Creamed Ham over Biscuits

Another ham leftover recipe--one my grandmother used after Christmas and Easter.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Biscuits

• 1  cup all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 3  tablespoons  cold butter
• 1⁄2 cup milk

• Creamed Ham

• 1  cup  cubed ham
• 1⁄4 cup  chopped onion
• 3  tablespoons butter
• 1⁄2 teaspoon chicken bouillon granule
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon pepper
• 2  tablespoons all-purpose flour
• 1 3⁄4 cups milk
• 3  hard-boiled eggs, chopped
• 1  tablespoon  minced fresh parsley

Directions

1. In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
2. Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown.
3. Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
4. Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
5. Split the warm biscuits in half horizontally; top with warm ham mixture.