Smoked Cheese and Ham Pierogi Bake
We’re thinking of a Smoked Cheese and Ham Pierogi Bake for the upcoming Holiday with ham going on sale. We have lots of ham recipes, but we’re asked for leftover recipes. Ken came to the rescue with his awesome smoked cheese added to our leftover ham. Yum. Patti added mushrooms and horseradish for more flavor layers.
Smoked Cheese and Ham Pierogi Bake
Pacific Living Outdoor Oven
Recipe and Video likes for Cold Smoked Cheese
Recipe: http://datenightdoins.com/cold-smoked-cheese-in-the-pacific-living-outdoor-oven/
Video: http://datenightdoins.com/cold-smoked-cheese-in-the-pacific-living-outdoor-oven-video/
Prep Time: 15 minutes
Cook Time: 30 minutes at 400 degrees (205c)
Grill: Pacific Living Outdoor Oven
Pellets: Pacific Pellet Gourmet BBQ Pellets Northwest Apple
Ingredients: Smoked Cheese and Ham Pierogi Bake
- 2 lbs. ham, cut into cubes
- 2 lbs. Pierogis
- 4 cups smoked cheddar cheese, shredded and divided
- 2 cans cheddar cheese soup
- 2 cups half and half
- ½ lb. mushrooms, sliced
- 2 Tablespoons fresh garlic, minced
- 1 cup green onions, sliced
- 2 Tablespoons horseradish
- 2 Tablespoons spicy brown mustard
- 1 Tablespoon Swimmin’ in Smoke Booty Shake
- 1 teaspoon butter, melted
- 1 teaspoon olive oil
Smoked Cheese and Ham Pierogi Bake
Pacific Living Outdoor Oven
Directions: Smoked Cheese and Ham Pierogi Bake
Add melted butter and oil to large cast iron Dutch oven. Sauté mushrooms, onion and garlic for 5 minutes. Blend in soup, milk, mustard and seasonings. Stir in ham and ½ of cheese. Gently blend in pierogies. Top with remaining cheese. Place Dutch over on the top shelf in your oven and bake for 30 minutes at 400 degrees (205c).
Sauté Mushrooms, Onion and Garlic
Smoked Cheese and Ham Pierogi Bake
Pacific Living Outdoor Oven
Blend in Soup, Milk, Mustard and Seasonings 
Gently Blend in Pierogies
In the Pacific Living Outdoor Oven
Smoked Cheese and Ham Pierogi Bake
Pacific Living Outdoor Oven
Cooking Directions: Pacific Living Outdoor Oven
Cooking on the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Cook for 30 minutes at 400 degrees (205c).
Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Smoked Cheese and Ham Pierogi Bake
Pacific Living Outdoor Oven
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Swimmin N Smoke
http://www.swimmininsmoke.com/
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/
Our Cutlery Provided By
Bunzl Koch Supplies Tools, Toys and Seasoning
http://www.kochsupplies.com/
- 2 lbs. ham, cut into cubes
- 2 lbs Pierogis
- 2 cups smoked cheddar cheese, shredded and divided
- 2 cans cheddar cheese soup
- 2 cups half and half
- ½ lb. mushrooms, sliced
- 2 Tablespoons fresh garlic, minced
- 1 cup green onions, sliced
- 2 Tablespoons horseradish
- 2 Tablespoons spicy brown mustard
- 1 Tablespoon Swimmin’ in Smoke Booty Shake
- 1 teaspoon butter, melted
- 1 teaspoon olive oil
- Add melted butter and oil to large cast iron Dutch oven. Sauté mushrooms, onion and garlic for 5 minutes. Blend in soup, milk, mustard and seasonings. Stir in ham and ½ of cheese. Gently blend in pierogies. Top with remaining cheese. Place Dutch over on the top shelf in your oven and bake for 30 minutes at 400 degrees (205c).
