Best 7 Cheese And Ham Sauce Recipes

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Indulge in a culinary delight with our curated collection of cheese and ham sauce recipes, promising an explosion of flavors that will tantalize your taste buds. Discover the classic Carbonara sauce, a timeless combination of eggs, cheese, and crispy bacon, effortlessly coating pasta in a rich and creamy embrace. Embark on a taste adventure with our creamy cheese and ham sauce, a versatile delight that elevates everything from pasta to chicken and vegetables with its velvety texture and savory depth. Experience the symphony of flavors in our baked pasta with ham and cheese sauce, where tender pasta, succulent ham, and a luscious cheese sauce unite in a culinary masterpiece. Dive into the comforting goodness of our creamy ham and cheese pasta, ensuring a quick and satisfying meal without compromising on taste. Prepare to be captivated by our cheesy ham sauce, a versatile treasure that transforms ordinary dishes into culinary marvels, whether it's pasta, chicken, or vegetables. Unleash your inner chef and explore the culinary wonders that await with our diverse selection of cheese and ham sauce recipes.

Check out the recipes below so you can choose the best recipe for yourself!

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)



Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2) image

Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 16

2 bone-in rib pork chops, 1 1/2 inches thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 thin slices deli Swiss cheese (1 oz each)
2 thin slices deli ham (1 oz each)
1/4 cup Gold Medal™ all-purpose flour
1 egg
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons vegetable oil
1 tablespoon olive oil
1/4 cup finely chopped shallots
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup dry white wine
1/2 cup heavy whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley leaves

Steps:

  • Heat oven to 400°F.
  • Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
  • In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
  • In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
  • Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
  • Place pork chops on serving plates. Serve with sauce.

Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g

LONDON BROIL WITH STEAK SAUCE GRAVY, SMASHED CAULIFLOWER WITH CHEESE, HAM AND RED CHARD



London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
1 1/2 pounds shoulder London broil steak, 1 1/2 inches thick
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1/2 pound ham, chopped
6 cups chopped red chard, 1 large bundle
3 tablespoons red wine vinegar, eyeball it
1 tablespoon honey
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup steak sauce (recommended: A1 or Lea and Perrin's brands)

Steps:

  • Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
  • Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
  • While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes.
  • Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.
  • Remove meat from broiler and let it rest 5 minutes.
  • Place a small skillet over medium heat. Melt remaining 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste.
  • Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ¿ the thinner the better!
  • Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.

LINGUINE WITH HAM AND CHEESE SAUCE



Linguine With Ham and Cheese Sauce image

This is a good recipe for kids...young ones seem to like it. :) I tell them the peas are balls! Not bad for adults either....nothing like ham and swiss.

Provided by breezermom

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package linguine
1/2 cup onion, chopped
1 garlic clove, minced
1/4 cup butter, melted
1 tablespoon all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 ounce) package frozen English peas, thawed
1 (4 ounce) package ham, sliced, cut into thin strips
1/2 cup swiss cheese, shredded (2 oz, I usually use another oz!)

Steps:

  • Cook the linguine according to package directions. Drain well, and set aside.
  • Saute onion in butter in a large skillet until tender. Add the garlic and cook about 30 seconds, until the garlic is fragrant. Add flour, and stir until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper.
  • Add peas; cook over medium heat 2 to 3 minutes or until tender. Add ham; cook until thoroughly heated.
  • Remove from heat; add cheese, stirring until the cheese melts.
  • Place linguine and sauce in a large serving bowl, and toss gently to combine. Serve immediately.

COOKING FOR TWO: HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE



Cooking for Two: Ham and Cheese-Stuffed Pork Chops with Dijon Sauce image

Number Of Ingredients 17

2 Pork Chops [bone-in, 1 1/2 inches thick]
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 slices Swiss Cheese
2 slices Deli Ham
1/4 cup Flour
1 Egg
2/3 cup Panko Bread Crumbs
3 tablespoons Olive Oil
1 SAUCE
1 tablespoon Olive Oil
1/4 cup Shallots [finely chopped]
3/4 cup Chicken Broth
1/2 cup White Wine [dry]
1/2 cup Heavy Cream
2 tablespoons Dijon Mustard
1 tablespoon Parsely [chopped]

Steps:

  • 1. Heat oven to 400°F.
  • 2. Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • 3. Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
  • 4. In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
  • 5. In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F). 6
  • 6. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat. 7
  • 7. Place pork chops on serving plates. Serve with sauce.

HAM AND CHEESE-STUFFED PORK CHOPS WITH LOT-O'-MUSHROOMS SAUCE RECIPE



Ham and Cheese-Stuffed Pork Chops with Lot-o'-Mushrooms Sauce Recipe image

Provided by HeatherS

Number Of Ingredients 15

4 1-inch-thick pork rib chops on the bone
Salt and freshly ground black pepper
8 fresh sage leaves
4 1-inch-thick slices Gruyere cheese
8 thin slices Black Forest ham
Toothpicks
2 tablespoons extra-virgin olive oil (EV00) (twice around the pan)
2 tablespoons unsalted butter
1 pound white button mushrooms, sliced
2 garlic cloves
1/2 teaspoon fresh thyme leaves, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock or broth
1 tablespoon Dijon mustard

Steps:

  • Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book. Season the inside with salt and pepper. Place 2 sage leaves on top of each slice of Gruyêre. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two. Preheat a large skillet with the EVOO over medium-high heat. Season the outside of the chops with salt and pepper and add to the hot skillet. Cook on each side for 5 to 6 minutes. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes. While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet. Sauté for 3 to 4 minutes, stirring frequently, then season with salt and pepper. Dust the mushrooms with the flour and continue to cook for 1 minute more. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes. Serve the stuffed chops with the mushroom sauce. 4 SERVINGS

CHEESE AND HAM SAUCE



Cheese and Ham Sauce image

Make and share this Cheese and Ham Sauce recipe from Food.com.

Provided by WildCook

Categories     Sauces

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons flour
2 cups milk
1 1/2 cups orange cheddar cheese, grated
1 cup ham, diced
2 cups broccoli, cut into small pieced
salt and pepper

Steps:

  • In pot, melt butter.
  • Add flour and heat for 1 minute on medium heat. Stir often.
  • Gradually add the milk and whip. Heat until boil.
  • Add the cheese and mix until it melts.
  • Add the ham, broccoli and muscade.
  • Add salt and pepper.
  • Serve on tiny pasta such as shells, macaroni, etc.
  • Bon appétit!

HAM AND CHEESE RIGATONI WITH WHITE SAUCE



Ham and Cheese Rigatoni With White Sauce image

My oldest son is the picky eater in the house but this recipe earned seconds on his plate! It has great flavor but it is not overwhelming to those who prefer simple food. Serve with crusty bread and a salad.

Provided by JulieCHopp

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

4 1/2 cups milk
1/2 cup butter
8 tablespoons flour
1/2 teaspoon nutmeg
1/4 cup parmesan cheese, grated (or your favorite hard cheese blend)
16 ounces rigatoni pasta
1 cup fresh mozzarella cheese, cubed in 1/2-inch pieces (a ball)
1/2 lb cubed ham (1/2-inch pieces)
1/4 cup breadcrumbs (I prefer the Panko but you can use any kind you like)

Steps:

  • Butter a 2 quart baking dish and lightly sprinkle 1 tsp bread crumbs over butter. Just sprinkle it with your finger tips like you would sprinkle salt over plate. It will be very sparse.
  • Pour milk into a medium saucepan. Using a seive, whisk in flour. Squash out any lumps.
  • Place saucepan on high heat for 2 minutes to get the milk warm then turn down to just above medium to avoid boiling. When the milk is warm, add the butter, nutmeg, grated parmesan and a dash of salt. (be careful because your ham will be salty as well) Stir gently. Continue to stir until the sauce thickens, 15 - 20 minutes. (this is a long way to get a bechamel sauce but it comes out nice).
  • Cook your pasta just to al dente, it will continue to cook in the oven.
  • When the sauce is thick and creamy remove it from the heat.
  • Put your pasta in a large bowl, add the sauce over top. (all of it, it looks like a lot but it makes a nice creamy dish) Mix gently.
  • Add ham and mozzarella cubes, fold all together. Pour into baking dish and top with breadcrumbs and grated parmesan to your liking.
  • Bake at 350 degrees for 25 minutes, sauce should be bubbly and tips of pasta will be golden.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Grate your own cheese for a smoother sauce.
  • Use a variety of cheeses to create a more complex flavor.
  • Add a little Dijon mustard to the sauce for a tangy flavor.
  • Serve the sauce over your favorite pasta, vegetables, or meat.

Conclusion:

This cheese and ham sauce is a delicious and versatile recipe that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy meal or a more elaborate dish, this sauce is sure to please.

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