Best Baked Ham And Cheese Recipes

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
• Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
• Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
• Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
• With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
• Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
• Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
• Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
• Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

BAKED HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich.
• Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds.
• Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required.
• Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham.
• Replace bun tops, wrap in foil.
• Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve.
• If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.

BAKED HAM AND CHEESE CROISSANT SANDWICHES

Steps:

• Heat oven to 350 degrees.
• Cover a large baking sheet with aluminum foil.
• Split your croissants in half and place on the baking sheet.
• In a small bowl, mix together cream cheese and Dijon mustard. Spread some of the cream cheese mixture on one half of each croissant.
• Layer sliced ham and sliced cheese on top of cream cheese mixture.
• Top with the other half of the croissant.
• Bake for 12-15 minutes and serve immediately.

BAKED HAM AND CHEESE SANDWICHES

Steps:

• Place two slices of bread in a greased 11x7-in. baking dish or two individual baking dishes. Top each with a slice of ham and cheese; top with remaining bread. , In a small bowl, beat the eggs, milk, mustard and parsley. Pour over sandwiches. Let stand for 5 minutes; carefully turn sandwiches over and let stand 5 minutes longer. , Bake, uncovered, at 350° for 30-35 minutes. Top with asparagus and cheese if desired. Bake 5 minutes more or until cheese is melted and a knife inserted into the egg mixture comes out clean. Serve immediately.

BAKED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
• Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
• Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

BAKED HAM AND CHEESE OMELET ROLL

Steps:

• Preheat oven to 450 degrees.
• Beat eggs and milk until fluffy.
• Add flour, salt and pepper and beat or whisk until smooth.
• Pour into a buttered or greased 9 x 13 baking dish or pan.
• Bake for 10 - 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark -- depending on your oven, they could set that fast!).
• Sprinkle with chopped ham or lay slices of ham evenly on top.
• Sprinkle with cheese.
• Bake for about 5 minutes more or until cheese is melted.
• Starting at short side, roll up omelet while still in pan.
• Place seam side down on serving dish.
• Cut into slices.

MINI BAKED HAM (AND CHEESE) SANDWICHES

Steps:

• Melt butter and mix in mustard, sauce and onion.
• Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).
• In a 9x13 inch pan, place bottom half of rolls and cover with ham and cheese.
• Cover ham and cheese stacks with top half of rolls.
• Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
• Refrigerate over night. Or bake right away.
• Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving.
• *you can mix up the meats (roast beef or turkey) and cheeses (cheddar or american) to create your own combinations*.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
• Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.

MUSTARD GLAZED BAKED HAM AND PIMENTO CHEESE BISCUITS

Steps:

• Remove the ham from the refrigerator 2 hours before baking.
• Preheat the oven to 350 degrees F. Line a roasting pan with foil.
• Place the ham, fattier side-up, in the prepared pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat.
• Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place the ham in the oven. Cook for 30 minutes.
• Combine the mustard, honey, sugar and thyme and season with salt and pepper.
• After 30 minutes, begin basting the ham with the glaze. Continue to cook the ham for another 30 minutes (about 10 minutes per pound) or until an internal temperature of 110 to 120 degrees F is reached.
• Remove the ham from the oven and let rest 15 minutes before slicing. Slice into paper thin slices.
• To serve, spread Pimento Cheese on the bottom of the Buttermilk Biscuits and layer with thin slices of glazed ham.
• Combine the cheese, mayonnaise, roasted red peppers, cayenne powder, salt and pepper in a medium bowl. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.;
• Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

BAKED MACARONI AND CHEESE WITH CAULIFLOWER AND HAM

Steps:

• Blanch cauliflower for 5 minutes.
• Refresh under cold water; drain well.
• Cook pasta until al dente.
• Refresh under cold water; drain well.
• Cook onion in 1 tblsp butter over moderately-low heat until softened; stir in flour and cook 2 minutes.
• Whisk in milk, cream, Worcestershire Sauce, ketchup, mustard powder, cayenne pepper and nutmeg and bring just to a boil, stirring, and simmer for 3 minutes.
• Preheat oven to 350F and place rack in center of oven.
• Add 1 cup of Cheddar and all of the Parmesan, stirring, until completely melted.
• Stir in macaroni, cauliflower and ham and season.
• Mound into prepared baking dish and top with remaining Cheddar.
• Toss breadcrumbs with remaining 2 tsps butter (melted) and sprinkle over cheese.
• Bake for 25 minutes, or until topping is golden.

BAKED HAM AND CHEESE

Steps:

• Preheat oven to 400 degrees. Heat butter in a medium saucepan over medium heat until foamy. Add flour; cook, whisking constantly, until smooth, 1 to 2 minutes (do not let color).
• Add milk and nutmeg to saucepan. Whisking constantly, bring to a simmer; continue cooking until thickened, 2 to 3 minutes. Season with salt and pepper. Transfer to a shallow dish; cover with plastic wrap, pressing it directly on the surface of the sauce. Refrigerate at least 10 minutes.
• Place 4 slices of bread on a baking sheet. Spread each slice with sauce, dividing evenly; layer with ham, and sprinkle each with 1/4 cup cheese. Top with remaining bread; sprinkle with remaining cup cheese. Bake until cheese is melted and golden, about 15 minutes. Serve hot, with mustard on the side, if desired.

BAKED HAM AND CHEESE APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, Cheddar cheese, sour cream, ham, and green chilies in a baking dish.
• Bake in the preheated oven until bubbling, about 30 minutes; serve hot.

BAKED HAM AND CHEESE RICE CASSEROLE

Steps:

• Preheat oven to 400.
• Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
• Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
• Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
• While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
• Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
• It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
• Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
• Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
• Mix well and season to taste with salt and pepper.
• Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
• Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
• Add the remaining rice mixture and smooth the surface with a spoon.
• Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
• Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
• Remove from the oven and allow to settle for about 5 minutes before serving.

BAKED MACARONI AND CHEESE WITH HAM

Steps:

• White sauce:.
• In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.
• Stir dry mustard into white sauce; add 1 3/4 cups grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.
• To freeze:.
• Cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.
• To prepare:.
• Place frozen casserole (covered with aluminum foil) in preheated 375ºF oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.

BAKED HAM AND CHEESE BUNS

Steps:

• 1. Lay 20 roll buns in pan
• 2. Top with sliced ham
• 3. top with cheese
• 4. top with top bun
• 5. TOPPING: Mix all ingredients together and spread on each bun roll. Bake at 400F for about 12-15 minutes or until tops are golden and cheese has melted :)

HAM AND CHEESE BAKED APPLES

Steps:

• Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
• 2. In a bowl, mix together butter, dijon mustard, Worchestershire sauce, poppy seeds, and dried onion.
• 3. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish.
• 4. Layer about half of the ham onto the rolls. Arrange the swiss cheese slices in a layer on top of the ham. Then layer the rest of the ham on top of the cheese.Place the tops of the rolls over all of this. Pour the mustard mixture evenly over the rolls.
• 5. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

Steps:

• 1. Preheat oven to 375°F.
• 2. Butter 13 x 9 x 2-inch glass baking dish.
• 3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish.
• 4. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend.
• 5. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses.
• 6. Cover again. Bake until heated through, about 30 minutes longer.

TWICE BAKED HAM AND CHEESE POTATOES

Steps:

• Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
• Slice potatoes in half lengthwise.
• Scoop out insides, leaving a firm shell.
• Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
• Beat at high speed until smooth.
• Fill potato shells with mixture.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
• Garnish with paprika or parsley.