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The Kitchen Table

I Need Recipes For What You Put On Your Ham

16 years ago

Like syrup coating topped with pineapple with a cherry.I know theres a mustard brown sugar one whst else.

One Christmas I bought a ham that was already coated delicious.Havent seen them again.what do you use??I need to make this good Lapband surgery april 21.

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Comments (13)

Marilyn Sue
16 years ago
This is one I like.

Apricot Glazed Ham

Ingredients

* 1/2 fully cooked bone-in ham (6 to 8 pounds)
* 1/2 cup packed brown sugar
* 2 to 3 tablespoons ground mustard
* Whole cloves
* 1/2 cup apricot preserves

Directions

* Place ham on a rack in a shallow roasting pan. Score the surface of
* the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and
* mustard; rub over surface of ham. Insert a clove in the center of
* each diamond.
*

* Place ham on a rack in a shallow roasting pan. Bake, uncovered, at
* 325Â° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes
* longer or until a meat thermometer reads 140Â° and ham is heated
* through. Yield: 18-20 servings.

Sue
monica_pa Grieves
16 years ago
I stick whole cloves into the skin, then pour a mixture of ginger ale and light brown sugar over the ham, and finish off with pineapple slices on top(anchored on the ham with whole cloves).
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ham recipes needed
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Comments (4)
It's good stirred into macaroni and cheese with a few sauteed onions and such - then bake. We also freeze small packages of thickly sliced for dinner or breakfast, and thinly sliced for sandwiches at a later date. Just put in ziplocks and remove ALL the air. My favorite has to be a Potato, Onion & Ham au Gratin, but without cheese. Saute 4 large (yes,4) thinly sliced onions in butter. Thinly slice 6-8 peeled potatos. Put 1/2 the thinly slice potatos in a shallow dish that has been sprayed with pam - cover the bottom like a crust. Layer 1/2 the onions on top; then thinly sliced, or diced, ham; sprinkle with salt and pepper (to taste) and sprinkle with a very small amount of nutmeg; top with the rest of the sauteed onions. Top with the remaining potatos (I make sure I have enough to totally cover, like another crust). Making sure you wet all the potato surfaces, pour 1 1/2 cups heavy cream over the top and sprinkle with more salt and pepper. Bake uncovered at 375 for approximately 1 1/2 hours basting occasionally with an additional 1/2 c. or so of cream (You'll use no more than 2 cups total). It will be done when the potatos start turing a golden brown. Quite simple when using a processor or vegie slicer to do all the cutting and really very good. Careful not to over do the nutmeg and really the onions are not overpowering. My daughter HATES onions and likes this dish. I've also been known to put spinach in the middle with the onions - just thaw and squeeze all the moisture out.) I think I cut the recipe out years ago from a Williams Sonoma cookbook advertisement.
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I'll share my recipe, if you'll share yours, April 23, 2011
Q
Comments (1)
Had this in Alaska at a fish cookout and so good. I changed the dressing to a creamy dressing. Alaska cole slaw 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**8don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well **Creamy dressing I use mix 1/2 c mayo with 2 Tbl cider vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss to coat.
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RECIPE: Need Deviled Ham or Potted Meat recipe.
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Comments (5)
I've made this one from Bella online & it's really good. You can add or subtract whatever you want to use or not use in it: DEVILED HAM 1/2 pound baked ham, cut into 1/2-inch dice 3 scallions or green onions, minced 1/4 cup sour cream 2 tablespoons Creole mustard or Dijon 2 medium celery ribs, peeled and cut into 3/4-inch dice 1 1/2 teaspoons minced tarragon 1/8 to 1/4 teaspoon sweet cayenne pepper Salt and freshly ground black pepper, to taste Hot sauce and/or 1/4 small habanero, jalapeno or Serrano chili, seeded and minced (wear gloves) Worcestershire sauce to taste Optional add-in: sweet pickle relish Optional add-in: 2 tablespoons mayonnaise In a food processor, pulse the ham until finely chopped. Add the scallions and blend. In a medium bowl, mix the sour cream, mayonnaise and mustard. Fold in the blended ham mixture, celery, tarragon and cayenne. Add in chopped chilis to desired heat level, then cool back down with sweet pickle relish and some mayonnaise. Season with salt and black pepper. Add a dash of Worcestershire sauce then, taste and add a few dashes of hot sauce. Set aside for at least 10 minutes before serving. Preferably, cover tightly and refrigerate overnight to instill the flavors.
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Where do you put your cookbooks and recipes?
Q
Comments (59)
CeltinNE, I have both shared and private Google Docs. We have a shared doc for family recipes. This is so handy when we're at Mom's and she can't find her beautifully handwritten recipe card, but we can find it on one of our devices and finish making it by the time she finds her card. You can set the sharing settings for each document individually. If you have handwritten recipes you'd rather scan than type, you can upload them as PDFs. Another option I've just started using is Evernote. It has an awesome web clipper browser extension that will copy the meaningful part of a web page, minus the ads, into a note in your Evernote account. Evernote will also do OCR on scanned handwriting I believe, so that it is searchable. I like Google Docs or Evernote, because I don't want to be tied into a proprietary technology that could disappear. Google supports common standards that will not be disappearing; it will export to PDF, text, Word, etc. Evernote supports PDF. Evernote is committed to the portability of your data and supports every device platform out there. I would not to get a lot of recipe content locked up in some app that's not supported a few years from now. A lot of these apps are going to fall by the wayside. Also, I want my recipes in files so I can have them on any device. And yes, there are cabinet mounts for iPad. Any kind of mount or case you can imagine, they're out there. Check out ilounge.com for a dizzying array. If you are thinking about remodeling a kitchen, and thinking about an iPad, the iPad suddenly seems cheap if you figure you can use it instead of a bunch of shelves for books, binders, or files. I have several pieces of furniture full of music in my office and realized that another piece of furniture to store music is so many hundred dollars. I am scanning and getting rid of many originals, so just in furniture storage space, the iPad is helping pay for itself. Just think about how much that shelf space in your kitchen or den is going to cost you. Now granted, this is not going to help the avid cookbook collectors, but that's not me.
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marry
16 years ago
A little brown sugar and some Peach Schnapps!
country_bumpkin_al
16 years ago
I add nothing to mine. I like my ham to taste like HAM!! lol
jannie
16 years ago
I buy a bottle of Saucy Susan and use that. Anything easy is my style. Hubby scrapes it off his portion and loads on the mustard.
angelaid
16 years ago
What cb said - nothing
raggiemom
16 years ago
My recipe is the easiest! Go to Honey Baked Ham Co and pick up a ham. They have all sizes from minis with no bone to whole hams. Just heat for a little while in the oven or microwave or eat cold. We do both - I like cold, DH likes hot. They are already spiral sliced for you. They are the very best! A little pricey, but for special occasions, worth every penny.
jannie
16 years ago
Yes, I like spiral sliced hams. They come with a wonderful sweet crusty glaze, not sure what's in it. Expensive but,yes, so worth it. Especuially for a once-a-year holiday.
patti43
16 years ago
I'm with raggiemom. I love Honey-Baked ham. And the bone makes the very best bean soup. I just had one and found a $7.00 off coupon in the paper, so it costed $40.?? for an almost 7 pound ham. It served 5 for one dinner and everyone's ham sandwich at lunch for 4 days, plus I have the bone and a large end piece in the freezer now and enough for Harry to munch on or have a couple of sandwiches. It's a lot of delicious meat.
glenda_al
16 years ago
Bogue's Restaurant, here, bakes and sells this ham for Thanksgiving, Christmas, Easter. You to get your name on the list, ahead of time, cause they sell out. People go gaga over this ham.

Dr Pepper Ham

1 6/8 lb fully cooked ham (either shank or butt portion)
1 can of Dr. Pepper

Wrap ham in heavy duty foil, leaving top open to pour in Dr. Pepper. Place in a large enough pot to hold the ham. Pour in Dr. Pepper & close foil tightly around the ham. (You don't want the Dr. Pepper to leak out of the foil if possible.) Cook in preheated 250 degree oven for 6 to 8 hrs. (Put it in the oven in early morning & forget about it til dinner.) .
Amazing Aunt Audrey
16 years ago
Well I throw some brown sugar, 1/2 a can of coke, some picante sauce and some dark rum in a bowl, then ladle that over the ham several times. Yummy
cynic
16 years ago
I like ham as a main course, not dessert. No sugar. No syrup. Give me gravy instead. And the smokier the ham is, the better. You're just putting it on the outside anyway so what's the big deal?
chubby_rat
16 years ago
I put nothing on my ham..I want it to taste like ham! I really,really hate a ham that has cloves in it! My neighbor USED to make good ham for Easter,then she started putting cloves in it and totally ruined it!And we're going there for Easter....bleck!

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