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      RECIPE TITLE "Holiday Ham Ideas" Shared by Treva, TN, courtesy of

    yields Serves 6. Adapted from Betty Crocker's Cookbooktime--difficultyeasy/moderate

    4 different ways you can fix your holiday ham. My family prefers the second one -- the glazed baked ham.

    Country Baked Ham

    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

    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 degrees F basting frequently.

    Glazed Baked Ham

    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

    Place ham, fat side up on rack in open roasting pan. Bake in 350 degree F 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

    1 (3 lb.) canned ham
    1 tsp. dry mustard
    1/4 tsp. ground cloves
    1 flat can pineapple slices
    1 can refrigerated flaky biscuits

    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

    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

    Mix the bananas, peaches and pears (both with syrup), cherries and pumpkin 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 degree F 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.

    HOT! We recommend:

    Smokehouse Ham, Spoon Bread,
    Smokehouse Ham, Spoon Bread, This book is a scrumptious slice of Smokey Mountain and Blue Ridge hill country folklore handed down from Scotland, England, Wales, Ireland, Germany and the Cherokee Nation. In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insight that will fascinate readers everywhere.
    Country Ham Book
    Country Ham Book 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 intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. The authors discuss the lore and history of country ham; walk the reader through buying, preparing and serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams.


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