If by some miracle you have some leftover honey ham over the holidays, here is a recipe sure to please you and your guests:
Scalloped Ham and Potatoes
 |
| Scalloped Ham and Potaoes |
Scalloped Ham and Potatoes
Ingredients:
·
1/4 cup butter, divided
·
2 tablespoon all-purpose
flour
·
1 cup white onion, peeled,
diced
·
2 cup cheddar cheese,
shredded
·
3 large russet potatoes, peeled
·
1 1/2 cup cups milk
·
1 cup baby spinach
·
8 pieces Sliced Honey Cured Boneless Ham
 |
| Honey Ham |
Directions: Heat oven to 350 F. Coat the inside
of a 9 x 9 square cake pan with 1 tablespoon butter. With a mandolin, or a
knife, slice the russet potatoes 1/8 inch thick; transfer to a bowl filled with
cold water. In a saucepan over medium heat, melt 2 tablespoons of butter;
slowly add flour and whisk until smooth. Slowly add milk and whisk until
smooth. Cook and stir over medium heat for 3-5 minutes or until thickened. In
another saucepan, over medium heat, cook diced white onion in remaining tablespoon
of butter for 3 minutes or until tender. Add spinach and cook for 1 minute or
until wilted; set aside. Drain potatoes. Arrange a single layer of overlapping
potatoes to cover the bottom of the cake pan. Pour 1/2 cup of milk mixture over
potatoes. Spread with 1/2 cup cheese, 4 slices of ham, and 1/2 cup of spinach
and onion mixture. Repeat layering. Cover with aluminum foil and bake for 20
minutes. Remove foil and top with remaining cup of cheddar cheese. Bake an
additional 5 minutes to melt cheese; remove from oven and let sit for 5 minutes
before serving. Serves 7.
