Recipes

Country Baked Ham
by Cindy Sanchez
Ingredients:
1 8 lb. ham
3 quarts sweet cider
2 cups maple sugar (or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins

Directions:
Simmer ham in cider for 2 hours; drain. Cover with paste made
from sugar, mustard, cloves and water. Place in baking dish.
Pour cider over ham. Add raisins to pan bottom. Bake for
2 1/2 hours at 325* basting frequently.


Glazed Baked Ham
by Cindy Sanchez
Ingredients:
1 12 lb. ham
1 cup firmly packed brown sugar
1 tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries

Directions:
Place ham, fat side up on rack in open roasting pan. Bake in
350* oven for 3 to 3 1/2 hours. Combine sugar, mustard and
pineapple juice. Remove ham from oven 45 minutes prior to
completed baking time. Pour off excess fat. Spread 1/3 of the
glaze on fat side. Arrange pineapple slices and cherries on
the glaze, pressing firmly. Return to oven and baste with
remaining glaze at 15 minute intervals.
 

Crusty Pineapple Ham
by Cindy Sanchez
Ingredients:
1- 3 lb. canned ham
1 tsp. dry mustard
1/4 tsp. ground cloves
1 flat can pineapple slices
1 can refrigerated flaky biscuits

Directions:
Remove ham from can and remove jelly. Place in a shallow roasting
pan. Mix mustard and cloves with juice drained from pineapple
slices; spoon over ham. Roast in preheated 350 F oven for 40
minutes, spooning pan juices over ham every 10 minutes. Remove
from oven, top with halved pineapple slices. Open biscuits and
separate. Place on pineapple in overlapping rows. Raise oven
temperature to 400 F and bake another 20 minutes or until rolls
are richly browned. Cut into slices to serve
 

Ham With Spiced Fruits
by Cindy Sanchez
Adapted from Betty Crocker's Cookbook
Ingredients:
2 bananas cut into fourths
1 8 oz can sliced peaches
1 8 oz can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 1/2 lb fully cooked boneless smoked ham
1 23 oz can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard

Directions:
Mix the bananas, peaches and pears (both with syrup), cherries
and pmpkin pie spice. Remove 1/2 cup syrup from the fruit mixture
and reserve. Refrigerate fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes
around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and potatoes. Cook
uncovered in 350* oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes.

Drain fruit mixture and arrange around and on top of ham. Cook
uncovered an additional 15 minutes.

Serves 6.