Here's your recipe from the Ball Blue (Yellow) Book 2 cups dried navy beans (about 1 pound) 1 ham hock or 1/4 lb. salt pork 1/2 cup onion 1/2 hot red pepper, finely chopped salt to taste Put beans in a large saucepot; add water to cover by 2 inches. Bring beans to a boil, boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with water by 2 inches. Add meat, onion and pepper; bring to a boil in large stock pot. Cover and simmer 2 hours or until beans are tender. Remove ham hock. Cut meat from bone then dice into small pieces. Press remaining ingredients through a seive or food mill. Return meat to soup. Ladle hot soup into hot jars, leaving 1 inch head space. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour, 30 minutes at 10 pounds pressure in a steam pressure canner. Makes 5 pints or 2 quarts I usually double or triple this recipe. I skip the food mill step and add equal parts onion and carrots but don't exceed the total amount. So if I double the recipe I add 1/2 cup onion and 1/2 cup diced carrots. Another way is to just add the carrots/celery when you open the jar. That's one way to "extend" a quart jar.

We love this Broccoli Ham and Cheddar Soup. Does this sound like something that might appeal to you and your family? I usually double or even quadruple the recipe as it freezes well. I use home made broth rather than a bullion cube though. As the recipe notes, it's very flexible in the amounts of ham, mushroom and broccoli you can add so if you have a lot of ham go ahead and throw in extra. Here is a link that might be useful: Broccoli Ham and Cheddar Soup

Do you have a brand name on it? Yes, it's cooked, you are just heating it to serve it. Glazing it is an option. Add whatever flavors you like From the USDA site: Cooking or Reheating Hams Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer. Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F. Here is a link that might be useful: More info than you need.

Or, time to bring out the Bento faces and flowers kit, lol. (yeah, i have some...made Peewee's flower box puppets a few times) For the more serious, maybe a puff pastry tart or pinwheels. In a cupcake pan they could be little tarts. Generous with ham but add a bit of mustard cream and cheese on the bottom, small slice of pineapple, how about a fresh pitted cherry, (in stores now i've noticed), half a cherry tomato, ham and topped with a bit more cheese? Or some other combination delight, not necessarily Hawaiian. I'm making a Tourte Milanese Christmas morning. Not as mile-high, and adding a ring of artichoke hearts with the spinach...could also be made in smaller tartlets. Here is a link that might be useful: Tourte Milanese