Ham Jambalaya and Ham Stuffed Squash Boats
rec.food.cooking/Sally Wallace (2000)
Here are a couple of recipes that we enjoy. The first one is from a local 1950s Mississippi cookbook.

Ham Jambalaya

1 cup raw rice
1 large onion, chopped
1 small bell pepper, chopped
1 stalk celery, chopped
1 cup canned tomatoes, chopped
1 clove garlic, smashed
2 cups chopped ham
1 teaspoon cayenne pepper
1 teaspoon salt

Cook rice and set aside.

Saute onions, celery, and garlic in a little oil until tender. Add tomatoes, ham, cayenne pepper, and salt. Let cook slowly for about 1/2 hour.

When done, mix into the rice and simmer for a few minutes.

If too dry, add the rest of the can of tomatoes. (Mrs. E.J. Duncan)

This is one that I found online somewhere and didn't jot down the info. It's really good, too.

Ham Stuffed Squash Boats
Yield: 4 servings

4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter or margarine
1 cup diced fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell. Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside.

In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells.

Place on a lightly greased baking sheet.Sprinkle with remaining Parmesan cheese. Bake at 425 F for 12-15 minutes or until healed through.