12 January 2008

Ham and Cheese Bread

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 eggs
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.

Serve warm.

Enjoy!

3 comments:

Patricia Scarpin said...

I made a similar bread once, Lisa, and it was a hit - everyone loved it!
They said it smelled like pizza when it was in the oven. :)

Johnny said...

I never knew you just mix everything up and drop it in the casserole dish for this recipe; I always assumed there was more bread-type stuff to deal with. I'm trying this one out soon!

Lisa said...

Johnny - Yes, this recipe is easy and makes very little mess. It requires only one bowl, a casserole dish, and a few measuring tools to prepare. I think I have even mixed it in the casserole dish before, though that can be tricky.

Patricia - I think this recipe would also work with other leftovers on hand. Chicken and Monterey Jack cheese is a possibility. Your suggestion of pizza also makes me think of pepperoni and mozzerella cheese. Or you could add olives, red onions, even green chilies or pineapple (?). I think there are a lot of possibilities here.

Thanks for the comments!!