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.
Soak ham for 24 hours in cold water.
Take out
d never share this recipe, but here goes.
Make
Scrub ham in warm water and soak overnight.
Place in cooking utensil with
Preheat oven to 325\u00b0F.
Remove rind from ham.
Place ham on
r foil covering intact, place ham in large container and cover with
astic disk covering bone. Place ham in oven bag. Tie closed and cut
reamed eggs.
Melt butter in a saucepan. Add flour, mixing
Brown ham in butter in 10-inch ovenproof skillet.
Add water and frozen peas. Bring to a boil.
Remove from heat; slowly stir in instant grits.
Sprinkle with cheese and paprika. Bake in preheated hot (400\u00b0) oven about 15 minutes.
Serves 6.
Soak ham overnight; scrub.
Preheat oven to 375\u00b0.
Place ham in a large covered baking pan, skin side up.
Cover ham with 7 cups water.
Place ham in oven.
Turn oven to 500\u00b0.
Cook 10 minutes after oven reaches 500\u00b0.
Leave oven off for 3 hours.
Leave ham in oven.
Do not open oven.
Turn oven to 500\u00b0.
Cook 15 minutes after temperature is reached.
Leave ham in closed oven for 8 hours.
Do not open oven during entire cooking.
Soak ham overnight; wash ham and place in roaster in 5 cups water with skin side up.
Preheat oven to 375\u00b0.
Put roaster in oven, then turn oven up to 500\u00b0 for 10 minutes.
Turn oven off. Leave ham in oven for 3 hours.
Turn oven on again to 500\u00b0 for 15 minutes only.
Turn oven off.
Leave ham in oven for 6 to 8 hours. Do not open oven door once you have started cooking.
Let ham cool before slicing.
Preheat oven to 325 degrees F.
Scrub ham with a brush to remove any mold on the skin.
Soak ham in cold water for 8 hours.
Place ham in roaster, fat side down, add 5 cups water.
Cover top of pan with foil (making airtight as possible) before putting on the roaster lid.
Place roaster in a cold oven and set temperature at 500\u00b0.
Bake at 500\u00b0 for 10 minutes.
Turn off.
Leave ham in oven for 3 hours, undisturbed.
Preheat oven to 350 degrees.
Rub ham with brown sugar.
Secure pineapple rings onto ham, fat side up, using toothpicks.
Add 2 tbls flour to cooking bag, and shake it to coat.
Place bag in roaster and place ham fat side up in the bag.
Pour reserved pineapple juice gently over ham.
Close bag with nylon tie included with bag.
Cut six 1\" slits in top of bag for steam escape.
Place in oven, being careful not to let bag touch sides of oven.
Bake 2 hours for an 8 lb ham.
Cool before slicing to retain juices.
Preheat oven 350\u00b0.
Score outside of ham into diamond shapes and place in foiled lined roaster with fat side up. Add 1 cup of water inside foil. Bake for about 1.5 hours until heated through.
Combine the remaining ingredients to prepare glaze.
Pour glaze over cooked ham. Place in oven and broil high for about 6 minutes rotating about every 1 to 2 minutes until syrup starts to crystallize. Keep an eye on the ham while it is in the oven. Do not leave ham in oven unattended as it will burn quickly! Remove ham from oven and serve.
ey from any size canned ham and put the key where
Place ham in oven at 325 degrees. Hint: I
Place ham in a shallow roasting pan; add water. Cover with aluminum foil. Place in a cold oven and set temperature to 325\u00b0F; bake for 30 minutes.
Remove ham from oven and drain. Cool slightly.
Meanwhile, roll out pastry dough into a long rectangle 3/8-inch thick. Spread orange marmalade over ham. Place ham on one side of dough and fold over to enclose ham. Brush dough with egg. Return to pan.
Increase oven temperature to 375\u00b0F and bake for 45 minutes. Let stand for 15 minutes before slicing.
Place ham in sherry.
Refrigerate for 12 hours, turning occasionally.
Preheat oven to 350\u00b0F.
Remove ham from sherry and roll up.
Pour cream over ham.
Sprinkle cheese evenly over top.
Bake for 30 minutes.
Score the ham and place the cloves into the scores (if you don't have cloves and use ground cloves, just sprinkle some on the ham).
Place the ham in oven-safe dish.
Mix the brown sugar, mustard and orange juice and pour over the ham.
Cook the ham until it is done.
Drain off all broth (glaze juice) and pour into a saucepan.
Over low heat, thicken the broth with cornstarch and cold water until gravy consistency.
Serve over mashed potatoes or the ham slices.