Baked Cottage Ham Recipe Recipe For Chili

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CRAZY-SIMPLE COTTAGE HAM, POTATOES, AND GREEN BEANS



Crazy-Simple Cottage Ham, Potatoes, and Green Beans image

Cottage ham is one of my favorite dishes to eat because it's rich in flavor and incredibly simple to make. Requiring only five ingredients and five minutes of prep time, this dish could quickly become a go-to meal in your household. If you can't wait the hour it takes to cook, drop it in a slow cooker in the morning, and it'll be ready when you get home.

Provided by Michael Harr

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (3 pound) cottage ham
4 russet potatoes, peeled and halved lengthwise
3 (14.5 ounce) cans cut green beans, drained
1 white onion, sliced thickly
water to cover

Steps:

  • Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
  • Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
  • Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 35.6 g, Cholesterol 127.1 mg, Fat 42.4 g, Fiber 8.1 g, Protein 47.4 g, SaturatedFat 15.1 g, Sodium 3460.5 mg, Sugar 3.5 g

HAM AND BEAN CHILI



Ham and Bean Chili image

Leftover ham gets an unusual treatment from Carol Forcum of Marion, Illinois in this creative chili blend that features three kinds of convenient canned beans. "I sometimes serve it in bowls over rice or corn bread and garnish it with cheese," she notes.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 18

2 cups cubed fully cooked ham
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (8 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/2 cup water, optional
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon beef bouillon granules
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese

Steps:

  • In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.

Nutrition Facts : Calories 214 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 1242mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 8g fiber), Protein 13g protein.

HAM CHILI



Ham Chili image

I found this recipe on one of those little leaflets that they pass out at the supermarket. It's a great way to use up leftover ham and a great family pleaser. Serve with lots of bread to soak up the sauce.

Provided by Irmgard

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

4 slices bacon, finely chopped
1 cup finely chopped onion
1 (28 ounce) can tomatoes
1 (14 ounce) can pork and beans in tomato sauce
1 (14 ounce) can red kidney beans
3/4 cup ketchup
1/4 cup brown sugar
2 tablespoons chili powder
1/2 teaspoon ground cumin
hot pepper flakes (optional)
4 cups chopped ham

Steps:

  • In a large sauce pan or dutch oven, over medium heat, cook bacon and onions until tender.
  • Add tomatoes, stirring to break up (or use diced tomatoes.) Stir in beans, ketchup, brown sugar, chili powder, cumin and hot pepper flakes.
  • Bring mixture to a boil, reduce heat and simmer 20 minutes.
  • Add ham, cook 10 minutes longer to warm through.

SOUTHWESTERN GREEN CHILI QUICHE



Southwestern Green Chili Quiche image

This makes a delicious brunch of light dinner. With the use of a pre-made pie crust and already roasted green chili this can be in the oven in a matter of minutes. Serve with sliced tomatoes or fresh fruit.

Provided by PaulaG

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 deep dish pie shell, 9 inch
2 teaspoons olive oil
1 medium onion, sliced thin
6 -8 hatch green chili peppers, roasted, peeled, seeded and chopped
1 cup grated muenster cheese, or
1 cup grated monterey jack cheese
3 -4 thin slices deli ham, chopped
3 eggs
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup low fat cottage cheese

Steps:

  • Preheat oven to 350 degrees, warm the olive oil in a medium size skillet; when hot add in the sliced onions and cook stirring frequently until wilted and they begin to color.
  • Add in the chili and cook for 2 to 3 minutes, stir in ham and warm through.
  • Place the eggs through cottage cheese in a blender container and blend until smooth.
  • Place the onion mixture into the bottom of the pie crust, top with grated cheese and pour blender mixture over all.
  • Place in oven and bake for 40 minutes or until sharp knife inserted off center comes out clean. Allow to stand 5 to 10 minutes before cutting and serving.

GREEN CHILI EGG CASSEROLE



Green Chili Egg Casserole image

Green Chili Egg Casserole is an easy overnight breakfast casserole that is perfect for Christmas morning or any brunch occasion all year long!

Provided by Amy Nash

Categories     Breakfast

Time 45m

Number Of Ingredients 8

12 large eggs
1/2 cup all-purpose flour, (scooped and leveled (70g))
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese ((about 2 cups))
3 cups shredded Mexican cheese blend ((or any combination of cheddar, monterey jack, and pepper jack))
6 Tablespoons salted butter, (melted)
8 ounces mild diced green chilies

Steps:

  • Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish.
  • In a large bowl using an electric hand mixer or stand mixer, beat eggs until light.
  • Add flour, baking powder, and salt. Mix well.
  • Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight.
  • Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.

Nutrition Facts : Calories 275 kcal, Carbohydrate 7 g, Protein 17 g, SaturatedFat 10 g, Cholesterol 212 mg, Sodium 658 mg, Sugar 2 g, Fat 20 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

BAKED HAM AND CHILE SANDWICHES



Baked Ham and Chile Sandwiches image

Minced onion and prepared mustard put a flavorful spin on these ham and cheese sandwiches. I like to add chiles to about half of them. One can for four of them or two cans to do all eight.

Provided by Steve Francis

Categories     Main Dish Recipes     Pork     Ham

Time 20m

Yield 8

Number Of Ingredients 8

1 (7 ounce) can whole fire-roasted mild green chiles (such as La Victoria®), or more to taste, diced
½ cup dried minced onion
⅓ cup prepared yellow mustard
⅓ cup butter, softened
2 tablespoons poppy seeds
8 hamburger buns, split
16 slices deli ham
8 slices Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix green chiles, onion, mustard, butter, and poppy seeds together in a bowl; spread about 1 tablespoon onto each cut side of each hamburger bun. Layer two pieces of ham around each slice of Swiss cheese and place onto the bottom halves of the buns, sandwiching the meat and cheese with the top halves.
  • Wrap each sandwich in aluminum foil.
  • Bake sandwiches until the cheese is melted, 6 to 10 minutes.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 28.4 g, Cholesterol 78.2 mg, Fat 29.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 14.3 g, Sodium 1484.5 mg, Sugar 2.8 g

SUNDAY COMFORT: COTTAGE HAM WITH CABBAGE, POTATOES AND CARROTS



Sunday Comfort: Cottage Ham with Cabbage, Potatoes and Carrots image

Number Of Ingredients 7

Cottage Ham, 1.5-2 lbs.
8 -10 Redskin Potatoes, Halved
Large Cabbage, Quartered
1 bag baby carrots
8-10 Peppercorns
1.5 Tbsp. Brown Sugar
1 Bay Leaf

Steps:

  • Instructions Place cottage ham in a large stock pot and cover with water 2-3 inches above the ham (enough water to cook the vegetables) Add peppercorns, brown sugar, and bay leaf to water Bring to a boil the reduce to a simmer for 1 hour 15 min Add potatoes and carrots into pot with cottage ham simmer for about 15 minutes or until tender Add the cabbage cabbage and cook until all vegetables are fork tender, about 10-15 minutes Strain all the ingredients and allow the ham to rest for 5 minutes Before serving the ham, place vegetables in the bottom of a bowl or plate and single ham slices over the top of the veggies Serve with horseradish or stone ground mustard Recipe Created by Chef David Gutfranski Chef David Gutfranski, a Cleveland native grew up in a large family he first learned the art of cooking from his grandmother, mother and many other family members. David continued his education at Johnson and Wales University, where he learned the fundamentals of cooking and graduated near the top of his class. After returning to Cleveland, David continued training in his craft and creating his unique cuisine of Comfort American in many of Cleveland's top restaurants. David is the Executive Chef at Cleveland Chop, you can learn more on twitter @ClevelandChop, Facebook or Online at ClevelandChop.Com

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