Ham It Up Recipes

HAM-IT-UP SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. , Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.

HAM-IT-UP SPAGHETTI

Steps:

• Put the water on to boil for the pasta.
• While that's going, get a large microwave-able casserole with a lid.
• Open up the cans of soup and dump'em in.
• Stir in the milk and seasonings.
• Get all those soup lumps smashed up.
• Now dump in the ham and peas, and stir.
• Cover and microwave on HIGH for 5 minutes.
• Stir, and determine if it's gotten hot enough to melt cheese.
• No?
• Nuke it again!
• A couple more minutes.
• When it's just about boiling, dump in the cheese, stir and cover.
• Microwave another couple minutes, and let it have a rest until the pasta is ready.
• It's probably tired.
• You didn't forget that water you put on the stove for the pasta, did you?
• No?
• That's using your noodle.
• So, when you heard that water boiling away, you picked up the lid, dumped in the pasta, and gave it a stir.
• Well, then, it should be ready to drain in the colander now.
• Drain it well, and then add it carefully to that microwave-able casserole you have the sauce in.
• I hope you picked a big one.
• You might want to add just about half of it, stir it around, then add the rest and stir some more.
• Now, unless the sauce had to wait around a long time, it should be hot and ready to serve.
• If not, just cover and microwave on HIGH for 3 to 5 minutes until it's hot again.
• This has protein, carbs, and veggies all in one.
• Add a salad or fresh veggie sticks, if you want something more, and some fruit for dessert.
• Dinner is served, and barely a pot was dirtied in the making.
• My kind of cooking!

HAM IT UP!

Steps:

• Place ham, fat side up, on rack in roasting pan; pour in 2 cups of water.
• Cover tightly with foil & roast in 325F oven for 3 hours.
• BROWN SUGAR GLAZE: Combine all ingredients in a bowl; set aside.
• RED CURRANT GLAZE: Combine all ingredients in a bowl; set aside.
• Remove ham from oven and remove skin (if present) by sliding a sharp knife underneath the skin & lifting it off; trim fat layer to ¼ in thickness and diagonally score the fat side to form diamond shapes.
• Brush about 1/3 of the glaze of your choice over the ham; continue roasting, brushing 2 more times with the glaze, until crusty, caramel-colour and meat thermometer inserted into the center registers 140F, about an hour.
• Transfer to cutting board & tent with foil; let rest about 20 minutes.
• ORANGE CRANBERRY SAUCE can be made up to 24 hours in advance: Bring all ingredients (except corn starch) to a boil in a heavy saucepan; reduce heat & simmer for 10 minutes.
• Whisk cornstarch with 2 tbsp water; whisk into saucepan & cook, stirring constantly, until thickened, about 1 minute.
• FRESH PINEAPPLE SALSA can be made up to 24 hours in advance: Combine all ingredients in a bowl.
• To carve the ham: Cut down to bone into ¼ inch thick slices; with knife parallel to the bone, cut off slices parallel to the bone.
• Serve the ham with sauce or salsa - your choice!