Cheesy Goodness!

Between Christmas and New Years for the last couple of years, we have been having a ham dinner at our son and daughter-in-law's house. This past year brought a brand new baby into our lives. The newest member of our family (our first grandson) was born on December 30th, hence no ham dinner. I decided to made the ham dinner myself.

Geez, I haven't made a ham in I don't know how long. It's just not something we eat even once a year. After making it and sorting out the leftovers into future dinners, I'm not sure why we don't eat ham more frequently. It was delicious! I made a Smithfield Spiral Sliced Ham, corn casserole, and mashed potatoes. Can I say it? Yes! Total goodness!

This recipe is adapted from a recipe from the Smokestack Restaurant in Kansas City. I hope you like it!



Corn Casserole

Serves 6

• 4 slices bacon, fried and finely chopped
• 3 T unsalted butter
• heaping T chopped garlic in olive oil
• 1/4 c flour
• 1 1/2 c milk, 2% organic
• 2 oz cream cheese
• 1 oz cheddar cheese, cubed
• 1 c shredded Mexican blend cheese
• 1/2 tsp paprika
• 1 1/2 lb frozen corn
• salt & pepper to taste

Directions

1. Heat oven to 375 degrees.
2. Heat crumbled bacon on medium heat in saucepan for 3 minutes; add butter and garlic, cook til fragrant, about 1 minute.
3. Add flour, mix well for 1 minute.
4. Whisk in milk and bring to a boil; stir constantly while cooking until thickened for about 2 minutes.
5. Add cream cheese, cheddar cheese, Mexican blend shredded, and paprika; cook until smooth.
6. Remove from heat and stir in corn; season with salt & pepper.
7. Transfer mixture to a baking dish (approx 5x8) and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Ham leftovers were plentiful so keep an eye out for more recipes!