Ham Casserole

 

I had picked up a small ham at the weekend. It was already cut into slices. I had in mind to use half of it in a casserole.  I had seen a delicious looking casserole on a page called The Cozy Cook that I was keen to try. 

It was a casserole for ham with broccoli and rice in a rich and creamy looking sauce.  It sounded lush and looked even lusher.  Normally I would have cut the recipe in half, but it looked like it would freeze very well so I decided this time to make the full recipe and then freeze half for another time.

That would give me enough to enjoy on the day, along with some to share with my next-door neighbor and then have a meal waiting in the freezer for another time.  

 

Recipes like this one are sound and economical.  They help to bulk out and stretch small amounts of more expensive ingredients, so that they feed more people.  In this day and age with the cost of food, anything we can do to cut down our cost is a good thing!

I did pay over $16 for the ham, but today I have gotten two small casseroles from just half of it and I have another half to use for something else. 

I wish you could smell how delicious it smells in my house right now!  I really hope you will be inspired to make this tasty casserole. I think it is something most people will love!  Ham, rice, broccoli, cheese, in a rich and creamy sour cream sauce. What more could you want?

 

WHAT YOU NEED TO MAKE HAM CASSEROLE WITH BROCCOLI & RICE

Some leftover ham of course, and a few other simple ingredients.

For the casserole:

• 2 TBS butter
• 1 TBS light olive oil
• 2 1/2 cups (591ml) low salt vegetable or chicken stock
• 1 1/4 cups (264g) long grain rice, raw
• 2 cups (about 1 pound) diced cooked ham
• 2 cups (about142g) broccoli florets
• 1 tin (10.75oz/305g) condensed cream of chicken soup
• 1/2 cup (60g) sour cream
• 2 1/2 cups (300g) grated medium to sharp cheddar cheese
• salt and black pepper to taste

To top:

• 1 cup (60g) buttery round cracker crumbs
• 2 TBS butter melted

 

I used Uncle Bens Converted Long Grain rice, which worked perfectly in this recipe. I had picked up a small Schneider's Ham, already sliced at the weekend and used about half of it cubed for this recipe.

I had a bag of broccoli florets that I had purchased in the produce section of the store. It would be the equivalent of two small broccoli crowns.

If you don't want to use condensed soup, you could simply make a white sauce, about 1 1/2 cups worth, using half milk and half chicken stock.

In the U.K. Batchelor's makes a condensed soup. It is a soup that you need to dilute it with water or milk to serve.  It is not ready to serve right out of the can.  You use it undiluted for this recipe.

I used a sharp cheddar for this.  It gave a nice cheesy flavor to the casserole. Cheese, broccoli, ham . . . a trinity of good taste!

 

HOW TO MAKE HAM CASSEROLE WITH BROCCOLI & RICE

This is basically done in two parts. You cook the rice first, along with the broccoli and then you just stir everything together, pour into a baking dish and bake.

You will need a largish saucepan. Melt the butter in the saucepan over medium heat. Add the onion. Cook for about 5 minutes until softened. Add the dry rice.

Pour the stock and olive oil into the saucepan. Bring to a boil, then reduce to a simmer. Cover the saucepan tightly and leave to cook for 8 minutes.

 

Scatter the broccoli florets over top. Replace the cover and cook for a further 7 minutes, without stirring.

If all of the liquid has not been absorbed by that time, recover and cook for a further 5 minutes.

Remove from the heat. Keep covered and leave to sit for 10 minutes.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 13-inch shallow baking dish.

Add the ham, tinned soup, sour cream, milk and half of the cheese to the rice and broccoli mixture, mixing everything together well. Spread this mixture into your prepared baking dish.

 

Scatter the remaining cheese over top and cover the dish tightly with aluminum foil. Bake in the preheated oven for 20 to 25 minutes.

Mix the cracker crumbs together with the melted butter. Uncover the casserole dish. Scatter the buttered crumbs over top. Return to the oven and bake, uncovered for a further 10 to 15 minutes until bubbling and golden brown.

Serve hot.  A salad goes very nicely on the side.

This was really delicious.  It was quite simple to throw together as well. Great for when you have some ham you want to use up.  I just happened to have a bag of broccoli florets that needed using as well, so it worked out very well.

It was rich and cheesy. The broccoli was crispy tender, which is unusual for a casserole. If you would prefer your broccoli more cooked, then I would cook it separately and then stir it into the casserole with everything else.

The buttery cracker crumbs added just the right finishing touch!  A nice mixed salad would work very well on the side, and or some crusty bread for the heartier eaters.

You could also bake this in two smaller casseroles and freeze one.  Put half of it into a smaller casserole, scatter the cheese on top, wrap tightly and freeze.  When you are ready to cook it, take it out and thaw in the refrigerator overnight.  Bring to room temperature and then bake as per the recipe. I would not add the crumbs prior to freezing.

  

I love using up my leftovers. Ham, Beef, Chicken, etc.  Here are a few other really delicious ways of using up leftover cooked ham!

DEVILED HAM SPREAD - This is one of my favorite sandwich fillings. I have been known to buy a piece of ham just to make this tasty spread. This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect.  I love this and could eat it with a spoon. 

SLOW COOKER HAM & POTATO CHOWDER - This is one of those delicious meals that you can throw in the slow cooker in the morning and then get on with your day. Perfect for those days when you know you are not going to have a lot of time to throw a meal together.  This is a hearty, yet creamy soup with beautiful flavors and textures.

Yield: 6

Author: Marie Rayner

Ham Casserole with Broccoli & Rice

Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M

Rich, creamy and delicious. This is an excellent way to use up leftover cooked ham.

Ingredients

For the casserole:

• 2 TBS butter
• 1 TBS light olive oil
• 2 1/2 cups (591ml) low salt vegetable or chicken stock
• 1 1/4 cups (264g) long grain rice, raw
• 2 cups (about 1 pound) diced cooked ham
• 2 cups (about142g) broccoli florets
• 1 tin (10.75oz/305g) condensed cream of chicken soup
• 1/2 cup (60g) sour cream
• 2 1/2 cups (300g) grated medium to sharp cheddar cheese
• salt and black pepper to taste

To top:

• 1 cup (60g) buttery round cracker crumbs
• 2 TBS butter melted

Instructions

1. You will need a largish saucepan. Melt the butter in the saucepan over medium heat. Add the onion. Cook for about 5 minutes until softened. Add the dry rice.
2. Pour the stock and olive oil into the saucepan. Bring to a boil, then reduce to a simmer. Cover the saucepan tightly and leave to cook for 8 minutes.
3. Scatter the broccoli florets over top. Replace the cover and cook for a further 7 minutes, without stirring.
4. If all of the liquid has not been absorbed by that time, recover and cook for a further 5 minutes.
5. Remove from the heat. Keep covered and leave to sit for 10 minutes.
6. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 13-inch shallow baking dish.
7. Add the ham, tinned soup, sour cream, milk and half of the cheese to the rice and broccoli mixture, mixing everything together well. Spread this mixture into your prepared baking dish.
8. Scatter the remaining cheese over top and cover the dish tightly with aluminum foil. Bake in the preheated oven for 20 to 25 minutes.
9. Mix the cracker crumbs together with the melted butter. Uncover the casserole dish. Scatter the buttered crumbs over top. Return to the oven and bake, uncovered for a further 10 to 15 minutes until bubbling and golden brown.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!

Traditional Scottish Rumbledethumps

 

Rumbledethumps.  How is that for a tongue twister of a name. Rumbledethumps is a traditional Scottish side dish that historically was made from the leftovers of a dinner.  Potatoes, swede, cabbage, onions or leeks, cheese.

The Irish have their Colcannon. The English have their Bubble and Squeak.  The Scottish have their rumbledethumps. This is a traditional Scottish dish, said to come from the Scottish Border regions. It is economical and it is delicious.

 

I have seen it made without turnips (rutabaga/swede) and I have seen it made with bits of ham added.  I have also seen it made with leeks included.  The most traditional way however is just with potatoes, cabbage, butter and cheese.  I have added onion because I like onions and had some to use up.

Traditionally it would have utilized leftovers, but today I am making it with ingredients that have been cooked from scratch.  The potatoes are boiled in lightly salted water and mashed.

The cabbage and onion are sauteed in butter until softened without browning and then stirred into the potatoes before the whole thing is turned into a baking dish, slathered with some grated cheese and then baked until light golden brown.

The name is said to come from the noise that the wooden spoon makes as it hits the side of the saucepan when you are mixing the potatoes and cabbage together.  

I can tell you it is delicious.  Soft, comforting, buttery and cheesy. With or without swede.  This is pure and simple Scottish comfort food.

 

WHAT YOU NEED TO MAKE TRADITIONAL SCOTTISH RUMBLEDETHUMPS

Very simple ordinary everyday ingredients. Humble fixings put together in the most delicious way.

• 1 pound (1/2 kg) floury potatoes (potatoes good for mashing)
• 1/4-pound (125g) cabbage, cored and thinly sliced
• 1 small onion, peeled and sliced
• 4 TBS butter, divided
• 2 ounces (56g) mature cheddar cheese grated (about 1/2 cup)
• salt and white pepper to taste

 

By floury potatoes I mean a potato that is good for mashing. It should cook up light and fluffy and a bit dry. It should fall apart when cooked and not be in the least bit waxy.  You want an old potato, a russet, a King Edward, a Maris Piper or a good all-rounder.  

You can use any kind of cabbage you wish to use for this.  All work well. Savoy, sweetheart, winter king, white.  I used white cabbage. You could use red as well, but it will turn a god-awful shade of purple/red and will not be very visually appealing. Just saying.

I used a regular brown skinned cooking onion. Peeled, cut in half and then the halves cut into half-moons.

I used the last of my Balderson's aged cheddar that I had gotten in for Christmas. Any well flavored sharp cheddar will do and will work best.

 

HOW TO MAKE TRADITIONAL SCOTTISH RUMBLEDETHUMPS

It's very easy.  You basically make mashed potatoes without the milk and fold it together with cabbage and onion, pile it into a dish, slather the top with some good cheese and bake.  Simple.

Peel your potatoes and cut them into equal sized pieces. (I make mine in 1 1/2-inch chunks.)

Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil. Cook for 15 to 20 minutes until soft.

Drain well and mash with 2 TBS of the butter. Season to taste with salt and white pepper. Keep warm.

Peel the onion, cut in half and finely slice into half-moons. Core and trim the outer leaves from the cabbage. Slice it roughly.

Melt 2 TBS of butter in a large skillet over medium low heat. Add the onion and cabbage. Cook, stirring occasionally, until it has softened and wilted down.

Mix the cooked softened cabbage and onion thoroughly into the potatoes.

 

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish large enough to hold your cabbage and potatoes.

Pile the potato mixture into the buttered dish. (I like to keep the top roughed up a bit.) Sprinkle the cheese evenly over top.

Bake in the preheated oven for 15to 20 minutes until the cheese has melted and turned golden brown in spots. Serve as a tasty side dish to your favorite meal.

 

This was very simple to make and exceptionally delicious. Simple ingredients done so well together. I have seen it with turnips/swede/rutabaga added and am keen to try it that way now. This was incredibly tasty.  I could have eaten a whole plate of this and nothing else!

It is most commonly served as a side dish along with something else. Baked beans, sausage, ham, etc. It is also a great main dish for vegetarians. This is a lovely comfort food, pure and simple!

 

 

I loved travelling in Scotland when I was over in the U.K. I loved the people and I loved the food.  Here are a few other Scottish dishes that you might also enjoy!

SCOTTISH DUNDEE CAKE - This is a traditional Scottish fruited Cake. You can either do it as one large cake or smaller cupcake sized cakes as I have done. It is a fruit cake, but not as heavy and rich as a traditional Christmas type of fruit cake. This is more of an "Enjoy with a hot cuppa" kind of a fruit cake!  Light in color and with a nice "citrus" flavor, it is one of my favorite fruit cakes. I does include plenty of dried currants and raisins and candied citrus peels of course! This recipe also includes the finely grated zest of on orange.  YUM!

SCOTTISH OAT CAKES - I am not sure how authentic these are as I got the recipe from an episode of Martha Bakes, but I can promise you they are terrifically tasty!  Crisp, buttery, loaded with plenty of oats, inside and out. Beautiful with a bit of cheese or a hot cup of tea. The oats for these are toasted before grinding into flour in a food processor to make the cakes, giving them a really nutty flavor. Moreishly oaty, crisp and delicious!

Yield: 2 - 3 servings

Author: Marie Rayner

Traditional Rumbledethumps (small batch)

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

A fabulous Scottish side dish using simple ingredients, creamy mashed potato, sauteed cabbage and sometimes onions. These get stirred through together, piled into a baking dish and topped with cheese before baking to tasty perfection in a moderate oven!

Ingredients

• 1 pound (1/2 kg) floury potatoes (potatoes good for mashing)
• 1/4 pound (125g) cabbage, cored and thinly sliced
• 1 small onion, peeled and sliced
• 4 TBS butter, divided
• 2 ounces (56g) mature cheddar cheese grated (about 1/2 cup)
• salt and white pepper to taste

Instructions

1. Peel your potatoes and cut them into equal sized pieces. (I make mine in 1 1/2-inch chunks.)
2. Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil. Cook for 15 to 20 minutes until soft.
3. Drain well and mash with 2 TBS of the butter. Season to taste with salt and white pepper. Keep warm.
4. Peel the onion, cut in half and finely slice into half moons. Core and trim the outer leaves from the cabbage. Slice it roughly.
5. Melt 2 TBS of butter in a large skillet over medium low heat. Add the onion and cabbage. Cook, stirring occasionally, until it has softened and wilted down.
6. Mix the cooked softened cabbage and onion thoroughly into the potatoes.
7. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish large enough to hold your cabbage and potatoes.
8. Pile the potato mixture into the buttered dish. (I like to keep the top roughed up a bit.) Sprinkle the cheese evenly over top.
9. Bake in the preheated oven for 15to 20 minutes until the cheese has melted and turned golden brown in spots.
10. Serve as a tasty side dish to your favorite meal.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!

Red Wine Braised Brisket

 

I had picked up a Brisket of Beef prior to Christmas and popped it into the freezer.  I decided to cook it the other day. I had originally planned to do sort of a BBQ type of recipe such as this one, but in the end, I decided against that.

I remembered a recipe that I had in my Big Blue Binder for braised short ribs that was delicious. It was a recipe shared with me about 50 years ago by an older friend that lived in Olds, Alberta. Her name was Cathy, and she ran a small cafe.  Her recipes were always delicious.

I decided to cut my brisket into largish chunks and oven braise them as per Cathy's recipe, with excellent results I might add! 

 

 

I often think back to the fine ladies through the years that have had such a positive influence on my cooking skills.  Women like Cathy and her mom. My sister and I were just talking about this the other day. We were both blessed to have had some really talented and special mentors in the kitchen.

Our mother was not somebody who wanted anyone helping her out in the kitchen.  Anything we learned from her we had to learn from a distance and by asking questions. I wish it had been different, but that is just the way it was. Mom could not abide anyone dirtying up her hob or her oven. It drove her bananas.  We could never clean it good enough for her and she hated cleaning up behind people. True fact, nothing in mom's kitchen was ever "seared!"

I really have to give a lot of credit to a number of women (friends/relatives, etc.) through the years that were very forthcoming in sharing their recipes, talents and skills with me.  They truly helped to make me the good cook that I am!! It was the same with my sister. We were both blessed thus.

Anyways, I applied Cathy's method for cooking short ribs to this brisket and it turned out gorgeous! I hope that you will be inspired to want to give it a go!

 

WHAT YOU NEED TO MAKE RED WINE BRAISED BRISKET

Other than the wine you will probably have everything you need to throw this simple dish together.

• 2 1/2 pounds (1kg) beef brisket, trimmed and cut into large cubes (about 2 -3 inches square)
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, trimmed and finely chopped
• 2 cloves garlic, peeled and minced
• 1 TBS tomato paste (tomato puree)
• 1 1/4 cup (300ml) red wine
• 1 1/2 cup (360ml) beef stock
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 TBS Worcestershire sauce
• 1 TBS good balsamic vinegar

 

The original recipe used beef short ribs.  Brisket is a meat with very similar qualities, both texture wise and taste, but without the bone. I have never had a problem using the two interchangeably. I had bought a slab of brisket at the Sobeys and had originally planned to roast it, but when the time came decided to cut it into smaller chunks and oven braise it.

Everything is pretty self explanatory. You may not have any wine, or you may not want to buy wine, maybe you don't want to use wine.  Here are some options for what you can use in its place.

THE BEST SUBSTITUTE FOR RED WINE

Consider replacing one-for-one with one of the following:

 Alcohol-free red wine 

Beef broth 

Chicken broth 

Red wine vinegar (use ½ vinegar and ½ water for similar flavor results) 

Cranberry juice

Pomegranate juice

 

HOW TO MAKE RED WINE BRAISED BRISKET

This really is a very simple entree to make. Don't stint on browning the meat.  This gives incredibly flavor to the gravy, as does sautéing the veggies. Both are steps I would not leave out!

You will need an oven-proof Dutch oven. Preheat your oven to 325*F/165*C/gas mark 3.

The pan I used for this was a 3QT (3 liter) Cast Iron Dutch Oven by Martha Stewart that I bought on Amazon. This is the perfect size for me, a singleton living on her own. It is large enough so that if I want to make a slightly larger pot of soup I can, but not so large that I find myself with tons of leftovers.  It works really well in smaller sized recipes such as this one and it cleans up very easily.

 

Heat the oil in the Dutch oven over medium high heat. Season the pieces of brisket all over with salt and black pepper. Sear on both sides in the Dutch oven. Remove to a plate.

Add the vegetables to the pan. Sauté over medium low, stirring occasionally, until they begin to soften. Add the minced garlic and the tomato paste. Cook for several minutes longer.

Pour in the red wine. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the beef stock, herbs, balsamic vinegar and Worcestershire Sauce, combining everything well together.

 

Return the pieces of beef to the pan, along with their juices, nestling them down into the liquid. Cover tightly.

Oven braise, covered for 2 hours. Uncover and braise for an additional half hour until the meat is tender and the juices have reduced.

Skim any fat from the pan and discard.  Serve the meat with that delicious sauce spooned over top.

 

This was exceptionally delicious.  The meat was falling apart, and that gravy was stupendous. I did think of pureeing the vegetables in it, but then I decided to leave it just as is for interest and texture.

I did skim off all of the fat.  First with a ladle and then with some paper towels. 

Served with some mashed potatoes and green beans on the side this made for a really beautiful dinner!  I really enjoyed it. Rice would also go, but I am a potatoes gal and so I made a quick pot of mash. Delicious!

 

I love beef brisket in any way shape or form, but it is especially delicious when braised until it is tender and falling apart.  Here are two other delicious ways to cook it that are sure to be enjoyed!  

SLOW BRAISED BRISKET SANDWICHES - Melt in the mouth pieces of tender and juicy brisket, with a flavor-filled au jus, served tucked into some crisp fresh baguettes with some quick pickled red onions. Altogether this is one very tasty sandwich! mmm Now I am hungry!

BRAISED BRISKET WITH STOUT AND ONIONS - Brisket is one of my favorite cuts of beef and is beautiful when prepared this way. Cubes of brisket are floured and browned and then braised in a delicious mix of stout and onions, until it is beautifully tender. The juices make the most delicious gravy!

Yield: 4 servings

Author: Marie Rayner

Red Wine Braised Brisket

Prep time: 30 MinCook time: 2 H & 30 MTotal time: 3 Hour

This oven braised stew is a hearty and delicious comfort food meal, featuring large chunks of beef brisket cooked in a rich, savory red wine sauce that is fabulous spooned over mashed potatoes.

Ingredients

• 2 1/2 pounds (1kg) beef brisket, trimmed and cut into large cubes (about 2 -3 inches square)
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, trimmed and finely chopped
• 2 cloves garlic, peeled and minced
• 1 TBS tomato paste (tomato puree)
• 1 1/4 cup (300ml) red wine
• 1 1/2 cup (360ml) beef stock
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 TBS Worcestershire sauce
• 1 TBS good balsamic vinegar

Instructions

1. You will need an oven-proof Dutch oven. Preheat your oven to 325*F/165*C/gas mark 3.
2. Heat the oil in the Dutch oven over medium high heat. Season the pieces of brisket all over with salt and black pepper. Sear on both sides in the Dutch oven. Remove to a plate.
3. Add the vegetables to the pan. Sauté over medium low, stirring occasionally, until they begin to soften. Add the minced garlic and the tomato paste. Cook for several minutes longer.
4. Pour in the red wine. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the beef stock, herbs, balsamic vinegar and Worcestershire Sauce, combining everything well together.
5. Return the pieces of beef to the pan, along with their juices, nestling them down into the liquid. Cover tightly.
6. Oven braise, covered for 2 hours. Uncover and braise for an additional half hour until the meat is tender and the juices have reduced.
7. Skim any fat from the pan and discard.
8. Serve the meat with that delicious sauce spooned over top.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!