Search

Ingredients: pineapple juice, bone-in ham...

"I make this when my very large family all get together. Always a favorite with them."

Ingredients: crushed pineapple, cornstarch...

"This recipe makes the whole house hungry! Be prepared to answer "How long until dinner?" several times."

Ingredients: yellow mustard, ham, pineapple...

"Simple but OH SO GOOD. Garnish the ham with slices of fresh orange and parsley"

Ingredients: cinnamon, dry mustard, ham...

"This marinade tones down the saltiness of a ham slice. It's delicious if you grill the ham slice after marinating. The time does not include marinating time."

Ingredients: cider vinegar, dry mustard...

"If you have leftover ham, freeze it for future soups, salads or sandwiches. Stored in an airtight container, frozen ham will keep up to two months."

Ingredients: ground mustard, orange juice...

"Easy to do and a really attractive presentation."

Ingredients: cider vinegar, cloves...

"A nice change from the usual pineapple and maple. this is a very good taste, especially with Cajun Glaze (good with ham)."

Ingredients: cinnamon, cracked black pepper...

"I made these this year for Easter. All the family and friends loved them. The grill gave it a wonderful flavor!"

Ingredients: crushed pineapple, ham...

"This ham works well hot or cold - this is great for large brunches, open houses, and other large outdoor gatherings. The prep time includes marinating time. For a little more spice, use ginger marmalade instead of orange marmalade."

Ingredients: chives, ground mustard, ham...

"Mr. Vincent Price was an excellent chef and produced several wonderful cookbooks, including "A Treasury of Great Recipes" by himself and his then-wife Mary Price, which was published in 1965. This extravagant recipe was very typical of the times, but is delicious none the less, came from that collection, and translated for a modern audience...."

Ingredients: cloves, apricot halves...

"This recipe belongs to Mrs. Saralu C. Jenkins, the home ec teacher at Clarkston H.S., in Clarkston, Georgia. I found this recipe in a 1966 cookbook entitled: Our Favorite Meats: Favorites From Home Economics Teachers". This is posted as part of our vintage-cookbook thread!"

Ingredients: dry mustard, ham steaks...

"You can use a 14-pound bone-in ham also, and you can use more pineapple rings and maraschino cherries if desired to cover ham. A bone-in ham has just about the same amount of meat on it as a 7-8 boneless pound ham, as the bone accounts for about 4 pounds of the weight. This recipe can be made with both a bone-in or boneless ham. Stay close to the oven..."

Ingredients: Dijon mustard, fresh ginger...

"From The Complete American Illustrated Cookbook, 1980. I didn't grow up on ham but my DH loves it so I have collected a few recipes. Haven't tried any yet. He has to watch his sugar now so it's hard to make a lot of the things he liked. This only has 4 tbsp. brown sugar and 2 tbsp. honey so it's not too bad."

Ingredients: cider, dark sweet cherries...