Wrap the fully cooked ham in tinfoil twice and put it in a pan.
Put it in the oven at 400\u00b0 for 1 to 1 1/2 hours according to the size.
Take it out and mix and spread the brown sugar, mustard and vinegar.
Open foil and leave it open.
Put it back in the oven until that makes a glaze.
You can put pineapple slices with cherries in the center to make it look pretty.
Just brown all of it; it doesn't take but just a few minutes.
If the ham is not cooked, wrap in tinfoil and bake 16 minutes per pound at 400\u00b0.
Thread chunks of fully cooked ham onto skewers with chunks of unpeeled apple.
Grill until apples are tender and ham is browned, brushing near the end of grilling time with honey or light corn syrup.
Delicious!
mbine the potatoes, celery, onion, ham and water in a stockpot
Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Unroll crescent rolls.
Tear along perforations.
Place 4 triangles on an ungreased baking sheet.
Spread lightly with mustard.
Sprinkle each with 1 tablespoon cheese and 1 tablespoon cooked ham.
Starting at large end, roll dough toward point.
Fold ends in slightly to form \"rolls.\"
Bake in a 375\u00b0 oven for 11 to 13 minutes, or until golden.
Serves 4.
Preheat oven to 325.
Rinse ham and place in large baking pan.
Pour honey over ham. Using your hands, pack the brown sugar evenly over the ham, pressing firmly so that the sugar will stick.
Cover and place in oven. Bake for 1 1/2 to 2 hours depending on size of ham. (Since it is fully cooked, all you are doing is warming it up.) Baste with juices.
Wash the ham in cold running
In a large resealable plastic bag, combine the first eight ingredients. Add ham steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Prepare grill for indirect heat. Drain and discard marinade. Grill ham, covered, over indirect medium heat for 3-4 minutes on each side or until heated through.
he rim.
Mix the ham and tarragon into the chicken
o size of ham, bake at 325\u00b0 for 30 minutes per
rst, place the ham in a baking
epper; set aside. After ham has cooked for 1 3/4 hours, remove
egrees F. Remove skin from ham, and trim fat to 1
Melt butter. Blend in flour and salt. add milk and cook, stirring constantly, until thick. Add Swiss cheese and stir until melted. Blend 1 cup sauce with cooked rice. Spoon an equal amount of rice mixture onto narrow end of ham slice.
Top each slice with 3 to 4 asparagus spears. Roll ham around filling.
Arrange in shallow 2-quart baking dish.
Pour remaining sauce over rolls. Sprinkle with Parmesan cheese. Bake at 350\u00b0 for 25 to 30 minutes in a large Pyrex casserole.
(Good for guests, too.)
Toss ham, celery, sweet onion, red bell pepper, sweet pickle, pineapple, creamy salad dressing, honey mustard, dill weed, black pepper, curry powder, and garlic powder together in a large bowl.
Refrigerate at least 1 hour before serving.
nion in the beef broth for 2 minutes, or until tender
In a greased 10-inch quiche dish or pie plate, layer ham, Swiss cheese, bacon, Cheddar cheese, onion and green pepper. Place the remaining ingredients in a blender in the order given; blend for 30 to 40 seconds.
Pour over meat, cheese and vegetables; do not stir.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes or until set and lightly browned.
Let stand 5 minutes before cutting.
Yields 6 to 8 servings.
boil; cook and stir for 2 minutes or until thickened
oiling water, stirring occasionally, until cooked through but firm to the