Stuck in someone else's frames? break free! Easter with Spike and Jamie - this page contains Ham recipes for the Holiday.

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Easter Ham Recipes Disk 187































8 pound fully-cooked ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well. Place ham on rack in shallow roasting pan. Roast in a 325 degrees F. oven for 1-1/2 to 2 hours, or until meat thermometer registers 135 to 140 degrees F., basting with the honey glaze during the last 45 minutes.

Nutrition Facts: Calories 173: Protein 19 grams; Fat 7 grams; Sodium 1179 milligrams; Cholesterol 49 milligrams



1/2 cup crème de cassis (black currant-flavored liqueur) or cherry-flavored brandy
1/2 cup water
1/2 cup sugar
2 cups dried tart cherries or dried Bing cherries or 1 cup of each (about 10 ounces total)
3/4 cup pecans, toasted, chopped (about 3 ounces)
2 tablespoons grated orange peel

1 (6- to 8-pound) spiral-cut honey-roasted ham or 1(12- to 14-pound) honey-roasted turkey
Small dinner rolls (optional)

Stir crème de cassis, 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add dried cherries. Reduce heat; cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and orange peel. Season relish lightly with salt. Transfer to bowl. Cool. (Can be made 1 week ahead. Cover and refrigerate.)

Place ham or turkey on platter. Place bowl with cherry relish alongside. Serve with dinner rolls, if desired. Serves 12 to 14.

The components of this recipe-purchased ham or turkey, the relish and dinner rolls- can be combined by your guests to make little sandwiches.



1 (8- to 10-pound) boneless, smoked ham, cooked
1/2 cup honey
1/2 cup brown sugar
1/4 cup bourbon
1 to 2 tablespoons minced fresh jalapeño pepper, or to taste
2 teaspoons dry mustard
1 teaspoon ground cloves
8 to 15 whole cloves

When putting a large meal on the table, one way to simplify things is to prepare a fully cooked ham. This jalapeño glaze adds the just right amount of flavor.

Heat the ham according to the package directions. Remove the ham from the oven 30 minutes before it is done. Score the outside of the ham with a sharp knife in a diamond pattern 1/4-inch deep and about 1 inch apart. Combine the honey, brown sugar, bourbon, jalapeño pepper, dry mustard and ground cloves. Mix well and brush over the outside of the ham. Stick a whole clove in the center of each diamond. Continue baking the ham for 30 minutes, basting frequently. Let the ham stand at room temperature 10 to 15 minutes before slicing. Serves 8.


JELLY-GLAZED HAM    >Back to Top<

1 (8-pound) cooked boneless ham
1-1/2 cups Grape jelly
1/2 teaspoon Dry mustard
1 tablespoon Prepared horseradish

Heat ham as directed on label or at 325F 1-1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes. Yield: 20 servings



1 (10-pound) pre-cooked ham
3/4 cup brown sugar
1/2 cup kahlua
3 tablespoons. kahlua
2 tablespoons dry mustard
Whole cloves

Place ham with rind on rack in roasting pan, fat side up. Roast at 300 degrees, 18 minutes per pound. During last hour, trim rind, score fat (criss-cross) and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup.



1 (12-to 14-pound) ham of your choice
3/4 cup bourbon
2 cups firmly packed brown sugar
1/8 teaspoons ground coriander
1 tablespoon dry mustard
1 tablespoon orange marmalade
Optional: Cloves for decoration

Bake ham as directed on package. About 30 minutes before ham is done, remove it from oven.

If your ham has a rind, when it is cool enough to handle, cut away the rind and trim the fat about 1/2-inch thick. Score by cutting deeply in a crisscross pattern.

Increase the oven temperature to 450 F. With a pastry brush, paint the ham all over with bourbon. Then combine the remaining bourbon with the brown sugar, coriander, mustard, and orange marmalade and pat the mixture firmly around the ham. Stud with cloves, if desired. Return ham to oven for 30 minutes more. Ham will have an appetizing and beautiful glaze. Serves approximately 50


MANGO GLAZED HAM    >Back to Top<

2 tablespoons onion, chopped finely 1 tablespoon vegetable oil
2 tablespoons packed brown sugar
3/4 cup pureed mango (1 or 2 mangos, peeled and pitted)
1/2 cup honey Dijon mustard
2 tablespoons fresh flat Italian parsley
1 6-pound fully cooked smoked boneless ham
Whole cloves (optional)

Heat oven to 325 degrees. In medium saucepan, cook and stir onion in oil over medium heat for several minutes or until tender. Add brown sugar; cook 1 minute. Add mango puree and mustard; heat through. Remove from heat and cool. Stir in parsley.

Lightly score ham, then insert cloves into corners of scores. Place ham in roasting pan; add 2 tablespoons water. Bake in preheated oven according to package directions (about 16-20 minutes per pound). Brush ham with 1/2 cup glaze during last 20 minutes of baking.

In small saucepan, thin remaining glaze with water to desired consistency. Heat through over medium heat. Serve as sauce with sliced ham.

Note: If you prefer, melt 1/2 cup mango preserves with 1 tablespoon water and 1 teaspoon lemon juice to make an easy glaze. Omit brown sugar.


MAPLE BAKED HAM    >Back to Top<

1 (6-8 pound) cooked ham, shank or butt end OR
1 (5-pound) cooked ham, boneless
1 cup maple syrup OR
3/4 cup pancake syrup, maple-flavored
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 cup water
2 teaspoons Worcestershire sauce

Heat oven to 325 degrees F. Have ready a foil-lined shallow roasting
pan fitted with a rack. Place ham on rack and bake about 1 hour. Pour
juices into a 1 quart saucepan and place in freezer about 10 minutes to
cool (so fat congeals). Pour syrup over ham and return to oven. Bake 1/2
hour longer, basting once with syrup from pan. Meanwhile remove saucepan
from freezer. Skim off and discard fat. Whisk in flour and mustard until
smooth. Whisk in water and Worcestershire sauce. Increase oven temperature
to 375 degree and baste ham with drippings in pan. Bake about 15 minutes
longer until meat thermometer inserted in thickest part of meat, not
touching the bone, registers 140 degree F. Remove ham to cutting board.
Let stand 15 minutes before carving. Add drippings from roasting pan to
saucepan. Bring to a boil over medium heat, whisking often. Boil gently 2
to 3 minutes until thickened. Pour into gravy boat. Makes 8 servings ham
with leftovers.

Per 4 ounce serving ham and 3 tablespoon gravy: 310 calories, 26 grams protein, 26 grams carbohydrate, 10 grams fat, 67 milligrams cholesterol, 1,719
Milligrams sodium.



1 (5 to 7-lb) fully-cooked bone-in ham (shank or butt)
1-1/2 cup Maple syrup
1 teaspoon Ginger
1/4 teaspoon Nutmeg
1/2 teaspoon Allspice
16 Whole cloves
Pineapple slices, canned
Maraschino cherries

Use a fully-cooked whole, shank or butt ham increasing cooking time for larger whole ham. If a country ham is used, soak it in water or apple cider (for a sweet flavor) a few hours or overnight to remove some of the salty taste. Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more than 1/2 inches thick covering. Score ham. Combine syrup, ginger, nutmeg and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup for 1 to 2 hours or until it reaches room temperature; baste frequently with syrup. When ready to smoke, remove ham from dish, stud with cloves and place on smoker grid. Baste with syrup at least twice while smoking. Before last hour of smoking, decorate with canned pineapple slices and cherries, baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature of 130 to140 degrees. Make certain the thermometer is not touching the bone.

CHARCOAL: Use 7 to 8 pounds charcoal, 3 quarts hot water, 3 to 4 wood sticks and smoke 2-1/2 to 3-1/2 hours.

ELECTRIC: Use 3 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours.

GAS: Use 4 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours.


MAPLE GLAZED HAM    >Back to Top<

Heavy Duty Aluminum Foil
4 to 6 pound fully-cooked boneless ham
Whole cloves
1/4 cup packed brown sugar
1/4 cup maple flavored syrup
1 tablespoon prepared mustard

PREHEAT oven to 325°F.

LINE 13 x 9 x 2-inch baking pan with Heavy Duty Aluminum Foil; set aside. If desired, score ham by lightly cutting diamond shapes into ham; insert cloves.

PLACE ham in foil-lined pan. Insert meat thermometer into thickest part of ham.

BAKE uncovered 1 to 1-1/2 hours or until thermometer reads 140°F. While ham is baking, combine brown sugar, syrup and mustard; spoon over ham during last 1/2 hour of baking time. Let stand 10 minutes before slicing.

Nutrition per 3 ounce cooked serving: Number of Servings: 16-24
Nutrition Information: (Per Serving) calories: 190
grams fat: 8
% calories from fat: 37
milligrams cholesterol: 56
milligrams sodium: 1363
grams carbohydrates: 8
grams protein: 21



1 (5 to10 pound) Ham
1 can frozen orange juice
1 can cranberry sauce (jellied or whole)
1/2 teaspoon ground cloves
1 cup water

Place ham and one cup water in oval roasting pan. Let frozen orange juice thaw.
Mix with cranberry sauce, and cloves in bowl. Pour over ham, cover with foil
and lid and cook at 350 degrees for 1 to 2 hours. (You can use the juices after
cooking the ham as gravy.)


ORANGE GLAZED HAM    >Back to Top<

6 ounces Slice Fully Cooked Ham *
2 Stalks Celery **
11 ounces Mandarin Orange Sections ***
1 teaspoon Cornstarch
1/8 teaspoon Ground Ginger

* Slice of Ham should be cut into 3/4-inch chunks.
**Celery should be cut into 1/2-inch chunks on a slant cut (bias)
***Mandarin Oranges should contain pineapple also.

In a 1-1/2-quart casserole micro-cook ham, celery, 1 Tablespoon water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3-cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1-1/2 minutes or until thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1-1/2 minutes or until heated through. Serve with hot cooked rice, if desired. Servings: 2



1 tablespoon flour
1 (20-ounce) can crushed pineapple, drained
1 tablespoon cornstarch
Big oven cooking bag
1 (12 to 16-pound) fully-cooked ham
1/2 cup apple jelly
2 tablespoons lemon juice
1/8 teaspoon ground cinnamon

Shake flour in cooking bag. Place in large roasting pan at least 2 inches deep. Lightly score surface of ham. Place ham in bag. Combine pineapple, jelly, lemon juice, cornstarch and ground cinnamon in saucepan; stir and cook until cornstarch dissolves. Bring to a boil. Simmer 1 minute. Pour sauce over ham in bag. Bake 2-1/2 to 3-1/4 hours.


ROAST FRESH HAM    >Back to Top<

Burgundian Mustard
2 tablespoons finely chopped sour pickle
1 tablespoon finely chopped sweet pickle
1 cup Dijon mustard
1 teaspoon cognac

The pork leg cut or fresh ham is quite versatile. It may be cooked either boned or with the bone in. Because of its size, it takes the time to cook perfectly in an oven set for 325°F. or 300°F. The fat covering eliminates the need for basting, but an occasional basting with red or white wine or broth does help the flavor and keeps a delicious moisture in the meat.

Rub the roast well with sage, freshly ground black pepper, and touch of garlic. Place on a rack in a shallow pan. Roast to an internal temperature of 175°F. Remove from the oven, and allow to stand for 15 minutes in a warm place before carving. Serve with Lyonnaise potatoes, sautéed apple slices, and Burgundian Mustard.

Blend the finely chopped pickles thoroughly with the mustard and add the cognac. If sealed in a jar, this will keep for several days.



1 (15-1/2-pound) fully cooked smoked Smithfield ham or Tennessee ham
3 tablespoons butter, room temperature
1 teaspoon ground nutmeg
1 750-milliliter bottle Madeira

Preheat oven to 350°F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat. Place ham on roasting rack set in heavy large roasting pan. Spread butter over ham. Sprinkle nutmeg over ham. Pour Madeira into pan. Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 1-1/2 hours. Let ham stand at least 20 minutes.

Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham. Serve ham hot or at room temperature. Serves 12.

*Good home-cured hams could be found in every colony, but those of Smithfield, Virginia, were considered among the finest, and their reputation remains stellar today. According to a 1926 law, genuine Smithfield hams must be cured, smoked and aged for a year within the Smithfield city limits. Madeira was a popular Colonial beverage - George Washington's favorite - although for a time it was boycotted because of British taxation.



1/2 Spiral-cut smoked ham (about 7 pounds fully cooked)
1/2 cup Pear Nectar
1/2 cup Orange juice
1/2 cup Firmly packed brown sugar
1/2 cup Honey

Preheat oven to 375*. Place ham, cut end down, in a baking pan. Mix together pear nectar and orange juice in a bowl. Bake ham in a preheated oven for 15 minutes, basting twice with juice mixture. Mix together brown sugar And honey in a small bowl. Brush mixture over ham. Bake for about another hour, or until internal temperature Measures 140* on an instant read meat thermometer. Serve immediately. Yield: 16 servings



1 (5 to 7-pound) fully cooked smoked butt or shank-half ham
1-1/2 cups Strawberry Preserves
1/3 cup prepared mustard
1/4 cup lemon juice

With a sharp knife, score fat surface, making uniform diagonal cuts about 1/8-inch deep and 3/4-inch apart. Place ham fat side up on rack in a shallow roasting pan; bake in a 325° F oven 1-1/4 to 2-1/4 hours.

Meanwhile, in a small saucepan, combine preserves, mustard, and lemon juice; cook over low heat, stirring until blended.

During last 20 minutes of baking time, brush ham with about 1/2 cup glaze. Let ham stand 10 minutes for easier slicing. Heat remaining glaze and serve as a sauce for the ham. Servings: 10


STUFFED BAKED HAM    >Back to Top<

1 (10-pound) fully cooked, half ham, chopped
1 package Frozen chopped kale; thawed
3/4 cup Packed watercress (10 ounces)
1/2 cup Packed celery leaves
1 package Frozen chopped spinach; thawed, (10 ounces)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 large Onion; peeled, coarsely

1/2 cup Honey
2 teaspoons Dry ginger
2 tablespoons Cider vinegar
Watercress for garnish (optional)
2 teaspoons Mustard

Cut the rind, if any off the ham. Trim away all but about 1/4-inch of fat from the ham. Using a small sharp knife, make X shaped cuts about 2 inches deep and 1-inch apart all over the fat side of the ham. Preheat oven to 325 degrees. Squeeze as much water as possible from the thawed kale and spinach, Put then in the food processor along with the onion, watercress, celery leaves, salt and pepper. Pulse until the vegetables are finely chopped. Press the vegetable mixture into the cavities you have cut into the ham, packing it down well. Place the ham fat side up , in a shallow baking pan. Bake for 2 hours. Stir together honey, vinegar, mustard and ginger and brush part of mixture onto ham. Continue baking and basting for 30 minutes, until ham is richly glazed. Remove ham from the oven and let it rest for 20 minutes for easier carving. Carve carefully, holding the slices to keep stuffing in place. Garnish platter with watercress if you like.



1 (6 to 7 pound) boneless ham
2 whole yams
2 whole Bartlett pears
1/4 cup butter
1/2 cup onions, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup garlic, diced
1/4 cup raisins
1/4 cup fig preserves
1/2 cup pecans, chopped
pinch of cinnamon
pinch of nutmeg
pinch of filé (optional)
salt and cracked black pepper to taste
6 Bartlett pears, halved

Preheat oven to 350 degrees F. Poach yams and pears in hot water until tender but not overcooked. Drain and chop into 1-inch cubes. Set aside. In a heavy-bottom sauté pan melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Add yams, pears, raisins and figs and continue to sauté until mixture is well blended and resembles a chutney or stuffing. Season with a pinch of cinnamon, nutmeg and filé. Remove and allow to cool. Slice ham horizontally across the middle and fill the center of ham with stuffing mixture about 3/4-inch. Top with upper section of ham and secure in place with skewers. Garnish top of ham with pear halves and glaze ham with Cajun glaze. Bake 20-30 minutes.


CAJUN GLAZE    >Back to Top<

1 cup cane syrup
1 cup Creole mustard
1/2 cup brown sugar
1 tablespoon cracked black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground filé or sassafras leaves

In a stainless steel mixing bowl, combine all ingredients. Blend well and brush over ham prior to baking.


STUFFED FRESH HAM    >Back to Top<

1 Ham fresh (12 to 18 pounds), with pocket cut into it for stuffing
8 or more links of Italian sausage

Put ham into a roasting pan & surround with water. Cook in oven at 400 degrees F for 2 hours. Remove. Strip casings from the sausage and stuff the ham with the un-cased sausage. Add more water to pan if needed. Return ham to oven and cook for 1 hour more. When ham is done, drain off juice from the pan and put into a small pot. Place in refrigerator for 30 minutes. remove from refrigerator, skim off the grease that has formed and use for a gravy base.



HAM (any type canned, shank, bone in doesn't matter)

2 large cans crushed pineapple
1 box (16 ounces) light brown sugar
3 Tablespoons Honey
2 Tablespoons Maple Pancake Syrup ( any brand)
3 teaspoons ground cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 Tablespoon butter or margarine
2 Tablespoons cornstarch mixed with water to thick milky consistency (may take a bit more cornstarch and water to thicken the glaze)
Salt and Pepper
1 can sliced Pineapple Rings

Preheat oven to 350 Degrees

Grease , large pan big enough to hold your ham with room around the sides for drippings. Sprinkle ham with Salt and Pepper. Stab ham several times with sharp knife, if a canned ham is used you can slice like scoring with a few deep stabs into the ham through to the bottom.

The Glaze:

In large sauce pan put both cans of crushed pineapple and all ingredients NOT THE CORNSTARCH YET. Heat to slow boil stir with whip or slotted spoons, steady so bottom doesn't scorch. Let boil for a few minutes (about 3) then drizzle the cornstarch and water mixture into the pineapple mixture , stirring constantly as the glaze thickens. This is where you may need more cornstarch depending on the pineapple you use (some brands have more juice or water in them) the consistency of the glaze should be that of almost a (German chocolate cake frosting with the nuts etc) you want it so when you spoon it on the ham it won't just run off.

Best bet is : Once its basically thickened turn heat off let it cool to warm to touch almost. Then glaze your ham the glaze then tends to stick to the ham better and not run off, as quickly. Cover ham all over as best it will stay.

OPTIONAL: Sliced Pineapple rings then tooth picked into the ham.

Bake ham uncovered for 1 hour check and baste as you want to keep the glaze on the ham and the rings (if used). Make aluminum tent and cover the ham after the first hour . REDUCE OVEN TEMP NOW to 300 Degrees. And bake another hour. When you serve the ham place warm glaze on the table to add to each serving if the person desires.



1-1/4 cups firmly packed brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 cup fresh orange juice
1 grated zest of one orange
1/4 teaspoon ground cloves
2 tablespoons Dijon mustard
10 pounds cooked ham

Preheat oven to 325 degrees F (165 degrees C).

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest and mustard. Bring to a boil over medium heat. Simmer for 5 to 10 minutes; set aside.

Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. Makes 20 servings

Nutrition at a glance: per serving: Calories 695: Protein 61 grams; Total Fat 40 grams; Sodium 179 milligrams; Cholesterol 213 milligrams; Carbohydrates 19 grams; Fiber 0 grams



Pre-cooked boneless ham such as Cure 81
whole cloves
1-1/2 cups brown sugar
2 cups pineapple juice
1 Tablespoon dry mustard
2 cups diced fresh or canned crushed pineapple
bottle of ginger ale (1 to 2 liters)
Stud ham with cloves. In blender container (or food processor if no blender), place the sugar, pineapple juice, crushed pineapple, and mustard. Blend but do not puree.

Place ham on rack in roasting pan. Pour pineapple mixture over ham.

Bake for one hour at 350 degrees. Lower heat to 300 d. and bake for 2 hours. As juice in pan boils down (check after first hour), begin to add ginger ale as needed. Baste ham every 15 minutes for last hour, adding ginger ale as needed. This is the secret to the wonderful flavor! For the last 30 minutes of cooking, remove rack and place ham in bottom of pan.



Everyone who kept hogs, which used to be almost everyone, butchered some in the fall or early winter, as soon as the weather cooled enough to retard spoilage. The family enjoyed fresh pork for a short time, but they processed most of the meat for use over the year ahead, salt curing much of it for the pork barrel and turning the rest into sausage, lard, and other products. The ham was the cut that got the most attention, particularly in Virginia and states due west where many Virginians migrated. In Smithfield and other Tidewater communities, colonists developed the American country ham, dry curing the meat in salt, smoking it slowly, and then aging it for several months. The process bore similarities to English and other European methods, but the result was distinctively different, as densely flavored as a prosciutto, but drier, smokier, and saltier than most Old World hams. It takes advance planning, time, and a big pot to cook a Virginia-style ham properly, but it's a feast that keeps on giving, providing leftovers that can energize many a dish in even the smallest quantities. The best accompaniment is a tart and tangy condiment, like this variation on a popular pear relish.

Ingredient Tip:
In the past, small-scale farmers made country hams commercially at home, but modern meat inspection requirements have driven most of them out of business. That's meant a serious loss in variety, but you can still find high quality in the market. The best-known versions today are Smithfield hams, which by law have to be processed in Smithfield, Virginia, by traditional methods. Some Asian groceries, especially in urban Chinatowns, also carry slices of Smithfield or other country hams as a seasoning meat for Hunan dishes.

Handcrafted Ham
Every individual farmer made country ham a little differently than the neighbors, varying the salt treatment, length of smoking, aging process, and other factors. Cooks also differed in preparation methods, ranging from the simple approach we adopt to much more elaborate techniques. Colonial Virginia aristocrat William Byrd, according to Evan Jones in American Food (1974), considered the subject so serious that he kept his recipe in the flyleaf of his Bible, reminding himself to soak the ham for 36 hours in milk and water before simmering it. He also noted once that Virginians ate so much ham they got "extremely hoggish in their temper ... and prone to grunt rather than speak."

Thomas Jefferson, among many others, liked his ham baked after it was cooked, stuck with cloves, covered with brown sugar, and basted with a good white wine. Southern Maryland epicures often preferred the meat stuffed with a mixture of greens and seasonings, such as minced kale and spinach with shallots and celery seed, recommended by Frederick Stieff in Eat, Drink & Be Merry In Maryland (1932). To hold in the stuffing, Stieff sewed cheesecloth around the ham, but some contemporary cooks simply wrap the package in an extra-large white cotton T-shirt.



14- to 17-pound dry-cured, smoked country ham, aged at least 6 months (see Ingredient Tip above)
Pear Chutney
1-1/2 pounds firm, somewhat under-ripe pears, peeled and chopped (about 3 cups)
1-1/2 cups packed light brown sugar
1-1/2 cups cider vinegar
1 cup golden raisins
1 cup chopped onion
1/3 cup chopped crystallized ginger
1/2 medium lemon, peeled and thinly sliced
2 teaspoons yellow mustard seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
Pinch of ground cloves
1 cup cider vinegar
Glaze (optional)
3 tablespoons packed brown sugar
2 teaspoons freshly cracked black pepper
1 tablespoon bourbon

Three days before you plan to serve the ham, begin its preparation. Make sure you have a pot large enough to hold the ham. In the South many cooks have two burner "ham boilers," but we use a 40-quart pot otherwise designated for outdoor fish and turkey fries. If it looks like the shank will stick out of the pot more than an inch or so, hacksaw it off or take it to a butcher for help in trimming it.

Don't be shocked by the ham's initial grungy appearance. Scrape off exterior mold and anything else that looks unsavory with a stiff brush under running water. The mold is perfectly normal and the ham inside should be fine.

Plop the ham in the pot and place the pot where it will be near a sink but out of the way for a couple of days. Then cover the ham with water-but only after the pot is in place because it gets very heavy. Over 2 to 2-1/2, days, change the water a minimum of twice and up to four times. Each time the water is changed, and the longer the ham soaks, you reduce the saltiness a bit.

Sometime while the ham is soaking, prepare the chutney. Place the pears in a saucepan and just cover them with water. Cook briefly over medium heat until the pears become somewhat soft but not quite tender. Pour off the cooking liquid into a small heavy saucepan, mix in the brown sugar, and bring to a boil over high heat. Cook the mixture down to a thick syrup, about 15 minutes. Stir the remaining ingredients into the pears, add the syrup, and continue cooking, stirring occasionally, until reduced to a thick consistency, about 30 more minutes. Cool the chutney, then cover and refrigerate it. (The chutney keeps well for several weeks.)

Now you're ready to cook the ham. Change the water one more time. This will be easier to do if you pour off the water and then move the pot with the ham to the stove before filling it with more water. Once the ham is covered with water, pour in the vinegar. Cook the ham at a bare simmer, with only occasional breaking bubbles on the surface, for 15 to 20 minutes per pound, until tender. Let the ham cool in the water for about 1 hour. Then remove the pot from the stove, a task for which you'll definitely want at least one muscular friend. Remove the ham from the water, placing it on a cutting board, broader, flatter side up. Discard the water.

Trim off the skin and all but 1/4 to 1/2 inch of fat. Because the thickness of the fat can vary, it's best to work with a small knife and shave off small portions. No further preparation is necessary, and the ham can be eaten warm, but the texture is best after letting it cool to room temperature or chilling it. We don't normally glaze this type of ham because the taste gets lost when it is carved into paper-thin slices. However, if you will be presenting it whole at the table or on a buffet, the meat will look more attractive if you mix up the simple glaze (or any other favorite of yours) and smear it over the top of the ham. Bake the ham briefly in a 375 degree F oven about 20 minutes, just long enough to set the glaze.

Carve the ham by first cutting out a small V of meat from the top near the hock end. From that point, continue cutting at a 45-degree angle the thinnest slices you can manage. Because of the density of the meat, people will eat much smaller portions than with other moister hams. Country ham used to be left in a cool spot on the counter for anyone to help themselves. It's better, however, to refrigerate leftovers wrapped in foil. They will keep for weeks.



The best way to prepare the ham is to wash it in hot water, scrubbing with a vegetable brush to remove the pepper and curing salt, if you don't want it real salty you can soak it in ginger ale for a few hours. The best and easiest way to prepare is to heat oven to 500°F and bake ham for 15 minutes, turn oven off and leave in oven for 3 hours, turn oven back on 500°f for another 15 minutes then off and leave overnight (6 to 8 hours). Once you put ham in oven DO NOT open oven door. This is the easiest. Our favorite treat is to make ham pot pie.

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Spike's & Jamie's Recipes






5-6 Granny Smith apples (make sure they can stand on their own)
1 tbsp. cinnamon
1/4 cup sugar
1 tbsp. brown sugar
pie crust (homemade or pre-made)

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

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It is with great sadness that
I inform our viewers that
Spike left this world
June 2008.

We who love her miss her greatly.


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