Place the fresh ham on a roasting rack in a Dutch oven on top of the stove.
Combine the ginger ale and white wine together and pour over the ham.
Place in a preheated 350\u00b0 oven for approximately 2 1/2 hours.
1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
eg bone from the ham, leaving the shank bone in.
Melt
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and
ining ingredients except ham to a boil
or 1 hour.
Remove ham from soup -- and let cool
Place smoked ham shank in crock pot.
Open
In a bowl, mix all ingredients together except ham.
Remove rind from ham. Score fat with a knife.
Rub mixture over ham. Wrap ham in foil or plastic and refrigerate overnight.
Heat oven to 425\u00b0.
Unwrap ham.
Place in a 13 x 9-inch cake pan.
Roast, uncovered, for 20 minutes.
Reduce heat to 325\u00b0.
Baste with drippings every 30 minutes for about 4 hours or until meat thermometer registers 160\u00b0 internal temperature.
Remove ham from refrigerator and allot to
vernight.
Stock:
Place ham shank in crockpot and add just
core the skin of the ham, making parallel 1/2-inch
Preheat rotisserie oven to 250 degrees F (120 degrees C).
Rub butter over ham shank and season with garlic powder and Cajun seasoning. Place ham in the rotisserie according to manufacturer's instructions.
Cook in the rotisserie until cooked through and browned and crispy, 3 to 3 1/2 hours.
Sort lentils.
Rinse well; drain.
In 5-quart Dutch oven, combine all soup ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until lentils are tender but not mushy and meat pulls easily from bone.
Remove and discard bay leaves and lemon peel.
Remove ham shank; cool.
Remove meat from bones; cut into bite-sized pieces.
Add meat to soup.
Cook until thoroughly heated, stirring occasionally.
Yields 6 (1 1/2-cups) servings.
Combine ham, water, beans, onion, Worcestershire and bay leaf in large stockpot.
Bring to a boil.
Reduce heat and simmer, covered, until beans are almost tender, about 2 hours.
Stir in carrots.
Cover and simmer until beans are tender, about 1 hour longer.
Remove ham shank; cut off skin from bone and discard. Cut meat into chunks and return to stockpot.
Heat until hot.
In large saucepan, combine first 7 ingredients. Simmer covered, 1 hour, Stir in celery and carrots and continue simmering for 1/2 to 1 hour or until peas are tender and soup thickens.
Remove peppercorns and ham shank, cut meat from bone and return to soup. Heat through.
Trim rind from ham and score fat into diamonds.<
Place the ham in a large pot or
he oven.
Prepare the ham. Make sure to rinse and
Prepare grill for indirect cooking.
Place drip pan under where ham will be placed.
Insert meat thermometer in thickest part of ham. Place ham on grill and cover grill.
Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160).
SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic. Mix well.
Brush ham frequently with sauce during the last hour of grilling.
Let ham stand at least 10 minutes before carving.
score the skin of the ham in a diamond oattern.