f the slow cooker. Place ham in the slow cooker. Place
Steam vegetables in 1/4 cup Mazola margarine until tender. Mix vegetables with bread crumbs, sausage and ham.
Moisten thoroughly with turkey stock (or canned broth or cubes).
Season to taste.
Bake in moderate (350\u00b0) oven for 30 to 45 minutes.
Can serve with gravy made with stock or broth.
o a boil. Add diced ham, then reduce heat to medium
o 350\u00b0F. Whisk together dressing, brown sugar, 1 tsp orange
Cut deli ham into cubes about 1 cm (or less)square. (My kids don't like the skin on the ham so I cut that off too).
Package cubed ham into bags with approximately 1-2 cups of ham in each bag.
Press out as much air as possible, label and freeze.
To serve, add ham cubes to your favourite recipes. Defrost in the microwave if necessary.
food processor, combine the ham, celery, onion, and pickles or
Combine the potatoes, celery, onion, ham and water in a stockpot
Brush a grill pan with oil and heat on high. Cook the peaches, cut-side down for 1-2 mins. Cook the ham in batches for 2-3 mins each side, until charred. When cool enough to handle, tear into bite-size pieces.
Arrange the lettuce leaves, peaches and ham on serving plates and sprinkle with the pistachios. Whisk the dressing ingredients and season to taste. Drizzle the dressing over the salad and serve.
Spread ranch dressing on each slice of the bread.
On the ranch dressing side, top 1 bread slice with the turkey, ham, Swiss cheese and pickles.
Top with remaining bread slice.
Spread butter on outside of sandwich.
Heat nonstick skillet over medium-high heat.
Add sandwich, cook, turning once, until golden and cheese is melted, about 2-3 minutes per side.
Cool slightly before serving.
rying pan and saute the ham strips. Lift them out of
Cook the potatoes in boiling, salted water for 12-15 mins, until tender. Drain and allow them to steam as they cool.
For the dressing, heat 1 tbsp oil in a saucepan, add the shallots and saute for 2-3 mins. Deglaze the pan with vinegar and stock and simmer for 2-3 mins. Stir in the mustard and sugar and season then remove from the heat and set aside to cool.
Mix the potatoes, parsley, radishes and spinach together and fold in the dressing. Divide between 4 bowls and arrange the ham and eggs on top.
For the marinade, mix together vinegar, sugar, garlic and chili pepper in a bowl. Stir until the sugar has dissolved. Place turkey and ham in a shallow bowl and pour in vinegar mixture. Set aside.
For the dressing, whisk together honey, rice vinegar, peanut oil and sesame oil in a bowl.
To assemble, toss together spinach, onion, herbs, drained meats and mango. Drizzle with dressing and sprinkle with sesame seeds to serve.
br>3. Mix the italian dressing and dijon mustard together, you
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!
Make two recipes of cornbread according to the
ackaging or netting from the ham. Trim away any excess fat
Cook pasta in boiling salted water for 8-10 mins, or until al dente. Drain. Toss with corn, onion, ham, tomatoes and spinach. Whisk dressing with 1 tbsp water then toss with salad. Transfer to serving plates and top with feta. Serve immediately.
Place potatoes in a saucepan and cover with cold water. Bring to a boil on high heat. Cook, partially covered, for 8-10 mins, until tender. Drain well and cool.
Combine potatoes, ham, hazelnuts, cranberries and herbs in a large bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad; toss to combine. Garnish with mint leaves.
Combine the mustard, honey, oil, lemon juice and vinegar in a screw-top jar and shake well.
Arrange the radicchio, arugula, ham, figs and Cambozola on 4 serving plates. Drizzle with dressing.
ire rack.
For the dressing, mix the yogurt and creme