Subj : Re: Ham was:Trippin'
To : Ruth Haffly
From : Dale Shipp
Date : Tue Sep 19 2023 02:17:00
-=> On 09-17-23 20:06, Ruth Haffly <=-
-=> spoke to Dave Drum about Ham was:Trippin' <=-
RH> DAK has been around for ages; I remember seeing it when I was a kid.
RH> BTW, when we were in UT last week, our daughter put a Honeybaked ham
RH> in the oven one night--it was good. Almost fork tender. Don't know what
RH> they run, costwise, but it is a good ham--and pre sliced so no hassles
RH> with that issue.
Back when we were cooking 3+ years ago, we had long decided not to use
the pre sliced ham. They seemed to dry out on us. The uncut hams ended
up being a lot more juicy.
Of course we did (and still do) use sliced delli ham -- often honey
baked.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Company Chicken
Categories: D/g, Chicken, Boat
Yield: 6 servings
6 lg Chicken, breast halves;
Boneless; Skinless
(All fat removed)
1/2 lb Ham, thin sliced, deli, lean
2 cn Soup, cream of chicken;
Undiluted
16 oz Sour Cream
-paprika
Place a few slices of ham on bottom of lightly greased or sprayed 13
x 9 baking pan.
Wrap one slice of ham around each chicken breasts - placing seam at
the bottom . Lay in pan on top of other ham slices.
Mix sour cream and soup together. Pour soup mixture over chicken,
sprinkle with paprika.
If assembled in advance -- cover and refrigerate for up to 12 hours
When ready to cook:
Place in 225 degree oven, uncovered for 3 hours.
Serve each breast with some "sauce" on it and remainder of "sauce" on
the side to be served over rice or noodles. Serve with a green
vegetable, carrots, and hot rolls.
Great Company or Casual Dish.
Serves 4 - 6 people depending on the size of the chicken breasts and
appetite
