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Ham with Creamed Vegetables Recipe
Ham with Creamed Vegetables Recipe photo by Taste of Home

Ham with Creamed Vegetables Recipe

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This hearty skillet entree is easy to fix and chock-full of garden flavor and nutrition. Plus, it's sure to warm your family right down to their toes.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup julienned sweet red pepper
  • 1/4 cup julienned sweet yellow pepper
  • 1/4 cup chopped onion
  • 2 tablespoons sliced celery
  • 2 tablespoons chopped carrot
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1-1/2 teaspoons chicken bouillon granules
  • 1 boneless fully cooked ham steak (1 pound)

Nutritional Facts

1 serving (prepared with reduced-fat butter, reduced-sodium bouillon and fat-free milk) equals 251 calories, 13 g fat (5 g saturated fat), 71 mg cholesterol, 1,638 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Directions

  1. In a large skillet, saute the peppers, onion, celery and carrot in butter for 3-4 minutes or until crisp-tender. Sprinkle with flour and pepper. Gradually whisk in milk and bouillon until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Meanwhile, cut the ham steak into four pieces. Cook in a large skillet coated with cooking spray over medium heat for 2-4 minutes or until browned on both sides. Serve with vegetable mixture. Yield: 4 servings.
Originally published as Ham with Creamed Vegetables in Quick Cooking November/December 2005, p47

Nutritional Facts

1 serving (prepared with reduced-fat butter, reduced-sodium bouillon and fat-free milk) equals 251 calories, 13 g fat (5 g saturated fat), 71 mg cholesterol, 1,638 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Reviews for Ham with Creamed Vegetables

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   (2)
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MY REVIEW
Reviewed Jan. 25, 2012

"This was a really good recipe. I served it with the Dill Rolls on the same page and a rice pilaf."

MY REVIEW
Reviewed Aug. 20, 2009

"I love this recipe! It's great for using up veggies you may have on hand and I always add about a half chopped small head of cabbage to it! We serve it with sausage as well as ham!"

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