o 250 degrees F. Remove ham from package. Place Spiral Sliced
Scoop egg yolks into medium bowl and mash with fork.
Add mayonnaise, vinegar, mustard, and curry powder and blend well.
Spoon into pastry bag fitted with fluted or star tip. Pipe into reserved egg whites.
Refrigerate for at least 2 hours.
Just before serving, lightly sprinkle the eggs with hickory-smoked salt.
In a medium pan place one inch of water on the bottom.
Pour in lemon juice.
Place a metal steam in pan; cut the asparagus into equal lengths and arrange in the pan.
Add pepper and butter on top.
Steam for 5 minutes.
Cut smoked ham into twenty strips, one oz. package should be sufficient.
Remove the asparagus from steamer.
Cool for two minutes.
Wrap the asparagus diagonally with the smoked ham.
Serve immediately or can be served cool. Servings 10.
Remove skin from smoked ham hocks.
In a large
Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.
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!
Blend the cottage cheese and sour cream until smooth.
Add the remaining ingredients blending well.
Cover and chill.
SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
o 350 degrees F. Place ham in a roasting pan. In
top with half the chopped ham. Sprinkle half the Cheddar cheese
Place ham hocks in a pot, cover
bout 1 hour. Add the ham after 30 mins and add
egrees farenheit. Rinse and dry smoked ham, then stud it with whole
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
followed by the slices of ham. Fry for 4-6 mins
o crisp. Add the diced ham and butter. Continue to cook
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.
In a bowl, whisk the vinegar, mustard and honey. Season with salt and black pepper. Gradually whisk in the oil. Stir in the spring onions.
Toss the lettuce, pears and ham in a bowl and drizzle with the dressing. Serve with rye bread.
Heat oil in a large frying pan. Add smoked ham and saute, stirring occasionally, for 5 mins. Add halloumi cheese and cook for another 3 mins, until golden brown. Add spring onions, cherry tomatoes, orange zest, orange juice, honey and Dijon mustard. Season. Bring to a boil then reduce heat and simmer, uncovered, for 2 mins, or until sauce is slightly thickened. Fold in mint leaves.
Serve immediately with rice or mashed potatoes, if desired.
of the cheese and ham and spoon on 1/3
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.