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Baked Ham1 bone in ham (10-14 lbs, not boneless, not sliced)
Soak in cold water overnight (or even all day) change the water a few times to get some of the salt out.
Next day, put the ham in a pot of fresh water and slowly bring to simmer on low heat. After several hours, change the water and repeat.
Simmer at least 3 or 4 hours, DO NOT BOIL. It will fall apart if you do.
Put in a cool place and let the ham cool in the cooling water overnight.
If the weather is warm you can place the pot in a sink full of ice.
Next morning pour off the water; cut off the skin and most of the fat. (pretty it up).
Stick whole cloves into the meat about 1-2 inches apart.
Bake at 300 degrees for 4 hours. Or lower temperature and cook for a longer time.
After 1-2 hours of cooking, put on glaze. Baste with glaze until the ham looks very dark.
Glaze
1 cup brown sugar
1 teaspoon ground cloves
1 teaspoon dry mustard
enough pineapple juice to make a thick syrup
This ham is great for a large group, leftovers freeze well.
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Cajun Ham
1 whole boneless ham (10-12 lbs)
4 cans root beer
1 cup brown sugar
1 cup diced fruit-(apples, pears, plums, etc. *no citrus)
2 tablespoons Cajun mustard
1 teaspoon filé
2 tablespoons vinegar
Put ham in large roasting pan with root beer and diced fruit and bake for 1-hour at 350º
Remove fruit and liquid; put in a sauce pan with filé , mustard, vinegar and brown sugar.
Mash fruit and cook down to a thick syrup. Put ham back in roaster and cover with fruit syrup. Baste while cooking for another hour. (depending on your ham and oven, you may need to cook it approximately 2 more hours with the fruit syrup).
Remove ham and garnish with orange slices and cherries. Serve remaining sauce on the side.
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Ham Quesadillas
2 cups shaved ham from ham with fruit glaze recipe
1 can (8oz.) corn, drained, or 1 cup frozen corn
2 teaspoons chili powder
2 cups shredded cheddar cheese
8 flour tortillas
Toss ham, corn, chili powder and cheese in large bowl.
Heat 10-inch nonstick skillet over medium high heat.
Place 1 flour tortilla in skillet; layer with about ¼ ham mixture to within ½ inch of edge of tortilla. Top with another tortilla.
Cook over medium high heat for 4-5 minutes turning after 2-minutes until light golden brown. Remove quesadilla from skillet and keep warm.
Repeat with remaining tortillas and filling.
Cut quesadillas into wedges. Serves 4 to 5
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HAM SKILLET CASSEROLE
1 tablespoon butter
1 large Vidalia onion, sliced thinly
1 tablespoon of minced garlic
1/2 head of green cabbage sliced thin
2 cups cubed ham
6-8 small white potatoes cut into quarters
1/2 cup white port wine
1 tablespoon parsley flakes
Salt, pepper, garlic powder - to taste
Melt 1 tablespoons butter in a large skillet over med-high heat. Add the onion and cabbage and stir-fry until translucent. Add potatoes, garlic, and port wine. Add onion, garlic powder, salt and pepper. Add parsley flakes and ham. Mix well and cover. Simmer for 20 minutes, or until potatoes are tender.
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Ham with Fruit Glaze
1 fully cooked smoked boneless ham (2 to 2 ½ pounds)
½ cup fruit preserves, such as peach or apricot
1 tablespoon prepared mustard
Heat ham in oven according to directions:
In small bowl, stir together preserves and mustard. Brush over sides of ham during last 15-20 minutes of heating.
Slice enough ham to serve. Wrap and refrigerate leftovers up to 3 days.
Ø Crockpot tip: Heat a small boneless ham in slow cooker, with ¼ cup water, on low setting for 5 or 6 hours.
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Honey Baked Ham
This ham tastes very much like the famous honey baked ham but costs much less and there's no need to fight the crowds at holiday time. You can even buy the ham pre-sliced to make it easier and more like the original.
Ingredients:
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325º F (165º C).
Score ham, and stud with the whole cloves. Place ham in foil-lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour 15 Minutes.
Ready in: approx. 1 Hour 35 Minutes.
Makes 12 servings.
Courtesy of Allrecipes.com, Submitted by Colleen
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Hot Ham and Pepper Cheese Hoagies
8oz. Ham from ham with fruit glaze recipe, sliced thinly
4 Hoagie buns, sliced lengthwise
¼ cup spicy mustard
¼ cup low-fat mayonnaise
4 slices (10z.ea.) pepper jack cheese
½ cup shredded lettuce
1 tomato, thinly sliced
Preheat oven to 350º
Ø Spread inside surfaces of buns with mustard and mayonnaise.
Ø Layer ham and cheese on bottom halves of buns.
Ø Top with lettuce and tomato.
Ø Top with remaining bun half.
Ø Wrap hoagies in foil and heat at 350º until cheese is melted. About 15-minutes.
Serves 4
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Tex-Mex Scalloped Potatoes and Ham
6 medium potatoes, sliced
1 medium-large onion, diced
1 ½ cups ham, diced
6 0z. shredded mozzarella cheese
6 0z. shredded cheddar cheese
6 oz. Mexican blend cheese
6 teaspoons butter
6 tablespoons flour
1 can (5oz.) evaporated milk
2 cups whole milk
salt and pepper to taste
Preheat oven to 325º
Spray a 9x13-inch casserole pan with cooking oil.
Layer potatoes, onions, ham and cheeses.
Sprinkle each layer with flour, salt, pepper and dabs of butter.
Mix canned milk and whole milk and poor over all to cover ¾ of layered potatoes.
Sprinkle last layer with salt and pepper.
Bake approximately 1-hour or until potatoes are tender.
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IDEAS FOR THOSE EXTRA HAM LEFTOVERS:
Tropical Salad: Mix diced ham with drained crushed pineapple,
shredded carrots, walnuts, and mayonnaise.
Cheesy Egg Scramble: Add cubed ham to beaten eggs; scramble
and top with shredded cheddar cheese.
Crescent Melt: Roll crescent roll dough around ham slices
and sliced Swiss cheese, then bake until golden. (These are
great)
Green Bean Bake: Mix chopped ham with green beans and cream
of mushroom soup; top with french-fried onions and bake until
bubbly.
Pasta Carbonara: Toss cooked linguine with a container of
Alfredo sauce, diced ham, and green peas.
Wicked Wraps: Layer thinly sliced ham, lettuce leaves, cheese,
and spicy mustard on a flour tortilla and roll up.
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