Ham Upside-Down Casserole
Makes 4 servings
While driving across country with my three friends after graduating high school, we spent two wonderful days in Pennsylvania Dutch country, where they have wonderful farmers' markets. I was so taken by the handmade quilts, the fresh flowers and produce, and the foods that were for sale: preserves, dressings, meats, baked goods, and puddings. I had never seen or tasted many of the items before.
I loved the Ham Upside-Down Casserole. Here's my version. My boys love ham, so I use leftovers to make this fun recipe and always keep some in the freezer. This casserole can be refrigerated for 4 days or frozen for 3 months in an airtight container.
1 1/2 cups cubed cooked ham
1 cup lima beans, cooked and drained
8-ounce can cream-style corn
1 cup (4 ounces) shredded sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley, or VA tablespoons parsley flakes
2 tablespoons butter
2/3 cup flour
1/3 cup cornmeal
2 tablespoons plain wheat germ
1/4 cup milk
fresh parsley for garnish (optional)
1. Preheat the oven to 400 degrees. Spray an 8-inch casserole dish with nonstick cooking spray.
2. In a large mixing bowl, combine the ham, lima beans, corn, cheese, Worcestershire sauce, and parsley.
3. Turn the mixture into the prepared casserole dish, cover, and bake for 15 minutes.
4. In a smaller mixing
bowl, combine the remaining ingredients. Spoon over the hot meat mixture,
batter evenly to the edges.
5. Bake for 20 minutes
or until golden brown and cooked through. A knife inserted into the center
should come out
clean. Let cool, cut into wedges, and invert each wedge onto a plate. If you have fresh parsley on hand, use it
When I cook a whole ham, I always freeze the leftover meat and the ham bone.
With the bone, you can make many great broths and soups—see Chapter 2 for soup
recipes for dogs and Chapter 6 for soup recipes for cats.