Holiday Ham

1 can (20oz) sliced pineapple
1/2 spiral sliced fully cooked bone-in ham ( 8 - 10 pounds)
2/3 cup maraschino cherries
1  1/2 cups packed brown sugar
1/2 tsp. seasoned salt ( recipe calls for it, I skip it)

Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan.
Secure pineapple and cherries to ham with toothpicks.
Combine brown sugar and seasoned salt and rub over ham.
Gently pour pineapple juice over ham.

Bake at 325 for 1 1/2  to 2 hours or until a meat thermometer reads 140 degrees and ham is heated through. Baste frequently with brown sugar mixture

Serves about 16

Broccoli Ham and Bacon Augratin

By: Mark Roddey  

 

Simply put, it an all-in-one meal. You have your vegetables, protein, starch, and dairy gathered in one dish. It doesn’t get any better!

Ingredients:
One 16 ounce bag frozen broccoli florettes (thawed)
8 ounces smoked ham (diced)
8 ounces cooked crispy bacon (crumbled)
8 ounces Velvetta cheese (cubed)
8 ounces half and half cream
8 ounces shredded cheddar cheese
1 cup Italian seasoned bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1 small sauce pot
1 large pyrex baking dish (oven tempered glass)
Procedure:
1. In sauce pot, heat half and half and Velvetta till completely incorporated.
2. In baking dish, combine broccoli, ham and bacon together, seasoning with salt and pepper.
3. Pour Velvetta cheese sauce on top broccoli combination, coating and submersing said product.
4. Now completely top Augratin with Italian seasoned bread crumbs, then repeat process with shredded cheddar cheese.
5. Bake Broccoli Ham and Bacon Augratin for 30 to 35 minutes in pre-heated 375 degree oven, or till it’s crispy golden brown and bubbling.

Ham Sauce

This was my former mother-in-law's recipe


1/2 Cup Brown Sugar
1/2 Cup vinegar
1/2 Cup water
1 TBSP prepared mustard

Bring to boil, then pour over ham or ham loaf.

It is good to bak a ham in foil, then pour sauce over it and let it set for several hours before slicing.

HOMESTYLE HAM AND WISCONSIN CHEESE POCKETS

For 6 servings:
1/2 pound thin sliced ham
1/2 pound Wisconsin Swiss Cheese
6 teaspoons Dijon mustard
1 egg
12 puff pastry squares (5x5 inches each)
Water as needed



For 48 servings:
4 pounds thin sliced ham
4 pounds Wisconsin Swiss Cheese
1 1/2 cups Dijon mustard
6 eggs
96 puff pastry squares (5x5 inches each)
Water as needed

Lay puff pastry squares out on a lightly floured surface. Place 2 ounces ham on half of the squares, leaving 1/4 inch border all the way around. Spread 1 teaspoon of Dijon mustard evenly over the ham, top with 2 ounces of Swiss cheese.

Lightly brush the border of each square with water. Place the remaining square evenly on top of the cheese. With the prongs of a fork, seal the pastry all the way around.

Combine egg with water (1 tablespoon per egg), beat well. With a pastry brush, baste all of the squares with the egg wash, and prick top with fork. Place the square on a parchment-lined sheet pan (12 pockets per sheet pan) and bake at 400° F for 10 to 12 minutes or until golden brown and puffy.

Serve the pockets immediately with gherkins and carrot sticks to garnish.

Note: Any type of meat can replace the ham.

Mini Ham & Swiss Club-wiches from Pampered Chef

12 slices fresh, soft rye bread
1/4 cup Dijon mustard
6 ounces thinly sliced honey baked ham
4 ounces thinly sliced Swiss cheese

1. Cut 12 slices bread into rounds using Cut-N-Seal™. Crimp edges by pressing handle; do not twist. Cut ham and cheese into rounds using Cut-N-Seal.

2. Spread 1 teaspoon mustard on each bread round.

3. To assemble four triple decker club-wiches, layer one cheese round and ham round on top of four bread rounds. Then top each with a second bread round, cheese round and ham round. Invert remaining bread rounds, mustard side down for top. Cut in half or quarters.

Yield: 4 club-wiches

Savory Sandwich Ring from Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
½ teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
½ cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350*F. Place dough, seams side down, on 15” round baking
stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely.

Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place
over bottom half. Cut into 8 wedges and serve.

5-Star Slow Cooker Lentil and Ham Soup

Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!"

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups diced cooked ham
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.