Stuffed Bone In Ham Recipes

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STUFFED HASSELBACK HAM



Stuffed Hasselback Ham image

A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?

Provided by Food Network Kitchen

Time 2h20m

Yield 12 servings

Number Of Ingredients 18

4 tablespoons butter, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon fresh thyme leaves
1/3 cup plus 1/4 cup heavy cream
2 small cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Yukon gold potatoes, peeled and sliced into 1/8-inch-thick slices
2 tablespoons light brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
12 ounces yams, peeled and sliced into 1/8-inch-thick slices
2 ounces cream cheese, at room temperature
1/2 cup shredded Gruyere cheese
1/8 teaspoon freshly grated nutmeg
One 10-ounce package frozen spinach, thawed and squeezed dry (see Cook's Note)
One 8-pound fully cooked bone-in ham
1 shallot, minced
1/2 cup honey

Steps:

  • Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
  • Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
  • Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
  • Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
  • Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
  • Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
  • To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
  • Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
  • In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
  • Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.

FRESH HAM WITH TUSCAN BREAD STUFFING



Fresh Ham with Tuscan Bread Stuffing image

Provided by Tyler Florence

Categories     main-dish

Time 8h

Yield 8 to 10 servings

Number Of Ingredients 19

1 (8-pound) fresh ham, bone in and skin on
2 carrots
1 onion
2 stalks celery
1 handful fresh sage leaves
1 small loaf day-old Tuscan bread, torn into 2-inch pieces
2 cups milk
1/3 cup pine nuts, toasted
1/2 cup golden raisins
1/2 cup pitted mixed olives, chopped
4 cloves garlic, minced
2 cups baby spinach leaves
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh basil leaves
4 sprigs fresh thyme, leaves picked and chopped
3 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced
3/4 cup olive oil

Steps:

  • Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)
  • Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.
  • Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.
  • Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.
  • Preheat the oven to 350 degrees F.
  • Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.
  • Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).
  • Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.
  • Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
  • Serving suggestion: polenta.

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)



Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2) image

Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 16

2 bone-in rib pork chops, 1 1/2 inches thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 thin slices deli Swiss cheese (1 oz each)
2 thin slices deli ham (1 oz each)
1/4 cup Gold Medal™ all-purpose flour
1 egg
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons vegetable oil
1 tablespoon olive oil
1/4 cup finely chopped shallots
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup dry white wine
1/2 cup heavy whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley leaves

Steps:

  • Heat oven to 400°F.
  • Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
  • In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
  • In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
  • Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
  • Place pork chops on serving plates. Serve with sauce.

Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g

STUFFED HAM ROLLS



Stuffed Ham Rolls image

Need a break from turkey during the Thanksgiving holiday? These savory ham rolls are filled with stuffing and cheese, rolled in a tasty crumb coating and then cooked in a skillet.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups seasoned stuffing cubes
1/2 cup boiling water
2 teaspoons plus 2 tablespoons butter
8 fully cooked ham slices (1/8 inch thick)
8 slices Swiss cheese
1 egg, lightly beaten
1 tablespoon water
1/2 cup dry bread crumbs

Steps:

  • In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.

Nutrition Facts : Calories 472 calories, Fat 27g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 1123mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

HAM-STUFFED JUMBO SHELLS



Ham-Stuffed Jumbo Shells image

This is a good way to use up leftover ham. I made it for a family reunion, and the dish came back empty. I also received a lot of requests for the recipe. -Leona Reuer of Medina, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

24 jumbo pasta shells
3 tablespoons all-purpose flour
2 cups 1% milk
1/2 pound fresh mushrooms, halved and sliced
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon canola oil
3 cups cubed fully cooked lean ham
1 cup shredded reduced-fat Swiss cheese, divided
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoon paprika

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/2 cup of the reserved sauce., Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13x9-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.

Nutrition Facts : Calories 274 calories, Fat 7g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 703mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

STUFFED BONE-IN HAM



Stuffed Bone-In Ham image

Scored with a simple but delicious stuffing, this glazed ham makes such an elegant statement when you set it on your holiday table! It's become a Yuletide tradition at our house.

Provided by Allrecipes Member

Time 3h10m

Yield 15

Number Of Ingredients 14

1 medium onion, finely chopped
½ cup finely chopped celery
2 tablespoons minced fresh parsley
½ cup butter or margarine
¼ cup egg substitute
¾ cup milk
1 teaspoon rubbed sage
½ teaspoon dried thyme
¼ teaspoon salt
6 cups soft bread cubes
1 (12 pound) shank fully cooked bone-in ham
½ cup packed brown sugar
¼ cup orange juice
¼ cup dark corn syrup

Steps:

  • In a large skillet, saute the onion, celery and parsley in butter until vegetables are tender. In a bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and vegetable mixture; toss to combine.
  • From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes. Spoon stuffing into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent. Bake at 325 degrees F for 2-1/4 hours.
  • In a saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a meat thermometer reads 140 degrees F. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 1043.2 calories, Carbohydrate 20.7 g, Cholesterol 220.5 mg, Fat 74.2 g, Fiber 0.6 g, Protein 69.3 g, SaturatedFat 28.2 g, Sodium 4857.5 mg, Sugar 10.5 g

STUFFED MARROW BONES



Stuffed Marrow Bones image

Beef marrow bones are filled with homemade croutons and a trio of sauteed mushrooms -- chanterelle, hen of the woods, and porcini -- for the bottom layer of our Cote de Boeuf Rossini.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 9

3 beef marrow bones (3 inches each), split lengthwise, plus 2 tablespoons diced beef marrow
4 tablespoons Clarified Butter for Cote de Boeuf Rossini
2 ounces chanterelle mushrooms, cleaned and diced
2 ounces hen of the wood mushrooms, cleaned and diced
2 medium porcini mushrooms, cleaned and diced
Kosher salt and freshly ground pepper
2 slices white bread, crusts removed, bread cut into 1/3-inch dice
1 tablespoon minced fines herbes (chervil, parsley, tarragon)
1 tablespoon minced fines herbes (chervil, parsley, tarragon)

Steps:

  • Bring a medium pot of water to a boil. Add marrow bones and boil 10 minutes. Remove from pot and set aside to cool. Remove and discard any excess meat and fibers. Let stand until completely dry.
  • In a medium skillet, heat 2 tablespoons clarified butter over medium. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender.
  • In another medium skillet, heat remaining 2 tablespoons clarified butter over medium. Add bread and cook, stirring frequently, until brown on all sides, about 5 minutes. Transfer to a paper towel-lined plate to drain.
  • In a medium skillet, combine marrow, sauteed mushrooms, and croutons over medium heat. Toss to combine; cook 2 minutes. Stir in fines herbes. Mound mixture into each marrow bone.

STUFFED HAM, SOUTHERN MARYLAND STYLE



Stuffed Ham, Southern Maryland Style image

There are as many recipes for southern Maryland stuffed ham as there are families in St. Mary's County. It shows up on Christmas and Easter tables, and at almost every community fund-raising supper. This recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. Because the ham boils for so long, the spiciness will mellow. The most challenging part is the finding the ham itself. Corned hams - which are simply fresh hams that have been cured in salt or brine - aren't usually in the grocery meat case, and butchers will often require advance orders. Corning your own fresh ham is not hard, but it can take several days and turns this into even more of a project.

Provided by Kim Severson

Categories     dinner, lunch, meat, project, main course

Time 5h30m

Yield 8 to 12 servings, plus leftovers

Number Of Ingredients 12

1/2 of a fresh or corned ham (8 to 12 pounds)
1 cup kosher salt plus more, if corning
3 pounds green cabbage
1 pound curly kale, or a mixture of other greens like mustard greens or watercress
2 medium yellow onions (about 1 pound)
1 bunch scallions (about 7)
1 1/2 tablespoons coarsely ground black pepper
1 1/2 tablespoons red-pepper flakes
1 tablespoon mustard seed
1 tablespoon celery seed
1 teaspoon cayenne
1 tablespoon salt

Steps:

  • If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
  • Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
  • Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
  • Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
  • While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
  • Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
  • Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
  • Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
  • To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.

Nutrition Facts : @context http, Calories 893, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 6 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 4752 milligrams, Sugar 7 grams

3-INGREDIENT CHICKEN BREASTS STUFFED WITH HAM AND CHEESE



3-Ingredient Chicken Breasts Stuffed with Ham and Cheese image

You'll have your hands free for about 15 minutes while the chicken bakes in the oven-just enough time to whip up an arugula salad with a mustardy dressing.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Dinner     Chicken     Quick & Easy     Ham     Cheese

Yield 4 servings

Number Of Ingredients 6

4 large boneless, skinless chicken breasts (about 2 pounds)
Freshly ground black pepper
4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced Gruyère cheese
1 tablespoon olive oil
Kosher salt

Steps:

  • Preheat oven to 400°F. Using a sharp knife, make an incision on thinner long side of chicken breast, cutting parallel through the breast but not all the way through. Season inside of chicken with pepper and stuff each with 1 oz. ham and 1 oz. cheese.
  • Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Roast chicken until an instant-read thermometer inserted into thickest part of breast registers 165°F, 12-15 minutes. Let cool slightly before slicing.

STUFFED HAM SLICES



Stuffed Ham Slices image

Make and share this Stuffed Ham Slices recipe from Food.com.

Provided by WiGal

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons unsalted butter
1/4 cup onion, minced
3 tablespoons celery, minced
1 tablespoon green pepper, minced
2 cups soft breadcrumbs
1/4 cup whole kernel corn, cooked
1/8 teaspoon poultry seasoning
2 lbs cooked ham, cut into 1/2-inch slices
1 teaspoon honey
1/4 teaspoon thyme (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in medium sized saute pan.
  • Saute onion, celery, and green pepper in butter until vegetables are tender; remove from the heat.
  • Stir in bread crumbs, corn, and poultry seasoning.
  • Place half the ham slices in a greased 13X9" baking dish; spread stuffing over ham.
  • Top with remaining ham.
  • Bake, uncovered, at 350 degrees for 10 to 20 minutes, until everything is hot.
  • Brush top slices with honey and thyme if you like; return to the oven for 5 to 10 minutes or until heated through.

STUFFED BONE-IN HAM



Stuffed Bone-In Ham image

Scored with a simple but delicious stuffing, this glazed ham makes such an elegant statement when you set it on your holiday table! It's become a Yuletide tradition at our house.

Provided by Allrecipes Member

Time 3h10m

Yield 15

Number Of Ingredients 14

1 medium onion, finely chopped
½ cup finely chopped celery
2 tablespoons minced fresh parsley
½ cup butter or margarine
¼ cup egg substitute
¾ cup milk
1 teaspoon rubbed sage
½ teaspoon dried thyme
¼ teaspoon salt
6 cups soft bread cubes
1 (12 pound) shank fully cooked bone-in ham
½ cup packed brown sugar
¼ cup orange juice
¼ cup dark corn syrup

Steps:

  • In a large skillet, saute the onion, celery and parsley in butter until vegetables are tender. In a bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and vegetable mixture; toss to combine.
  • From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes. Spoon stuffing into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent. Bake at 325 degrees F for 2-1/4 hours.
  • In a saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a meat thermometer reads 140 degrees F. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 1043.2 calories, Carbohydrate 20.7 g, Cholesterol 220.5 mg, Fat 74.2 g, Fiber 0.6 g, Protein 69.3 g, SaturatedFat 28.2 g, Sodium 4857.5 mg, Sugar 10.5 g

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From oldlineplate.com


8 DELICIOUS HAM BONE RECIPES - HOW TO USE UP LEFTOVER HAM …
2021-03-19 From soups and stews to smoky greens and more, here are 8 ham bone recipes to try. 1 / 8. Split Pea Soup. The ham bone will impart a smoky aroma that's a natural fit with this hearty soup. Go to Recipe. 2 / 8. Slow Cooker Ham Bone Soup. This slow-cooked soup ekes out every last bit of flavor from the leftover ham bone. Go to Recipe.
From thekitchn.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


STUFFED SPIRAL HAM | BETTER HOMES & GARDENS
Step 1. Preheat oven to 325°F. Line a shallow roasting pan with foil. Between the slices of one 8- to 10-lb. spiral-sliced ham insert half of a thinly sliced orange; four garlic cloves, slivered; and sprigs of fresh rosemary and/or thyme all the way arount the ham. Transfer ham, flat side down, to prepared pan.
From bhg.com


THE BEST FRESH HAM ROAST IN OVEN – EASY TO MAKE
2021-10-05 Preheat oven to 350º. Place ham into a 13×9 inch baking dish. Season generously with salt and pepper on all sides of your ham roast. Make sure to rub the seasoning into the diamond-shaped or parallel lines cup on the fat layer. Add 2 – …
From farmhouseharvest.net


RECIPES FOR CHRISTMAS DINNER – STUFFED BONE IN HAM
A delicious twist on the traditional baked ham, featuring stuffing baked on top of the ham.
From newbieto.com


18 SATISFYING LEFTOVER HAM RECIPES - DINNER AT THE ZOO
2022-03-31 18 Leftover Ham Recipes. Hash Brown Egg Casserole. This hash brown egg casserole is full of ham, veggies and cheese, all baked to perfection. The perfect breakfast option for a special occasion! Get the Recipe. Ham Bone Soup (Slow Cooker)
From dinneratthezoo.com


SOUTHERN MARYLAND STUFFED HAM RECIPE | MYRECIPES
Directions. Place ham in a very large stock pot; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain; cool ham slightly. Remove skin and fat from ham, and discard. Combine spinach, greens, celery, onion, and chives. Cover with …
From myrecipes.com


SMOKY STUFFED CHICKEN WITH SERRANO HAM AND OLIVES - FOOD & WINE
Stir together salt, smoked paprika, and black pepper in a small bowl. Set aside. To debone chicken breasts, slide a sharp, medium-size knife between ribs …
From foodandwine.com


31 BEST LEFTOVER HAM RECIPES - INSANELY GOOD
2022-05-23 2. Leftover Ham Salad. This ham salad requires minimal prep work and just plain tossing, but trust me, you’ll get a satisfying dish. It’s not too creamy or saucy because you only need mayonnaise for the base. Add a little bit of mustard, pepper, and salt, and you’ll have a flavorful dressing. 3.
From insanelygoodrecipes.com


HAM & CHEESE STUFFED BISCUITS! - SPEND WITH PENNIES
2013-07-06 Instructions. Preheat oven to 375°F. In a medium bowl, mix together diced ham and cheese. In a separate small bowl, mix together melted butter and Dijon. Gently cut biscuit open, like a sandwich bun, stopping 1 cm from the end. Open biscuit and place 1 Tablespoon of ham and cheese mixture in the middle of the dough.
From spendwithpennies.com


RECIPES USING HAM BONES AND LEFTOVER HAM - DEEP SOUTH DISH
2013-04-01 A simple soup made from a chicken broth base, with leftover ham, bacon, a ham hock and cabbage. Mini Italian Sandwiches. Perfect minis for a party, these sandwiches are layered with provolone cheese, ham, salami and your choice of Italian cold cuts. Finish with a creamy Italian dressing, lettuce, tomatoes and olives.
From deepsouthdish.com


HAM AND CHEESE STUFFED CHICKEN - EASY CHICKEN RECIPES
2021-08-23 Stuff each chicken breast with 1 slice of ham and 1 slice (or 1 ounce) of cheese. In a small dish, combine the onion powder, garlic powder, salt, and pepper. Sprinkle each stuffed chicken breast with the seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once heated, add the chicken breasts to the pan, cooking ...
From easychickenrecipes.com


RECIPES FOR CHRISTMAS DINNER - STUFFED BONE IN HAM
Preheat oven to 325 degrees. In a large skillet, saute the onion, celery and the parsley in butter until tender. In a large bowl, combine the egg substitute, milk, sage, thyme and salt. Add in the bread cubes and vegetable mixture; toss well. On the outside of the ham, cut five parallel wedges; space 1-1/2-inches apart.
From ezinearticles.com


HAM CHEESE STUFFED CHICKEN BREAST - JULIE'S EATS & TREATS
2020-05-23 Preheat oven to 375°F at step 5. Lightly beat chicken breast with a meat mallet. Season both sides of chicken with salt and pepper, to taste. Create opening in chicken to create a pocket. Add two halves of cheese, ham and two more halved slices, tucking ingredients into the pocket. Gently secure with toothpicks.
From julieseatsandtreats.com


HOW TO BAKE HAM - BONE-IN AND BONELESS INSTRUCTIONS
Remove the ham from the oven, cover tightly with foil, and set aside for 30 minutes (the temperature will increase to about 140°F). Meanwhile, increase the oven to 475°F. Pour off any liquid in the baking pan and brush the ham with the reserved 1/2 cup of glaze. Roast until the glaze gets nicely caramelized, 5 to 7 minutes.
From cookthestory.com


EASY HAM AND CHEESE STUFFED CHICKEN BREAST - SIP BITE GO
2021-08-29 First, sear the stuffed chicken. Add 1 tbsp olive oil to a cast iron skillet on medium-high heat. Once the skillet is hot, add stuffed chicken breast and cook for 3 minutes on each side. Use tongs to hold the chicken on its edge, so you can lightly brown the edges (about 30 …
From sipbitego.com


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