Preheat oven to 350\u00b0F.
In a
Remove skin from smoked ham hocks.
In a large
Boil ham 1 hour, covered in water, on top of stove. Put in large turkey bag. Place in a 9 x 13 pan. Put 2 cups of water inside bag; tie bag. Slit 3 holes in top of bag. Put in oven at 400\u00b0 for 1 hour, then turn oven down 200\u00b0 for about 4 hours. Take out and let cool and bone it. Tie it with string and let cool before slicing.
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.
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.
HOW TO COOK A LOBSTER:. Place a steamer
b>to a boil and simmer for about 1 hour. Add the ham
tock and bring to a boil. Add the ham and simmer for
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!
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.
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.
stiff brush.
Place ham in large pot or pan
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.
quarts of salted water to a boil.
Meanwhile, saute
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.
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.
Heat 1 tbsp oil in a saucepan, saute the carrots and onions for 3-4 mins, stirring. Add the stock, cover and simmer for 10-12 mins. Add the leek, chili flakes and lentils and continue to cook for another 15-17 mins until the lentils are tender.
Meanwhile, heat 1 tbsp oil in a frying pan, add the ham and saute for 5-6 mins, turning until golden and cooked through. Add to the soup, season and add lemon juice, to taste. Divide between 4 bowls then sprinkle with parsley. Serve.
Preheat oven to 325 degrees farenheit. Rinse and dry smoked ham, then stud it
Use either butt or shank or whole smoked ham depending on how many kids are coming home.
Soak ham in water, changing several times for 4 to 5 hours.
This is to remove a lot of salt from the ham.
Boil ham in apple juice for 4 to 5 hours.
Let ham cool in apple juice.
Trim excess fat.
Cover with brown sugar, decorate with pineapple slices, maraschino cherries and whole brown cloves. Bake in 300\u00b0 oven until glaze is formed.
Place ham hocks in a pot, cover with water and bring to a