Tag: ham

Categories
Holidays Main Dish Sauces

Citrus Glazed Ham

Citrus Glazed Ham

Citrus Glazed Ham

Citrus Glazed Ham

This zesty glaze makes a fully cooked spiral sliced ham sweet and sunny.  Use the same glaze as for Citrus Glazed Yams.

1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine orange juice and next 5 ingredients in a small saucepan, stirring well.  Bring to a boil.  Boil until thickened, about a minute.  Remove from heat.  Stir in vanilla.

Place a fully cooked sliced ham in a baking dish.  Pour the glaze over, fanning out the ham slices to get some glaze between the slices of ham.

Bake in a 350º F oven for about 40 minutes, just until the ham is heated all the way through and the glaze is bubbly and thickened.

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Sharon Springfield

Sharon Springfield  

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Categories
Ham Main Dish Make Ahead Pineapple

Pineapple Ham Steaks

1 1/2 cups pineapple juice
1/4 cup brown sugar, packed
2 teaspoons butter, melted
1 1/2 tablespoons dry mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 lbs ham steaks
Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze.  To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.
8  Servings
Categories
Ham Main Dish

Ham Muffins

1/2 pound ham, cooked
1/2 pound American cheese
1/2 green bell pepper, seeds, stem and pith removed
3/4 cup cracker crumbs, fine
2 eggs, beaten
1 cup milk
Grind ham, cheese and green pepper together.  Add cracker crumbs, eggs and milk.  Mix well.  Bake in greased muffin pans or individual cups in moderate oven (350°F) for 30 minutes.  Makes 12 medium sized muffins.  Serve with mushroom sauce.
12  Servings
Categories
Ham Main Dish Pasta

Ham Linguine

2 cups ham, shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra virgin olive oil
3 cloves garlic
1 cup peas, fresh or frozen, thawed
lemon zest, and juice of 2 lemons
1 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
1/4 cup mint, chopped
1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat.  When pan begins to smoke, sauté garlic for one minute.  Add the ham and continue to sauté until ham begins to brown.  Finally, add the peas; sauté for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture.  Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil.  Sauté for 1-2 minutes to let the flavors combine.  Remove from heat and toss with herbs.  Serve immediately.
6  Servings
Categories
Ham Main Dish

Glazed Ham

6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
24 cloves
Score ham by making diagonal cuts in a diamond pattern.  Stud with cloves in middle of each diamond.  Place on a rack in a shallow roasting pan.  Insert a meat thermometer.  Bake in a 325º oven until thermometer registers 125º.  For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours.  For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard.  Heat until thickened and bubbly.  Cook and stir 2 minutes more. Brush ham with some of the glaze.  Bake 20-30 minutes more or ‘til thermometer registers 135º.  Let stand 15 minutes more before carving.  Serve with remaining glaze.
16  Servings
Categories
Ham Main Dish

Cola Basted Ham

8 pounds ham, spiral cut
1 (12 oz.) can cola
1 (20 oz.) can pineapple, slices
40 whole cloves
10 maraschino cherries
Lightly oil a shallow roasting pan.  Place ham, cut side down, in pan and let stand at room temperature for 1 hour.  Heat oven to 350 degrees and place rack in lower third.  Pour cola over ham and cover with foil.  Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours.  Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more.  Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
12  Servings
Categories
Asparagus Casseroles Ham Main Dish Make Ahead Vegetables

Asparagus and Ham Casserole

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. 

1  (1-ounce) slice white bread
3 3/4  cups uncooked extra-broad egg noodles
2 1/2  cups (1 1/2-inch) sliced asparagus
1/4  cup all-purpose flour
1/2  teaspoon dried thyme
1/4  teaspoon salt
1/8  teaspoon black pepper
1  cup whole milk
1  cup fat-free, less-sodium chicken broth
1  tablespoon butter
3/4  cup finely chopped onion
1  tablespoon fresh lemon juice
1 1/2  cups (1/2-inch) cubed ham (about 8 ounces)
1/4  cup chopped fresh flat-leaf parsley
2  tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

*Could be made ahead and frozen.  Thaw in refrigerator then bake until bubbly and topping is golden.

6 servings (serving size: 1 cup)

Categories
Casseroles Ham Mushrooms Pasta Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

1 (12 oz.) package bowtie or farfalle pasta
2 cups ham , cubed
1 cup frozen peas
1 1/2 cups mushrooms, portabella –  cubed
1 cup onions, chopped.
4 ounces cheddar cheese, smoked – shredded
8 ounces cheddar cheese, shredded
2 cups milk
2 tablespoons flour, plain
4 tablespoons butter, melted
dash mustard, dry
dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs
Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent.  Add mushrooms and a splash of red wine, saute until mushrooms are softened.  Meanwhile, boil pasta according to pkg. directions.  Drain, and return pasta to pan.  Add ham, peas and mushroom mixture to pasta – toss.
Pour into oiled casserole dish.
In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper.  Slowly add in the milk with a whisk.  Stir until slightly thickened.  Whisk in the cheeses.  Stir over low heat until smooth. Pour over pasta-ham-veg. mixture. 
Bake for 20 minutes at 350º .  Sprinkle bread crumbs on top and bake an additional 10 minutes.

8  Servings
Categories
Appetizers Dips Ham

Hot Ham & Cheese Spread

1 -8 oz. package cream cheese
1 cup cheddar cheese, shredded
3 slices smoked ham, finely chopped
Ritz crackers

Mix cream cheese, cheddar cheese and ham until well blended.  Spoon into ovenproof crock or bowl.  Bake at 350 degrees or until puffed and lightly browned.  Serve warm as a spread with crackers.

24  Servings

Categories
Appetizers Dips Ham

Cream Cheese Ham Spread

1 -8 oz. package cream cheese, softened
1/2 cup scallion tops, chopped
1/2 cup ham , chopped fine

Stir together all ingredients.  Place in serving bowl.  Chill overnight.  Serve with crackers.

24  Servings