Can you believe that I am still eating ham? Wow! I had no idea how long that ham would last. At one point I considered burying it out in the backyard, but that would have gone against my grain, so I used up every last bit. This morning I decided to make a ham version of cream chipped beef on toast. As it turned out, it was excellent! So, here is the recipe for those of you whose hams are bigger than their stomachs.
Creamed Ham and Mushrooms on Toast
2 tablespoons butter, divided
4 ounces mushrooms, sliced
1 cup slivered ham
1 ½ tablespoons flour
1 ½ cups whole milk
1/4 cup sour cream
1/4 teaspoon freshly ground black pepper
1/4 teaspoon curry powder, or to taste
1 teaspoon prepared yellow mustard
1/2 cup chopped fresh parsley
4 pieces toast
In a 9 - 10 inch sauté pan, heat 1 tablespoon butter over medium high heat. Sauté mushrooms for 3 to 5 minutes, then add ham and sauté for 1 to 2 minutes, adding more butter if necessary. Move ham and mushrooms to one side of the pan, add remaining 1 tablespoon of butter and flour, stirring to combine. Cook and stir 1 to 2 additional minutes. Add milk in a slow stream and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until thickened. Stir in sour cream, pepper, curry powder, mustard, and parsley. Continue to cook over low heat, stirring constantly, until heated through, about two minutes. Ladle mixture over toast. This serves two hearty appetites, or four smaller ones.
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