In a medium pan place one inch of water on the bottom.
Pour in lemon juice.
Place a metal steam in pan; cut the asparagus into equal lengths and arrange in the pan.
Add pepper and butter on top.
Steam for 5 minutes.
Cut smoked ham into twenty strips, one oz. package should be sufficient.
Remove the asparagus from steamer.
Cool for two minutes.
Wrap the asparagus diagonally with the smoked ham.
Serve immediately or can be served cool. Servings 10.
Remove skin from smoked ham hocks.
In a large
Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.
Diamond cut top of ham.
Place ham in crockpot.
Mix all ingredients and pour over ham.
Cook on low until internal temperature of ham is 140 degrees (about 4 hours). Rest 20 minutes.
otatoes.
Sprinkle cheese and ham over top, then top that
Place ham hocks in a pot, cover
bout 1 hour. Add the ham after 30 mins and add
egrees farenheit. Rinse and dry smoked ham, then stud it with whole
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
Pierce the ham all over with the tip
followed by the slices of ham. Fry for 4-6 mins
o crisp. Add the diced ham and butter. Continue to cook
Remove and discard casing from ham.
Score top of ham in a diamond design and stud with cloves.
Place ham in a shallow baking dish.
Arrange pineapple slices over top.
Pour ginger ale over ham and evenly sprinkle each pineapple slice with cinnamon. Bake ham at 325\u00b0 for 25 to 30 minutes or until thoroughly heated. Cut into 12 slices and serve.
Yields 12 servings (1 slice each). Calories:
174.
Exchanges:
2 medium-fat meat.
Place ham in 3 1/2- to 4-quart crockpot.
Sprinkle with pepper.
Mix remaining ingredients; pour over ham.
Cover and cook on low heat setting 6 to 8 hours.
Place ham on rack in roasting pan.
Do not add water.
Roast at 325\u00b0 uncovered for 20 minutes per pound or until meat thermometer reads 140\u00b0.
Before ham is thoroughly cooked, simmer a mixture of the remaining 5 ingredients over medium-low heat for 15 minutes or until slightly thickened.
About 20 minutes before ham is ready, brush glaze over ham.
Serve garnished with orange slices and endive leaves.
Serves 6.
eady to use.
Brush ham with remaining 1/4 cup
Score ham in diamond pattern, if desired.<
Place ham in roaster.
Combine mustard and sugar.
Spread over ham.
Place potatoes around ham. Cover and bake at 300\u00b0 for 3 hours. Serves 8 to 10.
Place potatoes in a saucepan and cover with cold water. Bring to a boil on high heat. Cook, partially covered, for 8-10 mins, until tender. Drain well and cool.
Combine potatoes, ham, hazelnuts, cranberries and herbs in a large bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad; toss to combine. Garnish with mint leaves.
In a bowl, whisk the vinegar, mustard and honey. Season with salt and black pepper. Gradually whisk in the oil. Stir in the spring onions.
Toss the lettuce, pears and ham in a bowl and drizzle with the dressing. Serve with rye bread.