Creamed Ham On Cornbread Recipes

CREAMED HAM WITH PEAS

Steps:

• Slice the green onions, keeping the white and light green parts separate from the dark green.
• Heat the butter in a saucepan over medium-low heat. Add the green onion (white and light green) and minced parsley and cook for 1 minute. Stir in the flour until smooth and bubbly. Cook, stirring, for 2 minutes.
• Gradually add the milk and heavy cream. Cook, stirring, until thickened.
• Stir in diced ham and cooked peas, along with salt and pepper to taste.
• Garnish with the remaining sliced green onions (dark green) and Parmesan cheese, if desired.
• Serve the creamed ham over rice, grits, toast points , or biscuits .

HAM AND BROCCOLI CORNBREAD

Steps:

• Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

CREAMED HAM AND EGGS OVER CORNBREAD

Steps:

• Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
• Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
• Add the milk, whisking or stirring constantly, until sauce begins to thicken.
• Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
• Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
• NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
• NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
• NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.

HAM AND CHEESE CORNBREAD SUPREME

Steps:

• Heat oven to 375 degrees.
• Cook bacon in 10 1/2 inch cast iron skillet until bacon is crisp, then crumble bacon. RESERVE 1 tablespoon bacon grease and drain the rest. Return bacon grease to cast iron skillet and place in oven to heat pan.
• Beat eggs in a large bowl, add milk, butter, hot sauce, cornbread mix stirring until blended.
• Stir in onion, spinach or broccoli, ham and 1 1/2 cups cheese into mixture.
• Carefully remove hot skillet from oven.
• Pour batter into hot skillet.
• Sprinkle remaining 1/2 cup cheese over the top.
• Bake 30-35 minutes or until set and golden brown.
• Let rest 5 minutes and garnish the top with crumbled bacon and parsley.

CREAMED HAM

Steps:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.