Guess what we had left over from the weekend? Right! Ham. So the best thing I've found to do with leftover ham is...Scalloped potatoes! No salt is needed because the ham has enough salt to go around!
SCALLOPED POTATOES AND HAM RECIPE:
2 1/2 c. diced ham
1/2 onion, diced
3 ribs celery, diced
1/2 jalapeno pepper, diced
1/2 large red pepper, chopped
1 c. pared and sliced carrots
4 med. red potatoes
3 T. butter
1 t. olive oil
1 c. cream or whole milk
1 T.+ flour
1/2 c. shredded cheddar cheese
coarse-ground black pepper
Cut potatoes into halves (leave skin on) and boil in water until they are not quite tender. Add sliced carrots to the boiling water for the last 5 minutes. Drain water from vegetables and let them stand until cool enough to handle.
In skillet, melt butter and add olive oil. When bubbly, add ham, onion, celery, jalapeno, and red pepper. Saute until onions are translucent.
Cut potatoes into chunks. Place potatoes and carrots into a large bowl to mix. Add the ingredients from the skillet.
In a small saucepan, whisk flour into cream. Slowly heat until it's slightly thickened, stirring constantly with the whisk. Then pour cream mixture over ham and vegetables and fold in gently.
Use cooking spray to coat inside of baking dish. Pour half of the ham, vegetables, and cream mixture into the baking dish. Sprinkle shredded cheddar over the layer. Add a second (last) layer and sprinkle a little shredded cheddar over the top. Sprinkle with coarse ground black pepper.
Cover and bake at 350 degrees for 30 minutes.
P.S. This is most definitely 'comfort food.' If you overindulged on the weekend, this would not be the dinner for you (or me). Go make a chef salad with spinach, chicken, veggies, cheese, and onion - but without dressing or croutons. It's the price we pay for eating too many of those delicious little jellybellies.
P.P.S. Yes, I did have about 1 t. of the scalloped potatoes and ham, just to 'test.' After all, someone's got to do it. YUM. :-)
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