Best 10 Ham And Cheese With Coleslaw Recipes

HAM COLESLAW

Steps:

• In a bowl, toss the cabbage, ham and peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, celery seed, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat.

HAM & CHEESE CASSEROLES

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13x9-in. baking dishes., Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40--45 minutes or until heated through and a thermometer inserted in center reads 165°.

HAM AND CHEESE WITH COLESLAW

Steps:

• Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds.
• Blend in mustard.
• Spread margarine on one side of each toast lsice.
• Place slices buttered sides up on serving plate; top with ham tomato and cheese slices.
• Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes.
• Top each sandwich with a spoonful of coleslaw.

HAM, CHEESE & COLESLAW HERO

Steps:

• For coleslaw, whisk yogurt, mayonnaise, vinegar, mustard and pepper in medium bowl.
• Add coleslaw mix and toss to coat well.
• Split Italian bread horizontally.
• Arrange ham and cheese on bottom half, then peppers and onion.
• Cover with coleslaw and bread top.
• Cut loaf in four portions to serve.

HAM & CHEESE COLESLAW

Steps:

• Beat oil, vinegar, mustard, dill weed, thyme and pepper in large bowl with wire whisk until well blended.
• Add coleslaw blend, ham, cheese, pickles, onions and parsley; toss to coat. Cover.
• Refrigerate several hours or until chilled. Store leftover coleslaw in refrigerator.

CHEESE & CHIVE COLESLAW

Steps:

• Cut the cabbage in half, then cut it into quarters. Remove and discard core, then thinly shred cabbage. Put into a large mixing bowl. Add the carrot, onion, mayonnaise, yogurt and mustard. Snip in most of the chives.
• Mix coleslaw well with your hands, making sure every bit of salad is coated in the dressing. Season, then cover and chill or serve sprinkled with the cheese and the remaining chives.

HAM & CHEESE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the gammon, skin-side up, in a deep roasting tin, then pour over 1 litre water. Scatter over the peppercorns, onion, carrots and bay leaves, then cover tightly with foil and roast for 2 hrs.
• While the ham is in the oven, cook the cauliflower in a large pan of boiling salted water for 3-4 mins until just cooked, then drain well. Leave to steam-dry in the colander.
• Remove the ham from the oven, take off the foil and set aside on a large dish or board until cool enough to handle. Strain the liquid into a jug and set aside. Using a sharp knife, cut away the string and skin to leave a thin, even layer of fat. Use the tip of the knife to score the ham fat into a diamond pattern, if you like.
• To make the cheese sauce for the cauliflower, melt the butter in a shallow saucepan and stir in the flour to make a sandy paste. Slowly pour in 500ml of the reserved ham stock to make a silky sauce, then add the cream. Season with a grating of nutmeg and a grinding pepper, then taste to see if it needs more salt. Bring to a simmer and stir gently for 5 mins, then take off the heat and stir through all the cauliflower and most of the cheese. Will keep chilled for up to 24 hours.
• Heat the oven to 220C/200C fan/gas 7. Spoon the cauliflower cheese into a large roasting tin and bake for 20 mins until the sauce is bubbling and the cauliflower is tender.
• Heat the grill to medium, and nestle the ham, fat-side up, in the middle of the cauliflower cheese. To glaze, brush the ham fat with the mustard, then scatter over the sugar (don't worry if some goes on the cauliflower). Scatter over the remaining cheese (avoid getting any on the ham) and grill for 10-15 mins until the ham is glossy and browned and the cauliflower cheese is bubbling and golden. Leave to rest for 5 mins before serving.

HAM AND CHEESE WITH COLESLAW

Steps:

• 1. Microwave butter uncovered in custard cup on high 100% until softened, 15 to 30 seconds.
• 2. Blend in mustard.
• 3. Spread butter on one side of each toast slice.
• 4. Place slices buttered sides up on serving plate; top with ham, tomato and cheese slices.
• 5. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes.
• 6. Top each sandwich with a spoonful of coleslaw.

HAM AND COLESLAW SANDWICH

Steps:

• Combine mayonnaise with vinegar, salt and sugar.
• Add cabbage and coat well.
• Butter bread - this is important as the butter makes a 'lining' to prevent the bread from getting too soggy, and it tastes good too.
• Layer ham and slaw on bread.
• Top with a dill pickle slice.

ZESTY GRILLED SANDWICHES

Steps:

• On four slices of bread, layer the ham, provolone cheese, coleslaw and cheddar cheese. Top with remaining bread slices. Spread oil on outsides of sandwiches., On a griddle, toast sandwiches until bread is lightly browned on both sides.