Billie George of Saskatoon, Saskatchewan puts leftover ham and hard-cooked eggs to good use by making tasty After-Holiday Ham on Biscuits with a creamy white sauce. "When my children were young, they loved to color lots of Easter eggs, so this recipe was a great way to use them up," she writes.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 1/2 cup milk
- CREAM SAUCE:
- 1 cup cubed fully cooked ham
- 1/4 cup chopped onion
- 3 tablespoons butter
- 1/2 teaspoon chicken bouillon granules
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1-3/4 cups milk
- 3 hard-cooked eggs, chopped
- 1 tablespoon minced fresh parsley
- In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
- Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
- Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
- Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.
Originally published as After-Holiday Ham on Biscuits in Taste of Home April/May 2007, p48
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