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Ham and Bananas Hollandaise

June 15, 2011

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.

61 Comments leave one →
  1. November 15, 2012 6:41 pm

    Ha ha ha! Truly awful. Used to have this set, but I don’t remember that one. Mental block from horror, no doubt.

  2. February 24, 2013 11:23 pm

    Don’t be too hasty.

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

    The hollandaise is an interest touch though….

    • Cosa permalink
      February 24, 2013 11:56 pm

      Bacon and banana? In which country is this considered “one of best topping for pizzas”?

  3. Mandy permalink
    February 25, 2013 2:50 am

    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.

    • MrsJammy permalink
      February 25, 2013 2:21 pm

      “It’s a match made in heaven” – yeah, because you died from a heart attack with all the fat and sugar! ^^

      • Marvac permalink
        January 10, 2014 2:21 am

        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!

      • Anna permalink
        May 2, 2020 11:14 pm

        There is so much wrong with this besides fat and sugar.

  4. Tyson permalink
    February 25, 2013 3:56 am

    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….

  5. David permalink
    April 28, 2013 5:54 pm

    I was dying to make this bizarre recipe and finally did… I was shocked… it’s delicious!

    • April 28, 2013 11:48 pm

      You are very, very brave.

      • David permalink
        April 29, 2013 8:18 pm

        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: 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!

    • littlemissnihilist permalink
      July 9, 2013 7:59 pm

      It took a lot of cahones to make this.

      • Marvac permalink
        January 10, 2014 2:25 am

        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?

    • Kat permalink
      November 15, 2019 1:46 am

      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.

  6. January 10, 2014 1:43 am

    Ahahaha! That is fabulous.

  7. January 10, 2014 8:11 am

    What kills my soul is that they didn’t even cut the black ends off the banana. Even I give the bananas that respect. lol

    • dontcarebear79 permalink
      August 27, 2014 5:45 pm

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

  8. January 6, 2016 1:20 am

    Forget the Hollandaise. Use the Pineapple Glaze instead!

  9. H Ansel permalink
    May 7, 2019 10:39 pm

    Delicious! Made this for my family and they loved it.

  10. December 23, 2020 10:07 am



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