Recipes and Cooking Tips


Care and re-heating instructions for your Montana Valley Ham


Ham & Cheese Roll-Ups

2 cups cooked Montana Valley Ham
1 1/2 cups shredded cheddar cheese
1/2 cup green pepper, chopped
1/3 cup green onion, chopped salt and pepper to taste
10 flour tortillas
1 cup sauce (see below)

Mix ham, cheese, green pepper, onion, salt, pepper, and sauce in a medium bowl. Place spoonful of ham mixture in tortilla. Roll tortilla and place in baking pan. Pour remaining sauce over roll-ups and sprinkle with shredded cheese. Bake at 325 degrees for 15 minutes or until cheese melts.

Ham & Cheese Roll-Up Sauce
3 cans Cream of Mushroom soup
1 cup sour cream
1/2 cup milk
1/8 teaspoon dill

Mix together in small bowl.


Italian Ham-Spaghetti

2 cups slivered Montana Valley Ham
1 clove garlic, minced
1 Tbsp. butter
1 cup green pepper, chopped
8 oz thin spaghetti
salt and pepper to taste
1/2 cup Parmesan or Romano cheese, grated
1/4 cup parsley, chopped
3 eggs, slightly beaten
1/4 cup olives, pitted and sliced

In large pan, over medium heat, sauté ham and garlic in butter. Cook spaghetti in boiling salted water for 10 minutes or until desired doneness. Drain thoroughly and add to ham in pan. Reduce heat to low. Stir in cheese, eggs, olives, and half of parsley. Remove from heat. Toss together with salt and pepper. Sprinkle with remaining parsley.


Easy Ham-and-Cheese Bake

(4 servings)

1 1/2 cups Montana Valley Ham, cut into thin strips
1 1/2 cups sliced green onion or leeks
2 Tbsp. butter or margarine
1 1/2 cups cheese, shredded
2 tomatoes, large, sliced
1 tsp. mixed salads herbs
2 Tbsp. bread crumbs (optional)

Heat heavy pan over medium heat. Melt butter in pan. Add green onions or leek and sauté until soft and golden in color. Layer Montana Valley Ham and onion in greased casserole or in small custard cups or individual oven-proof serving dishes. Sprinkle with cheese. Top with tomato slices, pepper, mixed herbs, and bread crumbs. Bake uncovered at 375 degrees for 20 minutes or until cheese is melted and dishes are heated through. Serve immediately.


Company Ham-Casserole

(6 to 8 servings)

8 oz thin spaghetti
2 Tbsp. minced onion
6 Tbsp. butter or margarine
6 Tbsp. all-purpose flour
2 cups milk
1 cup half-and-half
1 cup chicken broth
1/4 cup cooking sherry
3 cups Montana Valley Ham, diced
10 oz frozen peas
1 cup sharp Cheddar cheese, shredded
1/4 cup Parmesan cheese, grated

Cook spaghetti in boiling salted water. Drain, rinse, and set aside. Heat heavy pan over medium heat. Melt butter. Sauté onion until soft. Stir in flour. Remove from heat and stir in milk, half-and-half, and broth. Return to heat and cook, stirring constantly until sauce thickens. Add sherry, ham, peas, and cooked spaghetti. Add salt and pepper to taste. Turn half of mixture into shallow 2 quart baking dish. Sprinkle with half of both cheeses. Add remaining spaghetti mixture. Sprinkle with remaining cheeses. Bake at 350 degrees for 30 minutes or until top is golden brown.


Upside-Down Supper

1 1/2 cups Montana Valley Ham, cubed
1 cup lima beans, cooked
8 oz can corn, cream-style
1 cup sharp Cheddar cheese, shredded
2 Tbsp. onion, minced
1 tsp. Worcestershire sauce
2/3 cup Bisquick baking mix
1/3 cup cornmeal
1 egg
1/4 cup milk

Heat oven to 400 degrees. Mix Montana Valley Ham, lima beans, corn, cheese, onion, and Worcestershire sauce in medium bowl. Turn mixture into greased 1 1/2 quart casserole. Bake, covered for 15 minutes. Mix remaining ingredients. Spoon mixture over hot meat, spreading batter evenly to edge of casserole. Bake uncovered 20 minutes. Cut into wedges and invert each onto plate.


Cheesy Broiled Ham Slice

(4 to 6 servings)

1 slice Montana Valley Ham, I inch thick
10 oz lima beans, cooked
1 cup Cheddar cheese, shredded

Diagonally slice outer edge of Montana Valley Ham slice, at 1-inch interval to prevent curling. Place ham on rack in broiler pan. Broil 3 inches from heat for about 10 minutes or until golden brown. Turn, broil 6 minutes longer. Top with cooked lima beans and shredded Cheddar cheese. Broil 2 minutes longer or until cheese is melted.


Ham and Vegetable Linguine

(4 servings)

8 oz linguine
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/2 lb. Fresh mushrooms, sliced
1 medium carrot, thinly sliced
1 medium zucchini, diced
2 cups julienned Montana Valley Ham
1/4 cup butter or margarine
1 cup whipping cream
1/2 cup frozen peas
3 green onions, sliced
1/4 cup grated Parmesan cheese
1 tsp. dried basil
3/4 tsp. salt
Dash each pepper and ground nutmeg
Additional Parmesan cheese, optional

Cook linguine according to package directions. In a large, heavy skillet, sauté asparagus, mushrooms, carrot, zucchini and ham in butter until vegetables are tender. Add cream, peas, onions, Parmesan cheese, basil, salt, pepper and nutmeg. Bring to boil. Reduce heat and simmer 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with additional Parmesan cheese if desired.