Wrap the fully cooked ham in tinfoil twice and put it in a pan.
Put it in the oven at 400\u00b0 for 1 to 1 1/2 hours according to the size.
Take it out and mix and spread the brown sugar, mustard and vinegar.
Open foil and leave it open.
Put it back in the oven until that makes a glaze.
You can put pineapple slices with cherries in the center to make it look pretty.
Just brown all of it; it doesn't take but just a few minutes.
If the ham is not cooked, wrap in tinfoil and bake 16 minutes per pound at 400\u00b0.
Thread chunks of fully cooked ham onto skewers with chunks of unpeeled apple.
Grill until apples are tender and ham is browned, brushing near the end of grilling time with honey or light corn syrup.
Delicious!
Combine the potatoes, celery, onion, ham and water in a stockpot
Toss croutons with melted butter, set aside.
Break eggs into a buttered casserole.
Sprinkle with pepper.
Top with cheese. Arrange ham on top.
Place buttered croutons around edge of dish. Bake uncovered at 350 degrees until eggs are done, 15 to 18 minutes.
Serves 1 or 2.
Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Unroll crescent rolls.
Tear along perforations.
Place 4 triangles on an ungreased baking sheet.
Spread lightly with mustard.
Sprinkle each with 1 tablespoon cheese and 1 tablespoon cooked ham.
Starting at large end, roll dough toward point.
Fold ends in slightly to form \"rolls.\"
Bake in a 375\u00b0 oven for 11 to 13 minutes, or until golden.
Serves 4.
Preheat oven to 325.
Rinse ham and place in large baking pan.
Pour honey over ham. Using your hands, pack the brown sugar evenly over the ham, pressing firmly so that the sugar will stick.
Cover and place in oven. Bake for 1 1/2 to 2 hours depending on size of ham. (Since it is fully cooked, all you are doing is warming it up.) Baste with juices.
sired. Wash the ham in cold running
rown bag, single ply over ham.
According to size of
Preheat the oven to 350 degrees F.
Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade.
Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.
Combine ham, bread crumbs, onion, dill, milk,
Slice baked potatoes into halves lengthwise with paring knife. Gently scoop out the inside of the potato.
Mash potato centers with milk and sour cream.
Mix in ham, onion, and mustard. Put the shells on a serving plate.
Spoon the mashed potato mixture back into the shells.
Sprinkle 1 tablespoon of cheese on the halves. Microwave on 100% power for 2 minutes.
If cheese is not melted and potato not soft put back in on 100% power for 1 minute or two. Enjoy!
Set oven to 325 degrees.
Place the ham in a shallow roasting pan.
In a bowl mix together honey, thawed concentrate, soy sauce, apricot jam, nutmeg and cloves; set aside.
Bake the ham uncovered for 30 minutes, then remove from oven and pour the glaze over the ham.
Cover loosley with foil.
Return to oven and continue to bake until the ham is cooked through (about 1 to 1-1/2 hours more) basting occasionally with glaze.
Slice ham and drizzle slices with glaze.
Gash fat in ham slice to prevent curling.
Mix brown sugar and spices; rub 1/4 of mixture into 1 side of ham.
Put slice, sugar side down, in shallow baking dish.
Peel and core apples; cut in 1/2-inch slices.
Arrange around ham.
Sprinkle apples and ham with remaining sugar mixture.
Heat juice to boiling and pour over all.
In 12\" skillet, heat oil over Medium heat.
Cook ham steak in oil 6-8 minutes, turning once, until browned and hot.
Remove steak to deep serving platter; cover to keep warm.
In same skillet, cook bell pepper and onion over Medium heat 2-4 minutes, stirring frequently, until crisp-tender.
Stir in beans and barbecue sauce.
Heat until bubbly.
Pour beans over ham.
Trim fat and rind from ham. Using a sharpened knife, score
In small mixing bowl, combine pineapple juice, orange juice, vegetable oil, vinegar, dry mustard, cloves and ginger; mix well. Place ham in glass dish.
Pour mixture over ham, cover; refrigerate overnight.
Drain ham, reserving liquid.
Place ham in shallow baking pan.
Bake according to ham instructions, basting every 10 minutes with reserved liquid.
Before serving, garnish with parsley and cherries.
Trim fat and rind from ham.
Score outside of ham in a diamond pattern and stud with cloves.
Place ham on a rack coated with cooking spray and place rack in a shallow roasting pan.
Combine sugar and next 3 ingredients in a small saucepan; stir well. Bring to a boil.
Cook 1 minute.
Remove from heat and cool. Brush over ham.
Bake at 425\u00b0 for 5 minutes.
Reduce heat to 325\u00b0 and continue baking 1 hour, basting ham with sugar mixture every 15 minutes.
Yields 23 servings.
Bake ham.
Thirty minutes before end of baking, remove from oven.
Pour drippings from pan.
Score fat surface lightly in uniform diamond pattern.
Strain pie filling; set cherries aside. Stir together syrup from pie filling, marmalade, sherry flavoring and orange juice.
Pour syrup mixture on ham.
Continue baking 30 minutes longer or until ham is done, basting frequently with glaze.
Garnish ham with reserved cherries.