Cook onion and peppers until tender in 1 tablespoon olive oil. Add mushrooms, ham, gravy, wine and black pepper and heat.
Cook broken spaghetti in salted boiling water until just tender.
Cook asparagus spears until just tender.
Bring ham drippings to a boil.
Mix flour and water to make a runny paste.
Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened.
Add salt and gravy master to taste and color.
Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.
f the slow cooker. Place ham in the slow cooker. Place
umplings are cooking, prepare the gravy. In a medium saucepan, melt
Put ham and ham juices in roaster.
Add honey, sugar, cherry juice, and pineapple juice.
Pour vernors into roaster allowing carbonation to mix honey and sugar.
Add water.
Roast ham as normal.
Remove gravy to sauce pan and simmer to boil down if needed.
thicken with water and corn starch.
Fix mac n' cheese as directed on package, but a bit al dente.
Saute onions in butter/oil for 5 minutes.
Mix with gravy.
Add ham, gravy, and cheese to macaroni, mix well.
(reserve a bit of cheese for top).
Bake at 350 for 25 minutes.
Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
Pour in the buttermilk, evaporated milk, sour cream, and ham base.
Heat through, but do not bring to a boil.
Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.
Spoon ham drippings from pan into a small sauce pan, cook over medium heat.
Add flour and corn starch, bring to a boil (mixture will thicken quickly). Remove from heat. Taste test.
If gravy is too salty add water (a little at a time).
Heat skillet and saute ham. Set aside. Toss with 1 tbs flour.
Add butter and onions. Cook until softened. Add 2 tbs flour, stir well. Add milk, broth, and wine. Whisk until combined and allow to thicken, about 6 minutes. Add parsley and ham. Cook an additional 5 minutes. Add salt and pepper to taste.
Serve over hot biscuits.
Mix flour with the sour cream.
Add half and half cream and ham.
Cook over medium heat until slighty thickened, Stirring contantly.
Serve over fried verenika.
May add ham base for flavor.
Add pan juices (from baked ham) and 1 cup water to a pan.
Heat to a boil.
Simmer about 20 minutes.
Mix cornstarch & 1/4 cup water.
Blend into pan juices.
Serve with Apricot baked ham.
Mix together; baste ham until brown.
o 350\u00b0F. Place the ham in a roasting pan and
o a boil. Add diced ham, then reduce heat to medium
Place ham in a large pot and
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.
Combine the potatoes, celery, onion, ham and water in a stockpot
Discard the solids. Add the gravy mixture to the pan, bring
combine potatos, onion, and ham in crock pot.
combine gravy mix, mushroom soup and water and whisk. Pour into crock pot and cook on low 7-9 hours or high 3-4 hours.
top with cheese in the last 30 min of cooking.
e thawed (if frozen) ham. \"Score\" the ham slightly by taking a