HAM AND NOODLE CASSEROLE

(recipe from my friend Kelli F.)
This is another favorite way to use leftover ham

6 cups water
4 cups uncooked egg noodles
1 onion, chopped
1/2 cup sour cream
1 (10 oz) can cream of chicken soup
2 cups diced cooked ham
2 cups shredded Swiss cheese
salt and pepper to taste
1/4 cup dry bread crumbs

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper.
Spoon into the prepared casserole.
Sprinkle the top with bread crumbs.
Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

AU GRATIN HAM POTPIE

This is an amazing way to use up all your Easter ham leftovers. I came across this recipe a few years back and now I make this potpie every time I bake a ham.

1 package (4.9 ounces) au gratin potatoes
1-1/2 cups... boiling water
2 cups frozen peas and carrots
1-1/2 cups cubed fully cooked ham
1 can (10-3/4 oz) cream of chicken soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
1/2 cup milk
1/2 cup sour cream
1 jar (2 ounces) diced pimientos, drained
1 sheet refrigerated pie pastry

In a large bowl, combine the potatoes, contents of sauce mix and water.
Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos.
Transfer to an ungreased 2-qt. round baking dish.
Roll out pastry to fit top of dish; place over potato mixture.
Flute edges; cut slits in pastry.
Bake at 400° for 40-45 minutes or until golden brown.
Let stand for 5 minutes before serving.
Yield: 4-6 servings.

FESTIVE HAM

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 Shoulder Ham-bone in
1 (19 oz.) can chunk pineapple
2 oz. Malibu Rum
1/2 c. brown sugar
1/2 t. dry mustard
2-3 T. corn starch

Day before serving ham, do this.
Fill large pot with water to cover ham. Bring to a boil, then turn down to
simmer 1 hour. Remove ham from pot. Let it cool in the sink.
If you love making Split Pea Ham soup, keep the ham water for the soup.
After the ham is cool to touch, remove part of the rind..just the fatty parts.
Put the ham in the roaster. Inject the malibu rum in the ham. Then mix 3/4 can
of pineapple, sugar & dry mustard. Rub over the ham & put in the fridge over
night.
Next day roast ham for 1 1/2 hours @ 350F.
While ham is resting on a cutting board, make pineapple gravy.
Take the juices from the roaster & add to it (reserved pinapple juice & corn
starch mixed together). Bring to a boil & turn down to medium heat. Heat until
gravy is thick. Enjoy :)

HAM WITH BEER OR COKE

(recipe from Renee S.)

1- 8 lb. pre-cooked ham
16 whole cloves
2 cups of beer or coke
1/2 cup brown sugar
1 tbsp dry mustard
2 tbsp. vinegar

Place ham in roasting pan.
Score the fat on top into large diamonds. Stud the cloves into the diamond corners.
Mix remaining ingredients and pour over the ham.
Bake in a 300'F oven for 40 minutes, basting frequently.

BAKED HAM WITH PINEAPPLE

(the old fashioned way :))) YUMMY

1 fully cooked bone-in ham (6 to 8 pounds)
Whole cloves
1/2 cup packed brown sugar
1/4 cup pineapple juice
1 can (8 ounces) sliced pineapple, drained
5 maraschino cherries

Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds.
Cover and bake at 325° for 1-1/2 hours.
Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and the ham is heated through.
Yield: 16-20 servings.