Country Crusted Ham Bake

Submitted by 5thCourse

"A homey casserole with a cornbread crust. Updated recipe since SusieQusie's helpful input...my husband almost polished off the whole thing in one sitting! I found it easier to use a hefty half cup each of canned lima beans and corn instead of the frozen succotash."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• Casserole

• 2 cups cooked ham, diced
• 1 (10 ounce) package frozen succotash
• 1⁄2 cup sour cream
• 1⁄3 cup green onion, sliced
• 2 tablespoons milk
• 2 teaspoons mustard
• 1 tablespoon flour

• Crust

• 1⁄3 cup cornmeal
• 1⁄3 cup flour
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 3⁄4 cup milk
• 3 tablespoons butter, melted

directions

1. If using frozen succotash, cook according to package directions.
2. Combine sourcream, milk, mustard and flour til smooth.
3. Mix with remaining casserole ingredients.
4. Pour into greased 6x10 inch baking dish.
5. For the crust, combine the dry ingredients.
6. Stir in the milk and melted butter.
7. Pour over the ham mixture and sprinkle with paprika or parsley if desired.
8. Bake uncovered until light brown, about 35 minutes at 350.

Reviews

[SusieQusie]

This is a hard one for me to review. It was so easy to make, the taste was wonderfully homey but the final appearance was rather off-putting. I couldn't find frozen succotash per se so I used equal amounts frozen limas and corn kernels. In lieu of other directions, I pre-cooked and drained them. (I doubted that frozen limas would go from zero-to-done with this short bake time) Also, mustard type wasn't specified so I used Dijon. (Good choice) The closest size to a 6-by-10 inch pan that I own is a 5-by-9 and it happens to fit in my toaster oven so the choice was clear on this hot day. ;-) The bake time was perfect, even in a toaster oven. The crust rose up nice and brown and I could see the juices bubbling around the edges so I was home free after 35 minutes. Then the plating – in spite of draining the corn and limas, they still gave up a good amount of liquid that didn’t make friends with the sour cream. In retrospect, a dollop of flour stirred in with the sour cream/mustard mixture to thicken the _gravy_ would have made sense. I will definitely make this again but will tinker with the ingredients to give the results more eye appeal. Thanks for sharing your recipe. I’ll update my review after I make this again!