|waiting for Sunday dinner|
assemble Ham with Apples and Cheese, put on timed bake
set brussels sprouts out
saute brussels sprouts
warm up cornbread in oven
The ham dish is quite rich and soft, so I like to serve it with a crunchy green salad or, in this case, brussels sprouts with vinegar and salt. I also served cranberry applesauce and a few slices of cornbread for mopping up the delicious juices.
|caught in the act of eating out of the serving dish|
Ham with Apples and Cheese - copied from a cookbook at work, but then I tweaked it a bit
1 1/2 - 2 lbs. thick ham slices, chunked
2-3 tart apples, sliced (I don't peel them)
1/3 cup flour
1/3 cup dark brown sugar
2 Tbsp. butter, melted
6 slices sharp cheddar cheese, enough to cover the top
1 cup plain yogurt
Make a layer of the ham over the bottom of a greased, deep-dish pie plate. Lay the apples over them. (I had sweet apples, so I sprinkled them with lemon juice) Separately, mix flour, sugar, and butter to make crumbs. Sprinkle these on top of apples. Cover with cheese slices. Dollop yogurt over the top. Bake at 350 for 1 hour, until bubbling and browned on top.