Melt butter in large saucepan.
Add celery, onion, and carrot. Saute for 3-4 minutes.
Add chicken broth, potatoes, ham, salt and pepper.
Bring to a boil, reduce heat and simmer for about 15-20 minutes or until potatoes are tender.
Remove about 1 or 2 cups of vegetables, mash and return to pan.
Whisk half and half with sour cream. Slowly add to soup mixture.
Stir in cheddar cheese until melted. Turn heat to low, cover and allow soup to sit for about 5 minutes more until slightly thickened.
Combine cranberries, brown sugar and orange juice in saucepan and heat slowly.
Add starch and water to thicken.
Thirty minutes before ham is finished baking according to directions on package, score ham top and pour sauce over ham.
f
food processor, chop ham finely. Remove to bowl,
Cook pasta according to directions.
In a pot heat the heavy cream and add the cooked pasta.
Add the remaining ingredients and mix well.
Simmer for about 10 minutes on medium high heat.
Serve and drizzle white truffle oil.
Saute mushrooms, celery and onion in butter until limp; set aside.
Beat eggs; add cream, flour, salt, paprika and pepper sauce; beat well.
Stir in ham or bacon, cheese and wine.
Cover; chill.
It is best to chill overnight.
Pierce the ham all over with the tip
Cook rice and broccoli according to directions.
Mix together and place in buttered 9 x 13-inch dish.
Layer mushrooms and ham; mix in soup, mayonnaise, mustard, curry and Cheddar cheese; pour this mixture over all.
Sprinkle Parmesan on top.
Bake at 350\u00b0 for 45 minutes.
In a food processor with knife blade, combine cream cheese, butter and lemon pepper. Blend together. While blending, add ham. With pulse, add horseradish and cheese. Leave chunks when finished. Shape into a cheese ball and decorate with eggs cut into wedges and dill pickles, sliced. Serve with French bread baguettes and/or crackers.
Slice off top third of loaf; hollow out bottom section, leaving a 1/2-inch shell.
Combine mayonnaise, Italian seasoning and pepper.
Brush inside of bread with 1/4 cup mayonnaise mixture, reserving remainder.
Prepare ham according to package in medium saucepan.
Mix sugar, cinnamon and cornstarch together.
Stir in pineapple, lemon juice and mustard.
Bring mixture to boil, stirring, and cook until thickened (about 2 minutes).
Remove from heat.
Spoon over sliced ham and serve.
Mix ham, onion, raisins, mayonnaise and curry powder well. Form into a ball on serving plate.
Mix cream cheese and milk well.
Ice ham ball with mixture.
Sprinkle lightly with chopped chives.
This dish must be kept refrigerated.
Better if made ahead to allow flavors to blend.
Preheat oven to 375\u00b0.
Partially bake pie crust.
Mix milk, eggs and some cheese.
Pour just enough egg mixture into pie shell to cover bottom.
Alternately layer ham, broccoli and cheese.
Pour rest of egg mixture over top.
Bake 35 to 40 minutes.
Heat together soup, milk, cheddar cheese, celery salt and Worcestershire sauce.
Add flaked ham and macaroni.
Pour into a 2 quart casserole.
Microwave for about 10 minutes on 70% power.
Boil noodles until tender. Add margarine. Add salt and pepper to noodles while cooking. Pour into casserole dish. Add milk and cream of chicken soup. Stir. Add cut up boiled eggs, ham and cubed cheese. Mix well. Bake at 350\u00b0 for 30 minutes. I cover mine with foil.
Place ham with liquid in 10-inch skillet; break up with fork. Add noodles, sauce mix, broccoli, water and onion.
Heat to boiling over high heat, stirring occasionally; reduce heat.
Cover and simmer, stirring frequently, until desired consistency 15 to 20 minutes.
Stir in sour cream.
Sprinkle with Crunchy Topping.
Place ham in a roasting pan and
Soak ham in cold water overnight.
Preheat oven to 500\u00b0.
Scrub ham to remove pepper, etc.
Place ham in covered roaster with 6 cups cold water.
Close vents and bake ham for 20 minutes.
Turn off oven; allow ham to remain in oven without opening door for 3 hours.
Turn oven to 500\u00b0 (do not preheat) and leave for 15 minutes.
Turn off heat and allow ham to remain in oven at least 3 hours or overnight.
Remove from roaster.
Cut off skin.
Ham is ready to serve or glaze.
Place ham in Crockpot.
Pour entire contents of pineapple can into crockpot, over ham.
Add brown sugar into crockpot {spread over ham}.
Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook!
Occasionally scoop up sauce mixture and pour over ham while cooking.
Enjoy!
Place ham in the slow cooker. Pour orange juice, water, and pineapple over the top of the ham. Sprinkle brown sugar along the top and sides. Cover, and cook on Low for 8 hours.
Place ham in roasting pan. Score top of ham. Pour Coke on top. Rub brown sugar on outside of ham. Place in 300\u00b0 oven. Bake for 3 hours, basting with Coke in the bottom of pan every 30 minutes. During last hour of baking, place pineapple slices on top. Slice and enjoy. This is the juiciest ham recipe you may ever try.