Potato And Ham Pudding Recipes

CARROT PUDDING

Steps:

• In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
• Steam the cake for 2 hours. Serve warm.
• Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

HAM AND SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

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.

HEAVENLY POTATOES AND HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
• Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
• Bake 30 minutes in the preheated oven.

MY POTATO PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 8 inch square baking dishes.
• Shred the potatoes and place them in a bowl of cold water to prevent discoloration. In a large bowl, beat the eggs and 2 tablespoons of oil together. Stir in the onion. Drain the potatoes, and stir them into the egg mixture as well. Gradually mix in the matzo meal and baking powder. Season with salt and pepper. Divide the mixture between the two prepared pans, and spread evenly. Drizzle or brush remaining oil over the top.
• Bake for 1 hour in the preheated oven, or until nicely browned. Serve hot or cold.

HAM AND POTATO LASAGNA

Steps:

• In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
• In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
• Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
• Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
• Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.

POTATO & HAM DUMPLINGS WITH BRUSSELS SPROUTS (KLUBB)

Steps:

• Bring a large pot of salted water to a boil and add 1/2 cup of cubed ham. Let the ham boil (to flavor the water) while you make the klubb.
• To make the klubb: In a large mixing bowl, add the grated potatoes, egg and salt. Using a fork, mix well until thoroughly combined. Add 1 1/4 cups flour and mix well. Add up to ¼ cup more flour, a little at a time, until you get a thick, sticky dough that clumps together when pressed in your fist.
• Moisten your hands with water. Using a 1/3 cup measure, scoop the potato mixture into your hand and press an indentation in the center. Place a piece of ham into the center and press the potato mixture around to enclose it. Roll into a loose ball and coat in the flour. Then roll into a nice round ball. Repeat with the remaining potato mixture. You'll get about 8 to 10 klubb in all.
• Gently drop the klubb in the boiling water. Reduce the heat to a simmer. Let the klubb cook for 2 minutes to firm up, then loosen them with a spatula if they seem to be sticking to the bottom of the pot. Cook the klubb for 35 to 45 minutes, until firm, shiny and floating at the top.
• When the klubb have about 15 minutes left on the timer, make the Brussels sprouts.
• When the klubb are done, drain and nestle directly into the Brussels sprouts, adding another drizzle of oil if the pan looks dry. Cook undisturbed for a couple more minutes to get some texture on the klubb. Add the butter, mustard, salt and pepper. Stir to combine and fully coat. Season with flaky salt and black pepper. Serve with hot sauce at the table, if desired.
• Heat a large nonstick skillet over medium-high heat and add the oil. Add the Brussels sprouts and cook undisturbed for 6 to 8 minutes until deeply golden. Give them a toss and add the remaining ham, the shallot, a couple of good pinches of salt and pepper. Cook, stirring occasionally until the Brussels sprouts start to get tender, 6 to 8 more minutes.

POTATO AND HAM PUDDING

Steps:

• Preheat oven to 375 degrees.
• Rub a 2 quart baking dish with cut clove of garlic and rub it with butter. In a mixing bowl combine the cooked onions with ham, cheese, eggs and cream.
• A handful at a time, squeeze out the water from the potatoes and stir the potatoes into the eggs. Season with salt and pepper.
• Transfer mixture to prepared baking pan. Dot with butter and bake for 40 or 45 minutes or until top is nicely browned.
• Serve hot or warm with a green been salad.