|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
1 - 8 of 8 for hostess ham
Place ham and all ingredients ... between. Once cooked, take out and slice and serve immediately or can be refrigerated in the juice and warmed the next day.
Combine first 4 ... mixture thickens and reaches boiling point. Remove from heat. Add vinegar and butter. Serve over baked or sliced hostess ham. Yields 2 cups
Lay ham on heavy foil ... When done, punch holes in bottom of foil to let liquid drain out. Note: Ham is even tastier if cooked a day or two before serving.
Combine 1/2 cup brown sugar, 1 teaspoon dry mustard (I used regular), 1/4 cup orange juice and 1 teaspoon vinegar. Spoon over ham last 15 minutes of cooking.
Cut each ham slice in half, salt and pepper; fry in medium hot skillet until slightly brown, turn, brown other side. Serve hot or cold.
Cook ham according to directions. ... sour cream and pour over the casserole. Top with the rest of the cheese. Bake at 350 degrees for 1 hour. Serves 16.
Puncture top of ... oven for 30 minutes. Take ham out of oven and pour in Pepsi-Cola through punctured holes. Bake for 1 hour. Ham will be extremely tender.
Mix first 6 ingredients. Spread mixture on ham slices and roll-up. Cut in halves after stuffing.
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