Sunday, April 11, 2010

Asparagus Scalloped Potatoes & Honey Glazed Ham

It's been a busy week! I'm finally getting around to posting the rest of what I made for Easter, but better late than never I suppose. Simple honey glazed ham and this yummy potato asparagus casserole was a big hit.

Honey Glazed Ham

Whole cloves
1/4 teaspoon ground cloves
1/4 teaspoon brown sugar
1/2 cup honey
1/4 cup butter

Preheat oven to 325. Slice ham into thin slices and stud with whole cloves. Bring all other ingredients to a boil. Pour glaze over ham, between each slice. Cover with tin foil. Bake according to directions on package (about an hour). Every 15-20 minutes baste glaze on top of ham to keep it moist. During the last 4-5 minutes turn oven to broil, baste top with glaze and broil to carmelize the glaze.

Asparagus Scalloped Potatoes

1 cup chopped cooked ham
1 bundle fresh asparagus spears cut into pieces
5-6 medium potatoes thinly sliced (could use hash brown potatoes)
1/2 onion chopped
2 cups shredded cheese
5 eggs, beaten
1/2 cup milk
Salt & pepper to taste

1/2 cup bread crumbs
1 tablespoon butter, melted

Preheat oven to 350. Thinly slice potatoes and chop ham, onion and asparagus, grate cheese. Beat eggs with milk. Layer in casserole dish potatoes, onion, ham, egg, salt, pepper, cheese and asparagus. Bake for 35 minutes. 

Mix bread crumbs with butter. Sprinkle over casserole and bake for 25-30 minutes longer or until knife inserted comes out clean.

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