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.
Place ham hocks in a pot, cover
over with water (they will double in bulk.) Cover the pot
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.
followed by the slices of ham. Fry for 4-6 mins
o crisp. Add the diced ham and butter. Continue to cook
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.
Heat oil in a large frying pan. Add smoked ham and saute, stirring occasionally, for 5 mins. Add halloumi cheese and cook for another 3 mins, until golden brown. Add spring onions, cherry tomatoes, orange zest, orange juice, honey and Dijon mustard. Season. Bring to a boil then reduce heat and simmer, uncovered, for 2 mins, or until sauce is slightly thickened. Fold in mint leaves.
Serve immediately with rice or mashed potatoes, if desired.
of the cheese and ham and spoon on 1/3
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.
ut off thick rind on ham to expose the fat layer
a diamond pattern. Place smoked ham in a large bowl; pour
ound the best deli style smoked ham at Wal-Mart Supercenters. It
Use either butt or shank or whole smoked ham depending on how many kids are coming home.
Soak ham in water, changing several times for 4 to 5 hours.
This is to remove a lot of salt from the ham.
Boil ham in apple juice for 4 to 5 hours.
Let ham cool in apple juice.
Trim excess fat.
Cover with brown sugar, decorate with pineapple slices, maraschino cherries and whole brown cloves. Bake in 300\u00b0 oven until glaze is formed.
Place sweet potatoes in crock pot. Arrange ham and orange slices on top.
Combine remaining ingredients; stir until consistency of a thin paste.
Lightly spread over ham and oranges.
Cook on low for 7-10 hours.