Ham & Corn Sandwiches

This sandwich is one of my favorite childhood foods. It seems to have just the right combination of flavors. These freeze very well--assemble everything and then wrap in plastic wrap and foil. When you're ready, unwrap and put it straight from the freezer into the oven and plan for about 10-15 minutes extra cooking time. This is a great way to use Easter leftovers!

Ham & Corn Sandwiches

1 loaf French bread

4 oz cream cheese

12 oz ham, thinly sliced

24 oz frozen corn in butter sauce

5-6 green onions, thinly sliced

2 Tbsp mayonnaise

1 tsp yellow mustard

1 cup shredded cheddar cheese

Cut french bread in half lengthwise. Place on a cookie sheet. Preheat oven to 375 degrees.

Soften cream cheese for about 10 seconds in microwave. Spread over cut french bread halves. Layer ham on top of cream cheese.

Thaw frozen corn pouch in microwave or warm water. In a medium bowl, combine corn, green onions, mayonnaise, mustard, and cheese. Spread evenly over both halves.

Bake for about 20 minutes or until cheese is melted. If the edges get too brown, cover in aluminum foil. Let cool for a few minutes, slice, and serve.

Ham and Potato Chowder

It feels like winter has officially arrived here in Utah, so it's time for hearty soups. This chowder is pretty versatile--feel free to toss in whatever leftover vegetables you have around. The instructions below are for the most tasty version, but if you're in a hurry you can just throw all the vegetables and ham in together and it will still turn out.

Ham and Potato Chowder

4-5 potatoes, peeled and cubed

3 carrots, peeled and diced

3 (14.5 oz) cans chicken broth

2 cloves garlic, minced

1 small yellow onion, chopped

2 cups diced ham

1 (15 oz) can corn kernels

5 Tbsp butter

5 Tbsp flour

2 cups milk

Garnish (grated cheese, sliced onions, crumbled bacon, etc.)

Combine potatoes, carrots, and chicken broth in a large pot. Cook over medium heat for 15-20 minutes, or until vegetables are tender.

While vegetables are cooking, put a small amount of olive oil in a frying pan and cook ham until it starts to brown on the sides. Remove ham and cook onions and garlic until onions are translucent and starting to brown.

Add ham, onions, garlic, and corn to soup pot.

In a small saucepan, melt better. Add flour and stir with a fork until no lumps are present and it starts to thicken, about one minute. Slowly stir in milk. Use a whisk to stir constantly until mixture thickens, about five minutes.

Once thickened, add milk mixture to soup pot. Salt and peper to taste. Top with garnish.

Serves 8.

Macaroni & Cheese

This recipe is my variation on what is rumored to be President Reagan's favorite dish. My rating: 4.5 out of 5.

Macaroni & Cheese

8 oz elbow macaroni
1 Tbsp olive oil
6 oz ham, cubed
1 egg
1 tsp butter, melted
1 tsp dry mustard
1 tsp salt
1 cup milk
3 cups shredded sharp cheddar cheese

Cook macaroni as directed on package. Drain.

In a small pan, heat the olive oil and then add ham. Cook until ham is browned on all sides.

In a large bowl, beat egg. Add butter, dry mustard, salt, and milk. Mix well.

Add noodles, ham, and all but 1/3 cup cheese. Stir until well-combined.

Spray a medium-large baking dish with non-stick cooking spray. Pour in noodle mixture. Top with remaining cheese.

Bake at 350 degrees for 40-45 minutes or until cheese is lightly browned on top.

Let sit for five minutes before serving. Serves 4-6.

Asparagus Ham Roll-ups with Cheese Sauce

This is a very quick recipe! You can make it and do the dishes in under 30 minutes. My rating: 4.5 out of 5.

Asparagus Ham Roll-ups with Cheese Sauce

20 stalks of asparagus
8 thin slices ham

1 Tbsp butter
1 Tbsp flour
1/8 tsp salt
1/2 cup milk
1/2 cup shredded swiss or cheddar cheese

Bring a medium pot of water to a boil. Trim off the bottom inch of each asparagus stalk. Add asparagus to boiling water and cook for 7 minutes.

Heat the oven to 350 degrees. Lay two slices of ham on top of each other. Place five stalks of asparagus in the middle of the ham. Wrap the ham around the asparagus. Repeat with additional ham and asparagus. Place each roll seam side down on a cookie sheet that has been lightly sprayed with oil. Bake for 5 minutes.

Melt butter in a small saucepan. Combine flour, salt, and milk in a small cup and stir with a fork until smooth. Add milk mixture to butter. Stir continuously over low heat until it thickens, about 4 minutes. Add cheese and stir until smooth.

Spoon sauce over asparagus and top with pepper. Serves 2.