Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

Ingredients
12 thin slices ham
12 flour or corn tortillas
1 pound Jack cheese, cut into 1/2-inch sticks
1 7 oz (196 grm). can green chiles
2 cups (475 ml) grated cheese

Place 1 slice of ham on each tortilla.
Put 1 stick of cheese in center of ham slices, then top with some chiles.
Roll up tortilla place on a greased 9 x 13 inch baking dish, or secure with toothpicks if it is easier for you.
Bake at 350 degrees (175 C.) for 45 minutes.

Just before finished baking, sprinkle with grated cheese, covering all of the burritos.
Sprinkle with paprika.

6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.

2 1/2 cups diced ham
8 medium potatoes, peeled
1 green pepper
1 (10oz) can cheddar cheese soup
2 thinly sliced onions
1/2 cup cheddar cheese
Directions:

Layer ham, onion, potato, green pepper in a slow cooker. Sprinkle with cheese. Pour soup over all. Cover and cook on low 8-10 hours or high 5-6 hours.

This recipe for Slow Cooker Cheesy Ham and Potatoes serves/makes 6.

For the glaze:
1/2 cup (125 ml) Kentucky bourbon
1/2 cup (125 ml) firmly packed brown sugar
2 Tbs (30 ml) Dijon-style mustard

1 center-cut smoked ham steak, 1 to 2 inches (3 – 5 cm) thick

Combine the ingredients for the glaze.
Grill the ham steak directly over hot coals for 5 to 6 minutes on each side, basting frequently with the glaze. Serves 4 to 6.

Ingredients

1 beaten egg
3/4 cup soft bread crumbs (1 slice)
1/3 cup dried tart red cherries or dried cranberries, finely snipped
1/4 cup finely chopped green onions
1/4 teaspoon pepper
1/2 pound lean ground cooked ham
1/2 pound lean ground beef
2/3 cup red currant jelly
2 tablespoons prepared mustard
Green onion slivers

Directions:

1. Combine egg, bread crumbs, cherries or cranberries, chopped green
onions, and pepper in a mixing bowl. Add ground ham and ground beef;
mix well. Shape into 1-inch balls.
2. Place in a 15×10x1-inch baking pan. Bake in a 350 degree F oven
for 15 to 18 minutes or until done. Drain, if necessary.
3. Meanwhile, heat jelly and mustard together in a chafing dish,
blazer pan, or small skillet, stirring occasionally until jelly is
melted. Add ham balls to chafing dish. (Or, transfer ham balls to a
warm heatproof serving bowl and pour glaze over ham balls.) Keep
warm. Garnish with green onion slivers. Makes 48 meatballs (48
appetizer servings).

Make the Peachy Cinnamon Glaze a day or two ahead of serving.

1 (16 – 18 pound) fully cooked ham
2 cups chicken broth

Peachy Cinnamon Glaze
1 cup granulated sugar
3/4 cup cider vinegar
3/4 cup golden raisins
12 whole cloves
1 (2-inch) cinnamon stick
1 (20 ounce) bag frozen unsweetened peaches

Peachy Cinnamon Glaze: Combine sugar, vinegar, raisins, cloves, and cinnamon in a heavy saucepan and cook over low heat. Increase heat. Cover pan and simmer for 8 to 10 minutes.

Add peaches and simmer, uncovered, until glaze is reduced to 1 1/2 cups; stir occasionally. Cool then refrigerate; bring to room temperature before using.

For the ham: Cut away rind and all but 1/4-inch layer of fat from upper surface of the ham. Score 1/4-inch-deep diamond pattern in upper surface.

Place ham in shallow baking pan and bring to room temperature before baking.

Preheat oven to 325 degrees F.

Add broth to pan and bake for about 2 hours, basting every 15 minutes.

Spoon off pan drippings. Spread glaze over top of ham.

Bake until glaze is light brown, about 45 minutes.

Let rest 20 minutes before carving.

Serves 10.

4 lb. fully cooked ham, boneless,
1 12 oz. can Lemon-lime soda
1/4 c. honey
1/2 tsp. mustard
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon

Place ham and lemon-lime soda into crock pot.

If your pot has a rack, you can use it.

Cover, and cook on low 6-8 hrs or on high 3-4 hrs.

Thirty minutes before serving, combine honey, mustard, cloves, and
cinnamon, and 3 T. drippings from bottom of crock pot.

Spread glaze over ham, and continue cooking.

Let ham stand for 15 mins., before serving.

Carnival of the recipes Pork Recipes Edition

…In response to the U.K.’s banning/contemplating banning of porcine pop culture icons…

Techno Gypsy has a recipe posted for Pork & Peanuts that has sesame seeds,
a splash of sherry and is served over rice.

David from Third World Country is definitely “dishing” with his Infidel Casserole.

Michele over at Meanderings has offered up a Zesty Tomato Rice recipe
that calls for diced pork. Michele, like the rest of us wonders why poor
Piglet is being targeted. Ideas anyone?

AFSis has submitted a yummy pork dish from Her Side of the Puddle.
This recipe for Pork Tenderloin with Scallion Sauce, but be sure to
read the TINS that accompanies!

World Famous Recipes has kindly submitted a plethora
of recipes that call for “the other white meat” this week. There is Yankee Barbecued Spareribs, Sweet ‘n’ Sour
Pork, Tangy Stir-Fried Pork, Seasoned Pork Roast, Smothered Pork Chops, Stuffed Pork Chops, pork chops idea,
Boston Butt Pork Roast and Pork in Bourbon Maple Marinade. get them all here.

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