Creamed Ham

Preparation info

  • Four

    • Difficulty


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • tablespoons butter
  • tablespoons flour
  • ¾ cup milk
  • ¼ cup heavy cream
  • freshly ground pepper to taste
  • ¾ pound cooked, sliced ham, approximately
  • Worcestershire sauce (optional)
  • 4 slices toast
  • For garnish: paprika, 4 parsley sprigs


    1. Heat the butter in a 3- or 4-cup saucepan and when the butter is melted add the flour. Stir with a wire whisk and when blended add the milk gradually, stirring with the whisk. When thickened and smooth stir in the cream and season with pepper. Do not salt this sauce at this point because the ham will provide the salt. Cook the sauce, stirring occasionally, for 3 minutes.

    2. Cut the ham into small cubes. There should be about 2 cups loosely packed. Add it to the sauce and stir gently. Heat thoroughly. If the sauce seems too thick, you may thin it by adding heavy cream, a little at a time, until the sauce is as thin as desired.

    3. Taste the sauce. If it needs salt, add a little. You may also add a touch of Worcestershire sauce for flavor. When ready to serve, place a slice of toast on each of four warm plates. Spoon the creamed ham onto the toast and sprinkle each serving lightly with paprika. Place a small sprig of parsley in the center of each serving. Serve immediately. Buttered peas and sliced tomatoes seasoned with salt and pepper go very well with this dish.