Combine the potatoes, celery, onion, ham and water in a stockpot
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.
Cover the ham with water in a stockpot.
Cut the skin from the ham and score evenly.
Rub with prepared mustard, then pat in about 2 cups brown sugar for a whole ham. Stick all over with whole cloves.
Place on rack and bake with pickled peach juice (or other juice) for basting.
Bake in 350\u00b0 oven.
Allow 16 minutes per pound for whole ham, 19 minutes per pound for half ham, or 8 minutes per pound for precooked ham.
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!
acon fat until sizzling; ADD ham shanks and cook, turning, until
ackaging or netting from the ham. Trim away any excess fat
Preheat the oven to 400\u00b0F.
Wrap the potatoes individually in foil and bake them in the oven for 1 hour. 10 mins before the end of cooking, beat the eggs and season them to taste. Remove the potatoes and unwrap the foil. Cross cut them and open them slightly. Heat the butter in a frying pan and saute the onion. Add the beaten eggs and scramble. Place the egg on the potatoes with the ham cubes and cucumber slices. Serve on 4 plates sprinkled with parsley.
Spread softened cream cheese on each ham slice.
Trim ends of pickled okra and lay 2 or 3 end to end on short side of ham.
Roll up and chill; slice.
heese and 1 slices of ham.
Spread 1/2 tablespoon
move the shank from your ham and package the Shank Meat
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
inutes.
Combine celery, carrots, ham bone, onion, leek, parsley, and
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
Preheat the oven to 425\u00b0F. Rub the potatoes all over with a little olive oil, then sprinkle with salt and pepper. Pierce the potatoes in three or four places with a fork.
Bake the potatoes for 50-60 mins until tender. In a bowl, mix together the ricotta, sour cream, ham, gherkins, parsley and radishes. Season with salt and pepper.
Slash the potato tops in a cross, then fill with the ricotta mixture. Serve hot.
Cut the stem end of the peppers off and pull out the seeds (wear gloves) and then cut all the meat and cheese into inch long slices, stuffing one slice of ham and once slice of cheese into each pepper.
Put all back into jar and pour the brine over them. Dave just stores them room temperature, but he's more adventurous than I am.
Wait a few weeks before you start eating them.