Kentucky Creamed Ham

This is a traditional ‘Down Home’ American recipe, and typically rich and cholesterol-laden, but like all such dishes very tasty. Properly, it should be served with hot buttered cornbread, or perhaps rice, but I prefer roast potatoes, with sliced green beans to offset the richness a little. Not what the Doctor ordered, perhaps, but certainly good, solid comfort food. And easy. Did I mention ‘easy’? It is.


25g butter.

1 good cup diced mushrooms.

50g butter.

2 tblsp plain flour.

1 cup milk.

Salt and pepper to taste.

¼ cup cream.

1 cup diced cooked ham.

Chopped parsley to garnish.


Place a sauté pan on a hot flame and melt 25g  butter. Sauté the mushrooms until soft then remove from the pan and set aside. Add the 50g butter to the pan and stir in the flour. Cook, stirring, until slightly brown.

Slowly add the milk, stirring continually until smooth and creamy then add the salt and pepper, cream, mushrooms and the ham. Gently simmer for 5 minutes and serve garnished with parsley, with roast potatoes and green beans on the side.

Serves: 2.

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