Combine the potatoes, celery, onion, ham and water in a stockpot
ud with whole cloves.
Spoon glaze (recipe follows) over ham and
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.
Place ham on a rack in a
Wash ham throughly.
Cut diagional criss
Cut the skin from the ham and score evenly.
Rub with prepared mustard, then pat in about 2 cups brown sugar for a whole ham. Stick all over with whole cloves.
Place on rack and bake with pickled peach juice (or other juice) for basting.
Bake in 350\u00b0 oven.
Allow 16 minutes per pound for whole ham, 19 minutes per pound for half ham, or 8 minutes per pound for precooked ham.
0b0F.
Remove rind from ham and score the fat
b>whole ham 1/4\" deep.
Insert whole cloves 1 inch apart on whole ham
end together.
Place your ham in a roasting pan
Cover ham with aluminum foil.
Bake whole ham 3 1/4 to 3 1/2 hours or halve ham and bake 2 1/2 hours at 325\u00b0.
After 45 minutes, before baking time is up, remove from oven.
Take off rind and score.
Cut most of fat off.
Stud each square with whole clove.
Ham may be spread with paste of 1 cup brown sugar, 1 teaspoon dry mustard and 2 to 3 tablespoons of vinegar, honey or syrup.
Return to oven for 45 minutes.
Baste with fruit juice.
Cook ham skin side down.
Before cooking, trim off excess fat and lightly score meat in two directions.
Insert 6 to 12 whole cloves to taste.
Heat until well blended the brown sugar, honey and lemon juice.
Spread quickly over ham.
Bake at 350\u00b0 for 1 1/2 hours.
May be served warm or cold.
Keep bone for seasoning for ham bone soup or beans.
Double recice for a whole ham.
00b0.
Score top of ham with diamond-shape and put
Preheat oven to 325\u00b0F.
Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
Mix up the orange juice and dark brown sugar.
Bake in oven for 20 minutes per pound at 325\u00b0F.
Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of aluminum foil.
Place ham on a rack in a shallow baking pan.
Bake at 325\u00b0 until a meat thermometer registers 140\u00b0, 15 to 18 minutes per pound for a whole ham, 18 to 24 minutes per pound for a half ham. Combine preserves and juice; mix well.
Stir in nutmeg, cinnamon and cloves.
Spoon glaze over ham during last 30 minutes of baking.
Serve remaining as a sauce with sliced ham.
Garnish ham slices with pineapple and maraschino cherries.
Remove ham from oven and stud with cloves.
In small bowl, combine preserves and honey. Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
Mix first four ingredients together and set aside.
Allow your ham to cook for one hour and a half, basting with its own juices. In the final half hour, pour the mix glaze over the entire ham. Then place whole pineapple rings with toothpicks over the entire ham and let finish baking in its last half hour.
Remove skin and fat.
Place ham on rack in pan.
Combine mustard and jam; spread on ham.
Pat brown sugar over jam.
Insert cloves in diamond pattern.
Bake 2 1/2 to 3 hours at 325\u00b0.
Baste every 20 minutes.
inch fat from ham.
Place ham, fat side up, in
Put ham in Dutch oven or other kettle with a tight lid.
Boil for 45 minutes.
Then add other ingredients.
Bring back to boil and boil 5 minutes.
Allow to stand and steep several hours or overnight before serving.
To cook, place the whole ham in a large pan, skin side down. Cover with fresh water.
Simmer with pan covered until temperature reaches 160\u00b0 (about 15 to 18 minutes per pound).