Ham And Sweet Potato Cups Recipes

QUICK AND EASY HAM WITH SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

SLOW-COOKER HAM AND SWEET POTATOES

Steps:

• Spray 6-quart oval slow cooker with cooking spray.
• Make cuts about 1 inch apart and 1/4 inch deep in diamond pattern in top of ham. Place ham cut side down in center of slow cooker. Arrange potatoes and onion evenly around ham. Pour broth on top of potatoes and onion.
• In small bowl, mix remaining ingredients. Pour mixture on top of ham, potatoes and onion.
• Cover; cook on Low heat setting 4 to 5 hours or until potatoes are tender and instant-read thermometer inserted in center of ham reads at least 145°F. Remove ham to cutting board; cover loosely with foil, and let stand 15 minutes.
• To serve, cut ham into slices, and transfer to serving dish. With slotted spoon, transfer potatoes and onions to serving dish with ham. Spoon some of the cooking juices on top of ham, if desired.

HAM AND SWEET POTATO SOUP

Steps:

• Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
• Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
• Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

SWEET POTATO AND HAM HASH

Steps:

• In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.

SWEET POTATO BISCUITS WITH HAM

Steps:

• Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
• Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
• Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
• Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
• Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.

SWEET POTATO HAM CASSEROLE

Steps:

• Peel sweet potato and cut into chunks. Place in a microwave-safe dish; add water. Cover and microwave on high for 7-9 minutes or until tender; drain and set aside., Cut ham into two pieces. In a skillet, brown ham in butter on both sides. In a bowl, combine pineapple juice and brown sugar; stir until sugar is dissolved. Pour over ham. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened., Transfer ham to a greased shallow 1-qt. baking dish. Place sweet potato and pineapple around edge of dish. Pour brown sugar mixture over the top. Bake, uncovered, at 400° for 12-15 minutes or until heated through. Sprinkle marshmallows around edge. Bake 3-5 minutes longer or until the marshmallows are golden brown.

CHEESY HAM AND SWEET POTATO CASSEROLE

Steps:

• Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
• Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
• Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.

CANNED SWEET POTATO HAM SOUP

Steps:

• cook all together until potatoes are 1/2 cooked
• pack into 2 quart jars
• pressure cook at 11 lbs pressure 90 minutes as always check ball book.