Wrap ham in heavy duty Reynolds wrap.
Pour can of Coke over. Wrap up tightly with Reynolds wrap.
Let cook 10 hours in 200\u00b0 oven.
Put on at night and next morning it's ready for the day.
Combine the potatoes, celery, onion, ham and water in a stockpot
Wash ham carefully.
Lay in baking pan, skin side down.
Fill pan half full of hot water, adding molasses, cayenne pepper, vinegar and whole cloves.
Bake rather slowly, allowing 5 hours to a 16 pound ham.
Then skin, trim and dress with a paste made of yolk of egg made thick with equal proportions of brown sugar and mustard.
Bake to a light brown.
ot sauce.
Place the ham into a meat grinder or
o a boil. Add diced ham, then reduce heat to medium
Cut deli ham into cubes about 1 cm (or less)square. (My kids don't like the skin on the ham so I cut that off too).
Package cubed ham into bags with approximately 1-2 cups of ham in each bag.
Press out as much air as possible, label and freeze.
To serve, add ham cubes to your favourite recipes. Defrost in the microwave if necessary.
*I just get a cured ham from the grocery; it never weighs 20 pounds and I don't know how old it is.
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!
ackaging or netting from the ham. Trim away any excess fat
In large saucepot or Dutch oven, combine chicken or rabbit, beef short ribs, smoked ham, beef broth, tomatoes, bourbon, potato, chopped or dried parsley and thyme, salt, black and cayenne peppers.
Bring to a boil, uncovered.
Reduce heat; cover and simmer 1 1/2 hours.
Add frozen lima beans, whole okra and corn. Cover saucepot and simmer 1/2 hour more until meat is tender.
move the shank from your ham and package the Shank Meat
Melt margarine in pan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and bouillon cubes.
Cover over medium heat, stirring until thickened and bubbly.
Set aside.
Place toast in buttered 9 x 13-inch Pyrex dish.
Top each with turkey and ham.
Spoon white sauce over meat.
Layer cheese, tomato and bacon over sauce.
Bake at 350\u00b0 for 20 to 25 minutes.
(Can use thinly sliced country ham or regular ham slices.)
Place ham in shallow pan. Drain juice from sliced pineapple. Mix juice, brown sugar and mustard in saucepan. Cook over low heat to boil. Allow to boil until it thickens.
Place sliced pineapple on top of ham.
Pour 1/2 of the juice over ham.
Bake 45 minutes at 325\u00b0.
Pour remaining juice over ham. Bake another 30 minutes or so until done.
f the slow cooker. Place ham in the slow cooker. Place
oss in one left over ham, bone and all (or just
Place ham in baking dish or roasting pan.
Score ham diagonally both ways about 1/8\" in.
Pour ginger ale over top.
Pat brown sugar all over top and sides of ham.
Bake according to ham package directions.
(Usually 20 minutes per pound at 325 degrees).
Serve with Potato Salad or Scalloped Potatoes (see my other recipes).
eed 4 cups of diced ham. Normally, I purchase a two
an; stud with cloves. Roast ham at 325\u00b0F until.
ayer with chicken or turkey, ham of your choice, sauce, tomato
Prepare the Molasses-Mustard Dressing. Combine all ingredients except the canola oil in a medium bowl and whisk together. Slowly whisk in the canola oil until completely blended.
Put the arugula and figs in a large bowl. Add half of the dressing with the salt and pepper and toss gently.
Divide the greens and figs among four large plates. Place a slice or two of ham on each plate. Drizzle with dressing and garnish with pecans and green onions.
Top bread with ricotta and serve with salad.