Ham Recipes

I received a 18 pound spiral cut ham and I’m quickly running out of ideals of what to do with it. There are only 2 of us in our household so i am looking for things to fix and split up to freeze. I also have 10 pounds of shredded beef to figure out what to do with. Thanks for your help!!!

Jamaican Ham and Sweet Potato Stir-Fry

Start to Finish: 20 minutes

1-1/2 cups quick-cooking rice
1/4 cup thinly sliced green onion
1 large sweet potato (about 12 ounces)
1 medium tart apple (such as Granny Smith), cored
12 ounces lean boneless ham strips for stir-frying
2 to 3 teaspoons purchased or homemade Jamaican jerk seasoning
1 tablespoon cooking oil
1/3 cup apple juice or water

  1. Prepare ric
    e according to package directions. Stir half of the green onion into cooked rice. Meanwhile, peel sweet potato. Cut into quarters lengthwise, then thinly slice crosswise.* Place in a microwave-safe pie plate or shallow dish. Cover with vented plastic wrap. Microwave on 100-percent power (high) for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges. Sprinkle ham strips with Jamaican jerk seasoning; toss to coat evenly.
  2. Pour oil into a wok or large skillet. (Add more oil, if necessary, during cooking.) Preheat over medium-high heat. Stir-fry seasoned ham in hot oil for 2 minutes. Add apple and remaining green onion; stir-fry for 1 to 2 minutes or until ham is heated through. Stir in sweet potato and apple juice. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute more. Serve over rice mixture. Makes 4 servings.

Glazed Ham Steak
1 serving

What could be simpler - or more delicious. 

1/2 pound slice of ham 
1 tablespoon margarine or butter 
2 teaspoons orange marmalade 
1/2 teaspoon dry mustard 

Brown the ham slice on both sides in margarine in a heavy skillet. Mix the marmalade and mustard and spread half on each side of the ham. Cook about 2 minutes more.

Ham & Sweet Potato
1 serving

1 tablespoon minced onion
2 tablespoons margarine or butter
2 teaspoons flour
2 tablespoons packed brown sugar
1/2 cup diced ham
1 cup sliced, cooked sweet potato
3 tablespoons pineapple juice
2 tablespoons canned pineapple chunks

Cook the onion in margarine for 2-3 minutes. Blend in the flour and cook for another few minutes, stirring. Gradually add 3 Tbls pineapple juice and cook, stirring, until thickened.

Add the pineapple, brown sugar, and ham. Arrange the sweet potato slices on top. Bring to a boil, cover and simmer for 10 minutes, or until heated through.


Baked Ham with Pineapple Chutney Glaze 
 
Makes 12 to 16 buffet servings
Make Ahead: The ham is best baked right before serving.

One 9-pound shank-end smoked ham, on the bone

Pineapple Chutney Glaze
1 tablespoon vegetable oil
1/3 cup minced onion
2 tablespoons grated fresh ginger (use the large holes on a box grater)
1 jalapeño, seeded and minced, or more to taste
2 garlic cloves, crushed through a press
1 cup pineapple preserves
1 tablespoon dry mustard

1. Position the rack in the center of the oven and preheat to 325°F. Line a large roasting pan with aluminum foil (this ensures easy cleanup) and lightly oil the foil.
2. Using a sharp knife, trim off all of the skin, leaving a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer. Score the fat into a diamond pattern. Place the ham in the pan, with the cut, flat side down and the shank pointing straight up. Pour 3 cups of water into the pan.
3. Bake the ham, basting occasionally with the water in the pan, until a meat thermometer inserted in the thickest part of the ham without touching the bone reads 125°F, about 21/2 hours.
4. Meanwhile, make the glaze. Heat the oil in a medium saucepan over medium heat. Add the onion, stirring often, until the onion is golden, about 5 minutes. Add the ginger, jalapeño, and garlic and cook until the garlic is fragrant, about 1 minute. Add the pineapple preserves and mustard. Heat to melt the preserves, stirring often. Set aside.
5. Remove the ham from the oven and generously brush the ham with the glaze. Return the ham to the oven and bake until the glaze is lightly browned, about 20 minutes. The internal temperature should be around 135°F?the temperature will rise 5 degrees or so as the ham rests outside of the oven.
6. Transfer the ham to a carving board or platter. Let stand for 15 to 45 minutes before carving.

Honey Baked Ham

  1. 1 fully cooked shank ham bone in presliced (if not presliced you slice
    it very thin but not to the bone.

  2. 1 cup Sugar

  3. 1/4 teaspoon Cinnamon

  4. 1/4 teaspoon Nutmeg

  5. 1/4 teaspoon Ground Cloves

  6. 1/8 teaspoon Paprika

  7. dash of Ginger

  8. dash of allspice

  9. Mix all ingredients in a bowl all together.

  10. Lay down a couple of sheets of wax paper onto flat surface pour sugar
    mixture on wax paper so that its evenly all over sheets of paper.

  11. Pick up ham and roll over mixture so that its evenly coated. DO NOT
    coat the flat end of the ham.

  12. Place ham flat side down.

  13. Using a blw torch on medium flame circle around ham to carmelize the
    sugars until it bubbles and browns DO NOT BURN.

  14. Repeat steps 3 thru 5 again to bulid a thick coating . you can do it as
    much as you can until you have the thickness you desire.

  15. Serve cold or hot as you would a Honey Baked Ham.


Holiday Coca Cola Baked Ham
Serves 10 to 12

 1 (10 to 12 pound) bone-in ham
Whole cloves
1 (1 pound) box dark brown sugar
1 (12 ounce) can Coca-Cola (do not substitute with another brand or
use diet)
1 (14 ounce) can pineapple rings, drained and the juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries

1. Preheat oven to 325*F (160*C).
2. Using a sharp knife, remove the rind from ham. Score surface of
ham crosswise and lengthwise, forming a crisscross pattern about
1/4-inch deep and 1-inch apart. Place 1 clove in the center of each
square.
3. Place ham, fat side up, in a roasting pan. Press brown sugar onto
the surface of the ham. Expect some sugar to fall into the roasting
pan. Place in oven and bake until brown sugar just begins to melt,
about 30 minutes.
4. Pour the Coca-Cola over ham, mixing with melted sugar in bottom of
roasting pan. Baste ham with the cola mixture and bake an additional
30 minutes.
5. Meanwhile, combine reserved pineapple juice and the wine in a
small bowl. Baste ham with pineapple mixture every 20 minutes.
6. Bake ham for a total of 16 minutes per pound. During the last 20
minutes of baking time, remove ham from oven and decorate with the
pineapple rings. Use 2 to 3 wooden picks to hold each ring in place.

Place a cherry in the center of each ring, also using a wooden pick.
Return to oven and continue to bake the final 20 minutes.
7. Remove from oven and allow to stand for at least 15 minutes before
transferring to serving platter.
8. Skim fat from pan juices and serve with the ham.


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Honey Baked Ham

1/2 Spiral-cut smoked ham (about 7 lbs. fully cooked)
1/2 cup Pear Nectar
1/2 cup Orange juice
1/2 cup Firmly packed brown sugar
1/2 cup Honey

Preheat oven to 375* F. Place ham, cut end down, in a baking pan. Mix
together pear nectar and orange juiceiIn a bowl. Bake ham in a
preheated oven for 15 minutes, basting twice with juice mixture. Mix
together brown sugar and honey in a small bowl. Brush mixture over
ham. Bake for about another hour, or until internal temperature
measures 140°F on an instant read meat thermometer. Serve Immediately. 

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CURRANT GLAZED HAM
MAKES 1 ¼ CUPS

1/2 c. dark corn syrup
1 (canned (5 pounds) ready-to-eat ham
3/4 c. red currant jelly
1 t. vinegar
1 t. whole cloves

Trim and heat ham.  Combine jelly, corn syrup, vinegar and powdered cloves in sauce pan.  Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth.  Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham.  Stud with whole cloves, placing one in center of each diamond.

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HAM APPLE PIE

Pastry (recipe follows)
2 T. flour
¼ t. salt
1/8 t. allspice
1/8 t. sage
1/8 t. pepper
1 ½ lb. cooked, cubed ham (4 ½ c.)
2 medium tart cooking apples, peeled, cored, sliced
1 T. brown sugar
¼ c. apple cider or apple juice
1 T. butter, cut into small pieces
1 egg slightly beaten

Prepare pastry.  Combine ham with seasonings; stir together apple and brown sugar.  Place half of pork mixture in single layer in bottom of 2-quart casserole.  Top with half of apples.  Repeat layers.  Pour apple cider over top; dot with butter.  Place pastry on top; vent.  Bake 350* F. 40 to 45 minutes or until crust is golden brown.  Let stand 10 minutes before serving.

PASTRY:  
1 ¼ c. flour
¼ t. salt
1/3 c. Crisco
Cold water

Cut in Crisco; add water, 1 T. at a time until flour is moistened.  Roll to fit casserole.

VARIATION:  Use cooked turkey or chicken.

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Ham and Pineapple Dinner
Makes: 4 servings
 
2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch

1. Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.

2. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

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HAM CASSEROLE

6-8 center cut pork chops 
1 med. onion 
6 med. potatoes 
2 cans Campbell's creamy chicken mushroom soup 
Butter 
Salt and pepper to taste

Tenderize pork chops, place in oblong baking dish. Slice onion and separate into rings. Place onion rings on top of chops, then quarter potatoes, place potatoes on chops and around in dish. Top chops with small pats of butter. Salt and pepper to taste. Mix 2 cans of creamy chicken mushroom soup and 3/4 can water in bowl and pour over chops and potatoes. 
Bake at 350* F. for about 1 hour.

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Ham and Sweet Potato Casserole

2 lb. sweet potatoes
Salt
2 tbsp. sugar
1 (12 oz.) can chopped ham, diced
1/8 tsp. pepper
2 tbsp. butter
1/2 c. milk
1/2 c. shredded, sharp Cheddar cheese

Wash potatoes and put in saucepan with 2 cups boiling water. Add salt to taste, bring to boil, cover and cook 30 minutes, or until tender. Remove from saucepan and slip off skins. Slice and arrange in layers with ham in 1-1/2 quart casserole, sprinkling each layer with mixture of 1/2 teaspoon salt, sugar and pepper. Dot with butter, then add milk. Bake uncovered in preheated 350 degree oven for 30 minutes. Sprinkle with cheese and bake 15 minutes longer. Makes 4 to 6 servings.

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Baked Macaroni

1 lb. elbow macaroni
1 stick Cracker Barrel cheese (extra
sharp, grated)
4 eggs
Dash nutmeg
Salt & pepper to taste
2-1/2 to 3 c. milk
1 can Spam or leftover ham, cut in sm. cubes
1/2 stick melted butter

Cook macaroni according to package directions. Drain; put in bowl. Pour 2 1/2 to 3 cups milk over macaroni. Put in Spam and grated cheese. Beat eggs good and mix into macaroni mixture. Add spices and 1/2 stick melted butter; mix well. Pour into buttered casserole dish. Bake in 350 degree oven for 35 to 45 minutes. Top should be brown.


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SAUSAGE-HAM BREAKFAST CASSEROLE
SERVES 4

½ lb. bulk pork sausage
3 slices white bread
8 oz. shredded Cheddar, divided
3 large eggs
1 c. milk
1 t. prepared mustard
1/8 t. pepper
2 c. chopped cooked ham

Cook and drain sausage well.  Arrange bread in lightly greased 8-inch baking dish.  Sprinkle sausage over; top with half of cheese.  Whisk eggs, milk, mustard and pepper.  Pour over; sprinkle with chopped ham.  Cover and chill 8 hours.  Bake 350* F. for 45 minutes.


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HAM AND CHEESE STRATA

8 slices bread - white, wheat or rye - quartered diagonally
2 c. sliced or cubed cooked ham, turkey or chicken
1 pkg. (10 oz.) frozen vegetables, thawed, patted dry
2 c . shredded cheese of choice
8 eggs
2 c. milk
2 T. Dijon mustard
½ t. thyme
½ t. salt
¼ t. pepper

Spray 13 X 9-inch pan.  Alternately layer half of bread and half of meat; sprinkle with half of frozen veggies and half of cheese.  Repeat with remaining bread, meat and veggies.  Whisk together remaining ingredients; pour over casserole.  Sprinkle with remaining cheese.  Cover and let stand 15 minutes.  Uncover and bake at 375* F. until cooked through, 45 minutes.


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Crust less Quiche 

Give it a crust, if you wish. Spray an 8? quiche dish with Pam 
Pre-heat oven to 325. Arrange in dish: 

1 c blanched chopped broccoli 
1 ½ c diced ham 
1 ½ c grated Swiss or Jack Cheese 
Whip together: 
4 eggs 
2 c light cream 
2 t. lemon juice 
White pepper and nutmeg to taste 

Pour over ham, cheese, and broccoli mix. Bake 25-30 min. or until set. Rest at least 5 min. before serving. 

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Quiche 

1 unbaked piecrust 
1 egg, beaten 
1 c canned milk 
½ t. salt 
¼ t. Worcestershire Sauce 
1 c shredded cheese 
1 c fried onion rings 
1 c diced ham 

Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Sprinkle ham and ½ of onion rings over unbaked crust. Pour egg mixture into crust and sprinkle with remaining onion rings on top. Bake at 325, for 40-45 minutes. Serves 6 

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Ham and Swiss Casserole
Chopped onions, melted Swiss cheese and diced ham casserole baked with egg noodles.

Ingredients
2 cups egg noodles
2 tablespoons vegetable oil
1 cup chopped onions
1 (6 ounce) can mushrooms, drained
1 cup diced cooked ham
1 cup diced Swiss cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Toss drained noodles with 2 teaspoons of the oil.  Heat remaining oil in a skillet and saute onion over medium heat until soft.  Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper.  Transfer to a greased 3 quart casserole dish.  In a bowl mix together egg and milk; pour over noodle mixture.  Sprinkle with parmesan cheese.

4. Bake in a preheated oven for 30 minutes. 

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Parmesan Chicken, Provolone and Ham Bundles
 
Chicken, ham and cheese sandwich fillings roll up in an easy Bisquick® bundle. Who needs a bun? 

2 cups Original Bisquick® mix 
1/2 teaspoon garlic powder 
1/2 cup boiling water 
4 slices (3/4 oz each) provolone cheese 
4 thin slices (about 1 oz each) cooked ham 
4 large (about 1/2 lb) uncooked chicken breast tenders (not breaded) 
1 tablespoon butter or margarine, melted 
4 teaspoons grated Parmesan cheese 
1 cup tomato pasta sauce, heated 


1. Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). 
2. In medium bowl, stir Bisquick mix, garlic powder and boiling water with fork until dough forms. Divide dough into fourths. Place dough pieces on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Press each piece into 7x5-inch rectangle, 1/4 inch thick. 
3. Center 1 provolone cheese slice and 1 ham slice on each rectangle, folding to fit if needed. Top each with 1 chicken tender. Starting at 7-inch side, roll up each bundle. Press ends and seam to seal. Tuck ends under. On ungreased cookie sheet, place seam side down. Brush with butter; sprinkle with Parmesan cheese. 
4. Bake 25 to 33 minutes or until meat thermometer inserted in center of chicken reads 170°F and bundles are golden brown. Serve topped with pasta sauce.

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HAM AND CHEDDAR MUFFINS 
MAKES 12 

3 T. butter or margarine 
1 medium sweet onion, finely chopped 
1 ½ c. bisquick 
2 c. shredded Cheddar, divided 
½ c. milk 
1 large egg 
1 c. cooked ham, finely chopped 
Poppy seeds (optional) 

Preheat oven to 425* F. Melt butter; saute onion until tender. Combine mix with half of cheese; make well. Stir together milk and egg; add to cheese mixture, stirring until moist. Stir in onion and ham. Fill cups 2/3 full. Sprinkle with remaining cheese. Bake 18 minutes or until golden. 

VARIATIONS: Substitute mini muffin pans. Bake 14 minutes. Makes 2 ½ dozen. 

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Impossible Ham and Swiss Pie

2 cups cooked ham, chopped
1 cup (about 4 ounces) natural Swiss cheese
1/3 cup chopped onion
4 eggs
2 cups milk
1 cup Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate. Sprinkle ham, cheese and onions into pie plate.
Beat remaining ingredients until smooth. Pour into plate over the ham, cheese and onions. Bake until golden brown and a knife inserted in center comes out clean. Bake for 35 to 40 minutes.

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Impossible Ham Salad Pie

1 cup finely chopped, fully cooked ham
1/2 (10 ounce) package frozen peas 
1 cup shredded Cheddar cheese (4 ounces)
1 cup milk
1/2 teaspoon mayonnaise or salad dressing
1 1/2 teaspoons prepared mustard
3/4 cup Bisquick
3 eggs

Preheat oven to 400 degrees F. Lightly grease a 10-inch pie plate.
Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and cheese into pie plate.
Beat remaining ingredients in blender on high for 15 seconds, or until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into middle of pie comes out clean, about 30 to 35 minutes. Let pie stand 5 minutes before cutting.
NOTE: If mixing ingredients by hand, mix for 1 minute.

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HAM SALAD

Great as a sandwich filler or used as a spread for crackers, etc.

Ground ham

add any or all  of the following:
chopped sweet pickle or sweet pickel relish
minced onion
minced celery

mayonnaise or salad dressing

Combine and enjoy!



Also - you can also cut ham steaks for the freezer.  The only thing about freezing ham - it seems to get salty.  

And don't forget - julienned ham is good in a green salad!  Chop some for frittata or omelets and chunk some up for any casseroles, mac and cheese, etc.

Use the ham bone and make a good soup.  Ham goes great with carrots and sauerkraut!