Place all ingredients in large pot.
Add water to cover ham butt.
Bring to boil and simmer for 20 minutes.
Let cool in water, then remove, slice and serve.
Great hot or cold!
Simmer for 1/2 to 1 hour with butt sliced into sauce.
Bring butter, honey and syrup to a boil; keep hot, not boiling.
Trim fat off ham.
Bake at 325\u00b0 for 20 minutes and then baste with honey mixture every 15 minutes.
Bake ham about 1 1/2 hours.
Can be made day before and reheated.
Do not overbake.
In
a large Dutch oven place beans, onion, salt pork or ham butt.
Cover
with
water and cook slow for about 3 hours, adding water as needed.
Then form small meatballs from ground meat
and add to cooking beans along with stewed tomatoes and green
pepper. Cook
another
hour
or
until beans are done. Serve with corn bread and western music.
Cook and stir onion and garlic in oil in Dutch oven until onion is tender.
Stir in next 8 ingredients.
Heat to boiling.
Boil 2 minutes.
Reduce heat, cover and simmer until beans are tender, about 2 1/2 hours.
Remove ham butt and cut into pieces and return to soup.
Whirl 2 cups of the soup in blender or food processor until smooth and remix with remaining soup.
Serves 8.
Put meat in a 350\u00b0 oven for 1 hour with water and onion.
Put pork or ham butt in a 3-quart saucepan or casserole with water and onion.
Cover and bake at 325\u00b0 for 1 hour.
Place ham on metal rack or trivet in slow cooking pot.
Cover and cook on low for 5 to 6 hours.
Remove ham.
Pour off juices; remove rind. Score ham; stud with whole cloves.
In a small saucepan, melt jelly with remaining ingredients.
Remove rack and return ham to pot.
Spoon sauce over ham.
Cover and cook on high for 25 minutes basting ham often.
Wash ham well.
Place in large roasting pan.
Slice into skin of ham 1 inch apart, turning ham once.
Salt and pepper well.
Pat on 1 cup brown sugar and spices.
With toothpicks, put cherries and pineapple decoratively.
Add more crushed cloves to top. Partially cover ham 1/2 time.
Bake at 325\u00b0 to 350\u00b0 for 30 to 35 minutes per pound.
Slice and serve.
f the slow cooker. Place ham in the slow cooker. Place
Score ham.
Place pineapple rings and cherries on ham with toothpicks.
Put in pan and pour ginger ale over it.
Bake at 350\u00b0 for 2 hours, basting every 1/2 hour with juice in pan.
Remove from oven and make paste out of mustard, brown sugar and pan juice to get spreading consistency.
Spread on ham.
Raise temperature to 425\u00b0 for 15 minutes.
Place ham fat side down in shallow microwave baking dish. Cook on High for 21 minutes; turn ham over.
Drain pineapple slices, reserving juice.
Combine 2 teaspoons juice with brown sugar to make paste.
Spread over top of ham.
Place pineapple slices on top and stud with cloves.
Attach pineapple with toothpicks, if necessary.
Cook on High 8 minutes.
Let stand, covered with foil, about 10 minutes before serving.
Pierce ham thoroughly with a large fork.
Place in a large bowl or pot. Cover with Dr. Pepper. Refrigerate 24 hours.
Drain. Heat oven to 350\u00b0.
Put ham on rack.
Cover with foil.
Bake 1 hour.
Let cool.
Insert cloves.
Mix the reserved pineapple juice with sugar.
Spread thickly, fat side up.
Put pineapple on and hold with toothpicks.
Bake 30 minutes.
Prepare yams, potatoes and vegies.
Place pineapple rings and cherries on ham, fastening with wooden picks.
Put ham in a baking pan and pour ginger ale over it. Bake in a 350\u00b0 oven for 2 hours.
Baste every 1/2 hour with juice from the pan.
Cut ham in small pieces and put in a large pot 1/4 to 1/2 full of water.
Add salt and pepper to taste.
Boil about 1/2 hour. Cut cabbage heads into quarters and put into the pot.
Cover pot and boil with potatoes until potatoes are done.
Serve hot.
Place all ingredients, except frozen vegetables and cabbage, in crock-pot.
Cover and cook on low 12 to 18 hours.
Turn to high and remove ham.
Add peas, limas and cabbage.
Cook for 1 to 2 hours on high or until vegetables are tender.
Return ham to crock-pot for last 1/2 hour of cooking.
Serve bowls of the soup with crusty French bread.
Parboil ham in large pot for 2 hours.
Remove from pot. Marinate with Coke and pineapple juice.
Place in refrigerator overnight (trim excess fat off).
Bring 3 cups of water to a boiling point.
Add cloves, cinnamon and brown sugar.
Cook until mixture thickens.
Pour mixture over ham.
Decorate with pineapple slices, using toothpicks.
Cook in oven at 300\u00b0 for 2 hours or until well cooked.
Place ham on rack in shallow roasting pan.
Roast at 325\u00b0 until meat thermometer registers 130\u00b0, about 1 1/2 hours.
Cook frozen vegetables and ham until done.
Mix all ingredients well and place in baking dish.
Bake at 350\u00b0 for 45 minutes.
Makes 4 to 6 servings.
ub for your smoked Boston Butt. This will store for weeks
o a boil. Add diced ham, then reduce heat to medium