|License to Cook Iowa Style|
|by Joan Liffring-Zug Bourret|
"License to Cook Iowa Style," in the popular recipe-card file size, stocking stuffer format, is filled with recipes and notes about the best of Iowa.
1 - 10 of 6,630 for cooked ham 7 up
Soak for seven ... completely cover the ham. Pour off ... cloves over the surface, and bake three quarters of an hour in 375 degrees. Serve hot or cold.
Wash ham thoroughly; cover with ... pan, fat side up. Place whole ... of brown sugar and vinegar. Spread over ham. Bake for 20 minutes. Carve when cold.
Soak country ham overnight in water. ... pan skin side up. Add 4 ... Coca Coca or 7 UP or any ... paper and quilts. Cook large amounts of ... tastes like freshly cooked. Also place ... rice if you choose.
Put in a ... enough to cover ham. 1 cup ... off stove. Wrap the can in an old quilt to hold the heat. Let stand until next morning, approximately 12 hours.
1. Soak ham overnight. 2. Scrub ... 500 degrees and cook for 30 minutes ... stand overnight or until cool. Note: Ham is done! "Decorate as you see fit."
Soak ham in cold water ... and cover tightly. Cook 25 minutes. Turn ... stand 3 hours. Then open oven door. DO NOT OPEN OVEN DOOR UNTIL PROCESS IS COMPLETED.
This recipe is ... Virginia style smoked ham. If you ... cups of water, cook for 25 minutes ... Keep oven closed. Leave for 8 hours. Do not open oven door.
If you find your baked hams over-salty, do this: ... time and use gradually, do not glaze. Unglazed it will keep for weeks; with glaze it tends to mold.
Cook or bake in a slow oven at 325 degrees for about 2 1/2 hours. Put ham fat side up on a rack in a shallow pan or an iron skillet.
Cover beans with ... to a boil. Cook 2 minutes. Cover ... Add onion and ham bone; simmer until ... discarding the bone. Serve as is or use for soup as above.
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