ham and leek “casserole”

Somehow this odd recipe has made its way into our rotation. I never thought David would like it since dijon mustard is mixed in along with a touch of cream cheese.  These are two ingredients that independently outrage David’s palette. Yet, somehow combined with leeks, broth, and ham, he now asks for me to make these on weeknights when we are scrambling in our pantry to figure out dinner.

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Start by melting, over medium heat, 4 tablespoons of butter.

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Slice up 3 leeks, clean throughly, and cook for about 10 minutes until they are fragrant and translucent.

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They should look sort of like this. Then add black pepper for some seasoning.

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Throw in two cups of vegetable stock and a ham steak that is cut into small cubes.

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Add two tablespoons of dijon mustard and two tablespoons of cream cheese along with one can of a white bean of your choice (drained).

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Bring to a boil and squeeze a bit of lemon into the mix.  I usually add more pepper too because well I like a bit of heavy spice in my food. Careful adding salt as the ham steak is quite salty on its own.

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Simmer for 30 minutes.

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Enjoy a scrumptious meal with a cook and prep time of about an hour.

One thought on “ham and leek “casserole”

  1. Pingback: third trimester “to do list” | foster & feed

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