Ham Casserole Recipe

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Making a delicious ham casserole requires only the right ingredients and a little bit of good, old-fashioned knowledge. Get the best ham casserole recipe with help from a food advertiser in this free video clip.

Part of the Video Series: Ham Casserole Recipe
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Hi, I'm Monte Matthews, and I'm from Montesham.com, and today I wanna show you how to make a delicious ham casserole using my all-natural Monte's ham, and some bread that you'll probably have in your refrigerator. This, I'm using two kinds of bread today, ciabatta bread and a rye peasant loaf. These two breads I've cut into big chunks, because what we're going to do here is we're going to make a casserole that can, you can make over night. You can put this into your refrigerator, pull it out in the morning, and actually will have developed more flavor. So the first thing we do is we cut up our bread into pieces. Then I took 6 eggs, and I beat them lightly with a 1 and a half cups of milk. We have 1 tablespoon of Dijon mustard in there, 1 teaspoon of Worcestershire sauce and about a half, about a half teaspoon of salt, kosher salt. Now what we have here is 8 ounces of cheddar cheese, which I've grated on the box grater. And what we're going to do now, is you make a layer of your bread in the bottom of your, this is a 2 quart baking dish. What I've done here is I've made big chunks of my ham, cooked ham. This is an all natural ham, it has no nitrates or nitrites, which is why it doesn't have that pink color of supermarket ham. So what we do is I take these nice, large chunks of ham, and I put them on the, over the top of the layer of the first bread. This, in this case it's the rye bread, which will give it a little flavor. You can use any peasanty bread, any artisanal bread whatsoever that you chose to use for this. The rye will give it a nice little different kick. So you put these nice big pieces of ham over the layer of bread. Then take cheddar cheese. We're adding really a nice solid layer of cheese that's going right over the ham. So as we add this cheese, about half your cheese. So then we take the rest of our bread, and I like to put the side up, so that you get a nice, brown finish when you've got this dish going. Then we put, we just put a layer of bread, as again, as I said it's a strata, so here's another layer that we put together. And just completely cover the cheese that you just put in, and the ham. And I think you'll find that you need about 4 cups of bread. This will puff up, so you'll get a nice, really nice looking, almost souflee-like ham casserole. Now I'm taking the egg mixture, and I'm pouring it all over the bread, all over the top of this dish, just every little bit of the six eggs, and the milk are all going onto the top of this dish. Now what you wanna do is to take the rest of the cheese, put this cheese topping on the, on the second layer of bread, just finish it off, put all the cheese that you have left right on top of this dish. And then you're going to do something, really, that you probably didn't expect. You're going to take your hands, clean hands please, and you're gonna push this down, push this down so that the egg comes up and you know that this is really getting soaked. You're soaking all this bread. At this point, this is where you put this into the refrigerator. Allow the flavors to develop, allow the bread to soak up all of the goodness of the, of the milk and the eggs, and then we're gonna put this in the oven a little while later, and you'll see how it puffs up. Now when you're making this, you can do this overnight. You could do this for Sunday morning, it'd be a wonderful brunch item, it's just a wonderful, delicious dish that gets a lot of its flavor the longer you leave it in the refrigerator, uncooked, within reason, overnight. You're gonna have something really delicious the next day. You can see how beautifully brown it is on top. You can see how the cheese has melted. You can also see how the eggs have lifted the bread out. This is almost like a souffle, you see the crust on that bread, and the way the cheese has melted, and there's all that eggy goodness under there with that magnificent taste of ham. Those big pieces of ham that will really make an impression. Now when you dig into this, creamy, rich eggy goodness, this layers and layers of bread and cheese and ham, sits there on that plate. And what we generally do is we serve this with a lovely green salad. It's a wonderful brunch dish. I'm Monte, of Monte's Ham, and I've just shown you how to take leftover bread and leftover ham, and make something nobody can leave alone.

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