preparation as easy as possible? Bake a large ham when you have extra time, have a meal of baked ham and slice up and freeze the remaining ham in freezer bags in one to two cup portions. With cooked ham in the freezer you have so many options for different recipes you can quickly make. It’s like having money in the bank.

Cheddar, Potato and Egg

Serving size: 8

8-10 frozen hashbrown patties

10 eggs

1 1/2 cups milk

1 1/3 cups cubed ham

1 cup mozzarella cheese

1/2 cup chopped green bell pepper

1 medium onion or green onion, chopped

sliced mushrooms (optional)

The night before, place hashbrown patties in a 9x13 inch cake pan and thaw overnight in refrigerator. The following day mix milk and eggs, pour over the hashbrowns. Top with ham and/or vegetables and cover with both cheeses. Cover with foil and bake at 350 degrees for 45 minutes or longer.

Baked Beans with Ham

16 ounces Great Northern Beans

3/4 pound cooked ham, cubed

1 small onion, diced

1 cup brown sugar

Salt and pepper, to taste

dash cayenne pepper

1 tablespoon dried parsley


Rinse and sort beans. Put in a large pot. Add 8 cups of cold water. Let stand overnight or at least eight hours. Drain and rinse beans and pour back in large pot or bean pot. Add ham, onion, brown sugar, salt, pepper, cayenne and parsley. Generously cover with water. If baking in a bean pot, bake for 3 to 4 hours at 300 degrees or until beans test done. If cooking beans on top of the stove, simmer 1-1/2 to 2 hours until beans are tender. Add more water if necessary during cooking time. Add more salt, pepper and brown sugar if necessary, to taste.

Zippy Scalloped Potatoes

Serving size: 6


2 Tablespoons butter

2 Tablespoons flour

3/4 teaspoon salt

1/2 teaspoon pepper

2 cups milk


4 cups peeled potatoes, slices 1/8 inch thick

1 cup carrots, sliced 1/8 inch thick

1/4 cup chopped onion

1/4 cup chopped green pepper

1 cup cubed ham

4 ounces sharp cheddar cheese, shredded

1. For sauce, melt butter in small saucepan; stir in the flour, salt and pepper. Cook, stirring constantly for one minute. Gradually whisk in the milk; cook until thickened. Set aside. In a buttered 2 quart casserole, layer half of all vegetables and ham; cover with half of the white sauce. Repeat layers. Sprinkle cheese over all. Bake, covered, at 350 degrees for one hour. Remove cover, bake 10 minutes longer.

GARY’S TIP: When measuring honey for a recipe, first oil the measuring cup. The honey comes out easily and you get the full measure of honey without the messy process.

FOOD FOR THOUGHT: Our five senses are incomplete without the sixth — humor.