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Grease a 2-quart casserole dish. Combine ham, gravy, and onion. Spread in casserole. In a bowl, stir the eggs, milk, corn, pepper, and margarine. Beat in pancake mix and dill pickles. Pour over the meat mixture. Sprinkle with paprika and bake at 400 degrees F. for 30 to 35 minutes.
This ham recipe will serve 4.
Slice the edges of the ham. Brush the lean with the melted butter and place under the grill until the fat is golden brown and the meat tender. Sift the flour with the baking powder, and salt. Add the egg, milk, and corn. Mix well. Drop by spoonfuls into the hot fat. Fry on either side until crisp and golden brown. Drain on a paper towel and keep it hot. Core, but don't peel the apples, slice and fry in the hot fat until tender. Arrange the ham, fritters, and apples on plates and serve.
This ham recipe serves 4.
Place ham in a large, deep roasting pan, covered completely with cold water. Allow standing overnight. Wash the ham in fresh water and dry it with paper towels. Place ham, fat side up, in a roasting pan. Pour ginger ale over ham and bake covered, in a 350 degree F. preheated oven for 3 1/2 to 4 hours, or until tender. Remove from the oven and with a sharp knife, remove the skin from the ham. Sprinkle the ham with brown sugar and pecans, pressing lightly into the fat. Pour pickle juice over top. Bake, uncovered, for an additional 30 minutes to melt sugar into a glaze. Serve hot or cold with mustard sauce.
This ham recipe makes about 20 to 25 servings.
Add sugar, mustard, eggs, and butter to a small saucepan and beat well. Gradually beat in vinegar. Simmer over low heat, stirring constantly, until slightly thickened (approx. 10 minutes). Serve cold or at room temperature. Makes 1 1/2 cups.
In a saucepan add the spices to the stock and bring to a boil. Add the rice and stir briskly; cover and allow to simmer for 15 minutes until the rice is tender and the liquid is absorbed. Add the mushrooms, lemon rind and juice, and mayonnaise, while the rice is hot. Cool and add the green pepper, cucumber, apples, and ham. Place on a bed of lettuce and garnish with parsley and radishes.
This ham recipe will serve 4 to 5.
Remove skin and any excess fat from the ham if necessary. Place the ham on a rack in an open roasting pan and bake in a preheated 275-degree F. oven until the ham is thoroughly heated. Allow approximately 10 minutes per pound of ham. If the surface of the ham is well browned when purchased bake with the top covered with a piece of aluminum foil. About 30 minutes before the ham is done, remove it from the oven and score the fat in a diamond pattern with a sharp knife. Place a clove in the center of each diamond. Pour the Madeira over the ham and brush the ham lightly with the molasses. Replace the ham in the oven and continue baking. Baste the ham often with any drippings in the pan.
This ham recipe will serve 2 to 3 people per pound of ham.
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