I have a tiny vintage tv in the kitchen pantry run and often have the two cooking/food networks on for background noise....zip back and forth between the two as some are 'nails on chalkboard'. CooksIllustrated tasted hams yesterday and I think Cook's won by a landslide. Barely paying attention because I thought testing only three was not a good and fair test. They did test without heating and glazing. (I think it was Cook's brand. It was a clear package) I just checked and they have tested a few times but I don't have access to their site.. Then looked for other 'best' reviews. Many winners. Then found my method posted above and it is a JuliaChild recipe I'm sure where I first came upon it....simmering in aromatics. I used Kirkland because it jumped in my cart passing by.

I wrote this recipe for a contest I'm in; once you get past the paleness of the pork meatloaf compared to a beef, you'll be surprised at how tasty it is. I always bake a ham with 2 cups of leftovers in mind for this! ps: you can use all potatoes in the topping if you prefer Butternut Gold-Crowned Pork Meatloaf Meatloaf: 1/3 cup finely minced shallots or onions 2 eggs, slightly beaten 1 ( 8 oz.) can crushed pineapple (do not drain) 2 cups fine soft bread crumbs (about 4 to 5 slices white bread in food processor) 2 cups leftover baked ham, minced in food processor 1 pound ground pork Butternut Gold topping: 1 pound Butternut squash, peeled and cut into 1" chunks (about 3 cups) 1 pound Yukon Gold potatoes, peeled and cut into 1" chunks (about 3 cups) 4 Tablespoons softened butter 1/4 to 1/2 cup warmed Half & Half (approximately) Preheat oven to 375º. Spray an 8" or 9" baking dish with nonstick cooking spray. In a large bowl, combine meatloaf ingredients, along with pepper to taste and mix to blend thoroughly. Press into prepared pan and bake for 40 minutes, or until thermometer inserted in center of loaf reaches 165º. While meatloaf is baking, prepare topping. Place squash and potato chunks in a large pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain into a colander, then use a ricer to rice chunks back into cooking pot. Add butter, enough warm Half & Half for desired consistency, and salt and pepper to taste; mash until smooth. Cover and keep warm. When meatloaf is done, remove from oven and set broiler to heat. Blot meatloaf top lightly with paper towel to absorb any liquid, and cover with squash/potato topping. Place crowned meatloaf close to broiler and broil until very lightly browned. Makes 6 servings.

You can freeze the ham & defrost for any of these recipes: HAM & SWISS TART 2 cups cooked & cubed ham 1 cup grated Swiss cheese 1/4 cup finely chopped celery 1/4 cup finely chopped green bell pepper 2 TBL minced onion 1 tsp dry mustard powder 1 TBL lemon juice 1/3 cup mayonnaise 9" pastry shell Combine first 8 ingredients & pour into pastry shell. Bake uncovered in a preheated 375° oven for 25-35 minutes or until golden brown.~~Food for Thought ALSATIAN NOODLES (serves 4) 1 cup cooked thin-sliced ham, cut in 1/4x1" strips 1/2 cup butter, softened 1/3 cup Dijon mustard 1/4 cup chopped parsley 2 TBL chopped chives 2 garlic cloves, minced 1 lb fettuccine In a small saucepan over low heat, warm the ham. In a bowl, cream butter. Add mustard, parsley, chives & garlic & mix well. Cook fetuccine in 4 qts boiling, salted water until al dente. Drain & return to hot kettle. Add 1/2 the butter mixture & all of the ham & toss well. Add the remaining butter mixture, toss & serve immediately.~~Bound to Please HAM & POTATO FRITTATA (serves 6) Can be eaten hot, warm or cold so don't worry about this making too much: 2 medium boiling potatoes, unpeeled 10 eggs 1/4 cup chopped parsley 1/2 tsp dried oregano 3 TBL olive oil 1 small onion, peeled & thinly sliced 1/4 lb thinly sliced ham, cut in 1" squares 1/2 cup grated Parmesan or Gruyere Pepper to taste Preheat oven to 400°. Place potatoes in a saucepan of lightly salted boiling water & boil until just tender. Drain & set aside to cool. Beat eggs in a large bowl until well mixed, but not frothy. Stir in parsley & oregano & set aside. Pour oil into a 2 qt baking dish & swirl to coat. Scatter onion slices evenly over bottom of dish. Place in oven 10 minutes or until onion slices are softened & just beginning to brown. Meanwhile, slice potatoes thinly. Remove baking dish from oven & reduce temperature to 375°. Arrange ham in a single layer on top of onions. Arrange potatoes ove rham. Pour in the eggs & sprinkle cheese evenly over the top. Season w/pepper. Return baking dish to oven & bake 25-30 minutes or until eggs are set & the fritata is puffed & lightly browned on top.~~ CHEESE SOUFFLE (serves 4-6) 3 cups cubed bread (4-6 slices) 1/2 cup mayonnaise 2 cups milk 7 eggs, slightly beaten 2 cups grated Swiss or Gruyere 2 cups chopped ham 1/2 cup grated Cheddar Preheat oven to 350°. Mix all ingredients except Cheddar together in a bowl & pour into a greased 9x13" glass pan. Bake 45 minutes. Top w/Cheddar & bake 15 minutes. Let set 5-10 minutes before serving.~~Bountiful Arbor

SIL had to work so it was just us and a small ham, which I stuck in the pressure cooker. Second night we had reruns...ham, and the leftover asparagus went into some leftover risotto. Then ham, cheese and kimchi paninis. Then a casserole with ham, spaetzle and broccoli. The bone and scraps went back into the pressure cooker and the broth and last hunk of ham are in the freezer for soup.