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Creamed Ham and Grits
Creamed Ham and Grits
Diana Rattray
At a Glance
Course : Entree, Lunch
Special : Easy, For Kids, Quick
Type of Prep : Sauté, Simmer
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner, Halloween, Kentucky Derby, Party, Potluck, Spring, Winter
 
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Creamed Ham With Peas

From Diana Rattray,
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This creamed ham is delicious on grits or rice, or serve it over toast, hot split biscuits, or baked puff pastry shells. Feel free to use peas and carrots in place of the peas, or add a little chopped pimiento for extra flavor and color.

INGREDIENTS:

  • 3 tablespoons butter
  • 1/4 cup chopped green onion
  • 2 teaspoons fresh minced parsley
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 1/2 to 2 cups diced ham
  • 1 1/2 cups frozen peas, thawed, cooked and drained
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper

PREPARATION:

Heat butter in a saucepan over medium-low heat. Add the green onion and minced parsley and cook for 1 minute. Stir in the flour until smooth and bubbly. Gradually add milk and heavy cream. Stir in diced ham and cooked peas, along with salt and pepper to taste. Serve over rice, grits, toast, or biscuits.
Serves 4 to 6

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