HAM RECIPES
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Fix and Forget Pork Chops and Rice
1.5 cups quick rice 1.5 cup water 11z. can whole corn with peppers 1 medium carrot, shredded 1 tbl. minced onion ½ tsp. thyme 1 can cream of mushroom soup 4 pork chops Dash salt Dash pepper 1/4 cup bread crumbs ½ tsp. paprika 1 tbl. marg., melted In a medium saucepan combine uncooked rice, water, undrained corn, carrot, onion and thyme; bring to boiling. Stir in soup. Transfer mixture to 2 qt. rectangular baking dish. Trim excess fat from chops; sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil. Bake in 375°F oven for 15 minutes. Stir together bread crumbs and paprika. Add marg.; toss gently to mix. Remove foil from chops; sprinkle paprika mixture atop. Bake, uncovered, about 15 min. or until rice is tender and pork is no longer pink.
Kathy's Korner ref:01/10/04 
Baked Ham with Cranberry-Honey Glaze
| 1 8-pound smoked fully cooked ham half -- well trimmed 3/4 cup frozen cranberry juice cocktail concentrate -- thawed and undiluted 2 cups sparkling mineral water Vegetable cooking spray Cranberry-Honey Glaze * -- * Recipe Below Place ham in a large zip-top, heavy-duty plastic bag. Pour cranberry concentrate and mineral water over ham. Seal bag securely. Place ham in large bowl, and chill 8 hours, turning occasionally. Remove ham from marinade, reserving marinade. Place ham on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325° for 2 hours; baste occasionally with marinade. Remove ham from oven; coat exposed portion of ham with Cranberry-Honey Glaze. Bake, uncovered, an additional 15 minutes or until meat thermometer registers 140°. Transfer ham to a platter, and let stand 10 minutes before slicing. Serve with Cranberry-Honey Glaze. * CRANBERRY-HONEY GLAZE 1 (12-ounce) package whole cranberries 1/2 cup honey 1/4 cup water 2 tablespoons grated orange rind 2 teaspoons chopped crystallized ginger Combine all ingredients in a medium saucepan; place over medium-high heat, and bring to a boil. Reduce heat, and simmer 10 minutes, uncovered, stirring occasionally. YIELD: 1 1/2 cups
Taken from MasterCook ref:04/07/01 Savory Ham and Cheese Biscuits
| 1 tbsp. vegetable oil 1/3 cup finely chopped onion 1/4 cup finely chopped red bell pepper 8 oz. chopped, cooked ham 1 1/2 cup flour 1/2 cup yellow cornmeal 1 tsp. sugar 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tps. cayenne pepper or black pepper 3 tbsp. chilled solid vegetable shortening 2 tbsp. chilled butter 2/3 cup shredded sharp Cheddar cheese 3/4 cup plus 2 tbsp. buttermilk In a medium skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, 4 minutes. Add bell pepper; cook for 3 minutes. Stir in ham. Remove from heat. Preheat oven to 450°F. Grease 2 baking sheets. In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda and cayenne pepper. Using a pastry blender or 2 sharp knives, cut shortening into flour mixture until coarse crumbs form. Stir in ham mixture and cheese. Make a well in the center of flour mixture. Add buttermilk all at once to well, tossing with a fork until dry ingredients are just moistened and a dough forms. On a floured surface, using a floured rolling pin, roll dough to a 3/4 inch thickness. Using a 2 inch round or fancy biscuit cutter, cut out biscuits. Gather trimmings, roll to a 3/4 inch thickness, and cut out more biscuits. Place biscuits, 1 inch apart, on prepared baking sheets. Bake biscuits until golden, 12 to 15 minutes. Transfer baking sheets to wire racks to cool slightly.
Thanks to: Lost Angel: 1LostAngel1@excite.com ref:04/14/01 Ham and Bean Soup with Vegetables
| 1 cup dry navy beans 1-1/4 to 1-1/2 pounds meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone 1 cup chopped onion 1/2 cup sliced celery 1 tablespoon instant chicken bouillon granules 1 tablespoon snipped fresh parsley 1 tablespoon snipped fresh thyme or 1 teaspoon dried, crushed 1/4 teaspoon pepper 2 cups chopped parsnips or rutabaga 1 cup sliced carrots 1 10-ounce package frozen chopped spinach, thawed and well drained. Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans. In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings. Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart. Nutrition facts per serving: 347 calories, 3 g total fat, 1 g saturated fat, 19 mg cholesterol, 1175 mg sodium, 60 g carbohydrate, 23 g protein.
From: Better Homes and Gardens
ref: 04/21/01 Ham and Potato Au Gratin
| 2 eggs, beaten 3 tbl. margarine 2 small onion, thinly sliced 3 tbl. flour 2 tbl. olive oil 1 3/4 cup milk 1 10 ounce pkg. frozen spinach, thaw & drain 1 ½ cup shred. cheddar cheese 12z cooked ham, cut into strips 1/4 cup dry sherry or milk 1 24 ounce pkg. frozen shredded hash brown potatoes 1 tbl. Dijon mustard 1/4 cup grated parmesan cheese 1/4 tsp. nutmeg 1/4 tsp. pepper In medium bowl beat eggs; set aside. In a large saucepan melt marg.; stir in flour. Add milk all at once. Cook and stir till bubbly; cook 1 minute more. Remove from heat. Stir 1 cup of hot mixture into beaten eggs; return mixture to saucepan. Stir in cheddar cheese, sherry and/or milk, mustard, nutmeg and pepper. Set aside. In a large skillet cook onion in hot oil until tender, about 5 minutes. Stir in spinach; set aside. Place half of the ham in an ungreased 2 qt. rectangular baking dish or casserole. Break up hash brown patties and place half atop ham. Spoon half of the cheese sauce atop potatoes. Spoon the spinach mixture atop cheese in dish. Repeat layers with remaining ham, potatoes, and sauce. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350°F oven about 30 min. Let stand 10 min. |
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