 | | Directions | - Filling: Preheat oven to 400°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Add onions; cook 3 minutes, or until tender, stirring frequently. Sprinkle with 3 tablespoons flour; cook and stir 1 minute. Gradually stir in broth; bring to a boil, stirring constantly. Boil 3 minutes, or until sauce is thickened, stirring constantly. Add thyme, hot pepper sauce, vegetables and ham; mix well. Cook 2 minutes, or until heated through, stirring occasionally. Spread in 11x7-inch baking dish.
- Crust: Combine 1 cup flour, the baking powder, baking soda and salt in medium bowl. Cut in 3 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk; stir just until blended. Drop large spoonfuls of the dough over filling in baking dish, spreading if necessary to completely cover filling.
- Bake 45 minutes, or until crust is lightly browned and filling is hot and bubbly. Let stand 10 minutes.
|
|
|
| Ingredients | | - |  | 2 1/2 cups finely chopped leftover cooked Cook's® Bone-in Ham or Ham Steak |
| - | | 2 tablespoons butter |
| - | | 1 medium onion, finely chopped (about 1/2 cup) |
| - | | 3 tablespoons all-purpose flour |
| - | | 1 can (14 ounces) Chicken Broth |
| - | | 1 teaspoon finely chopped fresh thyme leaves |
| - | | 1/4 teaspoon hot pepper sauce |
| - | | 1 bag (16 ounces) frozen mixed vegetables, thawed |
| - | | Crust |
| - | | 1 cup all-purpose flour |
| - | | 1 teaspoon baking powder |
| - | | 1/4 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 3 tablespoons cold butter, cut into small pieces |
| - | | 2/3 cup buttermilk |
| |
| |
