GETTING READY 1.Preheat the oven at 160 degrees c MAKING 2.In a frying pan, melt the butter. 3.Add onions and leeks to the pan and cook. 4.Put potatoes to the onion mixture. 5.Cook till the ingredients get tender. 6.Add the flour and increase the ..

Score ham in diamond pattern, if desired. Place on a rack in a shallow roasting pan. Insert meat thermometer. Bake, uncovered, in a 325°F oven for 1 3/4 hours or till meat thermometer registers 140°F. Meanwhile, in small saucepan blend wine and lemon juice ..

Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and saute 10 minutes or until tender. Add broth, potato, and chopped rosemary. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender. Meanwhile, ..

Rub fresh ham with a mixture of 1 tablespoon sugar, the fine salt, and 1 tablespoon saltpeter. Let stand for 24 hours. Combine 1 cup sugar, remaining saltpeter, beer, and coarse salt. Bring to boil and pour mixture over ham in a crock or enamelware ..

In a bowl, combine the first eight ingredients; mix well. Cover and refrigerate for 1 hour or until easy to handle. Shape into 1 -in balls; roll in cornflakes until coated. Place in a lightly greased 15-in x 10-in x 1 -in baking pan. Bake at 350° for 25-30 ..

GETTING READY 1 Two days before serving,in a large shallow baking pan place ham, fat side up. 2 Bake in a slow oven at 325 degrees for 2 1/4 to 2 1/2 hours, or until heated through. Chill overnight. MAKING 3 The next day,in a small saucepan, combine ..

GETTING READY 1) Pre-heat the oven to 325°. MAKING 2) Take a covered casserole or oven-proof skillet, and melt butter over low heat. 3) Put in sugar, mustard, and sherry. Cook until the sauce is smooth. Stir continually. 4) Keep the ham steak in the middle ..

1. With a sharp knife, cut and remove the skin from the fresh ham. Trim the fat, leaving about a 1/4-inch-thick layer. Cut 5 or 6 diagonal slashes, about 1/3 inch deep and 1 1/2 inches apart, over the fat layer. 2. Preheat the oven to slow (325°). 3. Place ..

Cook ham in water to cover for 1 1/2 hours. Sprinkle or crumble yeast into water. Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed. Let stand for a few minutes, then stir until dissolved. Add sugar and salt ..

Score top of ham in a diamond pattern; stud with cloves. Place on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 325°F oven for 1 hour. Meanwhile drain apples, reserving syrup. In a saucepan stir apple syrup into sugar; ..

Remove skin and excess fat from ham. Place ham, fat side up, on a rack in a shallow roasting pan lined with heavy-duty aluminum foil. Bake, uncovered, at 325° for 1 hour and 15 minutes. Remove from oven. Brush honey all over ham. Combine brown sugar and next ..

Preheat the oven to 325°F. With a sharp knife, score fat side of ham diagonally to create a diamond pattern, making cuts about 1/4-inch deep. Insert whole cloves into the corners of the diamonds, all over top of ham. Place the ham, decorated side up, on a ..

In a bowl combine egg, bread crumbs, and mustard. Add ham; mix well. Shape into 1-inch balls. In skillet quickly brown meatballs in hot cooking oil. Combine cranberry-orange relish, wine, parsley flakes, and Worcestershire sauce. Pour over ham balls; ..

Score ham, if desired. Place on a rack in a shallow roasting pan. Insert meat thermometer. Bake, uncovered, in a 325°F oven for 2 hours or till meat thermometer registers 140°F. Meanwhile, cook onion and curry powder in butter or margarine till onion is ..

In a bowl combine deviled ham, celery, dill pickle, and mayonnaise or salad dressing. Cover and chill

1. Remove the ham from the can, put it in a baking dish, and bake 30 minutes in a 350° oven. 2. Remove the ham from the oven and drain off any liquid that has accumulated. 3. Mix the sugar, mustard, and Cherry Heering and spread on the ham. Bake 30-45 ..