Kentucky Creamed Ham

From Diana Rattray,
Your Guide to Southern U.S. Cuisine

4 tablespoons butter, divided
6 to 8 ounces fresh sliced mushrooms
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup whipping cream
2 cups diced cooked ham
salt and pepper, to taste
fresh chopped parsley

Melt 1 tablespoon of the butter in a medium skillet. Add the mushrooms and sauté over medium-high heat until just tender, about 2 minutes; remove with a slotted spoon.

Melt the remaining 3 tablespoons of butter in the same skillet; reduce heat to medium.

Add flour, stirring until smooth and bubbly. Gradually stir in milk. Cook, stirring constantly until is thick and creamy.

Add the whipping cream, diced ham, and cooked mushrooms. Season with salt and pepper to taste. Heat through, sprinkle with chopped parsley, and serve right away, Serve with boiled rice or hot buttered cornbread, if desired.

Serves 6.