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I probably should have designated this week “Ham Week” because I
seem to have spent it focusing on using up that half ham that I got for Easter.
It wasn’t a big ham, but when you’re serving so few people, it does tend to go
a long way. This recipe is pure comfort food. It’s based upon a recipe that my
mother used to make when I was a kid, and I always loved it. Who doesn’t love
ham, potatoes, and cheese? I felt the original version was a little bland, so I
kicked it up with some spice, roasted red peppers, and pickled jalapeños. My
pimiento cheese version is a weekday winner.
Pimiento Cheese & Ham Casserole
2 T. butter
½ c. chopped scallions
1 clove garlic, minced
½ c. chopped Melissa’s Roasted Red
Peppers
1 Melissa’s
Pickled Jalapeño, seeded and chopped
1 T. flour
½ t. dry mustard
¼ t. seasoned
salt
1½ c. whole milk
2 c. grated sharp cheddar cheese, divided
2 T. mayonnaise
3 c. cubed russet potatoes, cooked
2 c. cubed cooked ham
1 T. melted butter
½ c. Panko breadcrumbs
Pinch of smoked
paprika
Preheat oven to 350° F. Spray a 1½-quart
casserole dish with PAM; set aside.
In a 12-inch skillet over medium high heat, melt butter. Sauté scallions in
the butter until soft, 2 to 3 minutes. Stir in garlic and cook for 30 seconds.
Stir in roasted red peppers and jalapeño, and cook 1 to 2 minutes until the
jalapeño has softened. Sprinkle flour over vegetables and stir in; add dry
mustard and seasoned salt and cook an additional 2 minutes. Gradually add milk,
stirring to blend. Reduce heat to medium low and simmer to thicken slightly.
Add 1½ cup of the cheese and mayo and stir until cheese is melted. Add
remaining ingredients, stirring to coat. Turn into prepared casserole dish. In
a small bowl toss the melted butter with the Panko crumbs and remaining ½ cup
cheese, and sprinkle evenly over the top of the casserole. Sprinkle paprika
overall. Bake for 30-35 minutes until hot and bubbly. If the crumbs haven’t
toasted, run under the broiler for a few minutes until they do.
