Well, Thankyou Change! If you were looking for the crushed pineapple in heavy syrup, I know that is VERY hard to find. When I do find it I always get a few can for future use. Remember to taste test after boiling so you can adjust the sweetness level to suit your taste. I hope you enjoy it as much as my family does. Same for the crab boil. And don't be shy with it, Since you like Zatarrains (sorry about the spelling) you can toss in some cayanne pepper to spice it up if you like. Joanne

That's pretty much the way I do it if I have an already cooked ham....I usually prefer a n uncooked ham. However I use pineapple juice instead of cider. But I sure count on an 8 pound ham serving a lot more than 8 to 10 people. The presentation of a whole ham is not be beat....but it can be a puzzle to carve! Linda C

Ditto! This is the recipe that I'm using this year. It was a hit the 2 other times that I made it! Beef Tenderloin With Roasted Shallots **** Submitted by: Christine L. Rated: 5 out of 5 by 328 members Prep Time: 15 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes Yields: 6 servings "This tenderloin roast makes a good company dinner, It is similar to Beef Bourgignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled." INGREDIENTS: 3/4 pound shallots, halved lengthwise and peeled 1 1/2 tablespoons olive oil salt and pepper to taste 3 cups beef broth (two 14oz cans) 3/4 cup port wine (used more) 1 1/2 teaspoons tomato paste (maybe more) 2 pounds beef tenderloin roast, Trimmed (I used 4 lbs for 9 people) not too chilled! 1 teaspoon dried thyme (didnÂt use) 3 slices bacon, diced (used two) 3 tablespoons butter (used less) 1 tablespoon all-purpose flour 4 sprigs watercress, for garnish DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. 2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. 3. Pat beef dry; sprinkle with salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. LET MEAT REST FOR A BIT AND COOL DOWN BEFORE COOKING IN OVEN!! 4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil. 5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. 6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. This recipe appears in our "Allrecipes cookbook". from Allrecipes.com 12/26/2006

I found their site and here's what it said Cooking Ham Preheat oven to 325°F. Remove all packaging materials and place ham on its side into baking dish or roasting pan. Cover tightly with lid or foil and cook for approximately 25 minutes per pound until product center reaches 160°F. Click on link below to take you there and then click on at the top to take you to Cooks Kitchen Glazing Ham If you intend to glaze your ham, remove ham from the oven 1/2 hour before end of cooking time. Prepare your favorite ham glaze and apply evenly over the surface of the warm ham. Cook glazed ham uncovered for 25 to 30 minutes. Here is a link that might be useful: cooks ham