Creamed Ham With Buttermilk Cornbread

Leftover holiday ham is reimagined as delicious Creamed Ham and is served alongside or over warm Sweet Buttermilk Cornbread!

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Main Course

Cuisine: American, Southern

Keyword: buttermilk cornbread, chipped ham on toast, christmas ham, cornbread, creamed ham, creamed ham and biscuits, creamed ham on toast recipe, creamed ham over mashed potatoes, creamed ham recipe, ham cream, ham with white sauce, holiday leftovers, leftover ham ideas, leftover ham recipes

Servings: servings

Calories: 166kcal

Author: Jenny from Not Entirely Average

Cost: $0.81 per serving using leftover ham

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Equipment

large non-stick skillet
rubber spatula

Ingredients

find my recipe for Sweet Southern Buttermilk Cornbread here

Ingredients for Creamed Ham With Buttermilk Cornbread

3 tablespoons unsalted butter
3 tablespoons onion very finely minced
3 tablespoons green bell pepper very finely minced
3 tablespoons flour
1 1/2 to 2 cups milk
1 cup ham preferably leftover; chopped
1 tablespoon parsley fresh; very finely minced
2 teaspoons chives fresh
1/4 to 1/2 teaspoon nutmeg freshly ground
1/4 teaspoon sweet paprika
2 to 3 tablespoons dry sherry

Instructions

The Method

prepare the Sweet Southern Buttermilk Cornbread per the recipe and bake

In a large non-stick skillet, melt the butter over medium heat. Add the minced onion and the minced green bell pepper and sauté until light golden brown.
Sprinkle in the flour and cook the flour, whisking to break up any lumps, for 2 to 3 minutes. Flour mixture should have a pleasant nutty aroma.
Increase the heat. Add the milk slowly, whisking constantly until the mixture is thickened slightly. Reduce the heat to medium low.
Now add the chopped leftover ham and simmer until the sauce is thickened a bit more, about 3 to 5 minutes.
Remove the skillet from the heat. Whisk in the parsley, chives, nutmeg, paprika, and sherry. Taste for seasonings and add Kosher salt or black pepper if necessary.
To serve, cut the cornbread into squares. Serve on the side or halve from one corner to another in a triangle. Spoon the Creamed Ham over the triangles of cornbread. Serve hot.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Make Ahead and store in airtight container with a lid in the refrigerator for up to two days. To reheat, spoon into a sauce pan over medium heat and stir until the sauce is steamy.

To Freeze add to airtight container with a lid and freeze for up to two months. Thaw in the refrigerator overnight. To reheat, spoon into a sauce pan over medium heat and stir until the sauce is steamy.

NOTE:

While any milk may be used in this recipe, whole milk or light cream will yield the creamiest sauce for ham. I use 2% and still find my sauce is wonderfully creamy. The lower the fat content, the less creamy the sauce be, but remains just as delicious!

Nutrition

Please note that the nutrition information provided above is approximate and meant as a guideline only.