Deeeeeeee-lish! I doubled the recipe (made with leftover Honey Baked Ham, from Christmas), used chicken stock ~ instead of water; baked for about 1 1/2 hours at 325; and added about 20 large shrimp, the last 15 minutes ... topped it off with an extra dash of Tabasco, when served! Sooooo yummy! It is now my husband's new favorite dish! THANK YOU!
JoEllenB says :