f the ham, wrap in
foil and let sit in the refrigerator
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.
ey from any size canned ham and put the key where
Pour 1/2 cup water in crockpot.
Wrap precooked 3 to 4 pound ham in foil and place in crockpot.
Cover and cook on high 1 hour, then low 6 to 7 hours or until ham is hot.
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.
Peel and cut potatoes into thin slices. Cut ham into bite size pieces.
Melt butter. Stir in flour until blended.
Cook and slowly stir in milk.
Season with salt and paprika.
Pour mixture over mixed potatoes and ham in baking dish.
Bake at 350\u00b0 for 1 1/4 hours.
The potatoes may be turned with a spoon while cooking to insure even baking.
Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well.
Add milk, stirring well and cooking over medium heat until thickened.
Add nutmeg, salt and pepper to taste. Remove from heat.
Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes.
Add sherry and heat through. Combine ham with cream sauce and serve.
Serve over English muffins, rice or noodles.
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.
Cut the ham in small cubes and finely cut the sage leaves. Mix sage with ham cubes.
In a skillet, heat the butter and add in the ham and sage leaves.
Then, add the cream to the ham/sage skillet and let it cook a bit.
Add the grated cheese and season with salt, pepper, and nutmeg.
Cook a bit more and serve hot with whatever you wish (pasta, chicken, etc.).
Note: you can add bacon if you wish. Remember, give it your \"special\" touch!
Pour water in crock-pot. Wrap ham in foil and place in crock-pot.
Cover and cook on high 1 hour, then on low 6 to 7 hours or until ham is hot.
If desired, sprinkle ham with liquid smoke before wrapping in foil.
Put ham in a pan, add onion and
Cut Hostess ham in half long ways.
Mix in a bowl 2 cups Coca-Cola and 1 cup brown sugar.
Pour over ham and bake 1 hour at 350\u00b0.
Turn over every fifteen minutes.
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.
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.
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.
ed a cooked boneless ham joint throughout this recipe. If you use
Soak beans overnight; change water one time, if you choose.
Put beans in water, cook them until soft; drain.
In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
Slowly add cooked beans, mashing them.
Add tomato sauce, salt, pepper and olive oil; fry until crispy.
Garnish with parsley.
Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!
n and crisp the skin in a hot pan after smoking
Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
Drain the pasta and add it to the sauce tossing everything together well.
Serve immediately.