Ham Bean Scallop Oamc Recipes

HAM AND BEANS

Steps:

• Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.
• Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

SCALLOPED POTATOES & HAM

Steps:

• Preheat your oven to 375 degrees.
• In a saucepan, melt 4 tablespoons of butter. Stir in flour, parsley, salt, thyme, pepper, and minced onion until smooth. Gradually add milk and bring to a boil over medium heat. Whisk to keep smooth. Cook and stir for 2 minutes.
• In a greased 2.5 quart casserole dish, layer potatoes and ham with sauce spooned over. Repeat layers (usually 3-4). Top with the remaining sauce.
• Cover and bake for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter and bake, uncovered, for 15-20 minutes longer or until potatoes are fully tender.

HAM AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
• Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
• Bake in the preheated oven until the top is lightly browned, about 1 hour.

CROCK POT HAM AND SCALLOPED POTATOES

Steps:

• Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
• Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and.
• pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook in crock pot on low 8 to 10 hours. (High:.
• 4 hours).

HAM POTATO SCALLOP

Steps:

• In a ungreased 1-1/2-qt. baking dish, combine potatoes with sauce mix, boiling water and butter. Stir in milk, ham and beans. Bake, uncovered, at 400° for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 350˚. Butter a large casserole dish.
• Heat butter in a large skillet. Add the onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add the ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
• Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. Set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)
• Combine the two grated cheeses. Set aside.
• Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin). Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
• Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
• Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

HAM-BEAN SCALLOP (OAMC)

Steps:

• Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
• Allow enough extra wrap to fold over top.
• Use one pan for each six servings or one-fourth of the recipe.
• Do not line pans for food to be served without freezing.
• Add beans to boiling water; return to boiling.
• Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).
• Add salt to beans.
• Cook beans slowly until tender, about 1 1/2 hours.
• Drain; save cooking liquid.
• Cook onion and green pepper in fat about 5 minutes, stirring occasionally.
• Stir in flour and mustard.
• Add enough milk to the reserved bean liquid to make 1 1/2 quarts.
• Add the bean liquid and milk slowly to the vegetable mixture.
• Cook until thickened, stirring constantly.
• Stir in beans, cheese, and ham.
• Pour one-fourth of mixture into each baking pan.
• Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING: Preheat oven to 375F.
• (moderate).
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan which will not be frozen.
• Sprinkle topping over bean mixture in baking pan.
• Bake 30 minutes or until crumbs are lightly browned.
• TO FREEZE: Cool for 30 minutes at room temperature.
• Complete wrapping by pulling paper up over top of food.
• Put edges of wrap together and fold several times so paper lies directly on top of food.
• Fold ends of freezer wrap over the top and seal with freezer tape.
• Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
• Freeze immediately for 10 to 12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD: Preheat oven to 375F.
• Remove freezer wrap.
• Place food in baking pan.
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan.
• Sprinkle topping over bean mixture in baking pan.
• Bake 1 1/2 hours or until edges are bubbly, crumbs are lightly browned, and center is hot.

HAM AND BEAN SOUP {CROCK POT VERSION}

Steps:

• Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
• Place beans, onions, ham bone (or diced ham), broth/water, garlic and chili powder in a 6qt slow cooker.
• Cook on high 5 hours (or low for 7-8) or until beans are tender.
• Once tender, remove the hambone (if used) and chop any meat left on the bone and add it back to the pot.
• Stir in diced tomatoes, Ham Flavor packet, and lemon juice.
• Cook for additional 30 minutes.

HAM BONE BEANS

Steps:

• Sort through dry beans removing any sticks, stones or other foreign items.
• Soak beans in water overnight.
• Drain beans, rinse under cold water and set aside.
• Place the cooked ham bone or ham hocks in a large sauce pan.
• Add the dry beans.
• Add enough water to cover the beans and bones by about three inches.
• Place over medium heat, bring to a low boil and let cook for one hour.
• Remove the bone, set aside and let cool.
• Add chopped onion.
• Add chopped celery.
• Add sugar.
• Add salt.
• Add Black Pepper and stir well.
• Remove any meat from the bone and discard the bone.
• Return the meat to the pot with the beans.
• Continue to cook the beans until they are soft and tender.
• Taste the beans and add additional salt and/or black pepper to taste.
• Mix flour and water, removing any large lumps as you stir.
• Stir the mixture in the beans and let cook for a few minutes longer to thicken.
• Serve warm and enjoy!