'd never share this recipe, but here goes.
Make
Preheat oven to 325\u00b0.
Remove key from the canned ham.
Punch holes around top edge of can with punch-type can opener, every inch or so all around the can.
Place
ham in oven and bake 1 hour.
Remove from oven and pour juice out of can through holes in lid.
Do not open can.
Scrub ham in warm water and soak overnight.
Place in cooking utensil with skin
>ham in large container and cover with hot tap water; set aside for
Soak ham for 24 hours in cold water.
Take out
l brining ingredients except ham to a boil in a deep 8
elt butter in a saucepan. Add flour, mixing well and cooking a
Preheat oven to 325\u00b0F.
Remove rind from ham and score the
Preheat oven to 350 degrees.
Rub ham with brown sugar.
Secure pineapple rings onto ham, fat side up, using toothpicks.
Add 2 tbls flour to cooking bag, and shake it to coat.
Place bag in roaster and place ham fat side up in the bag.
Pour reserved pineapple juice gently over ham.
Close bag with nylon tie included with bag.
Cut six 1\" slits in top of bag for steam escape.
Place in oven, being careful not to let bag touch sides of oven.
Bake 2 hours for an 8 lb ham.
Cool before slicing to retain juices.
Soak ham overnight; wash ham and place in roaster in 5 cups water with skin side up.
Preheat oven to 375\u00b0.
Put roaster in oven, then turn oven up to 500\u00b0 for 10 minutes.
Turn oven off. Leave ham in oven for 3 hours.
Turn oven on again to 500\u00b0 for 15 minutes only.
Turn oven off.
Leave ham in oven for 6 to 8 hours. Do not open oven door once you have started cooking.
Let ham cool before slicing.
Directions for dough:
Get a Pyrex measuring cup and pour in the
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Soak ham overnight; scrub.
Preheat oven to 375\u00b0.
Place ham in a large covered baking pan, skin side up.
Cover ham with 7 cups water.
Place ham in oven.
Turn oven to 500\u00b0.
Cook 10 minutes after oven reaches 500\u00b0.
Leave oven off for 3 hours.
Leave ham in oven.
Do not open oven.
Turn oven to 500\u00b0.
Cook 15 minutes after temperature is reached.
Leave ham in closed oven for 8 hours.
Do not open oven during entire cooking.
Preheat oven to 325\u00b0F.
Remove rind from ham.
Place ham on
ey from any size canned ham and put the key where
lastic disk covering bone. Place ham in oven bag. Tie closed and cut
Grind ham and grate cheese.
Mix together with all other ingredients.
Spread in Pepperidge Farm buns (small).
Place in bun pan.
Cover with aluminum foil.
Heat for 10 minutes in oven at 400\u00b0 or until warm.
One recipe makes approximately 30 buns. Excellent to freeze and serve later.
Scrub ham with a brush to remove any mold on the skin.
Soak ham in cold water for 8 hours.
Place ham in roaster, fat side down, add 5 cups water.
Cover top of pan with foil (making airtight as possible) before putting on the roaster lid.
Place roaster in a cold oven and set temperature at 500\u00b0.
Bake at 500\u00b0 for 10 minutes.
Turn off.
Leave ham in oven for 3 hours, undisturbed.
Preheat oven to 325 degrees F.
Preheat oven 350\u00b0.
Score outside of ham into diamond shapes and place in foiled lined roaster with fat side up. Add 1 cup of water inside foil. Bake for about 1.5 hours until heated through.
Combine the remaining ingredients to prepare glaze.
Pour glaze over cooked ham. Place in oven and broil high for about 6 minutes rotating about every 1 to 2 minutes until syrup starts to crystallize. Keep an eye on the ham while it is in the oven. Do not leave ham in oven unattended as it will burn quickly! Remove ham from oven and serve.