TWO MAKE AHEAD RECIPES USING HAM

[Kitchen Witch]

MAKE AHEAD SWEET AND SPICY HAM

2 c. pineapple juice
1/2 c. light brown sugar, packed
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 ham - 4 to 5 lbs. very lean, boneless, cooked

Combine pineapple juice, brown sugar and spices in heavy saucepan. Simmer for 6 to 8 minutes or until thickened, stirring occasionally. Place ham in shallow baking dish; score in diamond pattern. Cover and refrigerate for several hours if desired. MAKE AHEAD TO THIS POINT.

Bake in preheated 350* F. oven for 1 to 1 1/2 hours or until internal temperature is 130* F. on meat thermometer. Baste frequently with pineapple sauce. Serve with remaining sauce.

Serves 6 to 8
*Use leftover ham in Overnight Ham Souffle



MAKE AHEAD OVERNIGHT HAM SOUFFLE

Scant 1/2 c. butter or margarine, softened
8 slices white bread, crusts removed
2 c. ground cooked ham
1 c. finely shredded Cheddar cheese
1 t. prepared mustard
3 eggs, beaten
2 c. milk

Butter bread on both sides; place in 13 X 9-inch baking pan. Combine ham, cheese and mustard in bowl; mix well. Spread over bread. Pour mixture of eggs and milk over bread. Cover; chill overnight. MAKE AHEAD TO THIS POINT.

Bake, uncovered, at 325* F. for 1 1/4 hours or until set. Let stand 5 minutes before serving.


Serves 4