5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
Preheat oven to 350°F/180°C.
Slice the peeled potatoes into ½-centimeter slices. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
Press a layer of potatoes evenly into the bottom of a greased, square baking pan. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
Follow with another layer of potatoes, then the remaining ham and sliced cheese. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese. Bake for about 40 minutes, until the cheese is a deep golden brown. Cool slightly, slice, then serve!
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
1 1/3 cup long grain rice
7 oz frozen peas
1 medium egg
1/2 cup milk
3 oz Cheddar cheese, grated
6 slices smoked ham
2 tbsp butter
First boil the rice in a pan of salted water according to package
instructions. Drain, rinse, then drain again. Meanwhile, pour boiling
water over the frozen peas, then drain. Next, beat the egg with the milk.
Preheat the oven to 400°F. To assemble the dish, mix the rice with the
peas in a bowl, then spoon half of the rice into a deep-sided baking
dish. Sprinkle over half of the cheese, then cover this with 3 slices of
ham. Repeat the layers, finishing with the ham, then pour over the
egg and milk mixture. Dot the butter over the top, then bake for
about 30 mins. Remove from the oven and serve immediately.
10 -12 lbs bone in Spiral Sliced Ham
1⁄2 cup packed brown sugar
1⁄2 cup dark rum (or orange juice)
1⁄4 cup Dijon mustard
1⁄4 cup pure maple syrup
Preheat oven to 275˚F.
Remove all packaging materials and place the ham in a shallow roasting pan flat/face-side down. Cover pan tightly with aluminum foil.
Bake for approximately 15 minutes per pound, until heated through. Do not overcook!
Combine remaining ingredients.
Remove ham from oven and uncover. Increase oven temperature to 425˚F.
Spread glaze mixture evenly over top of ham. If desired, use a knife to spread the glaze between slices.
Return ham to oven, uncovered, and bake for 10 minutes.
Remove ham from oven and let stand covered with foil for 20 to 30 minutes before serving.