Ham Succotash with Cheddar Biscuits
In a large saucepan heat and sauté until softened
1 medium onion, chopped fine
2 garlic cloves, minced
1 tablespoon unsalted butter
2 cups diced HoneyBaked Ham
1 carrot, cut in 1/2-inch slices
1 cup frozen corn
1 cup frozen baby lima beans
3/4 cup chicken broth
3/4 cup water
1/2 teaspoon dried thyme
Cover and simmer for 10-12 minutes.
In a separate bowl mix together:
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Toss in and mix well:
1/2 cup finely grated sharp Cheddar cheese
Stir in until just combined:
1/4 cup milk
In a small prep bowl knead together until creamy:
1 tablespoon softened unsalted butter
2 tablespoons all-purpose flour
Add this gradually to the stew mixture to thicken it and simmer for approximately 2 minutes.
Transfer the stew to a buttered 1-quart shallow baking dish and drop the biscuit dough in 6 mounds on top of it.
Bake the stew in a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.