Creamed Ham
Serve creamed ham over rice, noodles, cornbread, or biscuits. This is a snap to make, and it’s a great way to use leftover baked ham.
Creamed ham is an excellent way to use leftover ham. And it is so fast that you can have dinner on the table in 20 minutes. Serve the ham over split buttered biscuits, rice, noodles, or cornbread for a delicious lunch or dinner. If you aren’t a fan of mushrooms, switch them out with some steamed peas or mixed veggies. Quartered artichokes would be a good option as well.
Creamed Ham
This creamed ham recipe is a brilliant way to use that leftover ham. And if you don’t have leftovers, dice some thick sliced deli ham.
Ingredients
- 4 tablespoons butter, divided
- 8 ounces mushrooms, fresh, sliced
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup whipping cream
- 1/4 cup Parmesan cheese
- 2 cups diced cooked ham
- Kosher salt, to taste
- Pepper, to taste
- 2 tablespoons parsley, fresh chopped
Instructions
- Melt 1 tablespoon of the butter in a medium skillet. Add the mushrooms and sauté over medium-high heat until tender, about 2 to 3 minutes; remove with a slotted spoon.
- Remove excess liquids from the skillet and add the remaining 3 tablespoons of butter; reduce heat to medium. Add the flour to the melted butter and cook for 2 minutes, stirring constantly. Gradually stir the milk into the roux. Cook, stirring constantly until is thick and creamy.
- Add the whipping cream, Parmesan cheese, diced ham, and cooked mushrooms to the sauce mixture. Season with salt and pepper to taste. Add the parsley and cook until hot.
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