I would imagine that many of us are serving a baked ham today, moist and delicious!! I baked mine a bit differently recently, and I think the new method for me is a keeper.
I used to use paper bags from the grocery store, but you cannot do this now as there are too many chemicals and recycled materials in those bags to be food safe. Then came the plastic ‘brownin’ bags, OK but they tend to dry out the meat as it overcooks too fast. This time I just tightly covered the pan and ham with foil. I put about a 1/2 cup of water in the pan too for steam to keep the meat moist. Boy did it ever work well!!
Wouldn’t you agree this ham looks scrumptious! It was. And now what to do with the leftovers.
I package the leftover ham in three parts.
Certainly no other deli meat can top a fresh baked ham, so the nicest part gets sliced thick and moist for sandwiches.
Then I cut up smaller chunks of meat into bite size bits.
Finally, I save the bone with some meat still on it in a plastic zip top bag to use with my next bean bake. It will go in the freezer.
But what if you have relatives staying over? Or maybe a party to attend? A nice casserole would use up some of the leftovers and feed a crowd. So, here is a recipe for leftover ham. I gathered a few ingredients.
Bring a large pot of salted water to boil, add pasta and cook about 12 minutes, until done al dente.
Drain and set aside.
Chop some onion and mushrooms.
In the same pot, saute onion in olive oil until translucent, add mushrooms and butter, and cook until softened. Add soup and milk, stirring until well mixed.
Add pasta and combine.
Add the ham and stir until well mixed.
Pour into prepared baking dish.
Top with grated cheese blend.
Bake 30 minutes, until bubbly and top is nicely melted and browned.
Enjoy the accolades of your family as they dig in!
Ham, Mushroom and Pasta Casserole
12 oz bow tie pasta
1/2 cup chopped onion
1 tblsp olive oil
2 cups chopped mushrooms
1 tblsp butter
3 cups cubed ham
1 10-3/4 oz can Cheddar Cheese soup
1-1/2 cups milk
1 tsp lemon pepper
1 tsp garlic salt
1 tbsp parsley flakes
8 oz Cheddar Jack Cheese grated blend
Preheat oven to 350 degrees. Spray a 9×13 baking dish with no-stick spray and set aside. Bring a large pot of salted water to boil, add pasta and cook about 12 minutes, until done al dente. Drain and set aside. In the same pot, saute onion in olive oil until translucent, add mushrooms and butter, and cook until softened. Add soup and milk, stirring until well mixed. Add ham and pasta and combine. Pour into prepared baking dish. Top with grated cheese blend.