Ham a la King and Other Ham Recipes

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.

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
  1. 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.
  2. Slowly add milk and bouillon/water mixture to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted.
  4. 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.

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