Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 Tbsp. cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4 to 6 pieces to serve. Makes 62 to 78.
Mix all ingredients together (except ham) until blended well. Spread thinly onto ham slices, roll and chill.
Serve!
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
coarsely chop the deli style ham. Set aside.
Spread approximately
pressing lightly.
Place two ham slices over lettuce.
Grate
Spread ham slices evenly with cream cheese spread.
Wrap 1 ham slice around top half of each breadstick.
Serve immediately.
arge bowl, mix hash browns, ham, cream of potato soup, sour
f horseradish mayonnaise.
Fold ham slices to fit the bottom
Preheat your oven's broiler. Arrange the pears, goat cheese and ham in a baking dish or in 8 individual raclette pans. Broil until the cheese is melted. Garnish with spoonfuls of cranberry sauce and serve immediately.
sed a cooked boneless ham joint throughout this recipe. If you use
Preheat oven to 350 degrees. Combine the potatoes, ham, cheese, salad dressing, eggs, onion, mustard, salt and pepper in a large mixing bowl and mix well. Shape into 1 inch balls. Roll in the cornflake crumbs. Arrange the balls on a greased baking sheet. Bake for 30 minutes or until brown.
larger roll.
This recipe should make 5 complete rolls
1/2 cup. The recipe is for unsweetened pineapple in
Score the ham, making diamond shapes 1/2 inch deep.
Place on a rack in a well-greased foil-lined roasting pan.
Add water to pan.
In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham.
Bake, uncovered, at 350 degrees for 1 1/2-2 hours basting with pan juices often. Add additional water to pan if necessary.
*If you don't have a roasting pan - line a 9x13 pan with double layer foil. And proceed with recipe.
This is a yummy luncheon or appetizer recipe.
Be sure to use mild green chilies, not the hot ones.
ickle spears as you have ham slices.
Spread each slice
Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
Drain the pasta and add it to the sauce tossing everything together well.
Serve immediately.
Soak beans overnight; change water one time, if you choose.
Put beans in water, cook them until soft; drain.
In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
Slowly add cooked beans, mashing them.
Add tomato sauce, salt, pepper and olive oil; fry until crispy.
Garnish with parsley.
Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!
ne with the thinly sliced ham.
Top each one with
Spread thinly sliced ham with 1/4 inch of cream cheese.
Take 1 whole green onion, washed, dried and ready to eat and hold it lengthwise of ham.
Trim
onion to fit ham and roll up the onion lengthwise in ham to form a ham roll.
Make as many as you wish; refrigerate until ready to serve.
Cut ham rolls in about 1/2 to 1-inch pieces.
One ham roll equals about 8 pieces.
Refrigerated ham rolls last up to 1 week if wrapped in foil.