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.
Saute onion and garlic clove in butter.
Cook adding 2 cups of shredded Cheddar cheese just before serving.
I always add 1 slice of smoked ham to each of the recipes.
Both recipes freeze well!
Place ham hocks in a pot, cover
o crisp. Add the diced ham and butter. Continue to cook
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
Combine smoked ham, fresh pork, eggs and bread or cracker crumbs and form into loaf.
Place in roasting pan.
Make sauce of remaining ingredients and pour over loaf.
Bake in 350\u00b0 oven about an hour, or until done.
Mix together fresh ham, smoked ham, milk, bread crumbs and egg like a meat loaf.
Mix brown sugar, water, vinegar and brown sugar. Bake at 350\u00b0 for 1 hour, basting frequently during baking.
hop coarsely.
Mince the fresh basil and parsley.
Slice
In a 3-quart saucepan, combine broth, onion and carrot.
Tie together bay leaf and fresh herbs to make bouquet garni.
Add to saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Remove herbs.
ie together bay leaf and fresh herbs to make bouquet garni
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.
In a food processor, pulse the chopped ham a few times.
Then add all the remaining ingredients except the chives.
Pulse until the mixture becomes the consistency of a course pate.
Place in a nice serving dish and top with chives.
Serve with crackers or on rye bread rounds.
Have smoked ham and fresh pork ground together twice. Combine with all remaining ingredients and shape into loaf. Cover with sauce.
Sauce: Combine all ingredients for sauce in a saucepan and bring to a boil. Use to baste loaf gradually until all has been used. Then dip from around pan until loaf is done. Bake loaf in uncovered roaster at 350 degrees for 1 1/2 hours. Brown last 20 to 25 minutes at high temperature. Serves 8 to 10.
Combine smoked ham, apricots, dates, raisins, olive oil, and rosemary in a bowl. Serve immediately or chill for 30 minutes. Refrigerate leftovers.
followed by the slices of ham. Fry for 4-6 mins