Dakin Farm Ham & Cheddar Casserole
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Print 3 X 5 or 4 X 6
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Mix cheddar cheese, spaghetti, ham and mushrooms in greased 3-quart casserole dish. In saucepan, melt butter. Add flour and milk to butter for cream sauce. Stir slowly until thickened. Pour over ham mixture and mix well. Sprinkle with parmesan cheese and breadcrumbs. Bake at 375 degrees until mixture bubbles, approximately 30 minutes.
Preparation Time: 30 minutes
Number of Servings: 6-8
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Elegant Spiral Sliced Ham Platter
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Print 3 X 5 or 4 X 6
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Remove spiral ham from the refrigerator and allow it to warm to room temperature for approximately 1 hour before serving. Peel off whole leaves of lettuce, wash and pat dry with a paper towel. Arrange a thin layer of lettuce around the outside edge of a party platter. Open the spiral ham package, remove ham and allow any excess liquid to drain from the ham. Follow our regular serving suggestions for loosening slices on the ham. Place the fully prepared ham on the lettuce covered platter. Arrange 5 or 6 peach halves around the outside of the platter and fill the center of each with Dakin Farm Cranberry Chutney.
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Dissolve cornstarch in white wine vinegar; set aside. Combine all ingredients including, except for ham steaks in saucepan. Add cornstarch mixture and bring to a slow boil, stirring often. Reduce heat and simmer for 4 minutes. Grill ham for 7 minutes on each side. Baste both sides of steak with sauce while grilling. Transfer steak to serving platter a pour remaining sauce on top. SERVES 2 * Chicken Broth may be substituted for white wine.
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Spread mustard on one side of ham, roll onto asparagus spear
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In large Dutch oven cook potatoes and onion until tender. Drain all but 1 cup of liquid, keeping it in the pan with potatoes and onion. In saucepan, melt butter and stir in flour and salt and pepper. Add the flour mixture to the potato mixture. Cook and stir until mixture thickens and starts to bubble. Add milk, ham, cheese, and creamed corn. Stir over low heat until the cheese melts. SERVES 6
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1 ½ c. Diced Cob-Smoked Ham
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¾ c. of Wild Rice
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5 Cups of Fresh Torn Spinach Leaves
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¼ c. Raisins
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¼ c. of Chopped Red Onion
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3 tsp. Olive Oil
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11 oz. Can of Mandarin Oranges, with Juice
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Cook wild rice according to package directions. When rice is finished cooking, add raisins and simmer an additional 2 minutes. Remove from heat and let cool. Combine rice, spinach leaves, and the rest of the ingredients in a large bowl and toss well. Serve immediately or store in an air-tight container until ready to serve. SERVES 3
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1 ½ c. Cubed Cob-Smoked Ham
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4 Cups of Cooked Egg Noodles
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2 ½ c. Sliced Mushrooms
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½ c. Diced Green Bell Pepper
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1 ½ c. Chicken Broth
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1 ½ c. of Milk
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2 tbs. Butter or Margarine
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1/3 c. of Fresh Grated Parmesan
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2/3 c. of Seasoned Dry Breadcrumb
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2 tbs. Sherry
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½ c. Flour
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½ tsp. Black Pepper
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Preheat oven to 425º F. Mix together flour, milk, broth and pepper with a whisk. Melt the butter (or margarine) in a skillet over medium heat. Add the bell pepper and mushrooms and sauté for 4 minutes. Add the flour mixture to the pepper and mushrooms. Cook until thick (about 2 minutes) stirring constantly. Combine the sauce, noodles, ham, cheese, and sherry in a casserole dish. Sprinkle with the breadcrumbs. Bake for 10 minutes or until casserole bubbles. SERVES 4
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In skillet, melt butter or margarine, brown sugar and vinegar until sugar is melted, stirring frequently. Add ham steaks one at a time cooking for 5 minutes on each side or until heated. Remove steaks from skillet to a platter; keep warm. Remove skillet from heat and cut bananas into sugar mixture. Add rum and cook over medium heat, basting bananas with sauce until bananas are heated through, about 5 minutes. With slotted spoon, place bananas chunks onto platter surrounding ham steaks. Spoon the remaining sauce over ham and bananas. SERVES 4
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