It is time for Ham

A MIdwest favorite in so many ways.

Ham on Biscuits

1 cup all-purpose flour
2 tsp. sugar
1 1⁄8 tsp. baking powder
¼ tsp. baking soda
1⁄8 tsp. salt
2 tbls. cold butter
½ cup 4 percent cottage cheese
1 egg
3 tbls. milk
8 tsp. butter, softened
½ lb. sliced deli ham
In a small bowl, combine flour, sugar, baking powder, baking soda and salt; cut in the cold butter until the mixture resembles coarse crumbs. In a small mixing bowl, beat cottage cheese for 2 minutes. Beat in egg and milk until blended. Stir into the crumb mixture just until melted. Turn onto a lightly floured surface; knead 8 to 10 times. Pat or roll out to ½-inch thickness; cut out 8 biscuits with a floured 2 ½-inch biscuit cutter. Place the biscuits 1-inch apart on an ungreased baking sheet. Bake at 450° for 8 to 12 minutes or until golden brown. Split biscuits in half; spread with the softened butter. Place the ham on biscuit bottoms; replace tops. Miss Agnes Miller, Madison, Mo.

Ham Rolls
2 (12 oz.) packages Hawaiian sweet rolls
1 lb. ham, thinly sliced
½ lb. Swiss cheese, sliced
1 ½ sticks butter or margarine
½ tsp. dry mustard
1 ½ tsp. poppy seeds
2 tsp. dried onion flakes
1 ½ tsp. Worcestershire sauce

Cut rolls in half and place ham and cheese on them. Place in large roasting pan. Set aside. Combine the butter, dry mustard, poppy seeds, onion flakes and Worcestershire in a small saucepan. Bring mixture to a boil and remove from heat. Spoon the mixture over rolls. Bake 15 minutes at 350°. Yields 10 servings. Terri Combs, Sedalia, Mo.


Ham and Cheese Quiche
3 (9-inch) pie shells, unbaked
1 ½ cups diced or ground ham
1 ½ grated Swiss cheese
2 cups spinach or broccoli, cooked
4 tbls. butter
8 eggs, beaten
1 tsp. salt
2 cups milk
Distribute evenly into 3 unbaked crusts in this order: Ham, Swiss cheese, spinach or broccoli and butter. Beat eggs and blend well with salt and milk. Pour egg mixture evenly into the 3 pies and bake at 375° for 235 to 30 minutes until the mixture is set and becomes a light golden brown. Yields 6 serving per pie or 18 servings from entire recipe. Gaila Beach, Stockton, Mo.



Ham and Egg Fried Rice
½ cup peas, frozen
3 tbls. salad oil
2 eggs, slightly beaten
3 cups cooked rice, cooled
½ tsp. salt
1 tbls. soy sauce
½ cup ham, diced
1 green onion, finely chopped
Boil peas just enough to thaw. Drain and run cold water over them. Drain again. Set a wok or large skillet over high heat. Pour in 1 tablespoon of oil and reduce heat to medium. Pour in eggs and scramble, breaking into small pieces. Put aside. Heat remaining 2 tablespoons of oil. Add rice and stir-fry for 2 to 3 seconds until all grains are coated with oil. Add salt and soy sauce then peas and ham and stir-fry 20 seconds. Return eggs to pan add green onions and cook long enough to heat eggs through. Yields 3 to 4 servings. Edna Rissler, Versailles, Mo.

Foil Sandwiches
6 to 8 oz. ham, chopped
2 cups shredded cheese
¼ cup onion, chopped
¼ cup pickle relish
1 tsp. mustard
¼ cup mayonnaise
8 hot dog or hoagie buns
Combine meat, cheese, onion, relish, mustard and mayo. Mix well. Put in buns and wrap each in foil. Place on cookie sheet and bake for 20 minutes at 350°. Serve hot. May also heat on BBQ grill. Yields 8 servings. Nancy Phegley, Sweet Springs, Mo.

Baked Ham with Pineapple
1 (6 to 8 lb.) fully cooked bon-in ham
Whole cloves
½ cup packed brown sugar
¼ cup pineapple juice
1 (8 oz.) can sliced pineapple, drained
5 maraschino cherries
Place ham in a roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1 ½ hours. Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake uncovered for 30 to 45 minutes longer or until a meat thermometer reads 140° and the ham is heated through. Yields 16 to 20 servings. Susie Gingerich, Clark, Mo.
Baked Ham
4 lbs. read to eat ham (butt-end)
2 tbls. prepared mustard
¼ cup brown sugar
Whole cloves

Heat Dutch oven over medium high heat until a piece of butchers paper or white paper placed in bottom of pan start to turn brown. Remove paper. Add ham and brown well on all sides. Turn fat side up. Put on lid. Reduce heat to low and cook for 30 minutes. Remove from heat. Spread top of ham with prepared mustard. Pat brown sugar over top of ham. Insert cloves over surface of ham. Cover and cook over low heat 30 minutes longer. Yields 6 to 8 servings. Mari Petersheim, Clark, Mo.

Scalloped Potatoes and Ham
2 (10 ¾ oz.) cans condensed cream of mushroom soup, undiluted
2 (10 ¾ oz.) cans condensed cream of celery soup, undiluted
1 (10 ¾ oz.) can condensed cheddar cheese soup, undiluted
1 (12 oz.) can evaporated milk
10 lbs. medium potatoes, peeled and thinly sliced
5 lbs. fully cooked ham, cubed
4 cups (16 oz.) shredded cheddar cheese

In two large bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide among four greased 13"x9"x2" baking dishes. Cover and bake at 325° for 1 ¼ hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Yields 24 servings. Mrs. Eli Miller, Clark, Mo.

Ham ‘n’ Cheese Squares
1 ½ cups fully cooked ham, cubed
1 (6 oz.) carton plain yogurt
¼ cup (about 6) saltines, crushed
¼ cup shredded Swiss cheese
2 tbls. butter, melted
2 tsp. caraway seeds
6 eggs
In a large bowl, combine the first six ingredients. In a small mixing bowl, beat eggs until thickened and lemon colored; fold into ham mixture. Transfer to a greased 8-inch square baking dish. Bake at 375° for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yields 8 servings. Susie B. Miller, Clark, Mo.

Ham and Cheese Omelet Roll
4 oz. cream cheese, softened
¾ cup milk
2 tbls. all-purpose flour
¼ tsp. salt
12 eggs
2 tbls. Dijon mustard
2 ¼ cups shredded cheddar cheese
2 cups ham, chopped
½ cup green onion, thinly sliced
Line the bottom and 2 sides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan; Bake at 375° for 30 minutes or until eggs are puffed and set. Remove from oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling Sprinkle top of roll with remaining cheese, bake 3 to 4 minutes longer or until cheese is melted. Yields 12 servings. Miss Ida Gingerich, Clark, Mo.

This month’s recipes were tested by the southwest district of The Missouri
Association for Family and Community Education.

Sweet potato recipes will be featured in the September issue of  Today’s Farmer.
To be eligible for consideration, your recipe must be received by  April 13. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it..

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2021 MFA Incorporated.

Connect with us.