aking sheet.
Place the ham with the large side down
Cube ham meat. Cut sliced meat by
Spray crock pot with nonfat cooking spray. Pour all cans of beans in cooker.
With a hand-held mixer beat beans in crock pot on high speed for 1 minute to make a thick base for the soup.
Add cubed ham, tomato soup, onion soup mix and water. Stir until well mixed. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
Directions for stove top: Cook on medium- low heat for about an hour. Stir often.
Combine the potatoes, celery, onion, ham and water in a stockpot
rom the surface of the ham and place cut side down
diagonal pattern onto the ham with the lines about 1
Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels.
Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.
Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.
175 degrees C).
Score ham by making 1/2-inch
Place ham, fat side up, on rack in open roasting pan.
Insert meat thermometer so bulb is centered in thickest part.
Be careful bulb does not rest in fat or on bone.
Do not add water.
Do not cover.
Roast at 325\u00b0 until meat thermometer registers 130\u00b0 to 140\u00b0 for \"fully cooked\" half ham (18 to 24 minutes per pound) or 160\u00b0 for a \"cook before eating\" half ham (22 to 25 minutes per pound).
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2-inch deep. Bake at 325 for 1-3/4 hours.
In a small bowl, combine the remaining ingredients. Spoon over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140. Let stand for 10-15 minutes before slicing.
Mix mustard and brown sugar to prepare a thin paste.
Rub paste over ham that has been scored.
Pour cola over ham.
Wrap in heavy foil and bake according to directions on ham package.
Bring 3 quarts water and ham bone to a boil in
asket cheese, roasted ham, and Italian-style ham into the ricotta mixture
Preheat oven to 325\u00b0F.
Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
Mix up the orange juice and dark brown sugar.
Bake in oven for 20 minutes per pound at 325\u00b0F.
Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of aluminum foil.
brush both sides of the ham with it.
Grill both
Place ham in roasting pan.
In saucepan, bring remaining ingredients to a boil.
Pour over ham.
Bake, uncovered at 350\u00b0F for 2 to 2-1/2 hours, basting occasionally.
Cover with a foil tent if ham is getting too brown.
Assemble ham and cheese onto the buns and set aside.
Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
Warm all ingredients on medium heat until margarine is melted.
Spread the mixture onto each bun.
Wrap each bun in aluminum foil.
Bake for 15 minutes at 350 degrees Fahrenheit.
Serve to grateful guests!
Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
If frozen, bake at 300 degrees Fahrenheit for 30 minutes.
Score or puncture ham with knife or meat fork.
Place pineapple rings around on top.
Place cherries in center of rings. Secure with cloves.
(May need toothpicks too if skin is thick.) Make a mixture of pineapple juice and cherry juice.
Add handful of brown sugar.
Heat slightly until sugar dissolves and pour over ham.
Cook 2 to 3 hours, less it heats thoroughly.
May use Brown-in-Bag.
It really keeps the moisture in!
Mix well together pork, ham, one well beaten egg, breadcrumbs and milk.
Press evenly into a 10 x 10-inch casserole or cake pan. Bake for one hour in 350\u00b0 oven, uncovered.
Remove from oven, pour off juices and brown pineapple slices in juice in a frying pan.
While pineapple is browning, mix together brown sugar, vinegar, water and mustard.
Pour this syrup over ham loaf and return to oven at 350\u00b0 for at least 15 minutes.
Arrange pineapple slices over loaf before serving.
elt the cheese. Add the ham (and other prepared veggies) over