ey from any size canned ham and put the key where
Preheat oven to 325\u00b0.
Remove key from the canned ham.
Punch holes around top edge of can with punch-type can opener, every inch or so all around the can.
Place
ham in oven and bake 1 hour.
Remove from oven and pour juice out of can through holes in lid.
Do not open can.
Cook the onion and garlic in a little oil until tender.
Add the soy sauce and green beans, and cook until hot, stirring frequently.
Stir in bacon and serve.
Preheat oven according to crescent roll package, around 375.
Unroll crescents, leaving intact.
Pinch seams together; cut lengthwise into five strips. Then, cut crosswise to make ten smaller strips.
Roll each strip around a little smokie, then roll in the parm and garlic salt. Place in a baking pan sprayed with nonstick cooking spray.
Bake according to package directions (11-13 minutes).
5 degrees.
Place the ham in a roasting pan and bake until
Preheat oven to 350\u00b0F. Place ham in a large roasting pan.
Combine remaining ingredients in a medium saucepan. Simmer for 3-4 mins, until reduced by 1/2.
Brush ham with 1/2 of the glaze. Bake for 20 mins. Brush with remaining glaze and return to oven for another 15-20 mins, until golden brown. Serve hot or cold, sliced.
Combine all the ingredients and cook for around 2 to 3 minutes on the stove until it thickens some. The main thing is to let the brown sugar melt well.
Put in a serving dish and pour over ham slices.
Put ham in a double wrapping of aluminum foil.
Mix soda and hot sauce and pour over ham.
Seal ham in aluminum foil and bake at 350 degrees for 3 hours.
Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well. Place the pasta in a large bowl.
Heat a skillet over medium heat. Cook the ham in the skillet for 3 minutes. Add the cream, sugar, tomato paste, soy sauce, and salt; stir. Reduce heat to medium low and cook and stir until the mixture reaches a low boil.
Pour the sauce over the drained pasta. Sprinkle the Swiss cheese over the top of the pasta; stir until the pasta is evenly coated.
b>ham well under cold water to remove all excess salt.
In a
In medium saucepan, combine wine, onion and thyme. Bring to a boil;
Preheat oven to 350\u00b0.
Score the fatty area of the ham in diamond shapes.
Place ham in a baking pan. Blend all the basting ingredients and pat all over the ham.
Bake ham 60 to 90 minutes, adding water to the pan to prevent scorching of the sugar.
Baste the ham every 20 minutes and finish with a basting of the thick honey sugar glaze.
Remove the ham to a platter to cool for 15 minutes before slicing.
Add a little water to the baking pan, heating over a medium heat, stirring up the drippings, making a sauce.
Place ham in crock pot.
Cook on low for 4 to 6 hours.
Sprinkle parmesan cheese and ground cloves on top of ham.
Pour can of pineapple slices and juice on top.
Cover and cook on low for an additional two hours.
With can opener, make 3 holes in top of can.
Heat can in oven at 350\u00b0 for 30 minutes.
Pour off gelatin.
Combine orange juice, honey, Worcestershire sauce, sugar and mustard.
Pour into can. Bake at 325\u00b0 for 1 1/2 hours.
Drain pineapple.
Save 1 tablespoon of juice.
Combine sugar, mustard and juice.
Place ham in a roasting pan.
Spread the sugar mixture on top of ham.
Top with whole pineapple, with cherries in center of pineapple and bake slowly according to weight of the ham.
With a beer can opener, put about 6 to 8 holes on top of the can.
(Top is side where the key is.)
Cook 1 hour at 350\u00b0.
Put ham in a pan, add onion and pour
Preheat oven to 350F; Make a spice dough, combining the flour, sugar, and spices in a large mixing bowl; add enough water or cider to make a stiff dough; roll until it is 1/4\" thick and forms a 10x12\" rectangle.
Place the ham, fat side up, in a foil-lined open roasting pan; cover top and sides of ham with \"blanket\" of dough; bake at 350F for 3 hours (tent with foil if crust becomes too brown).
Remove ham; discard \"blanket\" crust; let rest for 15 minutes. Slice ham; serve warm or cold.
In a large skillet over medium heat, heat the butter and add the onion and green pepper, sauteing until onion is light brown. Add the garlic and saute for 2 more minutes. Add the remaining ingredients except the okra, adjust the heat so the mixture is simmering and allow to simmer for 5 minutes. Add the okra and cook for another 10 minutes. Serves 2.
Use paper bag (not waxed) and place in a baking dish or just a baking dish if you prefer. Put ham slices in layers in bottom of bag.
Cover each ham layer with 1/4 cup brown sugar, a few celery leaves and a teaspoon of mustard.
Top with another layer of ham and repeat ingredients.
Fold down bag and bake 3/4 hour at 350\u00b0.