Baked Beans with Burnt Ends

Recipe & picture courtesy of Rachael Ray

Serves 8
Prep Time: 10 min
Cook Time: 20 hr

• 8 slices bacon, chopped
• 1 onion, chopped
• Salt and pepper
• 1 cup brown sugar
• 1 cup ketchup
• 3 tablespoons pickle juice
• 2 tablespoons dry mustard
• Two 28-ounce cans pork and beans
• One 15-ounce can pinto beans, rinsed
• 2 cups chopped burnt ends from chopped ham

1.  In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

**Personal Review: No Review Yet**

Zucchini, Potato and Ham Soup

Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 20 min
Cook Time: 30 min

• 1 tablespoon butter
• 2 onions, chopped
• 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
• 3 zucchini (about 1 pound total), sliced 1/4 inch thick
• Salt
• One 32-ounce container (4 cups) chicken broth
• Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
• 1/4 cup chopped fresh dill
• Pinch nutmeg
• Pumpernickel bread, for serving

1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
2. Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

**Personal Review: No Review Yet**

Breakfast Bake

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings, one piece each

• 1 can (8 oz.) refrigerated crescent dinner rolls
• 1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
• 6 eggs
• 1/2 cup milk
• 1/2 tsp. pepper
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Preheat oven to 350ºF. Unroll dough in 13×9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
3. Bake 25 min. or until center is set.

**Personal Review: No Review Yet**

Provolone and Ham Melt

Recipe & picture courtesy of Better Homes & Gardens

Makes: 4 servings
Prep: 15 minutes
Cook: 8 minutes

• 8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread
• Margarine or butter, softened
• 4 teaspoons mayonnaise or salad dressing
• 4 ounces provolone and/or cheddar cheese, thinly sliced
• 1/2 of a 7-ounce jar roasted red sweet peppers, well drained
• 1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry
• 4 ounces thinly sliced cooked ham or prosciutto
• 2 tablespoons mango chutney
• Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)

1. Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.
2. Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
3. Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

**Personal Review: No Review Yet**

Easy Deviled Eggs & Ham

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings, one deviled egg each.

• 3 hard-cooked eggs
• 3 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham, finely chopped
• 1 CLAUSSEN Kosher Dill Mini Pickle, finely chopped
• 1 Tbsp. MIRACLE WHIP Light Dressing
• 1 tsp. GREY POUPON Dijon Mustard

1. Cut eggs in half lengthwise. Remove yolks; place in bowl. Mash with fork.
2. Add ham, pickles, dressing and mustard; mix until well blended.
3. Spoon mixture evenly into egg white halves. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika, if desired.

Variation: Prepare as directed, substituting 2 slices OSCAR MAYER Fully Cooked Bacon, heated and finely chopped for the chopped ham.

**Personal Review: No Review Yet**

Mini Ham and Egg Casseroles

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Bake Time: 15 min

• 1/4 baguette, cut into small cubes
• 4 ounces cream cheese, cut crosswise into 12 slices
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/4 pound thinly sliced ham, chopped (about 1 cup)
• 4 scallions, white and green portions thinly sliced and separated
• Pepper
• 1 1/2 cups half-and-half
• 6 large eggs
• 1 teaspoon fresh thyme leaves
• 1/2 pound plum tomatoes, sliced into wedges
• Salt

1. Preheat the oven to 350°. Grease a 12-cup muffin pan and fill each cup halfway with bread cubes. Top each with a cream cheese slice.
2. In a small saucepan, heat the olive oil over medium heat and add the ham, scallion whites and a pinch of pepper. Cook, stirring, until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer before removing from the heat.
3. In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Fill the muffin cups with the egg mixture and bake until puffed and golden around the edges, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack.
4. Drizzle the tomato slices with olive oil, top with the scallion greens and season with salt and pepper. Serve with the mini casseroles.

**Personal Review: No Review Yet**

Ham and Egg Breakfast Cups with Hash Browns

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 5 minutes
Bake: 15 minutes

Ham Cups:

• 8 slices sugar-cured deli ham
• 4 tablespoons (1 ounce) shredded reduced-fat sharp Cheddar cheese
• 1 scallion, thinly sliced
• 8 large eggs
• 1/8 teaspoon black pepper

Hash Browns:

• 1 pound Idaho potatoes
• 1 scallion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil

1. Ham and Egg Cups: Preheat the oven to 400°F. Coat 8 muffin cups with cooking spray. Set aside.
2. Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham “cups.” Sprinkle 1/2 tablespoon of the cheese and about 1/2 tablespoon scallions in the bottom of each cup.
3. Place one raw egg in each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates.
4. Hash Browns: Peel potatoes. Grate them using the coarse side of the grater and squeeze out water. Place grated potatoes in a small bowl and toss with scallions, salt and pepper.
5. Heat 1/2 tablespoon vegetable oil in a nonstick 10-inch skillet over medium-high heat until very hot. Place potato mixture in pan and flatten to cover bottom with a spatula. Cook for 7 minutes or until deep, golden brown.
6. Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up. Place remaining oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown. Remove from pan and cut into wedges.

**Personal Review: No Review Yet** 

Ham and Pepper Jack Soufflé

Recipe & picture courtesy of Good Housekeeping

• 4 tablespoon(s) margarine or butter
• 1/4 cup(s) all-purpose flour
• 1 1/2 cup(s) reduced-fat (2%) milk, warmed
• 6 ounce(s) Pepper Jack cheese, shredded
• 4 large eggs, separated
• 1 large egg white
• 3 ounce(s) smoked ham, chopped
• 1 can(s) (4 1/2-ounce) chopped mild green chiles, drained

1. Preheat oven to 325 degrees F. Grease 2-quart soufflé dish.
2. In heavy 2-quart saucepan, melt margarine on low. Add flour and cook 1 minute, stirring. With wire whisk, gradually mix in milk. Cook on medium until sauce thickens and boils, stirring constantly. Reduce heat to low and simmer 3 minutes, stirring frequently. Stir in Pepper Jack and cook just until cheese melts and sauce is smooth, stirring. Remove saucepan from heat.
3. In medium bowl, with whisk, lightly beat egg yolks; gradually whisk in hot cheese sauce. Stir in ham and green chiles.
4. In large bowl, with mixer on high speed, beat 5 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cheese mixture. Fold in remaining whites just until blended.
5. Pour mixture into prepared soufflé dish. Bake about 50 minutes or until soufflé is puffed and golden-brown and knife inserted 1 inch from edge comes out clean. Serve immediately.

**Personal Review: No Review Yet**

Asparagus-Ham Lasagna

Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 30 min
Cook Time: 55 min

• 1 pound asparagus, cut into 1-inch pieces
• 1 pound lasagna noodles
• 4 tablespoons butter
• 1 small onion, finely chopped
• 1/3 cup flour
• 4 1/2 cups milk
• 2 cups grated parmesan cheese
• 1 teaspoon grated nutmeg
• Salt and pepper
• 1/2 pound deli-sliced baked ham, cut into 1/2-inch ribbons

1. Preheat the oven to 375°. In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a strainer. Return the water to a boil, add the lasagna and cook until tender, about 8 minutes. Drain and transfer to a platter.
2. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in half of the parmesan and half of the nutmeg; season with salt and pepper.
3. Spread about 1/3 cup of the cheese sauce in a 9-by-13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle a quarter of the ham, a quarter of the asparagus, and 3 tablespoons of the remaining parmesan over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, parmesan and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.

**Personal Review: I started off great but when it got to the part about boiling the milk I started to second guess myself and the recipe.  But I followed along, the milk never got “thick”  but I stirred it for about three minutes.  I took it off the heat and continued on with the recipe.  It came out perfectly after I baked it and it tastes wonderful!**