I couldn't believe how many people served ham this past Easter.  I saw them going home with people when myself and the Denfeld Cheer Team were bagging groceries at Cub as a fundraiser.  So, I figure there MUST be lots of leftover ham and I have an awesome recipe from Taste of Home to help use it up!

There are LOTS of things you can do with leftover ham, besides the traditional ham and mustard sandwich.  So, be daring and explore with this recipe that combines three favorites in to one flavorful, easy meal!  Broccoli, scalloped potatoes and ham, YUM!

WHAT YOU NEED:

  • 1/4 cup butter, cubed
  • 2 tablespoons chopped onion
  • 4 garlic cloves, minced
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon white pepper (I've used black pepper in a pinch)
  • 1/8 teaspoon salt
  • 2-1/2 cups whole milk
  • 2 cups (8 ounces) shredded Swiss cheese, divided
  • 2 pounds potatoes, peeled and thinly sliced (about 4 cups)
  • 2 cups julienne fully cooked ham
  • 2 cups frozen broccoli florets, thawed and patted dry

MAKE IT:

Make sure to preheat oven to 350°, I always forget that part and have to wait till it heats up. In a Dutch oven or large pot, heat butter over medium-high heat. (watch it, butter can burn quickly on that heat temperature).   Add onion and garlic; cook and stir 2-3 minutes or until tender. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.  (like making a roux).

Stir in 1 cup cheese. Reduce heat; cook 1-2 minutes or until cheese is melted (sauce will be thick and that's perfect). Remove from heat.

Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to eight greased 8-oz. ramekins.

Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until potatoes are tender and cheese is melted. Yield: 8 servings or makes great lunches for the next couple of days.