Place the smoked picnic ham into a heavy Dutch oven filled 2/3 full of water.
Cover tightly with foil.
Bring to a full boil and reduce heat.
Cook for approximately 4 hours.
Save all the juices for a pot of navy beans!!
Place the fresh ham on a roasting rack in a Dutch oven on top of the stove.
Combine the ginger ale and white wine together and pour over the ham.
Place in a preheated 350\u00b0 oven for approximately 2 1/2 hours.
Mix together fresh ham, smoked ham, milk, bread crumbs and egg like a meat loaf.
Mix brown sugar, water, vinegar and brown sugar. Bake at 350\u00b0 for 1 hour, basting frequently during baking.
Mix smoked and fresh ham with eggs, milk and cracker crumbs and form into loaf.
Mix brown sugar, vinegar, water and mustard. Pour over loaf in baking pan.
Bake at 325\u00b0 for 2 hours.
Baste often, like every 15 minutes.
Place the ham in a large saucepan, cover with 4 1/4 cups of water and bring to a boil. Add the onion and bay leaves, cover and simmer for about 45 minutes.
Remove the onion and bay leaves and discard. Add the cabbage, potatoes, carrots and cumin and cook for a further 20 minutes.
Remove the meat and cut into small pieces, return it to the pan, add most of the parsley, season to taste with salt and pepper and serve, garnished with the remaining parsley.
Trim rind from ham and score fat into diamonds.<
ining ingredients except ham to a boil
Place the ham in a large pot or
he oven.
Prepare the ham. Make sure to rinse and
Remove ham from refrigerator and allot to
Prepare grill for indirect cooking.
Place drip pan under where ham will be placed.
Insert meat thermometer in thickest part of ham. Place ham on grill and cover grill.
Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160).
SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic. Mix well.
Brush ham frequently with sauce during the last hour of grilling.
Let ham stand at least 10 minutes before carving.
score the skin of the ham in a diamond oattern.
Mix honey, mustard and sesame seed.
Pour 1/2 of the mixture on ham and bake at 350\u00b0 for approximately 40 minutes.
Remove from oven and pour on remainder of glaze.
Put back in the oven and bake until ham is tender throughout.
A fresh ham takes a couple of hours.
A canned ham will take less time.
Heat oven to 325\u00b0.
Place ham on rack in open roasting pan. Insert meat thermometer in thickest part of the ham.
Bake, uncovered, at 325\u00b0 for 1 to 1 1/2 hours (allow 20 minutes per pound) or until meat thermometer registers 155\u00b0.
Roast ham with onions, celery, garlic, cloves and wine in a slow oven (325\u00b0) for 5 hours or until meat thermometer registers 185\u00b0. Baste frequently. Remove ham from pan and pour off all but 2 tablespoons fat. Add flour and stir until smooth. Add bouillon and cook, stirring constantly, until thickened. Serve sauce with ham. Garnish ham with orange sections. Serves 12.
Remove rind from ham.
Season with salt and pepper.
Place in a roaster pan, bone side down, and with a sharp knife, score the top in a diamond design.
This will help to sherry the meat.
Add the water and tent with heavy foil.
Bake at 350\u00b0 in a preheated oven for approximately 4 hours or until the ham is tender and pulls away from the bone.
Every 30 minutes, baste the ham with sherry.
Save the brownings in the pan for gravy.
Preheat oven to 325\u00b0.
Roast 40 minutes per pound.
With a sharp knife, cut 10 or more one-inch deep holes in top surface of ham; press garlic slivers and pinch of black pepper in each hole. Place roast on rack in open pan.
Rub surface with sherry and sprinkle with salt and pepper.
Roast 40 minutes per pound or until meat thermometer is 185\u00b0.
Pour off fat and combine with 2/3 cup sherry; thicken with cornstarch for sauce.
Score the top of the ham and season with salt and pepper.
Put on a rack in a shallow roasting pan.
Roast in a 325\u00b0 oven for 40 to 45 minutes per pound or until the meat reaches 185\u00b0 on the meat thermometer.
About 1 1/4 hours before the meat is done, spread with a mix of 1 cup light brown sugar, 1 teaspoon dry mustard and 2 tablespoons vinegar.
nd leg bone from the ham, leaving the shank bone in
Have butcher remove bones from ham.
Combine next 6 ingredients and rub half inside meat.
Combine remaining ingredients and distribute on inside of meat.
Tie securely together with cord.
Score fat and skin, them rub with remaining seasoning.
Put meat, fat side up, on rack in shallow roasting pan.
Roast in slow oven (325\u00b0) about 4 1/2 hours (30 minutes per pound).
If meat gets too brown, cover lightly with foil.