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¼ cup canola oil, plus more if needed
4 tablespoons unsalted butter
1 large onion, chopped
2 bell peppers, chopped
2 sweet potatoes, chopped small
2 cups HORMEL® CURE 81® Ham
4 cloves garlic, minced
¾ teaspoon salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 teaspoon dry thyme
1 teaspoon oregano
½ teaspoon nutmeg
¼ cup flour
2 cups whole milk
1 cup parsley, chopped
2 cups flour plus 1/2 cup
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon black pepper
¼ teaspoon salt
1 stick unsalted butter, cold
1 cup buttermilk


  1. Preheat oven to 400 degrees. In a large heavy bottom pot heat oil and butter over medium-high heat sauté onion, bell pepper, sweet potatoes, cook for 4-5 minutes add ham and garlic, once fragrant add salt, pepper, red pepper flakes, thyme, oregano and nutmeg. Add flour and stir evenly coating vegetables, add milk in thirds. You don’t want it to come out lumpy. Bring to a boil, reduce heat to low simmer for 5 minutes. Pierce potato with fork, should be tender. Cut off heat, transfer to greased casserole dish.

  2. In a bowl mix flour, baking powder, baking soda, black pepper and salt together. Slice butter in by tablespoons and crumble with hands until texture is coarse like cornbread. Make a hole in the middle and pour in buttermilk, mix until dough pulls from sides of bowl.

  3. Take 1/2 cup of flour and knead dough 5 times. Cut out biscuits and place on top of casserole, bake for 15 minutes until golden brown, garnish with parsley. Serve hot and enjoy!