In a medium pan place one inch of water on the bottom.
Pour in lemon juice.
Place a metal steam in pan; cut the asparagus into equal lengths and arrange in the pan.
Add pepper and butter on top.
Steam for 5 minutes.
Cut smoked ham into twenty strips, one oz. package should be sufficient.
Remove the asparagus from steamer.
Cool for two minutes.
Wrap the asparagus diagonally with the smoked ham.
Serve immediately or can be served cool. Servings 10.
In a bowl, whisk the vinegar, mustard and honey. Season with salt and black pepper. Gradually whisk in the oil. Stir in the spring onions.
Toss the lettuce, pears and ham in a bowl and drizzle with the dressing. Serve with rye bread.
Remove skin from smoked ham hocks.
In a large
Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.
followed by the slices of ham. Fry for 4-6 mins
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!
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
of the cheese and ham and spoon on 1/3
hredded cheese, half of the ham, half of the spinach, and
Oil a medium frying pan and place over medium heat. Cook shallots until softened. Add tomatoes and cook, stirring, for 5 mins. Add vinegar and sugar. Cook, stirring occasionally, until thickened. Season to taste.
Preheat broiler. Cut 32 (2 1/2 inch) rounds from brioche. Top 1/2 with cheese and broil until cheese melts. Toast remaining plain rounds until golden brown.
Top cheese toasts with ham, caramelized tomatoes then remaining plain toasts. Serve warm.
ine warm pie shell with sliced ham, overlapping layers as necessary to
on a platter. Layer onion, ham, cheese, and endive on top
Place sweet potatoes in crock pot. Arrange ham and orange slices on top.
Combine remaining ingredients; stir until consistency of a thin paste.
Lightly spread over ham and oranges.
Cook on low for 7-10 hours.
ound the best deli style smoked ham at Wal-Mart Supercenters. It
Place ham hocks in a pot, cover
bout 1 hour. Add the ham after 30 mins and add
egrees farenheit. Rinse and dry smoked ham, then stud it with whole
In a large stock pot, saute' onions,carrots and pepper in olive oil until tender. Add garlic,basil,oregano and ham Cook for 2 minutes. Add diced tomatoes, crushing them until they have a thick consistency.
Add chicken stock and kidney beans, bring to a boil and stir in Rotini, boil until pasta is done. Scoop off excess fat.
Remove from heat. Add salt and pepper to taste. Add mushrooms, Cover and set aside for about 5 minutes. Top with Parmesan cheese and scallions before serving.
nd saute 5 minutes. Add ham hocks, broth, tomatoes and garlic
Add oil and onions to a skillet and saute until onions are dark brown, about 25 minutes.
Add cabbage and ham and saute until cabbage wilts, about 8 mintues.
Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite.
Drain, return pasta to same pot.
Add onion mixture and cheese to pasta.
Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes.
Season pasta to taste with salt and pepper and serve.