Ham and Collards Savory Casserole

I'm gonna use a cup of bacon grease

Yeah, I am. We cure the ham in Paula's secret seasoning. The show is all yours, baby

Oh, look! Look, Sarah! We've got a standing ovation! Thank y'all

Thank y'all! I would like to introduce y'all to my friend Sarah

She's a fourth-generation ham artisan, and she is going to share her recipe with us

Yes. So this is Sarah's recipe for ham and collard savory casserole. Yes

And I'm going to be making a milk gravy because your recipe calls for milk gravy, right

Yes. But Sarah's added a little twist to it. We maybe kind each other

Because Sarah drops an 8-ounce package of cream cheese in her cream gravy

So, baby, if you'll get started on yours... I will. And I'll get started on mine

How about that? Perfect. Okay. So you just walk everybody through, and when I get through doing mine..

Doing that milk gravy. Yes. Okay. If you need my help, I'll come down there, Sarah

Thank you. So we're going to start with the better part of two tablespoons of butter

See, I told you I think we can. Or maybe three. Okay

I know we can. Whatever you want. And then we're going to take Paula's signature ham off the bone

Yes. And dice it. Finest, finest ham. Finest ham. And so this ham, this is what makes this ham pretty special

So we brine this ham. Everybody brines in salt, sugar, and water

We add some extra secret seasonings that most people don't, which gives it a very fine taste

And you're saying secret. Secret. So you're not going to tell us. Well, or else I'd have to

You know what? So. No, I'm not telling. You'd have to shoot me. No, no

I don't want to do that. And then we have as Paula said we have trained ham artisans that take each piece of ham before it cooked

they trim it, they put it together, they hang it in a net

and they put it in a smokehouse where it smokes for over 12 hours

And it smokes with real Pennsylvania sugar maple hardwood. At what temperature, Sarah

Your, your, uh, bur... Oh, is my butter burning? Your butter's burning

All right, I'll do both. Thank you, because it's taken me a long time to chop this ham

I'm going to just pull that off the heat. All right, thank you. Y'all, Sarah has developed a ham just for me

Just for me. Just for Paula. And I'm so excited about it

because ham is one of those important foods for me. Like I said, I don't use it at just holiday

And a couple of years ago, I was diagnosed with type 2 diabetes

And do you know that my doctor recommended that when I get hungry, Sarah

that I should snack on lean ham? Yeah. So that was music to my ears

Ours, too. Ours, too. I said, okay, I can do that. You probably want this kind of thick, don't you, Sarah

I do. Nice and thick. All right, now, you tell me when it's the right consistency for you

Ooh, more butter, more butter. No. More butter. Looks good, looks good

Looks good. And, girl, you're so thin. Nervous energy. You've been snacking on ham

Yeah. Well, Lord have mercy. Lord have mercy. Nervous energy. I should look like a toothpick

So now we're just adding some diced onion to our gluten-free and MSG-free ham

Another bonus. Yes. Another bonus. All right. So I'm going to put in the cream cheese

like Sarah requested. Ordinarily, I wouldn't... What's a little cream cheese? I wouldn't do things like this

Don't blame me. I'm only doing it for you, Sarah. Twist your arm Twist your arm So now we just chopping up our collards All right now tell me does that need more milk I don know It up to you

It's your call. Well, it's your recipe, honey. So I don't want to mess your recipe up

All right, now, who started this business? Was it your grandfather, Sarah

My great-grandfather and my grandfather. Your great-grandfather. Yes. Yeah. And I get to go to work every day with my sisters

my dad, and my uncle. So it's a real adventure. Yes. You know, I come from a family business like you

and it's a privilege, but it's a double-edged sword. Yes, it is

Okay, so we've added our collards. We've got our onions diced, our lots of butter, ham

That looks perfect. That looks perfect. Good. And then we take cherry tomatoes and dice them

Actually, not dice, just cut them in half. Cut them in two. Throw those in last, and then we're going to bring it all together right here

Okay. So are you ready? Yes, I'm ready. All right. So we're going to bake this at

We're going to bake it at 350, I believe, for about 15 to 20 minutes

Okay, so that's not long. No. All right, now, do you want me to add the gravy to this

Sure, let's add it all together and then add it to the casserole, and then we're going to top it with some biscuits

And I don't know if you want it all in there, so you just stop me

I'm not going to stop you. Add it all. Add it all. Okay, you be stirring, honey, while I'm..

Let's go crazy. Okay, let's do. I feel kind of crazy. Ooh, are you sure it's not too much there

Okay, I think we're good. I think we're good. Okay, I'm gonna reach over you and turn that light off

All right. Okay. Wow. That looks good. It's gonna be delicious. Yeah, I hope I didn't give you too much gravy

Oh, we'll just bake it off. Okay. So I'm gonna... Okay, I'll do it, yes

Spatula it out? Yes. I'm gonna do it. Ooh, and this is so heavy

So I do sometimes... Uh-oh. Are we okay? I think we're over the hole now. Okay

We were a little shy of the hole for a second, but that's all right. We can clean it up

All right. So you using just a regular can biscuit right Sarah And you can tear it into shreds And we just going to pinch it off y

All right, I'm going to put a little bit more, Sarah. All right. Maybe one more

Because we want... We want full coverage. Yes, we don't want our supply of daily bread short

You know? All right, there you go. So in the oven, that goes..

Cream cheese. All right, so in the oven, and we probably got one ready

You're not going to believe this. It's done. Listen, this is a magical kitchen

It's a miracle. It's a magical kitchen. There it is. All right

Yes. So we got to taste, Sarah. We got to taste. so I'll just put us a little bit on a plate

and you and I can taste it. Oh, thank you. But I want to make... Whoa

Did I get you, Dan? Was that the tomato or the ham

Mmm. It's delicious. It's delicious. delicious. And easy. It really

is good. So, Sarah, I so appreciate you sharing this recipe with us. I bet

that your family has a lot of ham recipes, don't they? We do

We do. Well, I thank you for sharing this one with us

And we'll be sure and have y'all many, many more ham recipes here on the network

Our pleasure. Thank you. Thank you, Sarah. Come on, let's feed them. Y'all, I love

the little biscuits on top. Oh, yeah. So y'all come up here

and get your taste. Oh, it's not too hot. Come on up here, darling

I like your style. That is really tasty

It's such a great quick meal. It is a quick meal, yeah