I wanted to get you all prepared with a list of ideas to use up that leftover Easter ham you may have soon. So,  I have a list of oldies but goodies along with a new one, ham a la king.  I really loved the chicken a la king I shared with you last Fall.  When I came across a ham a la king, I thought it would be a great one to try out for Easter leftovers.

The ham a la king starts with a basic white sauce.  then it gets some added flavor from American cheese, Worcestershire sauce, and mustard.  The original recipe includes slice olives, which I tried.  However, I wasn’t really sold on them in this dish.  I would much rather have some canned mushrooms or fresh mushrooms cooked down in a little butter.  I think that would have been a much better compliment in flavor.  So I have included that recommendation in the recipe below.

As always, a la king can be served over toast points or biscuits if you don’t want to go for the puff pastry.

• Layered Penne with Ham, Mushrooms and Peas
• Ham, Potato, and Roasted Red Pepper Frittata
• Monte Cristo Casserole
• Creamy Scrambled Eggs with Ham
• Ham and Cheese Potato Casserole
• Baked Rigatoni
• Ham Fried Rice
• Deluxe Macaroni and Cheese
• Cheddar Ham Soup
• Chicken Cordon Bleu Pasta
• Ham and Cheesy Noodle Casserole

Ham a la King

Real Mom Kitchen

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Ingredients

  

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• ▢ 2 pkg 10 oz each frozen puff pastry shells ** see note
• ▢ ¼ cup butter
• ▢ ¼ cup all-purpose flour
• ▢ 1 tsp chicken bouillon granules or Better Than Boullion this is what I used
• ▢ ½ cup hot water
• ▢ 1-1/2 cups milk I used skim
• ▢ 3 slices process American cheese
• ▢ 1 tsp Worcestershire sauce
• ▢ 1 tsp prepared mustard
• ▢ 2 cups cubed fully cooked ham
• ▢ ½ cup frozen peas thawed, optional(I left this out)
• ▢ 1 can 2-1/4 oz sliced ripe olives, drained (Next time I'd do mushrooms instead)
• ▢ 2 Tbsp diced pimientos
• ▢ 1 Tbsp minced fresh parsley

Instructions

 

• Bake pastry shells according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Dissolve bouillon in the 1/2 cup hot water.
• Slowly add milk and bouillon/water mixture to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted.
• Add the ham, peas if desired, olives (mushrooms), pimientos and parsley; heat through. Serve in pastry shells. Yield: 6 servings.

Notes

Note: this can also be served over toast point of biscuits.

Tried this recipe?Let us know how it was!

Recipe adapted from Taste of Home.