I wanted to get you all prepared with a list of ideas to use up that leftover Easter ham you may have soon. I have a list of oldies but goodies along with a new one, ham a la king. I really loved the chicken a la king I shared with you last Fall. When I came across a ham a la king, I thought it would be a great one to try out for Easter leftovers.
The ham a la king starts with a basic white sauce. then it gets some added flavor from American cheese, Worcestershire sauce, and mustard. The original recipe includes slice olives, which I tried. However, I wasn’t really sold on them in this dish. I would much rather have some canned mushrooms or fresh mushrooms cooked down in a little butter. I think that would have been a much better compliment in flavor. So I have included that recommendation in the recipe below.
As always, a la king can be served over toast points or biscuits if you don’t want to go for the puff pastry.
- Layered Penne with Ham, Mushrooms and Peas
- Ham, Potato, and Roasted Red Pepper Frittata
- Monte Cristo Casserole
- Creamy Scrambled Eggs with Ham
- Ham and Cheese Potato Casserole
- Baked Rigatoni
- Deluxe Macaroni and Cheese
- Cheddar Ham Soup
- Chicken Cordon Bleu Pasta
- Ham and Cheesy Noodle Casserole
- Ham Fried Rice
Ham a la King
- 2 package (10 ounces) frozen puff pastry shells ** see note
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon chicken bouillon granules or Better Than Boullion (this is what I used)
- 1/2 cup hot water
- 1-1/2 cups milk (I used skim)
- 3 slices process American cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 2 cups cubed fully cooked ham
- 1/2 cup frozen peas, thawed, optional(I left this out)
- 1 can (2-1/4 ounces) sliced ripe olives, drained (Next time I’d do mushrooms instead)
- 2 tablespoons diced pimientos
- 1 tablespoons minced fresh parsley
- Bake pastry shells according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Dissolve bouillon in the 1/2 cup hot water.
- Slowly add milk and bouillon/water mixture to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted.
- Add the ham, peas if desired, olives (mushrooms), pimientos and parsley; heat through. Serve in pastry shells. Yield: 6 servings.
Note: this can also be served over toast point of biscuits.
Recipe adapted from Taste of Home.