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Ham and Cheddar Breakfast Sandwich Recipe


  • 1 bag (25 oz) Pillsbury™ Grands!™ frozen Buttermilk biscuits (12 biscuits)
  • 12 eggs
  • 1/4 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 oz sliced deli ham, chopped (about 1 cup)
  • 2 cups shredded Cheddar cheese (8 oz)


  1. Heat oven to 375°F. Make biscuits as directed on bag.
  2. Reduce oven temperature to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  3. In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
  4. Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.

Norwegian Meat Salad Recipe


  • 1 c Julienne strips of cooked beef, veal, or lamb
  • 1 c Julienne strips of baked or boiled ham
  • 1 tb Minced onion
  • 6 tb salad oil
  • 2 tb cider vinegar
  • 1/2 ts pepper
  • 1 t minced parsley
  • 1/4 c heavy cream or sour cream
  • 1 Hard boiled egg, sliced
  • 1 Boiled or pickled beet, sliced


  1. Mix cut meats with onion.  Beat together oil, vinegar, pepper and parsley. Stir cream into dressing.  Mix with meats combining lightly.  Garnish with sliced egg and beet.

Served as a main dish salad.

Turkey Kiev Recipe


Herb Butter

  • 1/4 c  White wine
  • 1    Garlic clove,chopped
  • 2 tb Parsley,chopped
  • 2 tb Chives,chopped
  • 1 tb Dill,chopped
  • 1 tb Mint,chopped
  • 1/4 ts Salt
  • 1/4 ts White pepper,ground
  • 1/4 c  Butter, unsalted,softened


  • 8 Whole turkey tenders
  • 1 Ham,baked, 6 oz piece
  • 1 Egg
  • 4 tb Butter,unsalted,melted
  • 1/2 c  Saltine crumbs
  • 1 ts Paprika


  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and  butter. Spread butter mixture into 6×2″ rectangle on piece of waxed paper. Wrap and place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2″,  into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4″ pieces. Cut herb butter into 8 pieces 3/4″ long.
  3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in
    second shallow dish.
  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2″ baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.
  5. Bake in preheated hot oven (425’F) for 25 minutes.
  6. Serve immediately.

Crispy, Creamy Chicken Cordon Bleu Recipe


  • 4 boneless,
  • skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • ½ pound sliced ham
  • 1 cup flour
  • 4 eggs
  • 2 cups panko bread crumbs
  • Creamy Dijon Sauce
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk
  • ¼ cup Dijon mustard
  • 1 cup shredded Parmesan cheese


  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
  7. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
  8. In a small pot on medium heat, melt the butter and cook the garlic until soft.
  9. Add in flour, and whisk for 1 minute.
  10. Add in the milk, and whisk until fully combined with the roux. 6. Continue whisking until the mixture comes to a simmer and has thickened.
  11. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside.
  12. Slice chicken and drizzle with Dijon sauce. Enjoy!

Creamed Ham on Biscuits Recipe

Ingredients for the Creamed Ham

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped red pepper
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped mushrooms
  • 1/4 cup frozen peas
  • 1 cup cubed ham
  • 2 tablespoons butter (second amount)
  • 2 Tablespoons flour
  • 1 cup milk
  • salt and pepper to taste

Ingredients for the Biscuits

  • 1/4 cup butter
  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup buttermilk

Directions for the Creamed Ham:

  1. Preheat oven to 375º
  2. Place 1 tablespoon oil and butter in a large skillet over medium high heat.
  3. Add chopped vegetables and saute’ until softened.
  4. Add ham and frozen peas, stir and heat for another minute or so and set aside.
  5. In a small saucepan or microwavable bowl, melt 2 tablespoons butter.
  6. Stir in flour until combined.
  7. Add milk and continue to cook and stir until sauce is thickened. 
  8. Add salt and pepper to taste.
  9. Stir in ham and vegetables and place in casserole dish.

Directions for the Biscuits:

  1. Place all dry ingredients into a bowl.
  2. Cut in butter to form pea sized crumbs
  3. Using a fork, stir in Buttermilk just until all is moistened.
  4. Drop by large spoonfuls over creamed ham mixture.
  5. Place casserole in 375 º oven and bake for 10- 15 minutes or until biscuits are lightly browned.
  6. Serve immediately.

Makes 4 servings.

Chicken Cordon Bleu Recipe

This easy Chicken Cordon Bleu recipe is the perfect quick and easy dinner!  It’s made in the skillet and takes only 20 minutes.  


  • 6 small chicken cutlets or breast filets
  • salt and pepper
  • 1 cup panko bread crumbs
  • ¼ cup grated parmesan cheese
  • 4 tablespoons of extra virgin olive oil
  • 6 slices of deli ham
  • 6 slices of Swiss cheese
  • ½ cup white wine (can substitute chicken broth if desired)
  • additional Parmesan cheese and chopped parsley can be used to garnish


  1. Season the chicken with salt and pepper.
  2. Combine the Panko bread crumbs and the Parmesan cheese in a small bowl.
  3. Coat the chicken with the bread crumb mixture pressing gently to adhere.
  4. Heat 2-3 tablespoons of olive oil in a large, lidded skillet over medium-high heat.
  5. Add the cutlets (working in batches if necessary to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
  6. Return all of the chicken pieces to the skillet. Top each piece of chicken with a slice of ham and a slice of Swiss cheese.
  7. Gently pour the wine over the top of the chicken and cover with a lid. Cook for 3 to 4 minutes or until the cheese has melted.
  8. Serve with a side salad, rice, or pasta.

Chicken Club Quesadilla Recipe

Chicken Club Quesadilla RecipeIngredients

  • 8 flour tortillas
  • 8 slices deli-sliced chicken breast (or turkey works too!)
  • 8 slices deli-sliced ham
  • 8 slices cheddar cheese
  • 8 strips of bacon, cooked
  • favorite sandwich toppings (mayonnaise, tomato, lettuce, pickles, banana peppers, etc)


  1. Spread mayonnaise on each of the tortillas (if using mayo).
  2. Layer the chicken, ham, cheese, bacon, and other toppings on half of each tortilla, fold the tortilla over and press down when you are finished putting toppings on it.
  3. Heat a skillet over medium heat. Lightly brush melted butter (or olive oil) on both sides of the tortilla. Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning over once.

Makes 4 servings.

Farmer’s Omelette Recipe


  • 1 tablespoon oil
  • 2 cups diced uncooked potatoes
  • 1/4 cup finely diced onions
  • 1/4 cup of finely diced peppers (green or red)
  • 1 cup of ham, diced (farmer’s sausage is also good here)
  • 1/4 cup of finely chopped parsley
  • 6 eggs
  • salt and pepper to taste (I omit the salt)
  • 2 tablespoons milk
  • 1/2 cups of low fat shredded cheese
  • 1 seeded and diced tomato


  1. Pre heat your skillet first, then add a bit of oil.
  2. Add the potatoes, peppers and onion. Cover and cook over a medium heat, stirring occasionally until browned.
  3. Add the cooked ham and cook until lightly browned and warmed through.
  4. Beat the eggs with the milk and parsley.
  5. Pour over the potatoes and ham. Cover and cook on medium low heat until set, lifting the edges occasionally to let the eggs mixture run under and cook evenly. This takes about 8 minutes or so.
  6. Top with the diced tomato, and cheese and cover again until the cheese melts.

Tortilla Egg Cup Recipe


  • 4 small tortilla shells
  • 8 eggs
  • 1 teaspoon ground chili paste (sambal oelek)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dry mustard
  • 3/4 cup cottage cheese
  • 3 tablespoons chopped sweet red pepper
  • 3 tablespoons chopped chives
  • 2 slices deli ham finely diced or ready cooked bacon
  • grated cheddar for sprinkling on top
  • salt and pepper to taste


  1. Preheat oven to 375 F
  2. Spray 4 ramekins with cooking spray and ease the tortilla shells inside each cup trimming the excess shell and pressing to fit. Put the ramekins on a baking sheet.
  3. Beat together the eggs, chili paste, dry mustard, chili powder, cottage cheese.
  4. Add the veggies and bacon.
  5. Divide evenly between the cups.
  6. Grind some fresh salt and pepper over top.
  7. Sprinkle with cheese.
  8. Bake for about 30 minutes or until eggs are set.
  9. Remove from ramekins before serving.

Breakfast Egg Scramble Recipe


  • 1 cup diced ham 
  • 1/4 cup chopped green onion
  • 3 Tablespoons butter
  • 12 eggs beaten
  • 1 6oz. can diced green chili pepper

Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup grated cheddar cheese


  1. Melt butter in heavy large skillet.
  2. Sauté ham and green onions in butter.
  3. Add beaten eggs and diced green chili peppers 
  4. Mix ingredients and cook until eggs are just set.
  5. Remove from heat and prepare cheese sauce.
  6. Melt 2 tablespoons butter in heavy bottom pan.
  7. Add flour, salt and pepper to butter and cook on medium heat for 2 minutes.
  8. Add the 2 cups of milk gradually and blend well.
  9. Cook to a gentle boil.
  10. Add the grated cheese and mix well until cheese is melted.
  11. Add the cheese sauce to the egg mixture and fold in till combined.
  12. Pour mixture into lightly greased 9×12 casserole dish.
  13. Cover and refrigerate overnight until 30-40 minutes before you want to serve the dish
  14. Cook uncovered at 350 degrees for 30-40 minutes.

Serve with fruit and muffins or toast. 

Serves 6