Baked Ham With Waldorf Salad Recipes

BAKED HAM WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

BAKED HAM SALAD SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, vinegar and sugar. Stir in the ham, cheese, egg, celery, onion and green pepper. Spoon about 1/2 cup onto each roll bottom; replace tops. , Wrap individually in heavy-duty foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

AMBROSIA WALDORF SALAD

Steps:

• In a small bowl, combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in whipped cream. Cover and refrigerate. Sprinkle with coconut before serving.

HONEY BAKED HAM SALAD RECIPE - (3.6/5)

Steps:

• Mix together all ingredients. Makes 1.3 lbs, serves 4-6 people

HAM WALDORF SALAD

Steps:

• Mix dressing and toss with meat and veggies. Chill before serving.

BAKED HAM WITH WALDORF SALAD

Steps:

• Place ham on rack in shallow roasting pan.
• Bake in a 325ºF oven until meat thermometer registers 140ºF.
• In a small saucepan combine apple juice and cinnamon; bring to boiling.
• Reduce heat and simmer 15 minutes.
• Remove cinnamon.
• In a skillet cook celery in butter until tender but not brown.
• Stir in apple juice, chopped apple, pecans, raisins and brown sugar; Cook over medium heat for 3-5 minutes.
• Combine cornstarch and water; stir into the apple mixture.
• Cook and stir about 2 minutes or until thickened and bubbly.
• Remove from heat.
• Stir in Calvados.
• Serve with ham.