Mother's Ham Casserole Recipe
One of my mother's favorite dishes, this recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen!
One of my mother's favorite dishes, this recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen!
- 3 cups water
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons all-purpose flour
- 2 celery ribs chopped
- 2 teaspoons finely chopped onion
- 2 cups cubed peeled potatoes
- 1/2 cup soft bread crumbs
- 1 cup (4 ounces) shredded cheddar cheese
- 1 -1/2 cups milk
- 7 tablespoons butter divided
- 2 tablespoons chopped green pepper
- 2 cups cubed fully cooked ham
- 1 large carrot sliced
- Carbohydrate 102.370055766082 g
- Cholesterol 95.6321166666667 mg
- Fat 25.3584852017544 g
- Fiber 4.84195008067025 g
- Protein 30.157137502924 g
- Saturated Fat 13.6384634608187 g
- Serving Size 1 1 (487g)
- Sodium 3250.57677777778 mg
- Sugar 97.5281056854116 g
- Trans Fat 5.07750529649123 g
- Calories 770 calories
Step-by-step
- In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain.
- In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
- In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
- Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Starch control is paramount when combining potatoes, dairy, and a roux-based sauce in a single baking dish. Potatoes boiled whole or in large chunks release less free starch into the boiling water, preventing a gummy interior before the casserole ever hits the oven. Cut potatoes and root vegetables uniformly to 1/2-inch cubes so thermal energy penetrates each piece simultaneously during the 15-minute boil.
A heavy-bottomed 2-quart saucepan distributes heat evenly when building the béchamel base, protecting the flour and butter paste from scorching while the milk reaches its thickening threshold. Whisk cold milk into the hot roux gradually to eliminate lumps, maintaining a vigorous motion for the full two minutes of boiling required to cook out raw starch flavors. Shred sharp cheddar cheese on the fine side of a box grater rather than using pre-packaged shreds, which are coated in cellulose that prevents smooth emulsification.
Bake this dish uncovered at 375 degrees Fahrenheit for 25 to 30 minutes. Uncovered baking allows excess moisture to evaporate, which keeps the bread crumb topping crisp and prevents the sauce from breaking into an oily separation. Swap whole milk for half-and-half if a richer mouthfeel is desired without altering the flour-to-fat ratio.
