Conference turris::cooks

    Since it is fully-cooked already, you can do nearly anything you want
    with one.  One good thing is to mix coarse prepared mustard with some
    brown sugar, cover the ham with that, and bake it until it is heated
    all the way through - the sugar added to the mustard will make a nice
    glaze (you don't need to make it too sweet).
    

    One of my favorite ways to cook ham is to slice it and cut into
    strips. I then heat it in a skillet with some bbq sauce. While this
    is cooking I put some swiss on a roll (cut in half) and broil for
    a couple of minutes. I then use the cheese rolls to make bbq ham
    sandwiches.  Great.
    
    Ham is great in an omellet, wok dishes, chunked with cheese, etc.
    if you don't want to bake it with a glaze.
    
    Pat

    
    
    Here's a german way of preparation:
    
    Cook a pot of Sauerkraut for about two hours. Put the whole ham
    
    into the same pot and heat the ham with the kraut. This way the
    
    ham takes up a little of the flavour of the kraut. As a side-dish
    
    you can serve a puree of peas. (soak dry peas in cold water for
    
    about four to six hours, then cook them until they are well done.
    
    then you can mash them, as you would do, to make mash-potatoes.)
    
    
    the german way
    
           uli 

Bake hame according to directions on can (may be on inside of lid)...
Make the following glaze:

1 small (4 - 6 oz.) jar bitter marmalade (English type with seville oranges)
2 - 4 teaspoons dijon mustard (even more if you like the flavor)
1 and 1/2 teaspoon cornstarch mixed with enough warm water to make a
thin paste.

mix well in saucepan...heat slowly, stirring constantly, until the "white"
color of the uncooked cornstarch disappears.

spread over ham in the last 45 minutes of baking.

enjoy!

    My friend use to bake ham with a maple syrup glaze. It's pretty
    easy and taste good took. Just spreadt some maple syrup over the
    top.
    
    My favorite way it to barbeque it. I cut it into thick slices and
    throw them on the grill to heat it up. It doesn't have to cook
    long since it is already cooked. I usually put some mesquite
    on the grill, the mesquite adds a great flavor.

    Re: german ham and sauerkraut
    
    ice cold applesauce goes well with that.
    

    This may sound strange but it taste good.
    
    Just cut the ham into sticks about 2 inches long and 1/2 inch thick.
    Then make a dipping sauce with a good Chinese vinegar and a dash of sugar
    and lots of ginger "juliene?". 

    
    Tin

    
    I make ham this way when I don't know what else to do for company!
    
    I buy a canned ham, take it to the deli counter and have it sliced
    and tied.  I also buy 2 cans of frozen apple juice concentrate and
    a foil loaf pan (big enough to hold the ham, but not have alot of
    extra space).  
    
    Defrost the juice, put ham in the pan, pour concentrate over the
    ham and around it.  It should come about 2/3 of the way up the sides.
    I put a little unsweetened apple sauce and cinnamon on the top of
    the ham to keep it from drying out.  
    
    Bake it at 350 until it's heated through.  It's not too sweet, the
    apple concentrate gives it a nice flavor.  
    
    

    
    I tried this with a baked ham a month or so ago and everyone loved it. 
    I got it from the Joy of Cooking......
    
    
    			CHERRY SAUCE
    
    	Blend:
    
    		1 cup drained, pitted canned sour red cherries (I used
    		 sweet 'cos that's all I could find)
    		1/2 cup plum preserves
    		2 tsp. soy sauce
    		1/4 tsp. dry mustard (I used prepared Dijon mustard)
    
    	If desired, stir in 1/4 cup finely chopped walnuts.
    
    	Serve hot or cold.
    

    Does anyone have any ideas on how to use up a Honey Baked Ham?  I
    have alot of leftover ham, and am hoping to find some good recipes
    to use it up.  It is delicious by itself, but I'd also like to use
    it in some recipes.
    
    Thanks for any ideas!
    
    Renee

Re: .10

Try ham in salads, omettes, on pizza, use ham bone to make pea soup
chopped ham and cream cheese as stuffing for chicken breasts, etc.

Bob

    Navy bean soup
    Scalloped potatoes with ham
    
    

grind ham in coarser grind than hamburger.  Season with mayonaise, dijon
mustard, sweet pickles (grind with ham or chop) and onions(optional) and
green peppers(optional) to taste.  Voila!  YOu have a great deviled ham
sandwich spread...if you add some mashed, hardcooked egg yolk, you can
stuff the egg white halves and have a great deviled egg.  You can form the
seasoned ham mixture with a cup or so of soft bread crumbs, a raw egg, and
a dribble of milk and make a meat loaf - bake 45 minutes at 350 degrees.

buy frozen bread dough (or make your own bread dough) and, using a rolling
pin, quickly roll a loaf's worth of dough into a rectangle approx 1 inch thick.
Work fast and efficiently or the natural elasticity of the dough (gluten)
will make it fight you.  Once your rectangle is rolled out, spread approx.
1 cup seasoned ham mixture on the rectangle, leaving an edge of approx. 1/2
inch clear.  Roll up jelly roll fashion and seal well with water, etc..  SEal
the ends of the loaf under in the same manner.  Put some shallow slits across
the top of the loaf.  Place seam side down in a large loaf pan, or just on
a regular jelly roll pan.  Bake until the bread tests done (hollow thunking 
sound when rapped with a knuckle) and the loaf is nicely browned at approx.
350 degrees.  Serve with a nice tossed salad for dinner or lunch.  This is
a pretty spiral roll which you can slice thick or thin as the appetite demands.
it is tasty hot or cold.

    add cubes of ham to your favorite macaroni and cheese recipe before
    baking.

The last time we had a honey-baked ham, my wife used the bone and some of 
the leftover meat to make a ham and bean soup that was outstanding.  The 
rest of the meat we ate for sandwiches, and put into casseroles.

Steve

                             BAKED HAM LOAF
                             
These quantities will make two loaves. We freeze one and cook one
immediately. The topping recipe makes enough for ONE loaf. You use some
to baste the loaf while it's baking, reserving about four ounces or so to
serve at the table as an optional gravy.

Ham laf:
                                 
       2 lbs ground ham          
       1 lb  ground pork         
       1 can condensed tomato soup
       1 small can (or 4-5 oz) evaporated milk
       4 eggs
       1/2 cup bread crumbs
       4 slices bread (broken up)
       
Topping:       
       
       1 cup firmly packed brown sugar  
       1/4 cup vinegar
       1 Tbsp. prepard mustard
       

       Beat eggs well in a large bowl. Add tomato soup, milk, broken-up
       bread slices and bread crumbs. Beat again, until well mixed. Add
       ham and pork, and mix thoroughly with your hands. Shape into two
       loaves and place in two well-greased loaf pans (freeze one). Bake
       50 minutes at 350 degrees (F), with the loaf pan on a cookie sheet
       (some of the topping might run over).
       
       Combine topping ingredients in a pan, then bring to a boil (can be
       microwaved). Remove loaf from oven, and pierce with a fork in
       several places. Pour 1/2 of the topping over the loaf and return
       it to the oven for 20 more minutes. Baste with remaining topping
       occasionally.


I had originally entered this note with one wrong quantity, for which my
wife beat me up. The corrected recipe is herewith entered, along with my
humble apologies.

Art