Sunday Dinner: Ham with Apples and Cheese

When I made space for our yearly beef order recently, I found several things in my freezer that I didn't know I was missing. One of them was a package of ham scraps left from Easter.  I made this casserole (below) and my husband complimented me over and over, saying this was pure comfort food.  Perhaps you can use your Christmas ham scraps to make it!

waiting for Sunday dinner

Saturday:
thaw ham

Sunday morning:
assemble Ham with Apples and Cheese, put on timed bake
set brussels sprouts out
thaw cornbread

Sunday noon:
set table
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.