Ham and Bananas Hollandaise

6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

Pineapple-Glazed Baked Ham

1 can (2 lb) boneless ham
1/4 cup dry white wine

Pineapple Glaze
1/2 cup pineapple preserves
1/2 teaspoon dry mustard
Dash ground cloves

Preheat oven to 350F. Place ham in small, shallow baking pan. Bake 10 minutes. Pour wine over ham. Bake 20 minutes longer. Remove from oven. Increase oven temperature to 450F.

Meanwhile, make Pineapple Glaze: In small bowl, combine preserves, mustard, and cloves; mix well. Spread on top and sides of ham. Bake ham 12 to 20 minutes, or until glaze is slightly browned. Remove to serving platter. Garnish with maraschino cherries and parsley, if desired. Makes 6 servings.


©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

73 thoughts on “Ham and Bananas Hollandaise

  1. m

    Don’t be too hasty.

    Bacon and banana is still one of the best topping for pizzas.

    The hollandaise is an interest touch though….

    Reply
  2. Mandy

    Bacon, Banana on french toast with maple syrup… seriously. If you’ve not tried it, you need to be prepared for the awesomeness. The banana is fried in the same pan as the bacon allowing the fat to cause the sugars to crystalise in the banana. French Toast made with cream, spices and good quality gooey bread is mouthwatering-ly good. It’s a match made in heaven.

    Reply
      1. Marvac

        What sugar? He mentions maple syrup and the sugars in bananas. I think it’s refined white sugar that causes trouble, no?
        And it’s hydrogenated oils that stick to your arteries, not bacon fat.
        .
        Welcome to the 3rd Millennium. We’ve learned a lot since the 1970s!

  3. Tyson

    I have a whole index file full of stuff like this, bought at a yard sale for something like $1. I’m fascinated by horrible cuisine from the 70’s, and my Betty Crocker Recipe Card Library circa 1971 never fails me….

    Reply
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      1. David

        You’re right — I’ve always fascinated with weird recipes! I used very fresh, almost green bananas, fresh lemon juice, Dubuque sliced ham and just a little yellow mustard. Since I detest packaged Hollandaise, I used this recipe I found online: http://www.food.com/recipe/quick-delicious-hollandaise-sauce-363705 It was the Hollandaise sauce that made the dish. This would make a good brunch item, if there’s anyone brave enough to try it!

      1. Marvac

        Someone might think pineapple with ham is gross. Or applesauce on pork chops. Or mint jelly on lamb.

        Why are people so narrow-minded?

        Or is it simply more fun to screech “Ew gross” than it is to give serious consideration to a new suggestion?

    1. Kat

      Honestly it doesn’t sound terribly bad. I’ve seen much worse things in modern cookbooks and it’s not that expensive looking either. Even my broke self could make this without too much fuss.

      Reply
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    1. dontcarebear79

      maybe you’re supposed to pick each banana up and eat it like corn on the cob, and discard the two end pieces…..

      Reply
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