Ham And Sweet Potato Salad Recipes

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HAM HASH WITH SWEET POTATOES & THYME



Ham Hash With Sweet Potatoes & Thyme image

If you have a pound of ham plus potatoes and a few seasonings, you can whip up this brunch classic!

Provided by USA WEEKEND columnist Pam Anderson

Categories     Breakfast and Brunch     Meat and Seafood     Ham

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
1 pound ham cut into 1/2-inch dice
1 pound potatoes, cut into 1/2-inch dice
½ pound sweet potatoes, cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
½ teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve.
  • Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  • Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Nutrition Facts : Calories 563.2 calories, Carbohydrate 37.7 g, Cholesterol 63.6 mg, Fat 34.9 g, Fiber 5 g, Protein 24.8 g, SaturatedFat 9.7 g, Sodium 1675.3 mg, Sugar 6.6 g

CHEESY HAM AND SWEET POTATO CASSEROLE



Cheesy Ham and Sweet Potato Casserole image

Picked this up some years back at the state fair from the California Sweet Potato Council. This dish is very rich and filling and was the only way DS would eat sweet potatoes when he was young.

Provided by Debbwl

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh sweet potatoes (yam variety)
1/4 cup butter or 1/4 cup margarine
1/2 cup onion, chopped
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon basil, crushed
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups swiss cheese, grated
3/4 lb ham, cooked, cubed

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.

QUICK AND EASY HAM WITH SWEET POTATOES



Quick and Easy Ham with Sweet Potatoes image

I love to eat ham and sweet potatoes all year round. I came up with this easy ham and sweet potato dish that also makes clean up a breeze. Serve with a vegetable and/or side salad and rolls and you will have a complete, satisfying meal.

Provided by Dog Lovin' Mama

Categories     Main Dish Recipes     Pork     Ham     Brown Sugar

Time 45m

Yield 2

Number Of Ingredients 5

2 ham steaks
¼ cup packed brown sugar
1 (8 ounce) can crushed pineapple, drained
1 (15 ounce) can sweet potatoes, drained
1 cup miniature marshmallows

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.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 110.5 g, Cholesterol 27.4 mg, Fat 2.5 g, Fiber 4.7 g, Protein 13.3 g, SaturatedFat 0.6 g, Sodium 859.3 mg, Sugar 68.2 g

GERMAN-STYLE POTATO AND HAM SALAD



German-Style Potato and Ham Salad image

Provided by Melissa Roberts-Matar

Categories     Salad     Onion     Pork     Potato     Vegetable     Side     Bacon     Ham     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

3 pounds medium (2 to 3 inches in diameter) red boiling potatoes, scrubbed well
1 pound medium asparagus, trimmed
5 bacon slices (5 ounces), cut into 1/2-inch pieces
5 ounces sliced Black Forest or other baked deli ham, slices stacked and cut in half lengthwise, then cut crosswise into 1/3-inch-wide strips
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup finely chopped sweet onion such as Vidalia
1/2 cup chopped fresh parsley
1/3 cup finely chopped sweet gherkin pickles
3 tablespoons olive oil
7 tablespoons distilled white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.
  • Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.
  • Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.
  • Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.
  • Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.

POTATO HAM SALAD



Potato Ham Salad image

This is a fantastic twist to the traditional potato salad. It is a recipe that I picked up while visiting in Kiev, Ukraine.

Provided by KSJARVIS

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

6 red potatoes
3 large carrots, peeled
½ onion, chopped
1 (15 ounce) can sweet peas, drained
1 (8 ounce) package sandwich ham, chopped
½ cup dill pickle cubes
½ cup ranch dressing
salt and ground black pepper to taste

Steps:

  • Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
  • Cut skinned potatoes and carrots into bite-size pieces.
  • Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 15.4 g, Cholesterol 20 mg, Fat 10.5 g, Fiber 3.6 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 742.7 mg, Sugar 4.5 g

HAM AND SWEET POTATO SALAD



Ham and Sweet Potato Salad image

A friend shared this recipe with me. It's her favorite salad, and you'll see why when you try it.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

4 to 5 cups cubed peeled sweet potatoes
1 cup mayonnaise
1/3 cup orange juice
1 tablespoon honey
1 tablespoon grated orange zest
1/8 teaspoon salt
1/2 teaspoon grated fresh gingerroot
1/8 teaspoon ground nutmeg
1-1/2 cups julienned fully cooked ham
2 celery ribs, thinly sliced
1/4 cup chopped dried apricots
1 whole fresh pineapple
1 cup chopped pecans

Steps:

  • Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange zest, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes., Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells.

Nutrition Facts : Calories 470 calories, Fat 35g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 5g fiber), Protein 8g protein.

SWEET POTATO, HAM, AND GOAT CHEESE SALAD



Sweet Potato, Ham, and Goat Cheese Salad image

Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.

Provided by Tony Rosenfeld

Categories     Main Course

Yield four.

Number Of Ingredients 10

1 medium yellow onion, halved lengthwise and cut into 1/2-inch wedges
1 medium sweet potato, peeled and cut into 1/4-inch rounds
1/2 cup extra-virgin olive oil
1-1/4 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
3/4 lb. ham steak (preferably "ham with natural juices"), cut into 3/4-inch cubes (2 cups)
2 Tbs. pure maple syrup
2 Tbs. balsamic vinegar
5 oz. mesclun salad mix
4 oz. fresh goat cheese, crumbled

Steps:

  • Position a rack in the center of the oven and heat the oven to 450°F. Line a rimmed baking sheet with foil. On the baking sheet, toss the onion, sweet potato, 2 Tbs. of the oil, 1 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and spread in a single layer. Roast until the vegetables start to become tender, about 15 minutes. In a small bowl, toss the ham with the maple syrup. Push the vegetables on the baking sheet aside to make room for the ham and bake until the ham and onions are browned in places, about 10 minutes. Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil with the vinegar, the remaining 1/4 tsp. rosemary, and 1/4 tsp. each salt and pepper. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette. Season to taste with salt and pepper. Divide the mesclun among 4 plates. Top with the roasted vegetables and ham. Sprinkle each salad with some of the goat cheese. Drizzle with the remaining vinaigrette and serve.

Nutrition Facts : ServingSize four., Calories 520 kcal, Fat 350 kcal, SaturatedFat 11 g, TransFat 39 g, Carbohydrate 19 g, Fiber 2 g, Protein 24 g, Cholesterol 60 mg, Sodium 1460 mg, UnsaturatedFat 26.5 g

SWEET POTATO AND HAM SALAD



Sweet Potato and Ham Salad image

A friend gave me this recipe; it is perfect for a picnic or lunch I have used it many times when entertaining guests, this salad is really awesome. The dressing should be made the evening before making the salad, store the dressing in a tightly sealed container in the refrigerator after preparing.

Provided by JeanineD 2

Categories     Yam/Sweet Potato

Time 30m

Yield 1 Large bowl, 4 serving(s)

Number Of Ingredients 15

250 g potatoes
250 g small potatoes
1/2 cup cottage cheese
1/2 cup plain yogurt
2 tablespoons mayonnaise
4 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 teaspoon dried rosemary
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
500 g ham
1 green pepper
1 cup radish
2 medium sized celery ribs

Steps:

  • Dressing.
  • Puree the cottage cheese in a electric blender or food processor at high speed for 1 minute or until smooth.
  • Add the yoghurt, mustard, mayonnaise, vinegar, rosemary, lemon juice, salt and black pepper whirl for 10 to 15 seconds to blend well.
  • Store the dressing in a tightly sealed container in the refrigerator after preparing.
  • Salad.
  • Cook the potatoes and sweet potatoes together, uncovered in a large saucepan of boiling water until they are tender.
  • While the potatoes are cooking, core, deseed and coarsely chop the green pepper.
  • Slice the radishes thinly and thinly slice the celery sticks.
  • Drain the potatoes and let them cool until they are easy to handle, then peel, and cut them into cubes.
  • Transfer the cubed potatoes to a large bowl, pour the prepared salad dressing over the potatoes, then add the ham, green pepper, celery and radishes toss well and serve.

Nutrition Facts : Calories 368.1, Fat 12.2, SaturatedFat 4.2, Cholesterol 74.8, Sodium 2450.3, Carbohydrate 28.4, Fiber 4.5, Sugar 5, Protein 35.4

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