HAM AND APRICOT PRESERVE TEA SANDWICHES

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.

Baked Burritos

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.

NEW YEARS’S BLACK EYED PEAS W/SAUSAGE

3 - 15 oz. cans black-eyed peas
1 lb. of sausage, sliced
2 tablespoons of oil
1 large onion, chopped
1 - 4 oz. can of diced green chilies
1 - 14 oz. can of whole tomatoes
Salt and pepper, to taste

Place black-eyed peas in large stew pan to simmer.  Fry
sausage in oil until well browned.  Drain all but 2
tablespoons of oil from skillet.  Saute onion in remaining
oil.  Add onions with oil and remaining ingredients to peas. 
Simmer for 30 minutes over a low heat.  Serve with corn bread
and tossed salad. 

HAM AND SCALLOPED POTATOES

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.

Slow Cooker Cheesy Ham and Potatoes

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.

Recipes - Orange Pork and Asparagus Stir-Fry

2 navel oranges
1 tsp olive oil
1 whole pork tenderloin (12 ozs), trimmed, thinly sliced diagonally
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1-1/2 lbs thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
1/4 cup water

From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off
peel and white pith from remaining orange. Cut peeled orange into
1/4-inch-thick slices; quarter each slice.

In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat
until hot but not smoking. Add half the pork and sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just
loses its pink color, stirring frequently. Transfer pork to plate.
Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt and
remaining 1/8 teaspoon pepper. Transfer pork to same plate.

To same skillet, add asparagus, garlic, orange peel, remaining 1/4
teaspoon salt and water; cover and cook about 2 minutes or until
asparagus is tender-crisp, stirring occasionally. Return pork to
skillet. Add orange juice and orange pieces; heat through, stirring
often.

Serves 4
165 Calories;4g Fat;50mg Chol;24g Protein;8g Carbs;496mg Sodium

Cochinita Pibil

Serves 6

Ingredients:

- 1 kg. pork shank
- 1/2 bar of achiote
- 2 garlic cloves
- 6 whole peppercorns
- 1/4 C. vinegar
- 1/4 C. lime juice
- 2 Tbsp.. chicken consomé
- 11/2 C. water
- Salt to taste

Preparation:

Clean the pork and place in a deep pan.

Grind the remaining ingredients to form a sauceand add to the meat, allow to marinade at least one hour or overnight.

Cook the pork in the sauce in a pressure cooker for 40 minutes or in a stock pot until the meat is very tender.

When the meat is cooked, cool slightly and shred, then add back into the sauce.

Serve with chopped purple onion and chopped serrano peppers.

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Recipes - Ham Recipes - Grilled Ham Steaks with Bourbon Glaze

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.

Appetizer Recipes - Glazed Ham Balls Appetizers

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).

Famous Maple-Glazed Pork Roast
Serves 4 to 6

1/3 cup maple syrup, preferably grade B
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless blade-end pork loin roast (about 2 ½ pounds), tied at even
intervals along length with 5 pieces butcher’s twine
¾ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons vegetable oil

1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Stir the maple syrup, cinnamon, cloves, and cayenne together in a measuring cup or small bowl; set aside. Pat the roast dry with paper towels, then sprinkle evenly with the salt and pepper.
2. Heat the oil in a heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place the roast fat-side down in the skillet and cook until well browned, about 3 minutes. Using tongs, rotate the roast one-quarter turn and cook until well browned,
about 2 ½ minutes; repeat until the roast is well browned on all sides. Transfer the roast to a large plate. Reduce the heat to medium and pour off the fat from the skillet; add the maple syrup mixture and cook until fragrant, about 30 seconds (the syrup will bubble immediately). Turn off the heat and return the roast to the skillet; using tongs, roll the roast to coat with glaze on all sides.
3. Place the skillet in the oven and roast until the center of the meat registers about 135 degrees on an instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin the roast to coat with glaze twice during roasting time. Transfer the roast to a carving board; set the skillet aside to cool slightly to thicken the glaze, about 5 minutes. Pour the glaze over the roast and let rest 15 minutes longer (the center of the loin should register about 150 degrees on an instant-read thermometer). Snip the twine off the roast, cut
into ¼-inch slices, and serve immediately.