Bisquick Ham Recipes
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Bisquick Ham Recipes

Ham is pork from a pig’s leg, which has been processed and preserved by curing through dry or wet methods, and may or may not be smoked. It is made and used around the world in a variety of cuisines. Usually, I cook a whole ham at least twice a year, once at Easter and again at Christmas. Any leftovers can be stored in the freezer for up to three months or turned into these delicious recipes below.

Bisquick Ham And Cheese Biscuits

Bisquick Ham And Cheese Biscuits

Breakfast is my favorite meal of the day for anyone who knows me. These cheese and ham biscuits make it even better. Serve these alongside a plate of scrambled eggs and you have the perfect meal. In addition, these make a great snack and are great for kids' lunchboxes. If you want to give your taste buds a little extra kick, swap out the cheddar for jalapeno flavored havarti or monterey jack.
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Prep Time 20 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

  • 1 cup ham (cooked and cubed)
  • ½ tsp garlic powder
  • ½ tsp parsley
  • 2 cups Bisquick
  • ½ tsp baking soda
  • ½ cup buttermilk
  • 1 cup cheddar cheese (grated)
  • ¼ cup melted butter (for brushing the tops)

Instructions
 

  • Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  • In a bowl of a stand mixer, sift two cups of Bisquick with one-half of a teaspoon of garlic, and one-half of a teaspoon of baking soda. Cut in one-half cup of butter until the mixture becomes crumbly.
  • Pour in one cup of buttermilk and mix until the dough forms a ball.
  • Add one cup of cooked cubed ham and one cup of cheddar cheese and mix until well incorporated.
  • Roll the dough on a lightly Bisquick floured surface to a one-inch thickness and cut with a round cookie cutter.
  • Place each biscuit onto the prepared pan, brush with melted butter and sprinkle with parsley.
  • Bake for fifteen minutes or until golden brown.
  • Serve warm and enjoy.
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Ham Cheese And Veggie Bake

Ham Cheese And Veggie Bake

Ham and cheese veggie bake is a great way to utilize the leftovers from your ham dinner. Your whole family will love this meal. It’s simple to prepare and only takes thirty minutes to bake. This hearty casserole can also be made the night before, making your next night’s dinner a breeze. I highly doubt that you will have any leftovers after this meal, but anything left can be stored in the refrigerator in an airtight container for up to three days.
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Prep Time 20 mins
Cook Time 30 mins
Servings 6 people

Ingredients
  

  • 2 cups penne pasta
  • 4 tbsp butter
  • 4 tbsp Bisquick
  • 3 cups milk
  • 1 tsp mustard powder
  • 1 cup cheddar cheese
  • ¾ cup Swiss cheese (grated)
  • 2 cups ham (cooked, cubed)
  • 2 cups broccoli (chopped)
  • 1 cup peas (frozen)
  • 1 cup panko
  • 2 tbsp butter (melted)
  • ½ tsp garlic powder

Instructions
 

  • Preheat the oven to 350 °F
  • Boil the pasta for approximately six minutes, being careful not to overcook. Drain and set aside.
  • In asa ucepan over medium heat, melt four tablespoons of butter. Add four tablespoons of Bisquick and stir until it resembles a paste.
  • Add three cups of milk and continue stirring until the mixture thickens.
  • Mix in one teaspoon of mustard powder, one cup of grated cheddar cheese, and three-quarters of a cup of Swiss cheese.
  • Continue stirring until the cheese has melted.
  • Add two cups of cubed ham, two cups of chopped broccoli, and one cup of frozen peas to the pasta and stir until evenly mixed.
  • Pour the cheese sauce over the pasta and mix until combined. Place the pasta into a baking dish.
  • In a small mixing bowl, combine two tablespoons of melted butter, one-half teaspoon of garlic powder, and one cup of panko. Sprinkle evenly over the top of the pasta.
  • Cover the dish and bake for thirty minutes.
  • Bake for an additional ten minutes uncovered or until the top becomes golden brown.
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Ham And Cheese Puffed Pastry

Ham And Cheese Puffed Pastry

This is another great way to use leftover ham, though I prefer the deli-sliced variety. These ham and cheese puffed pastries are loved by my kids and their friends and can be served for breakfast or lunch. You can easily transform this dish into a delicious dinner treat by preparing a side of fries and salad. These buttery, flaky pastries filled with ham and cheese will turn those leftover ham problems into a great-tasting meal solution.
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Prep Time 1 hr 20 mins
Cook Time 20 mins
Servings 6 people

Ingredients
  

Puff Pastry

  • 2 cups Bisquick
  • cup butter (unsalted)
  • ½ cup water (cold)

Filling

  • ham slices
  • cheddar cheese (grated)
  • 2 eggs (to be used as an egg wash)

Instructions
 

Puff Pastry

  • In a food processor, combine two cups of Bisquick with one and one-quarter cups of cold butter and pulse until crumbly.
  • Add one-half cup of cold water and continue pulsing until the mixture forms a ball. Do not over-process.
  • Transfer the dough to a lightly Bisquick floured surface and form into a rectangle. Place between two pieces of plastic wrap and flatten with a rolling pin. Roll several times until the dough resembles a 12x18 inch rectangle.
  • Peel the plastic from the dough and fold in thirds to make a 6x18 rectangle.
  • Fold the dough from one of the six-inch ends over to make a square.
  • Cover with plastic wrap and refrigerate for at least one hour before using.

Assembly

  • Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  • Remove the dough from the refrigerator and place it on a lightly Bisquick floured surface. Cut into 2x2 inch squares.
  • Prepare the egg wash by beating two eggs in a small bowl until frothy and brush along the seam of each square.
  • Place a slice of ham into each square followed by a sprinkle of grated cheddar cheese.
  • Fold the dough over the filling and press down to seal the seams. Continue doing the same with each square.
  • Bake for twenty minutes and remove from the oven. Brush each of the pastries with the remaining egg wash and bake for an additional ten minutes or until the tops are golden brown.
  • Serve and enjoy.
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.