o 400\u00b0. Rinse the ham and slice off the tough
25\u00b0F If desired, score ham by making diagonal cuts 1
eactive, dutch oven.
Remove ham from package, rinse under cold
or serving sauce.
Place ham in a shallow baking pan
1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
o 325 degrees.
Place ham in large shallow roasting pan
Bake ham according to instructions on package; usually 350\u00b0 for 20 minutes per pound.
Mix brown sugar, mustard and cloves and pour over top and sides of ham.
Return to oven and bake 20 minutes more.
Let sit 30 minutes before slicing.
Refrigerate leftovers for another meal or to make sandwiches.
Preheat oven to 325\u00b0. Trim fat from the ham. Cut it up in slices. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, about 1 1/2 to 2 1/4 hours or until thermometer registers 140\u00b0.
o 325\u00b0.
Score ham with diagonal cuts in a
25\u00b0F. Cut skin around shank of ham, 4 inches from knuckle
Combine the potatoes, celery, onion, ham and water in a stockpot
Sort lentils.
Rinse well; drain.
In 5-quart Dutch oven, combine all soup ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until lentils are tender but not mushy and meat pulls easily from bone.
Remove and discard bay leaves and lemon peel.
Remove ham shank; cool.
Remove meat from bones; cut into bite-sized pieces.
Add meat to soup.
Cook until thoroughly heated, stirring occasionally.
Yields 6 (1 1/2-cups) servings.
First you must slice your ham, if it is not already
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.
Trim skin from ham.
With sharp knife score fat surface, making uniform diagonal cuts about 1/8 inch deep and 3/4 inch apart.
Place ham fat side up on a rack in a shallow roasting pan. Bake in 325\u00b0 oven for 1 3/4 to 2 1/2 hours.
Trim skin from ham.
With sharp knife, score
Heat oven to 350 degrees.
Trim all fat from ham. Place ham on rack in roasting pan and bake 30 minutes.
Dissolve espresso in hot water in 2-cup measure. Add remaining ingredients and stir to blend. Baste ham with coffee mixture and continue to bake for 45 minutes, basting every 10-15 minutes.
Let stand 5-10 minutes, then cut into thin slices and serve.
Remove tough skin from ham and score top.
Place in flat pan in oven at 350\u00b0 for 1 1/2 hours.
Combine the remaining ingredients.
Mix well and pour over ham.
The last hour baste frequently.
Last 1/2 hour pour 1/2 to 1 can ginger ale over ham and continue basting.
Let cool before carving.
Bring butter, honey and syrup to a boil; keep hot, not boiling.
Trim fat off ham.
Bake at 325\u00b0 for 20 minutes and then baste with honey mixture every 15 minutes.
Bake ham about 1 1/2 hours.
Can be made day before and reheated.
Do not overbake.
ind and fat from the ham, leaving only 1/4\" layer