Hot Ham and Cheese Sandwiches

Pillsbury refrigerated crescent roll dough (they come in 8 triangles, press 4 together to fit pan)

Dijon mustard

ham slices

Pepper Jack cheese slices

melted butterchopped parsley

garlic powder

Place crescent roll dough in a 9x13 inch casserole pan.  Bake according to pkg directions.  Spread Dijon  mustard after baked.  Add ham slices overlapping if needed.  Add cheese slices on top of ham slices. Put another crescent roll dough pressed on top of  the cheese slices.  

In a small bowl add melted butter, garlic powder and chopped parsley.  Mix together and brush on top of the crescent roll dough.  Bake. Serve in slices. 

Recipe:  Buns in my oven

Crock Pot Pinto Beans

 1 lb dry pinto beans

1/2 tsp oregano

1/2 tsp chili powder

4 cups water

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

ham hock or fatback or bacon

1 onion, chopped

Using a colander, check the pinto beans and make sure there are no pebbles.  The night before soak the dried pinto beans in water (at least 2 inch above), leave to sit overnight.

Rinse the pinto beans and to Crock Pot.  Add the rest of the ingredients.  Stir together.  Set Crock Pot on High for 5 hours.  Serve.

Recipe:  Mama Sue

French Salad

 2 boiled medium potatoes, cut small

2 boiled carrots, cut small

boiled peas

2-3 pickles, cut small

2 -3 pieces ham, cut small

2 boiled eggs, cut small

1/2 cup sour cream

1/2 cup mayo

1 tsp mustard

In a large bowl mix together potatoes, carrots, peas, pickles, ham and boiled eggs.  Set aside.  In a small bowl combine together sour cream, mayo and mustard.  Mix well.  Combine altogether and serve on a grilled buttered toast bread. 

Crock Pot Honey Baked Ham

 Sliced ham (4 lbs.)

1/2 cup brown sugar

1/2 cup hoey 

Dijon mustard

cinnamon

nutmeg

Bring glaze to a boil on stove.  In a crock pot add ham.. Add 1/3 cup water and pour glaze over ham.  Put on lid and cook on low for 1 to 1 1/2 hours.

Pineapple Brown Sugar Ham Glaze

 1 (4-7 lb) cooked sliced bone in ham

1 cup pineapple juice

1 3/4 cup light brown sugar

 1/2 cup orange juice

1/2 to 1 tsp prepared mustard yellow or Dijon 

1/2 tsp cinnamon, optional

Let the ham sit on the counter for 1 hou in a heavy baking pan before baking.  Thirty minutes before baking, place rack on lower 1/3 of oven and turn oven to 300 degrees.  

When ready to bake, place 1/2 cup water in bottom of pan, cover ham with foil and seal edges of foil to pan.  Bake for 10-12 minutes per pound.

Gather glaze ingredients while ham is baking , whisk together in a pan and cook over low heat until sugar is dissolved or the glaze is bubbly (about 3-5 minutes).  Set aside until ready to pour onto ham.

When ham is heated, remove ham from oven and turn heat to 400 degrees.  Remove foil from ham and discard any liquid left in pan by spooning out.

Spoon glaze over ham and return to oven for 10-15 minutes or just until glaze is bubbling a bit.  Remove from oven and serve.

Ham and Beans

 1 lb dried white or navy beans (about 2 cups)

2 Tbsp olive oil

1 1/2 cups roughly diced carrot

1 cup diced celery

3/4 cup diced onion

2 tsp salt

1 tsp ground black pepper

1 ham bone/hock

1 4-6 inch Parmesan rind

6 cups chicken stock

1.  Cover dried beans with water and soak for 6-8 hours.  Once soaked, drain beans and set aside.

2.  Over medium heat, warm olive oil in a 6 quart stockpot or Dutch oven.  Saute the carrot, celery, and onion with salt and pepper.  Saute until  the onion is translucent, 5 minutes.

3.  Add soaked beans, ham bone, Parmesan rind, and chicken stock.  Bring to a boil and reduce to a simmer.  Cook until the beans are tender, 2-4 hours.

4.  Once the beans are tender, remove the Parmesan rind and ham bone.  Allow the beans to rest for 20 minutes so the liquid will continue to thicken.  Remove any meat from the ham bone and add back to the beans.  Alternatively, more ham can be added.  Adjust beans for salt to taset and serve with cornbread.

Collard Greens with Smoked Ham Hock

collard greens, cleaned and cut into small pieces

ham hock

water

sugar

salt

1.  Put a ham hock in a largae pot covered with water for 40 minutes on low with the lid on. 

2.  Place clean and cut collard greens on top of ham hock in the water for 45 minutes.

3.  Add 2 tsp sugar and maybe 1 tsp salt.  ( the ham hock has a lot of salt so taste first)

4.  Remove ham hock it will be too boiled and not taste good.  You only needed it for flavor.  

Chicken Cordon Bleu

 4 chicken breasts

1 tsp salt

1 tsp pepper

8 slices ham

8 slices swiss cheese

1/2 cup flour

1 egg

 1 Tbsp water

1 cup plain bread crumbs

Creamy Dijon Mustard Sauce (optional)

2 Tbsp butter

1 Tbsp cornstarch

1 cup milk

1 Tbsp dijon mustard

1 Tbsp brown sugar

1 tsp apple cider vinegar

1.  Working one at a time, place chicken breast between two pieces of parchent paper or plastic wrap.  Use a mallet to pound chicken to 1/4 inch thickness. Season bother sides with salt and pepper.

2.  Layer 2 sices of ham and 2 slices of swiss cheese on each chicken breast.  Roll up tightly.

3.  Spread flour onto one plate, and bread crumbs out onto another.  In a shallow bowl, whisk together egg with 1 Tbsp water.

4.  Roll stuffed chicken in flour to coat.  Dip in egg mixture, and then roll in bread crumbs to coat.

For Frying:  Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees.  Place chicen in oil and cook for 4 to5 minutes per side, until chicken is golden brown (I use olive oil)

Crock Pot Pineapple Glazed Ham

 3 lb boneless ham, precooked classic brand (1/2 ham in packaging)

20 oz can crushed pineapple

1/3 cup brown sugar

2 Tbsp dijon mustaard

Spray the bottom of crock pot with nonstick cooking spray.  Slice ham into thick slices (4 or 5).  Place slices on bottom of crock pot overlapping if needed.  In a small bowl mix together pineapples, brown sugar and dijon mustard.  Spread mixture on top of ham slices.  Cook on low for 4-6 hours or high for 2-4 hours.

Crock Pot Spit Pea Soup with Ham Hock

 Prep Time:  5 minutes   Cook Time:  10 hours    

16 oz bag of dried split peas

1 tsp olive oil

1 medium chopped onion

2-3 cloves of garlic, chopped

2 large carrots, chopped

1 smoked ham hock, about 11 ounces (assuming 4 oz meat removing bone and skin)

6 cups chicken broth

black pepper, to taste

salt (add if not using ham hock)

1.  Wash and drain the peas in a colander.

2.  In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.

3.  Transfer to the crock pot and add peas, carrots, ham hock and chicken broth, cover and cook on LOW 10 hours, until the peas are tender.

4.  Remove ham hock and season with black pepper.

5.  Discard the skin of the ham hock and shred the pork off the bone, and back to the soup.

Notes:

IF you can't find smoked ham hocks, use a leftover ham bone or ham steak.

IF you don't eat pork, you can swap the ham for a smoked turkey leg.

TO make this vegetarian, leave the ham out, swap the broth for vegetarian broth and add more salt.

TO freeze pea soup, let the soup cool then transfer to freezer safe containers in portions and label the soup with the date and time.  To reheat, thaw overnight in the refrigerator then reheat on the stove or microwave.

Recipe: by skinnytaste

Split Pea Soup with Ham

1 lb dried split peas, rinsed

2 quarts chicken or vegetable broth

1 lb bone-in ham steak, diced into small pieces and trimmed of excessive fat

3 medium carrots, peeled and chopped

1 medium onion, chopped

4-5 cloves garlic, minced

1 tsp Italian seasoning

½ tsp marjoram

½ tsp smoked paprika

1/8 tsp thyme

1 bay leaf

1 tsp malt vinegar

Kosher salt, to taste

ground black pepper, to taste

Place all the ingredients in a slow cooker and cook 6-8 hours on low or 4 hours on high. You can also cook it on high until it starts to boil and then turn the setting to low until you're ready to serve the soup.

Chicken Cordon Bleu Soup

Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.

2 Tbsp butter

2-3 garlic cloves, chopped

½ chopped onion

¼ cup flour

2 1/2 cups milk (I used skim and it was fine)

14 oz chicken broth

salt and pepper to taste

4 medium baking potatoes, baked

1 cup shredded Swiss cheese

1 cup shredded chicken, cooked

1 cup diced cooked ham

Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.

In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!

Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes.

While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready and shred your cheese.

Turn the heat to medium-low and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go.

Add the Swiss cheese, chicken, and ham. Warm through and serve hot.

To eat leftovers, you might have to add some more milk or chicken broth to reheat. Enjoy!

Slow Cooker Honey Baked Ham

Serves: 8-10 Prep Time: 15 minutes Cook time: 6 hours

1 (7-10 pound) cooked, spiral cut ham

2 Tbsp Dijon mustard

½ cup brown sugar

½ cup honey

¼ tsp nutmeg

½ tsp cinnamon

For the gravy:

2 Tbsp cornstarch

2 Tbsp water

1. Spray slow cooker with nonstick cooking spray.
2. Place ham, flat side down, in the slow cooker.
3. Pour 1/3 cup water around the sides and bottom of the ham.
4. In a saucepan over medium heat, combine brown sugar, honey, nutmeg and cinnamon. Whisk constantly and cook for 2-5 minutes, or until sugar dissolves.
5. Pour glaze over ham in the slow cooker.
6. Cover and cook on low for 6 hours.
7. When ham is done cooking, remove it from the slow cooker and cut into slices.
8. Pour the ham drippings though a strainer and into a medium saucepan.
9. Whisk together 2 Tbsp cornstarch and 2 Tbsp of water then whisk into drippings over medium-high heat.
10. Continue cooking and whisking until gravy comes to a boil and reaches desired thickness.
11. Serve gravy with ham.
    
    Recipe from:  Six Sisters

Easy Orange Glazed Ham

7-9 pound bone-in cured or smoked ham
1 cup orange juice
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 tsp salt

1.  Preheat oven to 350 degrees.  Place ham cup side face down in a roasting pan or 9x13 pan.
2.  In a small mixing bowl, whisk together all the ingredients.
3.  Pour half of the glaze over ham.  Cover loosely with aluminum foil.
4.  Cook in the preheated  oven for approximately 10 minutes per pound of ham, brushing twice with the remaining glaze during the cooking time.  Remove foil for the last 30 minutes of cooking.

Crock Pot Instructions:
First, you will want to assess whether you are able to fit the ham into the basin of your crock pot.  Many hams are slightly too large. The lid needs to fit securely on top.  If yours if too large, you have a couple of options: 1: you an cut some of the ham away, so that the crock pot lid can fit down snugly, or 2: you can cook your ham in a roasting pan instead.
Place the ham in the crock pot.  Pour glaze over ham.  Cook on low for 30 minutes for every pound of ham.  Boneless ham and spiral cut hams will heat faster.