Type what you have

Ingredients

• ✓ ham
• mayonnaise
• onion
• dill pickle relish
• brown mustard

Instructions

1. 1 Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
2. 2 Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.

By Diane Horn Talts

Ingredients

• ✓ ham
• butter
• cheddar cheese
• white bread
• egg

Instructions

1. 1 Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides.
2. 2 Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside.
3. 3 Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.

By Jennifer James

Ingredients

• ✓ ham
• chicken breast
• string cheese
• butter
• bread crumb
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
3. 3 Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

By HOLLYSTACH

Ingredients

• ✓ ham
• chicken breast
• cream of chicken soup
• milk
• swiss cheese
• dry bread stuffing mix
• butter

Instructions

1. 1 Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

By 001519

Ingredients

• ✓ ham
• egg
• cheddar cheese
• tomato
• mushroom
• onion
• green bell pepper
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Ingredients

• ✓ ham
• cooking spray
• chicken breast
• salt
• black pepper
• swiss cheese
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.
2. 2 Pound chicken breasts to 1/4 inch thickness.
3. 3 Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.
4. 4 Roll up each breast and secure with toothpicks.
5. 5 Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.
6. 6 Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.
7. 7 Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.
8. 8 Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

By Jill M

Ingredients

• ✓ ham
• olive oil
• gruyere cheese
• heavy cream
• salt
• black pepper
• egg
• chive

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
2. 2 Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
3. 3 Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
4. 4 Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.

By chatoune

Ingredients

• ✓ ham
• egg
• milk
• chicken breast
• bread crumb
• oil
• swiss cheese
• cream of chicken soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
3. 3 Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
4. 4 Bake in preheated oven until golden brown and bubbly, about 30 minutes.

By Wanda Cleaver Geitner

Ingredients

• ✓ ham
• vegetable oil
• turkey breast
• kosher salt
• black pepper
• cayenne pepper
• dijon mustard
• pesto sauce
• cranberry
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ ham
• swiss cheese
• all-purpose flour
• pie crust
• egg
• milk
• salt
• mustard
• parsley
• pimento pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss shredded cheese and flour together in a medium bowl. Sprinkle mixture onto frozen pie crust. Add diced ham on top of cheese.
3. 3 Combine eggs, milk, salt, and dry mustard in a medium bowl until mixture is evenly blended. Beat until smooth and pour over cheese and ham.
4. 4 If needed, place foil around the edges of the crust to protect it from burning.
5. 5 Bake in the preheated oven until the filling is set and the crust is golden brown, about 1 hour. A knife inserted into the center of the quiche should come out clean.
6. 6 Garnish with parsley and pimento peppers before serving.

By MORGIE

Ingredients

• ✓ ham
• all-purpose flour
• paprika
• chicken breast
• swiss cheese
• butter
• white wine
• chicken bouillon granules
• heavy cream
• cornstarch

Instructions

1. 1 Mix flour and paprika together in a shallow bowl.
2. 2 Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
3. 3 Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.
5. 5 Pour sauce over chicken and serve immediately.

By Behr

Ingredients

• ✓ ham
• milk
• bread crumb
• chicken breast
• salt
• pepper
• swiss cheese
• vegetable oil
• cream of chicken soup
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
3. 3 Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13-inch baking dish.
4. 4 In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
5. 5 Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

By Elaina

Ingredients

• ✓ ham
• chicken breast
• swiss cheese
• thyme
• salt
• pepper
• butter
• cornflake cereal crumb
• cream of chicken soup
• sour cream
• lemon juice

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make the chicken rolls: Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
3. 3 Place a piece of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese jellyroll-style, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
4. 4 Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in the prepared baking dish.
5. 5 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
6. 6 While the chicken is cooking, prepare the cordon bleu sauce: Mix together condensed soup, sour cream, and lemon juice in a small saucepan. Heat over low heat, stirring occasionally, until combined.
7. 7 Serve sauce hot over chicken rolls. Enjoy!

By Michelle

Ingredients

• ✓ ham
• chicken breast
• swiss cheese
• cream of chicken soup
• sour cream
• white wine
• garlic powder
• parsley
• salt
• black pepper
• herb-seasoned dry bread stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
3. 3 In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

By Jennifer

Ingredients

• ✓ ham
• all-purpose flour
• milk
• egg
• butter
• butter
• onion
• butter
• dijon mustard
• gruyere cheese

Instructions

1. 1 Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
2. 2 Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
3. 3 Coat a crêpe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crêpe, about 2 minutes.
4. 4 Loosen crêpe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crêpe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crêpes between pieces of parchment or waxed paper.
5. 5 Assemble crêpes one at a time in the still-warm pan; spread mustard over one half, top with 1 slice of ham, along with some of the sautéed onion and Gruyère cheese. Fold the crêpe over the filling, pressing gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.

By lutzflcat

Ingredients

• ✓ ham
• milk
• cognac
• morel mushroom
• chicken liver
• garlic
• ground pork
• egg
• black pepper
• salt
• bay leaf

Instructions

1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

By stella

Ingredients

• ✓ ham
• butter
• margarine
• white bread
• mustard
• mayonnaise
• swiss cheese
• egg
• all-purpose flour
• water
• baking powder
• salt
• vegetable oil

Instructions

1. 1 Divide and spread 2 tablespoons butter evenly among 1 side of each bread slice; set aside 3 slices.
2. 2 Divide and spread Dijon mustard evenly on top butter on 3 bread slices; top with 4 ham slices. Set aside.
3. 3 Divide and spread mayonnaise evenly on top butter on remaining 3 bread slices; top with 2 slices Swiss cheese. Press ham and cheese sides together to make sandwiches.
4. 4 Whisk eggs, flour, water, baking powder, and salt together in a shallow rimmed dish; set aside.
5. 5 Heat remaining 2 tablespoons butter and oil in a large skillet over medium heat. Dip both sides of each sandwich in egg mixture; add to skillet. Cook until browned on both sides, flipping once or twice.

By Sneakyteaky

Ingredients

• ✓ ham
• olive oil
• onion
• garlic
• herbes de provence
• turmeric
• bay leaf
• cayenne pepper
• vegetable stock
• water
• split pea
• potato
• carrot

Instructions

1. 1 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
2. 2 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
3. 3 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.

By JAN

Ingredients

• ✓ ham
• heavy cream
• egg
• lemon zest
• salt
• cayenne pepper
• nutmeg
• white bread
• havarti cheese
• butter
• champagne vinegar
• egg
• cayenne pepper

Instructions

1. 1 Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
2. 2 Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
3. 3 Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
4. 4 Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
5. 5 Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.

By John Mitzewich

Ingredients

• ✓ ham
• bay leaf
• red chile pepper
• hog casing
• black truffle
• parsley
• black pepper
• salt
• thyme
• cayenne pepper
• paprika
• sherry
• almond meal
• creme fraiche
• egg
• lemon
• shallot
• mushroom
• butter
• milk
• white bread
• chicken

Instructions

1. 1 Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
2. 2 Combine bread cubes and milk in a medium pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
4. 4 Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix with your hands until well combined.
5. 5 Beat egg whites in a large bowl with an electric mixer until stiff, then gently fold into sausage mixture. Fold in parsley and shaved truffle. Cover mixture and chill in the refrigerator for 1 hour.
6. 6 Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of casing.
7. 7 Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing meat mixture through the funnel, supporting sausage with your other hand. Once meat mixture is finished, tie the other end of the casing into a knot.
8. 8 Twist the casing at regular intervals to create 10 individual links, alternating between twisting in opposite directions.
9. 9 Heat a large pot of water over low heat until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering. The water temperature should stay around 200 degrees F (95 degrees C). Cook sausages in water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking process.
10. 10 Melt remaining 2 tablespoons butter in the large skillet over medium heat. Cook sausages in hot butter until browned, about 7 minutes per side.

By stella

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
• cream cheese
• dill pickle

Instructions

1. 1 Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.

By Courtney McDonald

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
• olive oil
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
2. 2 Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

By John Mitzewich

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
• cola-flavored carbonated beverage

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with aluminum foil, and place ham into the pan.
2. 2 Place brown sugar in a bowl; whisk in just enough cola to dissolve sugar and form a thick glaze. Pour glaze over ham, then add remaining cola to the bottom of the baking pan.
3. 3 Bake in the preheated oven, occasionally basting with glaze, for 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Transfer ham to a serving platter and tent with foil for up to 30 minutes before serving.

By Lou Kussard