Place precooked Virginia ham into deep pan.
Put cloves into ham (across top of ham).
Pour molasses, 7-Up and ginger ale over the ham.
(Use to baste and for a sauce later.)
Place sliced pineapple over the top of ham and pour juice over the ham.
Place into oven and bake for approximately 3 hours at 450\u00b0 (use a meat thermometer, set for cooked ham) to assure the meat is heated through.
Take out of oven and set for 10 minutes, then slice. Serve with sauce over ham or in a gravy dish (heat sauce).
Scrub ham with brush and clean well.
Soak ham in water more than 12 hours, skin side up so salt will drop to bottom, being sure to use enough to cover ham well.
Drain water off; then cover with fresh water and simmer twenty minutes per pound, turning ham during cooking.
Let cool in same water.
Skin ham and rub over with dry mustard and brown sugar, and thin layer of toasted bread crumbs.
Add paprika and whole cloves every square inch.
Bake in 325\u00b0 oven for 30 minutes, basting every 5 minutes with 1 quart of ginger ale.
ave been filled with ample ham slices and Swiss cheese on
br>Drain. Stir oysters and ham into sauce and heat gently
Sift flour and baking powder and mix with salt and ham.
Cut in shortening with knife until all is consistency of meal.
Add milk.
Handle as little as possible.
Pat with hands or roll on floured board.
Bake in hot oven until brown.
Mix and spread on tiny biscuits.
Serve warm.
May add cheese and/or poppy seed to vary.
Or, the ham mixture may be rolled into small balls (1 teaspoon) with a nut inside, then rolled in fine bread crumbs and quickly deep fat fry until golden brown.
Serve warm.
Line a 13 x 11-inch pan with foil that has been lightly greased.
Place rolls that have been filled with ample ham slices and Swiss cheese (size of quarter) on the foil-lined pan.
Place rolls very close together.
Spoon the following sauce over top of rolls.
n equal amount of the ham and a poached egg.
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
arge frying pan and sear ham for 3-4 mins on
Dice onion and saute in butter until translucent.
Add mustard, poppy seed and Worcestershire.
Spread this mixture on split rolls, both top and bottom half.
Top with ham and cheese. Close rolls, wrap in foil and warm in oven.
Scrub and soak ham about 24 hours.
Put
olls in each pan. Place ham (about 2 shaved slices or
Preheat the oven to 350 degrees F.
Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade.
Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.
op of the meat, then ham leaving a small margin around
Cut biscuits open; lay top aside.
Place bottom biscuits in 9 x 13-inch pan.
Place ham over bottom of biscuits.
Put cheese over the ham.
Put top of biscuits over the cheese.
In saucepan add remaining ingredients.
Simmer until margarine melts.
Pour this over biscuits and let set overnight in refrigerator.
Bake at 350\u00b0 until cheese melts.
Your ham should be a country cured ham.
Soak it in water for a day, changing the water each 8 hours (3 times).
Wrap
ham
in
foil or brown wrapping paper.
Place fat side up
in
roaster
and
bake
in slow oven, about 300\u00b0, 25 minutes per
pound.
Take
from
oven 45 minutes before done. Remove paper and rind.
In a bowl, mix 1 1/2 cups brown sugar, mustard
and white vinegar.
Rub into and all over ham, using all the mixture.
Combine ham, celery, pickle relish, eggs, mayo and mustard; mix well. Chill.
Cut tops from tomatoes; scoop out pulp, leaving shells intact.
Sprinkle inside of each tomato with 1/8 teaspoons salt, invert on paper towels; drain.
Spoon ham salad into tomato shells.
Serve on lettuce leaves.
elted.
For filling, combine ham and asparagus and 1 cup