Preheat oven to 350\u00b0F.
Place ham flat side down in oven safe dish.
Pour half of Cream Soda over ham.
Spread brown sugar over ham.
Drizzle remaining Cream Soda over ham, careful not to rinse of brown sugar.
Cover (tent) with aluminum foil.
Baste occasionally. (20-30 minute intervals).
Heat to 140-160F internal temperature.
Combine the potatoes, celery, onion, ham and water in a stockpot
Melt the butter in a soup pot.
Saute the onion until it is softened.
Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
Add half-and-half and sherry, heat until just heated through.
Garnish with chopped fresh parsley or chives.
Melt butter in saucepan.
Saute onion until tender.
Blend in flour, gradually.
Add broth.
Cook, stirring constantly until mixture thickens slightly.
Stir in rice and salt.
Simmer 5 minutes.
Blend in half and half.
Add carrots, ham, cheese and almonds.
Heat to serving temperature.
Melt butter in saucepan.
Saute onion.
Blend in flour. Gradually add broth until thickened.
Stir in rice and salt; simmer 5 minutes.
Add sherry and half and half, carrots, ham, cheese and almonds.
Heat and serve.
In a saucepan, saute celery and onion in butter until tender.
Add carrots; cook and stir for 1-2 minutes.
In a large kettle or Dutch oven, combine the flour, salt and pepper.
Gradually stir in cream.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cheese until melted.
Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water.
Return to a boil.
Sprinkle with almonds if desired.
o a boil. Add diced ham, then reduce heat to medium
Place the pig's feet in a large pot with the ham hock
eat.
Add the ham, pepper, and wild rice. Cover and simmer
ith 1/2 slice of ham and 1 sage leaf and
Cook rice according to package directions. Drain and rinse under cold water. Transfer to a bowl. Cool.
Meanwhile, heat oil in a medium skillet on high heat. Saute shallots 2-3 mins, until golden and crisp. Add to rice with ham, watercress, oranges and mint.
For the dressing, whisk oil, orange juice and mustard in small bowl. Season to taste.
Just before serving, drizzle dressing over salad; toss to coat well.
Cut deli ham into cubes about 1 cm (or less)square. (My kids don't like the skin on the ham so I cut that off too).
Package cubed ham into bags with approximately 1-2 cups of ham in each bag.
Press out as much air as possible, label and freeze.
To serve, add ham cubes to your favourite recipes. Defrost in the microwave if necessary.
small package of mixed wild mushrooms that include porcinis). To
ver medium-high heat. Add ham and cook until browned all
ut before pureeing. * The original recipes suggested leaving it half-pureed
nd store.
For the pig ears:
Flash fry the
Rinse and drain wild rice.
Saute in oil
nd pepper.
Cover with ham slices and put on roasting
ot, bring the water and wild rice to a boil. Cover
oil in a saucepan. Add wild rice; cover and reduce heat