Type what you have

Ingredients

• ✓ ham
• creamed corn
• potato
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a 2 quart casserole dish and top with corn. Heat in preheated oven 10 minutes. Remove and top with mashed potatoes. Heat in oven for 20 more minutes, then remove.
3. 3 Turn oven to "broil" setting. Dot potatoes with butter or margarine, then place pie under broiler just until golden brown on top, about 3 minutes. Serve immediately.

By Emtmom

Ingredients

• ✓ ham
• white asparagus
• salt
• white bread
• butter
• edam cheese

Instructions

1. 1 Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
2. 2 Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
5. 5 Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
6. 6 Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.

By friederike

Ingredients

• ✓ ham
• butter
• cabbage
• onion
• farfalle pasta
• water
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
3. 3 Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
4. 4 Gently stir bow tie pasta into the ham and cabbage and heat through.

By Debbie

Ingredients

• ✓ ham
• butter
• onion
• garlic
• cabbage
• chicken broth
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
2. 2 Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
3. 3 Uncover and continue to cook until cabbage is tender, about 5 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ ham
• butter
• onion
• garlic
• cabbage
• potato gnocchi
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion has softened and turned translucent, about 5 minutes. Add cabbage; cook and stir until cabbage has softened, about 20 minutes.
2. 2 While cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook gnocchi in boiling water until they float to the top, about 3 minutes; drain.
3. 3 Stir cooked gnocchi and ham into cabbage mixture and cook until heated through. Season with salt and black pepper.

By Scott K

Ingredients

• ✓ ham
• salt
• russet potato
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• bacon
• salt
• black pepper

Instructions

1. 1 Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
2. 2 Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
3. 3 Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
4. 4 Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
5. 5 Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.

By Bud

Ingredients

• ✓ ham
• red potato
• cooking oil
• onion
• white vinegar
• mustard
• white sugar
• chive
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 20 minutes. Drain, transfer to a large bowl, and cool slightly.
2. 2 Meanwhile, heat a large skillet over medium heat; add oil. Add sliced ham; cook until lightly browned with crispy, golden edges, about 5 minutes.
3. 3 Fold ham, onion, vinegar, mustard, sugar, and chives into potatoes; season with salt and black pepper.

By Farmland

Ingredients

• ✓ ham
• all-purpose flour
• salt
• baking powder
• black pepper
• potato
• onion
• salt
• butter

Instructions

1. 1 Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
2. 2 Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
3. 3 Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

By Vickie Spencer

Ingredients

• ✓ ham
• belgian endive
• butter
• all-purpose flour
• milk
• gruyere cheese
• parmesan cheese
• nutmeg
• salt
• black pepper
• parsley

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil over medium-high heat. Add endive; cover and cook until tender, 5 to 10 minutes. Drain.
3. 3 Melt butter in a saucepan over medium heat. Whisk in flour until paste-like and golden brown. Gradually whisk in milk, whisking constantly until thick and smooth. Stir in ¾ cup Gruyère cheese, Parmesan cheese, nutmeg, salt, and black pepper until combined. Reduce heat to medium-low; cook gently for 10 minutes, stirring frequently.
4. 4 Wrap each endive with 1 slice ham; place into the prepared baking dish. Pour cheese sauce over top; sprinkle with remaining ¼ cup Gruyère cheese and parsley.
5. 5 Cook in the preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

By gaidgin

Ingredients

• ✓ ham
• kale
• bacon
• onion
• water
• beef bouillon granules
• nutmeg
• mustard
• kielbasa sausage
• salt
• black pepper

Instructions

1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd

Ingredients

• ✓ ham
• butter
• olive oil
• all-purpose flour
• chicken breast
• mushroom
• green onion
• garlic
• milk
• salt
• black pepper
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
3. 3 Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
4. 4 Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
5. 5 Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

By Alex_crozzy

Ingredients

• ✓ ham
• potato
• milk
• butter
• mayonnaise
• bacon
• onion
• garlic
• cayenne pepper
• cabbage
• water
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a large bowl.
2. 2 Stir milk, butter, and mayonnaise into potatoes; mash with a potato masher until smooth.
3. 3 Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes. Stir in onion, garlic, and cayenne pepper; cook, stirring often, until onion is translucent, about 5 minutes.
4. 4 Stir cabbage and water into bacon-onion mixture until cabbage is wilted, about 5 minutes; season with salt and black pepper. Fold into mashed potatoes.
5. 5 Cook and stir ham pieces in the same skillet until lightly browned, 3 to 5 minutes; stir into mashed potato-cabbage mixture until combined.

By Ashley Robinson

Ingredients

• ✓ ham
• cola-flavored carbonated beverage

Instructions

1. 1 Preheat oven to 275 degrees F. (135 degrees C).
2. 2 Remove any visible excess fat from ham. Place the ham in a large turkey roasting oven bag and place in a baking dish.
3. 3 Pour cola over ham, remove as much air as possible and seal bag.
4. 4 Prick a few holes in bag to let steam escape and bake for 4 to 5 hours. Pour off excess juice and slice.

By SUZANNE

Ingredients

• ✓ ham
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a large baking dish with the fatty side facing up; pour chicken broth over top.
3. 3 Bake in the preheated oven, basting with broth every 20 to 30 minutes, until heated through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Discard broth before slicing and serving ham.

By rachelbshepard

Ingredients

• ✓ ham
• ketchup
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821

Ingredients

• ✓ ham
• cream cheese
• green onion

Instructions

1. 1 Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

By Lynn

Ingredients

• ✓ ham
• pineapple
• beer

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
2. 2 Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
3. 3 Bake 6 to 8 hours, or until cooked through.
4. 4 Remove the pineapple rings and let sit 15 minutes before slicing.

By LBMQH

Ingredients

• ✓ ham
• brown sugar
• milk
• pineapple

Instructions

1. 1 Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.

By Christy

Ingredients

• ✓ ham
• brown sugar
• soy sauce
• dijon mustard

Instructions

1. 1 Cut the ham in half lengthwise. Place into a large pot, and fill with enough water to cover. Bring to a boil and cook for 1 hour, replenishing water as needed. Drain.
2. 2 Meanwhile, stir together the brown sugar, soy sauce and mustard in a small bowl. Set aside until the ham is done.
3. 3 Place the ham halves into a glass or ceramic baking dish with the cut sides facing up. Cover the ham with the brown sugar mixture. Cook in the microwave for 15 minutes. Slice and serve.

By Janis Dee

Ingredients

• ✓ ham
• brown sugar
• yellow mustard
• dinner roll

Instructions

1. 1 Place ham in a large pot or slow cooker and fill with enough water to cover. Bring to a boil, then reduce heat to low and simmer until fall-apart tender, 8 to 10 hours. Remove ham from water and allow to cool enough to handle.
2. 2 Pull ham apart into shreds and place in the slow cooker. Stir in brown sugar and mustard. Cover and cook on Low until heated through, about 1 hour. Serve on dinner rolls.

By IMATECHGIRL

Ingredients

• ✓ ham
• clove
• apricot preserves
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ ham
• crescent dinner roll
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Separate crescent dough into 8 triangles on a flat work surface. Place 1 slice ham on each triangle; place 2 cheese strips down center of ham. Fold in edges of ham to match dough triangle shape.
3. 3 Roll up each crescent roll, starting at wide end, ending at triangle tip. Place rolls, tips down, on an ungreased cookie sheet.
4. 4 Bake in the preheated oven until golden brown, 15 to 19 minutes. Remove from cookie sheet immediately; serve warm.

By Pillsbury

Ingredients

• ✓ ham
• asparagus
• strawberry
• blueberry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a roasting pan with aluminum foil. Place a wire rack into the lined roasting pan.
2. 2 Place ham fat-side up on the rack in the prepared roasting pan. Cover tightly with aluminum foil.
3. 3 Roast in the preheated oven for 15 minutes per pound of ham, 60 to 90 minutes.
4. 4 Glaze according to directions.
5. 5 Garnish with grilled or roasted asparagus, strawberries, and blueberries.

By Smithfield®

Ingredients

• ✓ ham
• clove
• orange juice concentrate
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Ingredients

• ✓ ham
• water
• honey
• sriracha sauce

Instructions

1. 1 Add water to the pot of a multi-functional pressure cooker (such as an Instant Pot®) and place ham on top of water. Whisk honey and sriracha together in a bowl and pour over ham. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 to 40 minutes. Transfer ham to a plate and let rest 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ ham
• brown sugar
• apricot jam
• mustard powder

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place ham cut-side down onto a sheet of aluminum foil. Mix brown sugar, apricot jam, and mustard powder together in a small bowl. Brush onto ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose foil around ham and place on a rimmed baking sheet.
3. 3 Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

By ROZ21

Ingredients

• ✓ ham
• pineapple
• brown sugar
• ginger ale

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove as much ham from the bone as possible. Layer 1/3 of the ham in the bottom of a 6-quart casserole dish. Top with a few pineapple rings and 1/4 cup brown sugar. Repeat the layers, ending with pineapple rings on top. Do not sprinkle the last 1/4 cup brown sugar.
3. 3 Pour reserved pineapple juice over pineapple-ham layers. Pour in enough ginger ale to fill the dish halfway. Sprinkle remaining 1/4 cup brown sugar over the top. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 20 more minutes.

By BCORTE

Ingredients

• ✓ ham
• pineapple
• pineapple juice
• brown sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, on a roasting pan.
2. 2 Cut skin off pineapple; remove any remaining brown eyes. Slice pineapple into ½-inch-thick rings; remove cores with a round cutter. Attach pineapple rings to ham with toothpicks.
3. 3 Bake ham in the preheated oven for 30 minutes.
4. 4 Whisk pineapple juice and brown sugar together in a microwave-safe bowl on MEDIUM, or small saucepan over medium heat until boiling and slightly thickened, about 5 minutes; glaze will be sticky and hot.
5. 5 Pour 1/2 of the glaze evenly over ham and pineapple rings; bake 30 minutes more. Pour remaining glaze over ham.
6. 6 Continue baking until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.
7. 7 Let ham rest for 15 to 20 minutes before slicing.

By Lex

Ingredients

• ✓ ham
• chili sauce
• brown sugar

Instructions

1. 1 Combine chili sauce and brown sugar in a large skillet over medium heat until sugar has dissolved and mixture comes to a simmer. Stir in ham; bring to a boil. Serve hot.

By PRINCESSCOOK1

Ingredients

• ✓ ham
• brown sugar
• peach preserves
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. 2 Place ham in the prepared roasting pan; pierce several times with a fork.
3. 3 Combine brown sugar, peach preserves, and mustard in a bowl; spread over ham. Cover ham with aluminum foil.
4. 4 Bake in the preheated oven for 90 minutes, basting regularly. Remove foil; continue baking until hot in the center, 30 to 45 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Kristen Ostlund