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Scalloped Ham with Yam   HT  MC  West Indian  85mins


Serves 4    Hot  Bacon  Vegetable  Vegetables  Main Course   Caribbean  West Indies Leftovers



1.2kg/2-1/2lb Yams, peeled and cut into 12mm/1/2 inch thick slices

3 tbsp Butter, melted

1 Onion, finely chopped

A 225g/8oz Piece of Cooked Ham, cut into 6mm/1/4 inch cubes

3 tbsp Breadcrumbs

Salt and Black Pepper

360ml/12fl.oz. Milk




1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish.


2. Place a layer of yams in the greased dish, drizzle with a little of the melted butter then top with a thin layer of breadcrumbs and onion ,  season well with salt and pepper then add a layer of cubed ham. Repeat the layers twice, ending with a layer of yams.


3.  Brush the top layer of yams with melted butter then pour the milk over the top. Cover and bake for 1 hour


4.  Uncover and return to the oven for a further 15 minutes until tender and browned. Serve hot.




More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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