Ham Potato Casserole

1 pkg frozen hash browns
3 c cooked cubed ham
1 can cream of chicken soup
1 can cream of celery soup
1 pkg shredded cheddar cheese

In large bowl, combine hash browns, ham, chicken soup, celery soup, 1/3 c water and some salt and pepper. spoon into sprayed 9x13 dish. Bake covered at 350 for 40 mins. Remove from oven, uncover and sprinkle cheese over casserole. Bake another 5 mins.

Black Eyed Peas and Ham

• 1 pound frozen black eyed peas
• 1 cup chicken broth
• 2 ribs celery, thinly sliced
• 4 cloves garlic, minced
• 1 bunch (6 to 8) green onions, thinly sliced
• 6 ounces diced ham
• 1/8 teaspoon coarsely ground black pepper
• 1/2 teaspoon Creole seasoning

Preparation:

Combine all ingredients in slow cooker. Cover and cook on LOW for 6 to 8 hours. Serves 6.

Creamy Ham and Broccoli

• 1/2 cup. chopped onion
• 3 cups chopped ham, or use cooked chopped chicken or turkey
• 16 oz. frozen cut broccoli, thawed
• 1 can condensed cream of mushroom soup
• 1 jar (8 oz.) pasteurized process cheese spread
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 cup. uncooked converted rice
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup. chopped celery
• 1/2 tsp. pepper
• paprika (optional)

Preparation:

In slow cooker, combine ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 - 2 1/2 hours or on low for 4-5 hours or until rice and onion are tender, stirring occasionally if possible. Check near end of cooking time to make sure the rice does not get too mushy.

Ham and Potato Casserole

• 6 to 8 slices ham, deli or from leftover ham, about 1/8-inch thick
• 8 to 10 medium potatoes, peeled and thinly sliced
• 1 med. onion, peeled and thinly sliced
• salt and pepper
• 1 1/2 cups grated Cheddar cheese
• 2 cans condensed cream of celery or cream of mushroom soup
• paprika

Preparation:

Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours.

Shortcut Chicken Cordon Bleu

1 tablespoon butter

1 1/4 pounds skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoons water

2 tablespoons Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

• Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the noodles.

Pizza Fondue

1/2 lb bulk Italian sausage
1 c chopped onion
2 jars meatless pasta sauce
4 oz thinly sliced ham, chopped
1 pkg (3 oz) sliced pepperoni, chopped
1/4 tsp red pepper flakes
1 lb mozzarella cheese, cut into 3/4 in cubes
1 loaf Italian or French bread, cubed

Cook sause and onion in large skillet over medium-high heat until sausage is brown. Drain fat. Transfer mixture to crockpot. Stir in pasta sauce, ham, pepperoni and pepper flakes. Cover, cook on low 3-4 hours. Serve with cheese and bread cubes.

Easter Ham Glaze

1/4 c packed brown sugar
1/4 c orange juice
2 tbsp honey
1 tbsp whole grain mustard
2 ts dried basil
1 tsp grated orange peel
1/8 tsp ground cloves

Combine all ingredients.

Ham and Potatoes au Gratin

2 pkgs dry au gratin potato mix
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup

Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.

Ham Glaze for Easter Ham

So here's the recipe for my Ham that I made for Easter this year!

1/3 cup maple syrup
1/3 prepared mustard
2 tbsp brown sugar
2 tsp onion powder

Just mix all and baste over ham. Start the ham baking and glaze throughout (I also added 7 up and basted with the mixture of the two). Baked on 325 degrees for 15 mins per pound

Ham and Potato Soup

Pulled this recipe off of allrecipes.com and I need to try it. It looks like it got pretty good reviews!

Direct Link: http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.