Food Friday: Ham Asparagus Gratin

Here is a new recipe we found on the back of a Campbell's Cream of Asparagus can that is just perfect for spring, especially as you are sitting at the table with your family, with the windows wide open letting in the evening's fresh air.

This refreshing casserole is a nice substitute for winter's potato gratin and is a good way to use asparagus that is in season right now as well as leftover ham. Personally I cannot wait to try it with wild asparagus.

1 can Campbell's Condensed Cream of Asparagus Soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed, cooked ham
2 1/4 cups rotini pasta, cooked and drained
1 cup shredded cheddar cheese

Heat oven to 400 degrees. Cook pasta according to directions. Cut and steam asparagus. Then stir soup, milk, onion powder, black pepper, asparagus, ham, pasta, and 1/2 cup cheddar cheese in baking dish. Bake 25 minutes or until ham mixture is hot and bubbling. Stir and sprinkle with remaining cheese. Bake another 5 minutes or until cheese is melted.

Food Friday: Crock-Pot Ham and Scalloped Potatoes

Here is great slow-cooker recipe from a family friend. You know one of those comfort foods, especially this cold weekend. I plan on using the leftover Christmas ham from the freezer for this.


Crock-Pot Ham and Scalloped Potatoes

6-8 slices of cubed ham
8-10 medium potatoes, peeled and thinly sliced
1 onion peeled and thinly sliced
1 cup grated cheddar or American cheese
1 10 ounce can cream of celery or cream of mushroom soup
paprika to taste (optional)

Chunk ham in pieces. Put half of the ham, potatoes, and onions in crock-pot. Sprinkle with salt and pepper. Then top with grated cheese. Repeat with remaining half of everything, then add undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8-10 hours or high for 4 hours. Increase by half for 5 quart cooker.

Food Friday: Beans with Ham!

What do you when you combine leftover local ham steaks with chilly Fall days? Why you get yummy, tummy-filling, old-fashioned beans with ham served over hot cornbread.

I remember when worked at a local restaurant in high-school. One of the specials you saw written up on the dry erase board was ham and beans. I never really tried it until then. I came away with a new comfort food and winter favorite.

Beans with Ham is a favorite recipe from a family friend who happens to be a small family farmer specializing in hormone and antibiotic free-pastured beef, pork, and free-range chickens. Now I also use Crooked Gap Farms ham and broth as the main ingredient for her recipe.

Check it out! And better yet, serve ham and beans for dinner.

Beans with Ham

1 pint Ham broth
1 quart beans
1/4 cup chopped onion
1 teaspoon parsley
1/8 teaspoon pepper
brown sugar to taste
leftover diced ham

Instructions

Simmer on low in crock pot. Serve with cornbread.