Sherried Ham In Cream Recipes

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HAM IN CREAM SAUCE



Ham in Cream Sauce image

Very tasty recipe that can be served over English muffins, toast, noodles or rice. Found in the cookbook The Church Supper Cookbook.

Provided by mama smurf

Categories     Ham

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 tablespoons butter
2 teaspoons butter
4 tablespoons flour
3 cups milk
1/4 teaspoon nutmeg
1 lb cooked ham, diced
2 tablespoons chives, chopped
6 tablespoons sherry wine
1 garlic clove, minced
salt and pepper

Steps:

  • Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well.
  • Add milk, stirring well and cooking over medium heat until thickened.
  • Add nutmeg, salt and pepper to taste. Remove from heat.
  • Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes.
  • Add sherry and heat through. Combine ham with cream sauce and serve.
  • Serve over English muffins, rice or noodles.

Nutrition Facts : Calories 445.4, Fat 26.8, SaturatedFat 13.4, Cholesterol 111.8, Sodium 187.8, Carbohydrate 11.9, Fiber 0.2, Sugar 0.7, Protein 25

CREAMED CHIPPED HAM (BEEF) ON TOAST - SOS



Creamed Chipped Ham (Beef) on Toast - SOS image

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Provided by The Kitchen Whisperer

Number Of Ingredients 9

4 tablespoon butter, unsalted
1/3 cup flour
1 1/2 cups milk
1 1/2 cups half and half (or can use all milk)
1 pound shaved chipped baked ham (or can use chopped dried beef)
3 1/2 cups peas (canned or frozen - thawed)
1 teaspoon black pepper
1/2 teaspoon salt
8 slices of bread, toasted - don't forget about the 'anchor' crusts!

Steps:

  • In a medium saucepan over medium heat, melt the butter.
  • Add in the flour and whisk for a minute to cook the flour.
  • SLOWLY add in the milk whisking constantly to break up the clumps.
  • Reduce heat to medium low and cook, whisking often until the mixture thickens. ~3-6 minutes. Watch so it doesn't burn!
  • Once the mixture thickens add in the ham and using a rubber tipped spatula, mix to combine, gently scraping on the base on the pan.
  • Cook for 1 minute.
  • Add in the peas, stir gently and turn off the heat.
  • Toast the bread and place 2 slices of toast on a plate.
  • Ladle a generous portion over the toast.

CREAMED HAM



Creamed Ham image

Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!

Provided by Lorac

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1/4 cup minced onion
3 tablespoons flour
2 1/4 cups milk
1 cup grated swiss cheese
2 tablespoons dry sherry
1 cup chopped cooked ham
1 medium tomatoes, chopped
2 tablespoons chopped parsley

Steps:

  • Sautee onions in butter over medium heat until onions are transparent.
  • Add flour and stir until well combined.
  • Remove pan from heat and add milk slowly while stirring.
  • Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
  • Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
  • Add garnish, before serving.

SHERRIED HAM IN CREAM



Sherried Ham in Cream image

Make and share this Sherried Ham in Cream recipe from Food.com.

Provided by Chocolatl

Categories     Ham

Time 12h35m

Yield 6 serving(s)

Number Of Ingredients 4

12 thin slices cooked ham (about 1 1/2 pounds)
1 cup dry sherry
1 1/2 cups heavy cream
1 1/2 cups shredded edam cheese (or Gouda)

Steps:

  • Place ham in sherry.
  • Refrigerate for 12 hours, turning occasionally.
  • Preheat oven to 350°F.
  • Remove ham from sherry and roll up.
  • Pour cream over ham.
  • Sprinkle cheese evenly over top.
  • Bake for 30 minutes.

Nutrition Facts : Calories 371, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 32.5, Carbohydrate 7, Sugar 1.6, Protein 1.4

SHERRIED MUSHROOM EMPAñADAS



Sherried Mushroom Empañadas image

Categories     Herb     Mushroom     Onion     Appetizer     Bake     Bell Pepper     Sherry     Prosciutto     Gourmet

Yield Serves 8 to 10 as part of a tapas buffet

Number Of Ingredients 11

2 medium onions, chopped fine
3/4 stick (6 tablespoons) unsalted butter
1 1/2 pounds mushrooms, chopped fine
2 small red bell peppers, chopped fine
a 6-ounce piece serrano ham* or prosciutto, trimmed and chopped fine
1/3 cup cream Sherry
1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed
an egg wash made by beating 1 large egg with 1 teaspoon water
*available at specialty foods shops

Steps:

  • In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
  • In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
  • Preheat oven to 400°F.
  • On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining pastry sheet, filling, and egg wash.
  • Put empanadas in middle of oven and reduce temperature to 375°F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.

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