April 2022 – Ham

Delicious Crockpot Casserole

Anna Oberholtzer, Lititz

“This is a hearty meal if you are having a busy day.”

• 2 cups uncooked macaroni
• 3 cups milk
• 2 cups cubed Velveeta or other cheese
• 2 cans cream of chicken soup
• 2 cup ham or turkey ham, cubed

Mix everything together in a crockpot. Cook on high for 2½ hours, stirring occasionally.

Slow Cooked Ham with Pineapple Sauce

Pat Roth, Ephrata

• 4 to 5 lb. fully-cooked boneless ham
• 20 oz. can unsweetened crushed pineapple, undrained
• 1 cup packed brown sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon yellow mustard

Place ham in a 5-quart slow cooker.

In a small saucepan, mix the rest of the ingredients, stirring to dissolve the cornstarch. Bring to a boil, stirring occasionally. Pour this over the ham, covering completely. Cover and cook on low for 6 to 8 hours.

Serve about 12 people.

Orange Ham Steak

Pat Roth, Ephrata

“Delicious!”

• 1 lb. ham steak
• ¼ cup orange marmalade
• 2 tablespoons water
• 1 tablespoon melted butter
• 1 tablespoon mustard
• 1 teaspoon corn syrup
• ¼ teaspoon ginger

Sauté ham steak in a greased skillet until lightly browned on each side.

Stir remaining ingredients together and pour over the ham steak; bring to a simmer. Simmer for 15 minutes.

Ham Loaf

Pat Roth, Ephrata

• 2 lbs. ham loaf
• onion, to taste (optional)
• 1 cup bread crumbs
• 1 egg, beaten
• 1 cup milk

Glaze:

• ¾ cup brown sugar
• 1 teaspoon mustard
• ¼ cup vinegar
• ¼ cup water
• 1 teaspoon vanilla

Combine ham loaf, onions, bread crumbs, egg and milk. Mix together and form into loaves (1 large loaf or about 10 little loaves). Place loaves into baking dish.

Mix together glaze ingredients. Pour this mixture over the loaves. Bake at 350°F for 1½ hours.

Creamed Ham and Asparagus

Gloria Dougherty, Akron

“I often made this when we had plenty of asparagus in our garden.”

• 1 lb. fresh or frozen asparagus, cut into 1” pieces
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ½ teaspoon pepper
• 1½ to 2 cups milk
• 1½ lb. fully-cooked ham, cubed
• 2 cups (8 oz.) shredded cheddar cheese
• 3 hard cooked eggs, chopped
• ½ teaspoon dried parsley
• toast or English muffins

In a saucepan, cook asparagus with small amount of water until crisp, 3 to 4 minutes.

In a large saucepan, melt butter. Stir in cornstarch, salt and pepper. Gradually add milk and bring to a boil over medium heat, stirring constantly. Reduce heat. Add ham, cheese, eggs, parsley and asparagus. Cook and stir until cheese is melted.

Serve over toast, English muffins, etc.

Ham Loaf & Potato Bake

Janice Martin, East Earl

• 6 lbs. ham loaf
• 18 cups cooked potatoes or (2) 30 oz. bags shredded hash browns
• 1½ teaspoon salt
• ¾ teaspoon pepper
• (3) 10.5 oz. cans cream of chicken soup
• 3 cups sour cream
• 4½ cups shredded cheese
• 4½ cups crushed cornflakes
• ¾ cup melted butter

Layer ingredients, dividing between two 9”x13” pans:

Layer 1: ham loaf

Layer 2: potatoes, salt and pepper

Layer 3: mix together cream of chicken soup and sour cream

Layer 4: shredded cheese

Layer 5: mix together cornflakes and melted butter

Bake, uncovered, at 375° for one hour, or 350°F for 1½ hours.

Makes two full 9”x13” pans. Serves 30.