Do you have holiday leftovers still hanging around?
I usually serve a ham for at least one festive dinner over the holidays, but my family never eats a whole ham. This year we had a spiral cut ham on Christmas day, saved the bone for New Year’s Black Eyed Peas, and froze the rest in several meal sized portions.
When I take one of those portion from the freezer we can always have it plain, or on sandwiches, but with a little extra effort I can make a recipe that I first tried over twenty five years ago and is still a family favorite.
This recipe is adapted from one I found in a small Bantam paperback given to me as a wedding present, “Betty Crocker’s Dinner For Two Cookbook." This recipe was one of the first that I tried in my small apartment kitchen. It sounded simple enough for a novice cook and didn’t ask for a lot of special ingredients.
My efforts produced a pretty and versatile loaf that was easy to prepare and could be served warm for dinner or brunch or at room temperature for a snack or picnic entree. I also discovered that leftovers could be sliced and toasted for breakfast.
Ham and Cheese Bread
2 cups buttermilk baking mix
1 cup chopped cooked ham
2/3 cup milk
2 tablespoons olive oil (or other salad oil)
½ teaspoon prepared mustard
2 cups shredded sharp Cheddar cheese
1 or 2 tablespoons sesame seeds
Preheat oven to 350 degrees.
Combine all of the ingredients except the sesame seeds and ½ cup of the cheese.
Spread the batter in a greased 2 quart casserole dish.
Spread the reserved ½ cup of cheese and the sesame seeds across the top.
Bake at 350 degrees for 30 - 35 minutes or until the top is golden.