With sharp knife, cut boneless ham into 1/4-inch strips, about 3-inches long.
Cut each tomato into 8 wedges.
Cut green and red peppers into 1/2-inch wide strips.
Cut onion, yellow squash and zucchini into 1/4-inch wide slices.
With sharp knife, cut boneless ham into 1/4-inch thick strips, about 3-inches long.
Cut each tomato into 8 wedges.
Cut green and red peppers into 1/2-inch wide strips.
Cut onion, yellow squash and zucchini into 1/4-inch wide slices.
an; stud with cloves. Roast ham at 325\u00b0F until.
Remove ham from packaging.
Lightly score ham in diagonal lines first one way, then crosswise, to form a diamond pattern, being careful not to cut any deeper than about a eighth of an inch. (You can score both sides if you like).
Make a paste of brown sugar and mustard (I used Boar's Head Honey Mustard).
Rub paste into ham on sides that have been lightly scored.
Transfer to crock pot.
Pour in two cans of coca cola into bottom of pot, not pouring directly over ham to wash away brown sugar paste.
Cook on low 7-8 hours.
aper towels.
Score ham with a sharp knife
part on top of ham.
Place ham on rack in shallow
Score ham; stud with whole cloves.
Heat ham according to label directions.
Drain pineapple, reserving 1/2 cup juice. Combine the reserved juice with remaining ingredients in small saucepan.
Heat, stirring constantly, to boiling.
Boil 1 minute. During last 30 minutes of baking, brush ham with pineapple glaze several times.
Garnish ham and serving platter with pineapple. Serve extra glaze as sauce over sliced ham.
nch thick slices from ham (reserve any remaining ham for another use
Load the ham onto the spit rod assembly
Preheat oven to 325\u00b0.
Place ham on a rack in a shallow pan. Bake for 2 hours.
Spoon fat from pan.
Spoon cherries over ham. Use wooden picks to secure cherries.
Bake an additional 30 minutes.
Arrange sweet potatoes (yams) around edges of 12 x 8-inch dish. Place ham slices in center overlapping slightly to fit dish. Combine remaining ingredients to make glaze; pour half over ham and yams.
Cover dish with wax paper.
Microwave at High for 4 minutes. Pour remaining glaze over ham and yams.
Do not cover.
Microwave at High 4 to 7 minutes or until ham is hot.
ack in baking pan; score ham.
Mix remaining ingredients until
Preheat oven to 325\u00b0.
Place ham on rack in a shallow baking pan.
Bake at 325\u00b0 for 1 1/4 to 2 1/4 hours until done.
Meanwhile for sauce, in medium saucepan cook onion in margarine until tender, not brown.
Stir catsup, preserves and dry mustard.
Heat through. Brush sauce onto ham before serving; pass remaining.
Serves 16 to 24.
Bake ham for about 2 1/2 hours, covered, at 325.
Drain off juice.
Glaze: Mix all ingredients in a small saucepan and heat until hot and mixed well.
Brush over top and sides of ham.
Continue to bake uncovered, at 350 for about 15 min until glaze dries.
Heat oven to 325 degrees.
With sharp knife, score top of ham; insert cloves.
Place ham on rack in shallow roasting pan.
Bake at 325 degrees for 1 hour.
Meanwhile, combine glaze ingredients; mix well.
Spoon glaze over ham; bake an additional 15 to 30 minutes or until ham is thoroughly heated, occasionally spooning glaze over ham.
Place the ham in a baking pan. Bake at 325\u00b0 for 45 min. Mix the jelly, dijon mustard, ginger, and brown sugar in a saucepan. Cook over low heat until the jelly melts, stirring occasionally. Remove the ham from the oven. Pour the mixture over the ham. Bake for 30 min. longer.
Bake ham according
to\tdirections.
Mix
together
all ingredients.
Thirty minutes before
ham is done, spread glaze over top and sides of ham.\tContinue to bake.
Drain pineapple, reserving juice; set juice aside.
Place half of pineapple in an ungreased 5 quart cooker.
Top with ham. Add cherries, remaining pineapple (to top of ham) and reserved pineapple juice.
Spoon marmalade over ham.
Cover and cook on low for 6 - 7 hours or until heated through.
Slice ham and place in baking dish.
Cover with RC and cover with lid.
Bake at 350\u00b0 until heated thoroughly.
May add brown sugar for extra sweetness.
Mix first four ingredients and cook in a saucepan over low heat until melted and well blended, stirring constantly.
Baste ham with jelly mixture.
Cover and return ham to oven and bake at 350 degrees for one additional hour.
Serve immediately.