Serving ham for Easter dinner has long been a family tradition, and it is still popular today. Some prefer their ham baked with pineapple, but if you would like to change it up a bit this year, you might try this recipe for Ham & Cola. It’s made in a slow cooker and calls for a can of cola and some horseradish.
We often have some ham left over from our Easter meal, and this recipe for Ham & Noodle Bake is a great way to make use of it. Have a happy and a blessed Easter!
HAM & COLA
1/2 cup brown sugar
1 teaspoon dry mustard
1 teaspoon prepared horseradish
1 (12-ounce) can cola (any brand), divided
3-4 pounds whole or sliced, precooked, boneless ham
Combine brown sugar, mustard and horseradish. Moisten with 1/4 cup cola to make a smooth paste; reserve remaining cola.
Rub entire ham with mixture. Place ham in slow cooker and add remaining cola.
Cover. Cook on low for 6 to 8 hours or on high for 2-3 hours.
Remove ham from slow cooker and place on a platter. Then slice (if not already pre-sliced) and discard juices in slow cooker.
Serve warm or cold. Makes 6-8 servings.
HAM & NOODLE BAKE
1 (10 3/4-ounce) can condensed cheddar cheese soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 cup chopped celery
1 (4-ounce) can sliced mushrooms, drained
2 cups diced, cooked ham
3 ounces uncooked medium-size noodles, cooked and drained
3/4 cup crushed, rich, round crackers
1 tablespoon butter or margarine, melted
Preheat oven to 375 degrees. Combine soup, milk and sour cream in a large bowl.
Add celery and mushrooms. Stir in ham and noodles. Pour mixture into medium-size casserole dish.
Combine cracker crumbs and butter in a small bowl. Sprinkle over ham mixture.
Bake, uncovered, 30 minutes or until hot and bubbly. Makes 6 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
