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This was a great, homey, comfort food recipe. We love ham because there’s so many ways to use the leftovers…and there’s always leftovers. We’re having a potluck at our community center and this is sure to be a hit. It would also work great as an after Church brunch. You can add chopped spinach, broccoli or your favorite veggie blend to make it a bit healthier. One of the things Patti likes is you can make it the night before and bake it the next day. Quick, easy and delicious.Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Bake covered 45 minutes. Uncover and bake remaining 15 minutes until brown and bubbly.
Note:
The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.
For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Ingredientes
- 1 ½ lbs. smoked ham, cubed
- 2 medium sweet onions, thinly sliced
- 4 large russet potatoes, unpeeled and thinly sliced
- 1 teaspoon butter, melted
- 3 cups Garlic Alfredo sauce, we like Bertolli brand
- 1 teaspoon Country Bob’s Seasoning Salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 3 cups sharp cheddar cheese, shredded
Direcciones
- In boiling water simmer potato slices for 10 minutes, drain. Sauté onions in butter until soft set aside. In large bowl combine sauce with ham, onions and seasonings. In medium lightly greased Dutch oven layer ½ potatoes, ½ the sauce and ½ the cheese. Repeat. Bake covered 45 minutes. Uncover and bake remaining 15 minutes until brown and bubbly.Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
- Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
- Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Bake covered 45 minutes. Uncover and bake remaining 15 minutes until brown and bubbly.
- For baking indoor check out our website:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 6 servings | |
| Calories 632 | |
| Calories from Fat 263 | 42% |
| Total Fat 29.74g | 37% |
| Saturated Fat 16.27g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 1802mg | 75% |
| Potassium 1458mg | 42% |
| Total Carbs 49.77g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.06g | 3% |
| Protein 41.93g | 67% |
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