Cooking with Paula Deen

Mains & Sides

PIMIENTO CHEESE MASHED POTATO CASSEROLE

Makes 8 to 10 servings

1 (5-pound) bag Yukon gold potatoes, cut into 2-inch pieces
1 cup whole buttermilk
¼ cup butter, cubed
1½ teaspoons plus ⅛ teaspoon salt, divided
1½ teaspoons hot sauce
¾ teaspoon garlic powder
½ teaspoon ground black pepper
5 cups finely shredded sharp Cheddar cheese, divided
2 (7-ounce) jars diced pimientos, drained
1 large egg, lightly beaten
½ cup panko (Japanese bread crumbs)
2 tablespoons butter, melted

1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.

2. In a large stockpot, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, about 12 minutes. Drain; return potatoes to pot. Add buttermilk, cubed butter, 1½ teaspoons salt, hot sauce, garlic powder, and black pepper; using a potato masher, mash to desired consistency. Stir in 4 cups cheese, pimientos, and egg until well combined. Spoon into prepared pan, spreading evenly.

3. Bake for 15 minutes. Sprinkle with remaining 1 cup cheese. In a small bowl, toss together bread crumbs, melted butter, and remaining ⅛ teaspoon salt. Sprinkle topping onto cheese. Bake until heated through and bread crumbs are lightly browned, about 20 minutes more.

PINEAPPLE- AND PEPPER JELLY-GLAZED HAM

Makes 10 to 12 servings

1 (10-pound) bone-in smoked ham (shank portion)
1 cup water
1 (10.5-ounce) jar red pepper jelly
1 (8-ounce) can crushed pineapple
¼ cup firmly packed light brown sugar
1 tablespoon distilled white vinegar

Preheat oven to 325°. Spray

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