B-B-Q Ham

I remember first eating this recipe as a goodbye lunch served by good neighbors the day we moved from Zanesville to Findlay back in 1968. It was such a hit we had to have the recipe. Now it is Hunter's absolute fav and I have it baking right now and it smells awesome! He packs it in his lunch and reheats in microwave at work.



1 1/2# chipped chopped ham (I use deli ham sliced thin for sandwiches)

1 tbsp mustard

1 cup ketchup

1/2 cup brown sugar

1 tbsp worchestire sauce

1 tbsp vinegar



Mix together sauce ingredients. I bake it in a large baking dish and put in dish in two layers. First layer of ham, pour 1/2 sauce over it, put last layer of ham, pour rest of sauce over it. Bake 350 for about an hour. Cut in squares to fit buns.

Low-Fat Scalloped Potatoes and Ham

Found this low-fat remake on Kraft's website. Turned out very tasty!

Ingredients:
4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) Smoked Ham, chopped
1/4 cup Grated Parmesan Cheese

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA and ham. Gently stir in remaining potato slices.

SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.

Hurry-Up Ham N Noodles

This is a 2000 Taste of Home recipe that I've slightly modified. It is inexpensive and tasty!

Ingredients:
5 to 6 cups uncooked wide egg noodles
1/4 cup butter, cubed
1 cup Half and Half
1-1/2 cups cubed fully cooked ham
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter over medium heat. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir for 2 minutes longer or until thickened.

Add the ham, cheese, onions, salt and pepper; cook, uncovered, until heated through. Drain noodles; add to ham mixture. Toss to coat; heat through.

For OAMC: Cook sauce only and freeze in a ziplock freezer bag. When ready to eat, thaw, heat on stove top while cooking noodles. Drain noodles; add to ham mixture. Toss to coat; heat through.

SERVINGS: 4