Ham with Pepper Jelly Glaze and Corn-Green Chile Souffle

ham chili souffle
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A real homestyle meal, this glazed ham and corn dish is simple and delicious.

Ingredients

4 cups whole corn kernels, divided
4 cups milk
3⁄4 cup cornmeal
2 eggs, beaten
2 3-oz. cans diced green chiles, drained
1 1⁄2 tsp. chili powder
1 5-6 lb. half ham, spiral sliced
8 oz. hot pepper jelly
 

Steps

1. In a food processor, puree 2 cups of the corn; transfer to a bowl and combine with remaining corn. Reserve

2. In a saucepan, heat milk until hot and add cornmeal; cook, stirring about 5 min. until thickened. Add corn mixture, eggs, green chiles and chili powder. Mix well and season to taste. Pour mixture into a buttered pan and bake at 350° F. until filling is set and top is browned, approx. 1 hr. Reserve.

3. Place ham in a shallow pan and cook uncovered at 350° F. for 40 min. until heated through. Pour jelly over ham, coating evenly. Cook 10-15 min. more, basting occasionally. Serve with corn soufflé.
 

More From FoodService Director

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources