Ham and Cheese Special
By Yankee Magazine|Apr 21 2002|
A tradition in my family that continues to this day is Sunday dinner with the grandparents. Mom always cooked an elegant dinner, usually roast turkey, beef, chicken, pork, or ham, accompanied with mashed potatoes (Grandpa’s and my favorite), fresh vegetables, homemade rolls, Mom’s famous pickles, and usually a pie for dessert.
Dinner was served at two, and by four everyone was full and sleepy, and my grandparents left for home. At seven, we’d have a sandwich from whatever was left over, unless we had ham. Then Mom made her special English muffins. Today they are a treat for my family for breakfast, brunch, lunch, or dinner.
Ingredients
1 package English muffins (6 muffins)
3 cups ground ham, about 1 pound
2 cups sharp cheese, ground
1 large onion, ground
2 eggs
Instructions
Halve muffins and spread out on cookie sheet. Mix all ingredients and spread thickly on muffin halves. Place rack in upper third of oven and heat to 375 degrees F. Bake muffins until cheese melts and they are fully cooked, about 10 to 15 minutes. Place them under the broiler for a few seconds to brown them.
Notes
The Yankee Cook’s assistant, who has grown very fond of these, suggests cutting the finished muffins in quarters, dolling them up with sprigs of parsley, and serving the wedges as canapes.
