Saturday, December 12, 2015

Creamed Ham and Cornbread

When it comes to the traditional Thanksgiving turkey, the Finnlings are unimpressed, 
but they will all eat ham (frankly, we are pork lovers in this house).
So this year, for Thanksgiving, I bought a Honey Baked Ham.
It is pricey, and yet, so very worth it! :-)
After eating the ham for a couple of days, I froze the leftover ham in 1 cup portions.
This is a recipe my mother used to make with our leftover ham,
and it has become a Finn Family Favorite.
My kiddos love it--which completely surprises and thrills me.
Try it out and let me know if you like it too!

Creamed Ham and Cornbread 

2 Tbs butter
2 Tbs flour
2/3 cup warm milk
1/3 cup chicken broth
salt, pepper, garlic powder to taste (optional)
1 cup diced ham
*optional: two hard boiled eggs, diced

Melt butter in saucepan over medium low heat and add flour. Whisk for a couple of minutes until smooth. Slowly stir in milk and broth. Cook over medium heat, whisking continually, until the sauce thickens. Add ham and diced eggs if using. Stir together well and serve over cornbread.
Note: if you like lots of sauce, you may want to double the sauce recipe:-)


1 cup corn meal
1 cup all purpose flour (I use soft white wheat)
2-3 Tbs sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1/4 cup vegetable oil

Preheat oven to 425 degrees. In a large bowl, combine corn meal, flour, baking powder and salt. Add milk, egg and oil, and stir until smooth--do not over mix! Pour into a greased 8x8 baking pan. Bake for 20-23 minutes, or until a toothpick inserted in the middle comes clean. 
**recipe taken from Aunt Jemima's Yellow Corn Meal package

One last note-- we have also served this Creamed Ham over my homemade biscuits and it was heavenly. Be flexible, try it different ways, and let me know if you love it! 

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