Biscuit-Topped Creamed Ham Recipe

4.5 2 4
Biscuit-Topped Creamed Ham Recipe
Biscuit-Topped Creamed Ham Recipe photo by Taste of Home
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Biscuit-Topped Creamed Ham Recipe

Read Reviews
4.5 2 4
Publisher Photo
Here's a hearty dish that'll satisfy the hungriest appetite. It's a favorite at our house.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1/4 cup chopped green pepper
  • 3 tablespoons chopped onion
  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1-3/4 cups milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups cubed fully cooked ham
  • 1 tablespoon lemon juice
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 3/4 cup shredded cheddar cheese
  • 1/3 cup milk
  • 1 teaspoon diced pimientos

Directions

In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes. Yield: 6 servings.
Originally published as Biscuit-Topped Creamed Ham in Country Extra March 2002, p49

Nutritional Facts

1 each: 387 calories, 22g fat (10g saturated fat), 66mg cholesterol, 1444mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 18g protein.

  • 1/4 cup chopped green pepper
  • 3 tablespoons chopped onion
  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1-3/4 cups milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups cubed fully cooked ham
  • 1 tablespoon lemon juice
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 3/4 cup shredded cheddar cheese
  • 1/3 cup milk
  • 1 teaspoon diced pimientos
  1. In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes.
  2. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes. Yield: 6 servings.
Originally published as Biscuit-Topped Creamed Ham in Country Extra March 2002, p49

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Reviews forBiscuit-Topped Creamed Ham

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MY REVIEW
littleann1 User ID: 1709381 83589
Reviewed Jan. 6, 2010

"we all liked it but my husband said he'd rather have the biscuts on the side instead of baked on top. To each his own. It was good though."

MY REVIEW
momsfive User ID: 3272270 35844
Reviewed Jun. 10, 2009

"I couldn't believe how easy this was to prepare and how fast it was ready. This has certainly become a regular family favorite!!! Very delicious! I must say that it will feed 3-4 if you have a sandwich and a side dish to go with it. Still a five star dish!"

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