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Ham Succotash with Cheddar Biscuits

In a large saucepan heat and sauté until softened
   1 medium onion, chopped fine
   2 garlic cloves, minced
   1 tablespoon unsalted butter

   2 cups diced HoneyBaked Ham
   1 carrot, cut in 1/2-inch slices
   1 cup frozen corn
   1 cup frozen baby lima beans
   3/4 cup chicken broth
   3/4 cup water
   1/2 teaspoon dried thyme

Cover and simmer for 10-12 minutes.

In a separate bowl mix together:
   1/4 cup yellow cornmeal
   1/4 cup all-purpose flour
   3/4 teaspoon baking powder
   1/4 teaspoon salt

Toss in and mix well:
   1/2 cup finely grated sharp Cheddar cheese

Stir in until just combined:
   1/4 cup milk

In a small prep bowl knead together until creamy:
   1 tablespoon softened unsalted butter
   2 tablespoons all-purpose flour

Add this gradually to the stew mixture to thicken it and simmer for approximately 2 minutes.

Transfer the stew to a buttered 1-quart shallow baking dish and drop the biscuit dough in 6 mounds on top of it.

Bake the stew in a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.

Serves 4

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