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Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.
Serves 6
*If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.
Become a hero with your kids when you serve this creamy combination of cheese, ham and macaroni. Better yet, invite your kids to help you make it. Serve with apple slices.
The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.
All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.
Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.
©2009-2012 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.