Easy Ham &Corn Scallop Casserole – A Comfort Food Classic

 

I found myself with a quantity of ham to use up today and was feeling quite nostalgic. I remembered a recipe that I had hand-written in my Big Blue Binder.  A delicious ham and potato bake that I had been making my family for years and years.

Not only is this a very simple make but it is also very comforting. It is something which my mother used to make for us and my grandmother before her.  It's a really tasty way of making a small amount of meat stretch to feed a whole family and I suspect that it is a simple recipe that was born out of necessity during the great depression.

 

What you have here are bits and bobs all layered together in a way that create a really delicious bake.  Sliced potatoes, creamed corn, grated cheese, sliced or cubed ham, sliced or chopped onion, flour, butter and milk. 

All get layered together and baked until the potatoes are melt-in-the-mouth tender.  Rich and creamy, the flavors merge together to form a dish that is hearty and comforting. Old fashioned goodness. Simple. Unpretentious.  This is a simple and deliciously homey dish that feels like a warm hug.

All you need on the side is a vegetable or a salad, and perhaps some baking powder biscuits to complete the meal.  Everyone will thank you, I guarantee!!

 

WHAT YOU NEED

TO MAKE HAM & CORN SCALLOP

A few simple ingredients.  This is quite homey and comforting.

• 1 tin (14oz/400g) of creamed corn
• leftover baked ham, how much is up to you (I like to put in about 2 layers at least, sliced into pieces about 1/3 inch thick or cubed)
• 4 medium potatoes, peeled and cut into slices, again about 1/4 inch thick
• 1 medium onion, peeled and thinly sliced
• 3/4 cup (180ml) of whole milk, scalded (heat just until bubbles appear around the edges of the milk in the pan)
• salt and black pepper to taste
• 2 TBS flour
• 2 TBS butter, cut into bits
• 4 ounces (115g) grated strong cheddar cheese

 

You can find creamed corn in the canned vegetable aisle of the grocery store. It is a thick cream like mixture loaded with bits of sweet corn.  (I could eat it with a spoon)

On this occasion I used a part of a 1/2-inch-thick ham steak that I had in the refrigerator.  I cubed the ham to use in this bake. You could slice it as well. It is up to you.

I like to peel the potatoes as I find the potato peeling to be a bit off putting in this, not only visually but also texture-wise.

I use whole milk for the rich flavor. You could also use evaporated milk or cream. It all depends on what type of finish you are looking for.  I think milk works just fine.

The flour and butter help to thicken the sauce.

The cheese adds a special savory richness. I used a strong/sharp white cheddar for extra flavor.

 

HOW TO MAKE 

HAM & CORN SCALLOP

 Simple and old fashioned, there is nothing complicated about family favorite! This is a very basic dish which is created by layering things in a baking dish. What follows is only a general outline and what I do to make this. You do you.

1. Preheat the oven to 180*C/350*f/ gas mark 4. Butter a 2 quart/2-liter casserole dish.
2. Layer up everything in the casserole dish as follows: a spoon full of the corn on the bottom, then add 1/3 of the potatoes, half of the onion, half the flour, 1/3 the cheese,1/3 of the butter, some salt and pepper to taste (remember ham is salty so don't use too much) some more creamed corn and half of the ham.
3. Do another layer with 1/3 of the potatoes, the remaining onion, the remaining flour, 1/3 more of the butter, 1/3 of the cheese, salt and pepper and the remainder of the ham, and half of the remaining corn. (You can save a bit of the ham to put on top if you wish.
4. Top with a final layer of potatoes, and the rest of the corn. Season lightly and dot with the remaining butter. Sprinkle with the remaining cheese and any ham if you have saved any.
5. Pour in the milk. You may not need all of it. You just want to barely see it through the top; it should only fill the dish about 2/3 full.
6. Cover with a lid and bake for about 45 minutes.
7. Uncover and bake for a further 15 minutes, or until the potatoes are tender and the casserole is golden brown. Serve hot.

 

DO I NEED

TO USE CREAMED CORN?

Yes, it is integral to the success of this recipe and makes up most of the liquid required. Without the creamed corn it would simply be scalloped potatoes.

CAN THIS BE FROZEN?

I do not recommend freezing this dish.  The texture of the potatoes may become mealy and the sauce is likely to separate.

 

HOW TO DEAL WITH LEFTOVERS

Refrigerate them promptly in a tightly covered container. When you are ready to reheat, you can do it in one of two ways. Gently reheat in a microwavable container until heated through. My favorite way is to melt a bit of butter in a skillet and fry it over medium heat. That way you get lots of crispy buttery bits.

VARIATIONS

• Feel free to sprinkle the top of this casserole with buttered bread or cracker crumbs before baking. They will crisp up when you remove the foil for the last 15 minutes of baking.
• You can add additional vegetables if you wish.  Chopped peppers, slivered green beans, cooked spinach, etc.  All work very well.
• No ham? Use hotdogs in their place or leave the protein out altogether. Use extra cheese to make up for it.

 

A FEW MORE

DELICIOUS WAYS TO USE COOKED HAM

DEVILED HAM SPREAD -  This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect.  I love this and could eat it with a spoon.  I really love sandwiches made with this. Toasted or plain.

CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS - You can't beat a delicious bowl of soup with some cheesy dumplings on top.  This is especially tasty. Its one of my favorite soups to make with leftover ham. This is hearty and delicious. All you need is a bit of crusty bread on the side.

HAM HOCK, PEAS & CREAMY NOODLES - In the time that it takes you to cook some pasta, you can have a delicious and filling supper on the table.   Your family will love this quick and easy supper! It's an all-in-one tasty hot dish! You don't need to use ham hocks (I know they can be hard to find.), you can also use cubed or shredded leftover baked ham.

 

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Yield: 4 servings

Author: Marie Rayner

Ham & Corn Scallop

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Old fashioned comfort and goodness. This is quite simply delicious. Simple ingredients put together in the most delicious way!  This is a really old recipe. Something that my mom always made and her mom before her. Simple and delicious.

Ingredients

• 1 tin (14oz/400g) of creamed corn
• leftover baked ham, how much is up to you (I like to put in about 2 layers at least, sliced into pieces about 1/3 inch thick or cubed)
• 4 medium potatoes, peeled and cut into slices, again about 1/4 inch thick
• 1 medium onion, peeled and thinly sliced
• 3/4 cup (180ml) of whole milk, scalded (heat just until bubbles appear around the edges of the milk in the pan)
• salt and black pepper to taste
• 2 TBS flour
• 2 TBS butter, cut into bits
• 4 ounces (115g) grated strong cheddar cheese

Instructions

1. Preheat the oven to 180*C/350*f/ gas mark 4. Butter a 2 quart/2 liter casserole dish.
2. Layer up everything in the casserole dish as follows: a spoon full of the corn on the bottom, then add 1/3 of the potatoes, half of the onion, half the flour, 1/3 the cheese,1/3 of the butter, some salt and pepper to taste (remember ham is salty so don't use too much) some more creamed corn and half of the ham.
3. Do another layer with 1/3 of the potatoes, the remaining onion, the remaining flour, 1/3 more of the butter, 1/3 of the cheese, salt and pepper and the remainder of the ham, and half of the remaining corn. (You can save a bit of the ham to put on top if you wish.
4. Top with a final layer of potatoes, and the rest of the corn. Season lightly and dot with the remaining butter. Sprinkle with the remaining cheese and any ham if you have saved any.
5. Pour in the milk. You may not need all of it. You just want to barely see it through the top; it should only fill the dish about 2/3 full.
6. Cover with a lid and bake for about 45 minutes.
7. Uncover and bake for a further 15 minutes, or until the potatoes are tender and the casserole is golden brown. Serve hot.

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