Place ham in a large dutch oven
In a large pot, put green beans in with just enough water to cover beans.
Place sliced ham on top of beans.
Place potatoes on top of ham.
Cut cabbage in quarters and place on top of ham, then place corn on top of cabbage.
Put top on pot and cook until potatoes are tender.
Do not stir.
When done, take food out in layers and place in bowls.
Cook about 30 to 45 minutes.
Put ham in very large pan and cover with water.
Boil at least 2 hours.
Cook onions, carrots and potatoes in broth.
Remove enough broth to cover sliced cabbage and cook until just tender. Do not cook cabbage with ham and vegetables as cabbage taste will penetrate them.
Mix sauce.
Spread on inside of rolls; put cheese and ham. Bake 10 minutes at 300\u00b0 to 325\u00b0.
Wrap in foil.
Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
Add the carrots and potatoes.
Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.
Peel and wedge, then quarter potatoes.
Place in large pot. Slice ham into thin slices and layer ham, then green beans and pepper until gone.
Top with pepper and add water.
Cook on medium heat, covered, until it comes to a boil.
Turn down and simmer for 30 minutes.
Chop ham and onion.
Grate cheese.
Mix together (set aside). Mix margarine, mustard and Worcestershire sauce to make a spread for rolls.
Split rolls lengthwise and spread thin layer of spread on each side of rolls; fill with layer of ham, cheese and onion. Put tops back on.
Return to aluminum roll pans.
Cover with foil. Bake at 375\u00b0 for 15 to 20 minutes.
(Make ahead and freeze, thaw before baking.)
Place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. Drop the garlic in and place the cabbage wedges over the turkey ham. Pour enough chicken broth to cover.
Cook on Low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.
Combine peas, apple, lemon juice and eggs.
Chill.
Cook asparagus and chill.
Whip cream and add mayonnaise and horseradish.
Stir dressing into vegetable mixture.
Place equal number of asparagus on each slice of ham.
Top with pea mixture. Roll ham to form logs.
Place ham rolls on lettuce and serve.
sed a cooked boneless ham joint throughout this recipe. If you use
edium high heat.
Add ham steaks to skillet and cook
In a large soup pot, put ham bone.
Add water to cover.
Slice cored cabbage into 4 sections and add in.
Add bay leaves, allspice and salt and pepper to taste.
Cook until almost done (cabbage begins to get soft).
Add potatoes, carrots, onion and season.
Add vinegar if desired.
While cooking, make sure there is enough water at all times to cover vegetables.
Cook ham according to directions for only 1/2 the time suggested.
Then add vegetables and finish cooking.
Drain broth and serve ham and vegetables with vinegar or butter or both.
This should be cooked in crock-pot.
Mix chicken, 1/3 cup soup, and onion in a bowl.
Spoon 1/4 cup chicken and soup mixture into a ham Slice and roll up and secure with a toothpick.
Spread rice in a shallow glass 1 1/2 quart microwave dish.
Place rolled ham slices on top of rice.
Mix remaining soup, sour cream or yogurt, and milk.
Pour over Ham Rolls.
Place in microwave and cook on high for 8-9 minutes.
Sprinkle with Swiss Cheese and Paprika let stand for 5 minutes.
Place ham and water in multi-cooker.
Set heat control at 250\u00b0 and bring to a boil.
Reduce heat to 212\u00b0.
Cover and simmer 1 hour or until meat is nearly tender.
Add remaining ingredients, cover and simmer until vegetables are done.
Add water, if necessary.
Makes 3 to 4 servings.
Place ham quarters and juice from package around the bottom of a large kettle with about 2 inches from each piece sticking up from the side.
Place ham and water in pan.
Bring to a boil.
Reduce heat, cover and simmer 1 hour or until meat is nearly tender.
Add remaining ingredients, cover and simmer until vegetables are done. Add water, if necessary.
Makes 3 to 4 servings.
Boil ham in water for about 3 to 3 1/2 hours.
Take out and debone.
Put back in water and add quartered cabbage head.
Cook for 15 minutes.
Take out and add carrots (as many as you please). Cook 15 minutes; take out.
Add as many potatoes as you please. Cook until all is tender.
Put ham in pot.
Bring to a boil.
Add carrots, onions, salt and pepper.
Cover over medium heat until done.
Add potatoes, then when they are done, add cabbage, cut up.
Cook until done.
Cook together in either pressure cooker or on top of stove in a big boiling pot until ham is done.
Serve hot.
Cook about 1 1/2 hours.