Ham & Potato Bake

2 large baking potatoes, diced

1 medium onion, diced and sautéed in butter

¼ lb mushrooms, sliced and sautéed in butter

Small fully-cooked ham (650 g. +/-), diced

1 c frozen peas

2 T butter

2 T flour

2 c milk

1 t dry mustard

Ground black pepper to taste

1 c shredded old cheddar

Paprika

Put diced potatoes into a large bowl.  Cover with plastic wrap, and cook in microwave on full power for 10 minutes, stirring well at the half way point.  Once done, add the onion, mushrooms, ham and peas.  Toss well and set aside.

In a medium saucepan over medium low heat, melt the butter.  Add the flour, and cook slowly for 1-2 minutes, stirring often with whisk.  Add the milk, mustard and black pepper.  Increase heat to medium, and cook, whisking often, until mixture comes to a boil and thickens.

Turn the ham and potato mixture into a greased 9 X 13 pan.  Spoon the white sauce over it, top with cheddar, sprinkle with paprika, and bake in a preheated 375 degree oven for 30 to 40 minutes until bubbling and beginning to brown.  Allow to sit for at least ten minutes prior to serving.    

Ham Baked Eggs

A great solution when you want to put some pork on your fork for breakfast, without dirtying a pot or a pan.

For each serving:

3 thin slices ham or smoked turkey lunch meat (I use Piller’s)

2 eggs

1 T cream or milk

Salt & pepper

Fresh chopped herbs (optional)

Paprika

Preheat your oven or toaster oven to 325^o. 

Line the bottom and sides of a ramekin or other ovenproof single-serving dish with the ham slices.  Break the eggs into the dish, and add the cream over the eggs (don’t stir).  Season as desired, and finish by sprinkling with paprika.   

Bake for approximately 15 minutes, just until set (the very middle should still have a little wiggle to it). 

Serve in the dish, along with toast.