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 350\u00b0.
Cut off a few large slices of ham and place on the bottom of a casserole dish.
Cover with about 1-inch of cooked crabmeat.
Add a top layer of ham slices.
Place in a 350\u00b0 oven.
Cook for about 20 minutes.
Serve hot.
Separate fat from the ham meat. Set meat aside.
In a heavy large soup pot, fry the ham fat. When crisp, discard the solids.
Fry the chopped onion in the fat.
Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned.
Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine).
Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.).
Serve with good, crusty bread and enjoy!
Heavily coat a baking pan with butter or margarine.
Spread out oysters in the pan.
Cover with slivers of ham.
Broil until oysters curl and are hot through.
Soak ham overnight in a cool place, then change water and simmer 4 to 5 hours or until tender.
Cool in its own liquid.
When cold, remove skin, place fat side up in a roasting pan and make criss-cross gashes in the fat with a sharp knife.
Pour sherry over top of ham.
Mix cracker crumbs with brown sugar and sprinkle evenly over top of ham; sprinkle lightly with pepper.
Stud ham with whole cloves.
Bake at 450F for 20 minutes or until brown.
Garnish with watercress or parsley, if desired.
top each steak with a ham slice.
Pat 1/4
Soak ham for 12 to 14 hours in enough water to cover ham. Drain water.
Cover again and cook slowly for about 5 hours or until tender.
Cool in stock.
When cool, remove skin and trim fat. Make crisscross cuts across fat.
Sprinkle top of ham with about 1/2 cup brown sugar and 1 teaspoon pepper.
Stud ham with cloves. Pour the vinegar (if desired) and pineapple juice over ham.
Bake in hot oven for 25 to 30 minutes.
Garnish with spiced apples and water cress.
frozen) ham. \"Score\" the ham slightly by
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.
followed by a piece of ham, the top with the other
Wrap half of boned chicken breasts with slice of bacon. Secure.
Make a bed of Smithfield ham
or chipped beef.
Mix a can of cream of mushroom soup and
1
cup
sour
cream.
Place chicken on ham.
Pour sour\tcream
mixture\tover
chicken
and bake, uncovered, about 1 1/2 hours at 325\u00b0.
Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
s dissolved.
Place the ham in a crock pot. (if
aucepan and gently heat with ham, chives and tomatoes.
Season
Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.
Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.
own. Top one slice with ham slices (5 ounces) and the
Fold in cooked onion, eggs, ham and chives.
Line baking
Place ham in a roasting pan and
Soak ham in cold water overnight.
Preheat oven to 500\u00b0.
Scrub ham to remove pepper, etc.
Place ham in covered roaster with 6 cups cold water.
Close vents and bake ham for 20 minutes.
Turn off oven; allow ham to remain in oven without opening door for 3 hours.
Turn oven to 500\u00b0 (do not preheat) and leave for 15 minutes.
Turn off heat and allow ham to remain in oven at least 3 hours or overnight.
Remove from roaster.
Cut off skin.
Ham is ready to serve or glaze.
Place ham in Crockpot.
Pour entire contents of pineapple can into crockpot, over ham.
Add brown sugar into crockpot {spread over ham}.
Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook!
Occasionally scoop up sauce mixture and pour over ham while cooking.
Enjoy!