Recipe: creamed cabbage and ham

I inherited some of Great Aunt Marie's recipe collection. I found the two
following that you could call "Irish" and may be a good way to use Easter ham
leftovers. I would think leftover corned beef would work well too.

1) GRANDMA'S CREAMED HAM AND CABBAGE: (6 servings)

2 qts. water
1 1/12-2 lb. head green cabbage, cored and cut into 1-inch pieces
CREAM SAUCE RECIPE BELOW
2 tsp. salt
2 cups diced, cooked ham (12 ou.)
1/2 cup corn flakes, crumbled
1 tbsp. lightly salted butter or margerine cut into small pieces.

Bring water to a boil in a 4-6 qt. saucepot. Add cabbage and salt; when
boiling, reduce heat to moderately high; cook 10-15 minutes until tender but
still firm. Drain, discarding water. Heat oven to 375 F. Mix cabbage, Cream
Sauce and ham in a 3-qt. casserole. Sprinkle with cornflakes, dot with butter
and bake 15 minutes until hot and bubbling around the edge.

CREAM SAUCE:
1/4 cup lightly salted butter or margerine
1/4 cup all-purpose flour
1 tsp. salt
1/8 tsp. ground white pepper
1/8 tsp. paprika
2 cups milk

In a small saucepan melt butter over low heat. Stir in flour, salt, pepper and
paprika. When smooth, stir in milk. Increase heat to moderately high and cook
stirring constantly, until mixture comes to a boil. Reduce heat to low and
simmer 1 minute. Makes 2 cups.

Makes 6 servings.2) CREAMED HAM AND CABBAGE (MAKES 6 1-cup servings)

8 c. coarsely shredded cabbage
2 c. boiling water
2 to 4 tbsp. margerine or butter
1/4 c. flour
2 c. milk, whole or skim
2 c. diced cooked ham
1/4 c. dry bread crumbs
1 tbsp. butter or margerine, melted

Note: If you don't have leftover ham, use two (6 3/4 ou. cans of chunk ham)

Cook cabbage in boiling water, covered, 8-10 minutes, or until tender. Drain
thoroughly. Melt fat (use the smaller amount if counting calories). Blend in
flour. Stir in milk slowly and cook until thickened, stirring constantly. Add
cabbage and ham to the white sauce and simmer until heated through. Mix bread
crumbs with melted butter and heat until crumbs are lightly browned. Sprinkle
on top of ham mixture just before serving.