Ham Glaze & Rigatoni Casserole - Hometownstations.com-WLIO- Lima, OH News Weather Sports

Ham Glaze & Rigatoni Casserole

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Ham with Fruit Glaze


2 to 3 pound fully-cooked smoked boneless ham
1/2 cup fruit preserves (such as peach or apricot)
1 tablespoon prepared mustard 

Cooking Directions:

1) Heat ham in oven according to package directions*, about 15-18 minutes per pound in a 350 degree F oven.

2)In small bowl, stir together preserves and mustard. Brush over sides of ham during last 15-20 minutes of heating.

3) Slice enough ham to serve; wrap and refrigerate leftovers for up to 3 days.

Nutrition facts per 3-ounce serving.

*Crock-pot tip: Heat small boneless ham in slow cooker, with 1/4 cup water, on low setting, for 5-6 hours. Leftovers can be used for Ham & Rigatoni Casserole

Ham & Rigatoni Casserole


1 1/2 cups ham from Ham with Fruit Glaze recipe, diced
8 ounces dry rigatoni pasta (or other short tube-shaped pasta)
1 2 to 2 1/2 ounce white sauce or country gravy mix
2 cups shredded Swiss cheese
1 tablespoon Dijon-style mustard
10 ounce frozen leaf spinach, thawed and roughly chopped
1/2 teaspoon hot pepper sauce (optional) 

Cooking Directions:

1) Cook rigatoni according to package directions; set aside.

2)Prepare white sauce or country gravy mix; stir in ham, cheese, mustard, spinach and hot pepper sauce.

3) Pour over pasta, toss gently to blend well. Pour into shallow 2-quart casserole; cover and bake in 350 degrees F. oven for 20 minutes.

4) Uncover and bake 10 minutes more.
Serves 3 to 4.

Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time. For more great pork recipes go to www.theotherwhitemeat.com.