Preheat oven to 325\u00b0.
Place ham fat side up on rack in open roasting pan; sprinkle with ground cloves.
Bake tenderized ham about 25 minutes to the pound.
If it is the ready to eat variety, bake only 10 to 12 minutes to the pound.
Thirty minutes before baking time is up, baste the ham every 5 to 10 minutes with desired glaze.
Serves 10.
Preheat oven to 325\u00b0F Line a roasting
Bring to boil 4 to 5 quarts water.
add 2 1/2 TLB pickling salt per quart.
and 1 cup vinager.
let cool.
In clean quart jars add
1 tsp muster seed.
3 peppercorns.
1-2 cloves garlic sliced or choped.
1-2 spigs dill.
Quarter the pickles and fill jars.
Pour water mixture to top of jars and place in refrig.
Ready to eat in two days.
Will keep up to 2 months in refrig.
very crispy.
Mix all ingredients together.
Trim fat on ham to the shank. Place ham on foil and rub with the mixed ingredients.
Pour over ham any remaining mixture.
Wrap the ham in the foil and place in a covered roaster.
Bake at 400\u00b0 for 2 1/2 or 3 hours.
Garnish with spiced apples, pears, apples or pineapple.
rom ham, leaving a thin layer of
fat
to
ver the surface of the ham, wrap in
foil and
Preheat oven to 325 degrees.
Score ham and stud with the whole cloves.
Place ham in foil-lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter.
Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze.
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.
Remove from oven and let sit for a few minutes before serving.
Preheat oven to 325\u00b0 for 15 minutes.
Set the ham on a rack in a roasting pan.
Roast uncovered for 45 minutes to an hour. Meanwhile, mix honey with the mustard.
Fifteen minutes before the ham is due to come out of the oven, brush the glaze over the ham and continue to bake until done.
Remove the ham from the oven and let it rest for 15 minutes before carving.
Season each slice with ground pepper.
Sauce: Melt butter over low heat. stir in flour, salt to make smooth paste. Remove from heat. Stir in milk gradually until smooth. Add cheese. Stir over low heat to melt. Cool.
Roulades: Pour tomato sauce into 10x6x2 inch baking pan. Roll about 2 spoonsful of cheese sauce into each ham slice and roll ham slice, Place folded side down on tomato sauce. Blend evaporated milk into rest of cheese sauce. Pour over ham. Sprinkle with the 1/2 cup grated swiss cheese. Dot with butter. Bake at 350 degrees about 15 minutes or until hot and bubbly.
In 10\" skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary).
Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.
Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don't stick.
Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.
In a 10-inch skillet, brown ham in butter and brown sugar. Remove ham and pour off drippings.
Place ham in shallow pan.
Combine mustard with brown sugar and vinegar; spread over ham.
Broil ham under moderate heat until slightly browned; turn, baste with pan drippings and broil til lighlty browned.
In a 10-inch skillet brown ham in margarine and brown sugar. Remove ham; pour off drippings.
Mix in same skillet, soup, milk, water, onions, salt and pepper.
Stir in potatoes and carrots.
Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.<
Spread thinly sliced ham with 1/4 inch of cream cheese.
Take 1 whole green onion, washed, dried and ready to eat and hold it lengthwise of ham.
Trim
onion to fit ham and roll up the onion lengthwise in ham to form a ham roll.
Make as many as you wish; refrigerate until ready to serve.
Cut ham rolls in about 1/2 to 1-inch pieces.
One ham roll equals about 8 pieces.
Refrigerated ham rolls last up to 1 week if wrapped in foil.
nder fat from bacon or ham to coat bottom of dutch oven
Place the ham in a very large stockpot
Using a sharp knife, remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in diamond pattern without cutting into the meat.
Place a whole clove in center of half the diamonds.
Brush top of ham with Dijon mustard and place in roasting pan.
br>Allow the 5 charcoals to turn white.
Put 1
Preheat oven to 400 degrees. Unroll pizza dough