Ham Dressing Recipes

AUNT BETTY'S FAMOUS HAM DRESSING CASSEROLE

Steps:

• Preheat oven to 400℉. Add bacon fat to a cast iron skillet and place into the oven while it preheats.
• In a mixing bowl combine cornmeal, flour, baking powder, salt, pepper, buttermilk and eggs and stir to combine.
• Remove skillet from oven when it reaches temperature and add the cornbread batter. Bake for 25 minutes until golden brown.
• Combine cornbread, crackers, onion, celery, and seasonings together in a large mixing bowl. Cover and refrigerate overnight. (This can also be done early in the day before baking ham)
• The next day after ham bakes - add the chopped ham, pan juices (if using) ,stock and eggs to the dry mixture stored in the refrigerator. Mix well to combine until everything is moistened. Use additional stock if needed.
• Preheat oven to 375℉.
• Place ham dressing mixture into a casserole dish and place into the oven.
• Bake 30 to 45 minutes until set as desired and slightly browned on top.

GLAZED HAM SLICES

Steps:

• In a skillet, combine the brown sugar, flour, mustard, ginger ale and vinegar. Bring to a boil over low heat; cook and stir for 2 minutes or until sugar is dissolved and sauce is thickened. Add ham slices and heat through.

HAM DRESSING

Steps:

• Drain pineapple, reserving juice.
• Set pineapple aside.
• Add enough water to pineapple juice to measure 2 cups.
• Combine margarine, sugar and 2 cups liquid in a large saucepan.
• Cook over medium heat, stirring occasionally, until mixture begins to boil.
• Remove from heat.
• Add croutons all at once, tossing lightly till croutons are thoroughly moistened.
• Add pineapple, nuts and raisins, mixing lightly.
• Spoon into greased 3-quart glass baking dish, pressing into the dish lightly.
• Bake in 350° oven for 25 minutes or till piping hot.
• Serve with ham, baked beans, sweet potatoes, or mashed potatoes and hot bread (if you like).

CORNBREAD STUFFING WITH HAM

Steps:

• Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

HAM & STUFFING CASSEROLE

Steps:

• Spray skillet with cooking spray and add about 2 tbsp.
• butter and saute onion and celery till almost tender.
• In large bowl add the corn bread stuffing mix, the two cans of soup (undiluted), mushrooms with liquid, corn and the onion and celery mixture; mix thorougly.
• Spray a 13x9 casserole dish with cooking spray and put enough ham to cover the bottom.
• Sprinkle the cheese evenly over the ham.
• Spoon the stuffing mixture over the ham and cheese spreading the mixture evenly.
• Bake at 400 for approximately 30 minutes.