Ham Asparagus Gratin Recipes

HAM ASPARAGUS GRATIN

Steps:

• Mix soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in 2-qt. shallow baking dish.
• Bake at 400°F 25 minute or until hot. Stir.
• Sprinkle with remaining cheese. Bake 5 minute or until cheese is melted.

HAM AND ASPARAGUS AU GRATIN

Steps:

• Melt butter or margarine.
• Blend in flour and seasonings.
• Gradually add milk.
• Bring to boil, stirring constantly.
• Simmer until smooth and thickened.
• Add cheese and stir until melted.
• Cook asparagus in boiling water until tender-crisp (about 1 min).
• Roll two asparagus spears in each ham slice.
• Place noodles, then ham rolls, in baking dish; cover with sauce.
• Garnish with red pepper slices, if desired. Bake, uncovered, 20 min at 180°C
• Makes 4 servings (2 rolls each).

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES

Steps:

• Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
• Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
• Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
• Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
• Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

ASPARAGUS AND HAM CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

HAM, GRUYèRE, AND PARMESAN SAUCE FOR ASPARAGUS

Steps:

• In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking until the mixture is thick and smooth. Simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl, add the Gruyére, the Parmesan, and salt and pepper to taste, and stir the mixture until the cheeses are melted. Stir in the ham and serve the sauce over asparagus. (Alternatively, arrange the asparagus stalks in 4 to 6 individual gratin dishes, ladle the sauce over them, and broil the gratins under a preheated broiler about 4 inches from the heat until the topping is golden.)

SKILLET HAM AND VEGETABLES AU GRATIN

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Add carrot and onion. Cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
• Add potatoes and sauce mix (from box), hot water and milk; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in ham and broccoli; cover and cook 10 to 12 minutes, stirring occasionally, until potatoes and broccoli are tender.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

HAM AND ASPARAGUS CASSEROLE

Steps:

• Heat oven to 400°F. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole.
• Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture.
• Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.