Combine the potatoes, celery, onion, ham and water in a stockpot
Mix well first 5 ingredients.
Form into loaf.
Bring to boil next 4 ingredients.
Pour over raw ham loaf.
Bake 1 1/2 to 2 hours at 250\u00b0.
o a boil. Add diced ham, then reduce heat to medium
Grease or butter a baking dish. Layer sliced raw potato and chopped ham (as much as you want). Potatoes, ham, then more potatoes. Sprinkle with chopped onion and chopped green pepper if you want. Sprinkle with salt and pepper.
White Sauce= Melt 1 Tbsp butter in a pan, stir in 1 Tbsp. flour and then slowly add 3/4 cup milk. Cook (med heat) until thickened and bubbly. Add shredded cheddar cheese and cook and stir until melted (turn-down to Low heat). Pour over ham and potatoes. Place in oven and bake about 30 -35 minutes.
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.
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
move the shank from your ham and package the Shank Meat
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.
Combine oil and shredded raw potatoes.
Press evenly into a 9-inch pie plate.
Bake 15 minutes at 425\u00b0 until crust starts to brown.
Remove from oven.
Layer ham and shredded cheese.
Mix together half and half, eggs and salt and pepper to taste.
Pour mixture over ham and cheese.
Preheat oven at 425\u00b0.
Bake 30 minutes.
Preheat oven to 400\u00b0F (200\u00b0C).
Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet.
Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks.
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elery and the ham hocks.
Cook until ham hock is tender
Wrap
precooked ham in foil.
Place in crock-pot.
Cover and cook on low for 6 to 12 hours.
If desired, sprinkle ham with liquid smoke before wrapping in foil.
Brown ham in butter and brown sugar.
Remove ham and pour off drippings.
Mix soup, milk, water, onion, salt and pepper.
Stir in potatoes and carrots; cook over low heat, stirring occasionally, until vegetables are tender, about 35 minutes. Place ham over vegetables.
Cover and cook about 10 minutes or until heated through.
Open ham steak package and drain off any liquid in the package.
Add ham steak to a hot iron skillet ~ sprinkle generously with coarsely ground black pepper.
Sear both sides over medium-high heat, cooking off all liquid.
Sprinkle one tablespoon raw sugar over hot ham steak ~ continue searing for about one minute while sugar melts. Turn over, then over again, searing both sides, browning slightly!
Turn off heat, and wait about 5 minutes before cutting into serving pieces.
Soak lentils for about 6 hours.
Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
Add the saffron strands and powdered saffron.
When the wine has evaporated, pour just enough hot stock to cover the lentils.
bring to a boil, lower the heat and cover and cook for 20 minutes.
Taste and add salt if necessary, then discard the onion and serve hot.