Solana ~ DH and I would like it better with the canneli beans also. Thanks for reminding me of this yummy recipe. Nancy ~ Here are a few more recipes you might like to try. ASPARAGUS VINAIGRETTE canned or cooked asparagus 1 small bottle of olive oil 1 tsp. sea salt 1/4 tsp. paprika 1 clove of garlic, minced 6 T. wine vinegar 1 tsp. dry mustard capers, parsley, chives Cook asparagus for 5-6 min. or until tender if using fresh. Combine remaining ingredients; pour over asparagus. Marinate for a few hours. Yield: 6 servings This is our favorite way to eat asparagus and I do fix it for Easter. BEETS IN RAISIN SAUCE 1 1-lb can sliced beets 1 tbs. cornstarch 1 tbs. sugar 1/4 tsp. grated orange peel 1-2 tbs. orange juice 1/2 c. raisins 1/4 tsp. salt 1/4 c. cider vinegar 1 tbs. butter Drain beets; reserve juice. Mix cornstarch, sugar and salt; add beet juice, orange juice and orange peel. Stir until smooth; cook until thick and clear, stirring constantly. Add beets, raisins, vinegar and butter; simmer gently for a few minutes. Yield: 5 servings. HORSERADISH BEETS 1 1-lb can sliced beets 3 tbs. sugar 1 tbs. cornstarch 1 1/2 tsp. salt 1 1/2 tsp. cider vinegar 2 tsp. prepared horseradish 1 tbs. butter Drain beets, reserving liquid. Place beets in greased 1 1/2 quart casserole. Blend sugar, cornstarch, and salt. Stir in 3/4 c. beet liquid and vinegar. Add remaining ingredients; bring to a boil, stirring constantly. Pour over beets; cover. Bake at 350° for 30 minutes. Yield: 4 servings ZESTY CARROTS 6 - 8 carrots, cut lengthwise 1/4 c. water 2 T. grated onion 2 T. prepared horseradish 1/2 c. mayonnaise 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. cracker crumbs 1 T. butter dash of paprika Cook carrots until tender. Place in shallow baking dish. combine water, onion, horseradish, mayonnaise, salt and pepper; pour over carrots. Top with mixture of cracker crumbs, butter and paprika. Bake at 375° for 15 - 20 minutes. Let us know what you do for your Easter Ham. The garlic recipe sounds wonderful. I am fixing lamb with the fat trimmed, slits cut for garlic slivers, Gray poupon mustard spread over, some fresh minced rosemary and Italian dry bread crumbs sprinkled over that. I'm hungry and this talk of food is making me hungrier. :-) Enjoy your ham and all the fixings. FlowerLady

I am not going to bake it and will sprinkle the sugar mix on each package before wrapping. Mostly, the ham will get cut up into bite sized pieces and fried as a topping for greens or eggs (for Dad). My new love is fried ham and greens, I could eat this everyday. The goodness of the kale, turnip or chard is balancing out the unhealthiness of the ham so I'm even, lol! Love 15 bean soup cooked with a ham bone, the bone is the prize of the ham!

I've cooked ham exactly once but can say everyone, including me, raved. This recipe is not from the internet, but rather from the world wide web: City Ham Recipe courtesy Alton Brown 1 city style (brined) ham, hock end 1/4 cup brown mustard 2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle) 2 cups crushed ginger snap cookies Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving. Here is a link that might be useful: food network link

We're having our traditional roast ham for Christmas and I'm serving the hash brown potato casserole made with cream of chicken soup and cheese and corn flake crumb topping (can't make any other kind or there is mutiny from DS - they've had this every year since they were children and since their Mom is gone, we will always make this casserole just this way - the 'kids' are all grown up now and all still make this when they host Christmas dinner :) I'm also making Glenda's pineapple casserole (first time for me) and roasted asparagus. We also always have a green salad and I'm making a couple of homemade dressings (that I don't always bother to do) and one of them will be creamy blue cheese, don't know about the others yet. Ken makes his family's Swedish meatballs too and this time I'm going to try this glaze for the ham, it sounds good. Posted by steelmagnolia2007 (My Page) on Thu, Dec 20, 07 at 21:25 1 cup dark brown sugar, packed 3 Tablespoons Dijon mustard 5 Tablespoons balsamic vinegar Score top of ham. Cook, uncovered, for about an hour and a half at 325. Then mix glaze ingredients and slather generously all over exposed portions of ham. Continue cooking for another 30 minutes, or until ham reaches 'safe' temperature, basting every 10 minutes. Mixing the pan juices with a little bit of glaze makes a fab gravy! Glenda's Baked Pineapple Casserole 1 (20-ounce) can pineapple chunks in juice 1/2 cup sugar 3 tablespoons all-purpose flour 1 cup shredded cheddar cheese 1/4 cup butter or margarine, melted 1/2 cup crushed ritz crackers Drain pineapple, save 3 tablespoon of juice. Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish. Mix crushed crackers and melted butter together; sprinkle over pineapple mixture. Bake for 30 minutes at 350*F (175*F) Serves 6 BLUE CHEESE DRESSING Posted by: MQmoi (My Page) on Tue, Sep 3, 02 at 19:47 This is delish. I've made it many times. Found it on Epicurious.com, it's from The Blue Room restaurant, Cambridge Mass. It has a creamy base, but you can simply fold in the Roquefort in chunks rather than crumbles. You may also want to increase the amount of cheese. 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)