Ham Recipes

Ham Recipes questions and answers

More recipes for Ham,please visit EnhancedRecipes.com - The one stop shop for Gourmet Recipes

Q: Ham Recipes?
can please anyone give me ham recipes that have cloves as ingredients. thanks a lot!!!

A: try and choose and enjoy

Q: Does anybody have an good ham recipes?
I am thinking of baking a ham to take to my aunt's for Thanksgiving, but I have only cooked a ham one time and it didn't seem that spectacular. Do you have any good ham recipes? I don't like cherries, pineapples or cloves on my ham so please, no recipes that involve those ingredients. Thanks!

A: Sparkling Grilled Ham Ingredients- 1 cup sparkling white grape juice 1 cup orange juice 1/2 cup brown sugar 3 tablespoons vegetable oil 1 tablespoon red wine vinegar 2 teaspoons dry mustard 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 pounds slice of cooked ham Preparation- Combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. Slash fat on edge of ham. Pour mixture over ham in a shallow glass dish. Refrigerate overnight or 2 hours at room temperature. Baste with mixture occasionally. Grill over low coals 15 minutes each side, basting frequently with mixture.

Q: Why do all lentil and ham recipes say to make it using cooked ham?
All the recipes that I've found for a lentil and ham 'stew' say that you should boil lentils and cooked ham for about 2 hours. I've got a raw gammon joint which says that it needs to be boiled 1 hour 20 mins. Couldn't I just put cubes of the raw gammon joint in with the lentils and boil for 2 hours? Any disadvantages? Thanks!

A: sure you could the recipes want it boiled for that time to get the flavor out of the ham and if you are using leftovers it will tenderize the meat.

Q: What are some good ham recipes?
I have a block of ham, I can slice, dice or cube it really. What are some of your favorite ways to cook ham? Isn't there some recipe with green beans and potatoes or something like that?

A: This is my favorite recipe: Take the ham and cut it into several large chunks. Place it into a large pot with several cans of green beans with liquid. Peel several potatoes and slice them into halfs or quarters (depending on how large they are). Cook on a low heat for several hours until the potatoes are done. *** You can adjust the amount of potatoes and green beans depending on how many people you are feeding. Normally I use 2 cans of green beans and 4-6 potatoes.

Q: left over ham recipes?
i made a ham yesterday for dinner and have a lot left. does anyone know any healthy recipes to use up the ham?

A: This is really good... Ham Pie 1-9" deep dish pie crust, unbaked 1 pound part skim ricotta 2 eggs 1/2 tsp. garlic powder, not garlic salt 1/4 cup Parmigiano cheese, grated 1 cup ham, diced (do not use smoked or honey ham for this) 2 tbsp. fresh parsley 1/4 tsp ground pepper 1/2 cup part skim mozzarella cheese, grated Mix all ingredients together. Taste for salt and adjust. Pour into pie shell. Bake at 350 for approximately 35 minutes. Check for doneness using knife inserted in center. If it comes out clean, it is done. If not done, continue to bake until set. Remove from oven and allow to cool. Ham and Cranberry Brunch Bake 2 cups egg bread (challah) or other good quality bread, crusts removed and cubed 1 cup diced cooked ham 1/2 cup dried cranberries 3 green onions, sliced 8 eggs, beaten 1 cup buttermilk baking mix (Bisquick) 1 tablespoon or to taste--Dijonnaise 2 cups milk salt and pepper to taste 1 cup grated Muenster cheese Preheat oven to 350 degrees. Butter a 2 quart casserole. In the casserole, combine the bread cubes, ham, cranberries and green onions. Spread out to cover bottom of casserole. In a medium bowl, whisk together the eggs, Bisquick, Dijonnaise, milk and salt and pepper. Pour over the bread/ham mixture. Sprinkle with grated cheese and bake 45-50 minutes or until set and lightly browned. Serve warm. Add a fruit salad and some sweet rolls to complete your brunch, if desired. Don't forget the Mimosas for a special, grown-up morning meal. Enjoy.

Q: ham recipes. what's the best way to cook a ham?
i don't want a sweet ham recipe but something like an old fashioned country ham taste.

A: pour a can of coke over it and bake it - not too sweet, nice and tende, great gravy for the mashed potatoes (you ARE having potatoes, aren't you?)

Q: Leftover Ham Recipes?
I know I will have a lot of ham left after my Easter dinner. Does anyone have a good recipe to use up the leftover ham? I'm sure I will be making several meals out of it.

A: Ham and broccoli ring 1 cup broccoli (chopped) 1 1/2 cups ham (diced) 3/4 cup chedder cheese (shredded) 2 pakages crossiant rolls Lay the crossiant rolls on a sprayed cookie sheet in the shape of a circle. So the points are facing the edges of the cookie sheet. Make a sturdy base with the widest part of the dough, make sure there are no gaps. Mix broccoli, ham and cheese in a medium bowl. Spoon mixture on the crossiant about one inch across the dough ring and about one inch high, or until all the mix is used. Fold the points of the dough over the mix and press into the inside of the ring. It is best if there are some openings on the top of the ring. Bake according to the instructions on the crossiant tube. Let cool about 10 minutes. You can use spinach if you don't want to use broccoli. This is a good way to get kids who are picky eaters to eat veggies.

Q: anyone have any good easter ham recipes for a moist and flavorful ham?


A: Baste the ham with Cola. It gives it such a sweet, delicious flavor. After you baste it for the last time>>>>You can add a crust of honey mustand and light brown sugar to the ham for the last 15-20 min of cooking.

Q: Hot baked ham recipes, Any good ones?
Hog Heaven, Ha Ha.

A: I have a ham in the oven right now. I diced the ham (it had been previously smoked) and added it to cheesy scalloped potatoes. The whole house smells like Hog Heaven! :)

Q: need a good ham recipes?
having the family over for the first time please help!

A: Try this recipe for ham glazed with brown sugar and Classic Coke ............it sounds fabulous!! http://www.holidays.net/thanksgiving/recipes/ham2000.htm Enjoy

Q: What are some good recipes that go with Ham?
I am looking for some recipes that will go with ham for a holiday dinner. Any good vegetable recipes out there? Thanks!

A: Eggs!

Q: anyone have any really good virginia ham recipes?
give me all the ingredients be as precise as possible!!!!!!

A: Virginia Country Ham From American Home Cooking by Cheryl Alters Jamison, Bill Jamison (Broadway Books; October, 1999) SERVES TWO DOZEN OF YOUR CLOSEST FRIENDS AND THEN SOME Everyone who kept hogs, which used to be almost everyone, butchered some in the fall or early winter, as soon as the weather cooled enough to retard spoilage. The family enjoyed fresh pork for a short time, but they processed most of the meat for use over the year ahead, salt curing much of it for the pork barrel and turning the rest into sausage, lard, and other products. The ham was the cut that got the most attention, particularly in Virginia and states due west where many Virginians migrated. In Smithfield and other Tidewater communities, colonists developed the American country ham, dry curing the meat in salt, smoking it slowly, and then aging it for several months. The process bore similarities to English and other European methods, but the result was distinctively different, as densely flavored as a prosciutto, but drier, smokier, and saltier than most Old World hams. It takes advance planning, time, and a big pot to cook a Virginia-style ham properly, but it's a feast that keeps on giving, providing leftovers that can energize many a dish in even the smallest quantities. The best accompaniment is a tart and tangy condiment, like this variation on a popular pear relish. Ingredient Tip: In the past, small-scale farmers made country hams commercially at home, but modern meat inspection requirements have driven most of them out of business. That's meant a serious loss in artisanal variety, but you can still find high quality in the market. The best-known versions today are Smithfield hams, which by law have to be processed in Smithfield, Virginia, by traditional methods. Some Asian groceries, especially in urban Chinatowns, also carry slices of Smithfield or other country hams as a seasoning meat for Hunan dishes. Handcrafted Ham Evey individual farmer made country ham a little differently than the neighbors, varying the salt treatment, length of smoking, aging process, and other factors. Cooks also differed in preparation methods, ranging from the simple approach we adopt to much more elaborate techniques. Colonial Virginia aristocrat William Byrd, according to Evan Jones in American Food (1974), considered the subject so serious that he kept his recipe in the flyleaf of his Bible, reminding himself to soak the ham for 36 hours in milk and water before simmering it. He also noted once that Virginians ate so much ham they got "extremely hoggish in their temper ... and prone to grunt rather than speak." Thomas Jefferson, among many others, liked his ham baked after it was cooked, stuck with cloves, covered with brown sugar, and basted with a good white wine. Southern Maryland epicures often preferred the meat stuffed with a mixture of greens and seasonings, such as minced kale and spinach with shallots and celery seed, recommended by Frederick Stieff in Eat, Drink & Be Merry In Maryland (1932). To hold in the stuffing, Stieff sewed cheesecloth around the ham, but some contemporary cooks simply wrap the package in an extra-large white cotton T-shirt. 14- to 17-pound dry-cured, smoked country ham, aged at least 6 months (see Ingredient Tip) Pear Chutney 1 1/2 pounds firm, somewhat underripe pears, peeled and chopped (about 3 cups) 1 1/2 cups packed light brown sugar 1 1/2 cups cider vinegar 1 cup golden raisins 1 cup chopped onion 1/3 cup chopped crystallized ginger 1/2 medium lemon, peeled and thinly sliced 2 teaspoons yellow mustard seeds 1 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground white pepper Pinch of ground cloves 1 cup cider vinegar Glaze (optional) 3 tablespoons packed brown sugar 2 teaspoons freshly cracked black pepper 1 tablespoon bourbon Three days before you plan to serve the ham, begin its preparation. Make sure you have a pot large enough to hold the ham. In the South many cooks have two burner "ham boilers," but we use a 40-quart pot otherwise designated for outdoor fish and turkey fries. If it looks like the shank will stick out of the pot more than an inch or so, hacksaw it off or take it to a butcher for help in trimming it. Don't be shocked by the ham's initial grungy appearance. Scrape off exterior mold and anything else that looks unsavory with a stiff brush under running water. The mold is perfectly normal and the ham inside should be fine. Plop the ham in the pot and place the pot where it will be near a sink but out of the way for a couple of days. Then cover the ham with water-but only after the pot is in place because it gets very heavy. Over 2 to 2 1/2, days, change the water a minimum of twice and up to four times. Each time the water is changed, and the longer the ham soaks, you reduce the saltiness a bit. Sometime while the ham is soaking, prepare the chutney. Place the pears in a saucepan and just cover them with water. Cook briefly over medium heat until the pears become somewhat soft but not quite tender. Pour off the cooking liquid into a small heavy saucepan, mix in the brown sugar, and bring to a boil over high heat. Cook the mixture down to a thick syrup, about 15 minutes. Stir the remaining ingredients into the pears, add the syrup, and continue cooking, stirring occasionally, until reduced to a thick consistency, about 30 more minutes. Cool the chutney, then cover and refrigerate it. (The chutney keeps well for several weeks.) Now you're ready to cook the ham. Change the water one more time. This will be easier to do if you pour off the water and then move the pot with the ham to the stove before filling it with more water. Once the ham is covered with water, pour in the vinegar. Cook the ham at a bare simmer, with only occasional breaking bubbles on the surface, for 15 to 20 minutes per pound, until tender. Let the ham cool in the water for about 1 hour. Then remove the pot from the stove, a task for which you'll definitely want at least one muscular friend. Remove the ham from the water, placing it on a cutting board, broader, flatter side up. Discard the water. Trim off the skin and all but 1/4 to 1/2 inch of fat. Because the thickness of the fat can vary, it's best to work with a small knife and shave off small portions. No further preparation is necessary, and the ham can be eaten warm, but the texture is best after letting it cool to room temperature or chilling it. We don't normally glaze this type of ham because the taste gets lost when it is carved into paper-thin slices. However, if you will be presenting it whole at the table or on a buffet, the meat will look more attractive if you mix up the simple glaze (or any other favorite of yours) and smear it over the top of the ham. Bake the ham briefly in a 375 degree F oven about 20 minutes, just long enough to set the glaze. Carve the ham by first cutting out a small V of meat from the top near the hock end. From that point, continue cutting at a 45-degree angle the thinnest slices you can manage. Because of the density of the meat, people will eat much smaller portions than with other moister hams. Country ham used to be left in a cool spot on the counter for anyone to help themselves. It's better, however, to refrigerate leftovers wrapped in foil. They will keep for weeks.

Q: Is there any good Ham Glaze recipes out there?
I need something with brown sugar. No pineapple please. And something that I can make at home with the indgredients I have here. Thanks!

A: For Thanksgiving we always had ham and it turned out really good. We usually used pineapple but you don't have to. How we made our glaze was a little tricky. We took brown sugar, mustard, and the pineapple juice( find another friut that has a sticky suace) mixed that and poured it over the ham, before and durring the bake. We also put soda in the bottom so it wouldn't stick. I had clear soda like sprite and dark like cola, both are fantastic.

Q: Any recipes for my left over ham?
I have lots of ham left over and would like some salad and/or soup recipes, etc. Thanks in advance!

A: I always make ham spread (not sure if that's what it's called, but that's what my grandmother calls it :)). Take your leftover ham and put it in the food processor until it's very finely ground/chopped. Place it in a bowl. Next, add celery and onion (as little or as much as you like) to the food processor and chop *almost* as much as the ham, but not quite. (You want some texture left to it.) Mix the onion and celery with the ham, and add enough mayonnaise until it's the correct consistency for you (some like it very saucy. Personally, I prefer mine a little on the "dry" side. Spread on bread to make sandwiches, or eat on crackers. Yum!

Q: What are some Honey Glazed Ham Recipes?


A: HONEY-GLAZED BAKED HAM Whole or half ham, ready to eat 1/8 c. prepared mustard 3 tbsp. honey Whole cloves 3/4 c. brown sugar Preheat oven to 325 degrees. Place 1 tablespoon flour in turkey size (19" x 23 1/2") oven bag for whole ham or in large size (14"x20") oven bag for half ham. Place bag in 12"x8" baking dish. Insert ham in bag, fat side up. Close bat with twist tie. Pierce bag 6 to 8 times on top. Bake 12 minutes per pound. Remove from oven 30 minutes before it is baked. Carefully slit bag down center and to sides to expose ham. Remove skin, if any, and score fat, diamond shaped, 1/4" deep. Brush entire top of ham with mustard. Insert clove in each diamond. Cover generously with brown sugar. Drizzle with honey. Return to moderate oven, 375 degrees, for final half hour. Microwave Oven: Follow directions above, using rubber band to close bag. Microwave on medium high (70% power) for 7 to 8 minutes per pound, adding glaze for final 10 minutes. Allow to stand, covered, 15 to 20 minutes before carving. OR BAKED HAM WITH HONEY APPLE GLAZE 10-12 lb. fully cooked ham, boned in 1/2 c. apple juice 2 tbsp. honey Heat oven to 325 degrees. Score fat and put ham, fat side up, in a roasting pan. Cover loosely with foil and roast 3 hours. Combine apple juice and honey and stir until honey dissolves. Remove foil from ham and brush with some of the apple glaze. Continue roasting, uncovered, basting occasionally, for 1 hour. Cover with foil if ham starts to brown too much. OR PECAN - STUFFED HONEY GLAZED HAM 6-8 lb. boneless ham, fully cooked 2 1/2 c. chopped onion 1/4 lb. butter 1 1/2 c. packaged cornbread stuffing mix 3/4 c. chopped fresh parsley 2 1/2 c. coarsely chopped pecans 3 tsp. prepared mustard 3 eggs, slightly beaten 3/4 c. honey 3 tbsp. frozen orange juice concentrate, thawed A tunnel is cut through the center of the ham. Cut all skin and fat from ham. Make tunnel, beginning on one end and working toward the back. Save center for other use. Filling: In a large skillet, saute onion in butter until soft. Remove to bowl and add cornbread stuffing mix. Add parsley, pecans, mustard, and eggs; toss lightly. Stuff cavity of ham with 2/3 of the stuffing. Pack it in lightly. Score top of ham in diamond pattern, cutting about 1/4 inch deep. Place ham on rack in a 325 degree oven and bake for 1 1/2 hours. While ham is baking, make a glaze by mixing the honey and orange juice in a small bowl. After baking for 1 1/2 hours, pour glaze over ham and bake 20 more minutes. Remove from oven and spread the remaining stuffing mix over the top of ham and return to oven for 20 minutes. OR HONEY GLAZED HAM AND ORANGE BRANDY SAUCE 1 canned ham 1/4 c. honey 1/4 c. brown sugar 1/4 c. barbecue sauce (any brand) Score ham on fatty side (1/2 inch deep). Combine honey, barbecue sauce and brown sugar. Spread mixture over top of ham. Bake ham according to directions on can. About 1/2 hour before ham is done, spread 1 cup brandy sauce on top. Continue baking for remaining 30 minutes. Slice ham and serve with Orange Brandy Sauce. ORANGE BRANDY SAUCE: 2 tbsp. brandy or cognac 1 c. orange marmalade 1 c. orange juice 1/4 c. brown sugar Pinch of salt 1 c. raisins (optional) Combine ingredients in a saucepan. Simmer 10 minutes. Yield: 3 cups sauce. Make ham earlier in day and refrigerate. Reheat 300 degrees and cover loosely with foil. Serves 6-8. OR HONEY GLAZED HAM 1 ham 1/2 jar Dijon mustard 1/2 jar honey Score ham with knife. Place in cooking bag. Mix honey and mustard together. Pour over ham. Bake at 350 degrees for 3 to 3 1/2 hours. Let stand for 20 minutes and slice. JM