Rasta Ham Recipes

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HAM AND POTATO CASSEROLE



Ham and Potato Casserole image

This is a recipe that my Grandmother would always make using leftover ham. Its great for small or large families.

Provided by Music Heather

Categories     One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons margarine
1 tablespoon flour
1 dash pepper
1 cup milk
1 cup shredded cheddar cheese
1/4 cup mayonnaise
3 cups potatoes, cooked and diced
2 cups ham, cooked and diced

Steps:

  • HEAT oven to 350 degrees.
  • COOK onion and green pepper in margarine until tender.
  • STIR in flour and pepper.
  • ADD milk and bring to a boil, stirring constantly.
  • REDUCE heat and add cheese and mayo; stir until cheese melts.
  • ADD potatoes and ham; put into casserole dish.
  • BAKE for 30 minutes.

Nutrition Facts : Calories 138.1, Fat 7.1, SaturatedFat 3.3, Cholesterol 24.9, Sodium 447.1, Carbohydrate 9.2, Fiber 1.1, Sugar 0.8, Protein 9.2

JAMAICAN HAM AND BEAN SOUP



Jamaican Ham and Bean Soup image

I got this recipe from an old Pillsbury cookbook. I have not tried this yet but it sounds very interesting. Its not like your typical ham and bean soup. Let me know what you think.

Provided by mommyoffour

Categories     Caribbean

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1/3 cup onion, chopped
32 ounces vegetarian refried beans
11 ounces mexicorn whole kernel corn, red and green peppers
11 ounces white shoepeg corn
4 1/2 ounces chopped green chilies
1/2 cup salsa
14 ounces chicken broth
1 teaspoon caribbean jerk seasoning
1 lb ham, cut into 1/2 inch pieces
2 1/4 ounces sliced ripe olives
1/3 cup lime juice

Steps:

  • Heat oil in large saucepan over medium heat until hot.
  • Add onion; cook and stir 3 to 4 minutes or until tender.
  • Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well.
  • Bring to boil.
  • Reduce heat to low; simmer 5 minutes, stirring occasionally.
  • Add ham, olives and lime juice; mix well.
  • Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
  • To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.

Nutrition Facts : Calories 355.5, Fat 20.3, SaturatedFat 6.2, Cholesterol 52.9, Sodium 1390, Carbohydrate 29.5, Fiber 3.7, Sugar 2.6, Protein 17.9

JAMAICAN HAM AND BEAN SOUP



Jamaican Ham and Bean Soup image

"Island vacation in a bowl" might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon canola oil
3 cups cubed fully cooked ham
2 cans (16 ounces each) vegetarian refried beans
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
1 can (7 ounces) white or shoepeg corn, drained
1 can (4 ounces) chopped green chiles
1/2 cup salsa
1 teaspoon Caribbean jerk seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup lime juice
Sour cream and lime slices

Steps:

  • In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.

Nutrition Facts : Calories 312 calories, Fat 9g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 2211mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 9g fiber), Protein 20g protein.

JAMAICAN HAM AND BEAN SOUP



Jamaican Ham and Bean Soup image

Number Of Ingredients 16

SOUP
1 tablespoon oil
1/3 cup frozen chopped onion
2 (16-ounce) cans vegetarian refried beans
1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers
1 (11-ounce) can vacuum-packed white shoepeg corn
1 (4 1/2-ounce) can chopped green chili
1/2 cup chunky-style salsa
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 teaspoon Jamaican Jerk seasoning
1 pound lean cooked ham, cut into 1/2-inch pieces
1 (2 1/4-ounce) can sliced ripe olives, drained
1/3 cup lime juice
GARNISH
6 tablespoons dairy sour cream
6 limes slices

Steps:

  • Heat oil in large saucepan over medium heat until hot. Add onion cook 3 to 4 minutes or until tender, stirring frequently.Add refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning mix well. Bring to a boil. Reduce heat to low simmer 5 minutes, stirring occasionally.Add ham, olives and lime juice mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.Nutrition Per Serving: Calories 430 Protein 27g Carbohydrate 50g Fat 13g Sodium 2750mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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