I had some leftover ham that I needed to use up and I didn’t really feel like using the trusty “ham and eggs” standby for dinner. So, I pulled out one of the first cookbooks I bought before it could even be called a vintage cookbook collection (does four cookbooks make a collection?) and came across this recipe for Ham in Cream. I’ve yet to go wrong with the Duncan Hines Adventures in Good Cooking* cookbook, first published in 1939. Unlike Betty Crocker, Duncan Hines really did exist and became a food critic as a result of spending so much time on the road as a traveling salesman in the 1930s. Because he had eaten so many good and bad meals, he and his wife started printing lists of good places to eat. This eventually turned into a paperback called Adventures in Good Eating. It was only a matter of time before a cookbook was published and Adventures in Good Cooking is filled with “unusual dishes from America’s favorite eating places.” I think the cookbook has recently been republished so everyone can savor these vintage recipes!
Anyway, back to the Ham in Cream. I’m not bragging or anything but The Mister took one bite and said, “Oh, yeah, Baby!” It really is that good! I served it over noodles one night and then over biscuits for brunch the next day. I wouldn’t recommend this with biscuits because the biscuits just soaked up the gravy. It was still tasty but kind of gloppy because of the soggy biscuits.
Oh! And the best part? Start to finish in less than 30 minutes! Perfect for a weekday dinner. Delicious and easy. I highly recommend this vintage recipe.
- 4 Tablespoons butter
- 2 small onions, chopped
- 1/2 pound sliced fresh mushrooms
- 2 cups cooked ham, cubed
- 2 Tablespoons flour
- 2 cups sour cream
- Melt butter in saucepan. Sauteé onions in the butter until golden in color. Add the mushrooms and brown lightly.
- Add ham to the onion-mushroom mixture and cook for a few minutes until the ham is warmed through.
- Sprinkle flour over the mixture in the saucepan and blend well. Add sour cream and simmer until thick.
- Serve on toast, rice pilaff or noodles.
- I do not recommend this recipe over biscuits because the biscuits get too soggy from soaking up all of the sour cream gravy.
- The Mister adds a hint of pepper to his serving.
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