HAM GLAZES

Using a sharp knife carve shallow lines in a criss-cross manner onto the top of th ham. Place the ham into a deep casserole dish and in a 325 oven, bake until done. Pour ½ cup of water into the bottom of the pan. Do not pour onto the top or sides of the ham. This will prevent the glaze from sticking and burning later. Pour glaze onto the top of ham evenly covering the entire piece of meat. Bake an additional 20 minutes or until the glaze is bubbly and golden brown. Remove the ham from the oven, let it rest for 10 minutes and serve.

Note: If baking a small ham, cut the glaze recipes in half or fourth.


MAPLE PECAN GLAZE

½ cup maple syrup
1/4 cup orange marmalade
1/4 cup pecan, chopped
½ cup brown sugar


ORANGE GLAZE

1 cup brown sugar
1 can (6 oz) frozen orange juice concentrate
2 tbsp Dijon mustard
1/4 cup slivered onions


PINEAPPLE GLAZE

2 cups crushed pineapple
1 cup brown sugar
2 tbsp yellow mustard
4 tbsp lemon juice


RAISIN GLAZE

3/4 cup raisins
1 cup any juice or soda
½ cup sugar
1/4 tsp salt
1/4 tsp cinnamon, ground
2 tsp cornstarch
3 tbsp butter or margarine

Cook and stir until clear and thick.
SODA GLAZE

6 oz lemon-lime soda
2 tbsp mustard
½ cup brown sugar
1 tsp ground cloves


SWEET AND SOUR GLAZE

1/4 cup ketchup
1/4 cup sugar
3 oz white vinegar
1 small jar maraschino cherries in juice
½ cup pineapple juice
2 tbsp cornstarch

Cook until clear and thick.

STUFFED DATES

1 pound pitted dates
1 pkg (8 oz) cream cheese
1 cup walnut halves

Slice dates lengthwise halfway through. Place 1 teaspoon cream cheese in opening, insert a walnut half. Serve. Keep leftovers refrigerated.

MARI MUSHROOMS

1/3 cup soy sauce
1/3 cup vegetable oil
1 small onion, thinly sliced and separated in rings
1 tsp salt
2 tsp dried parsley flakes
1 tsp prepared mustard
1 tbsp brown sugar
1 pound small fresh mushrooms, cleaned well

Combine all ingredients except mushrooms in a medium saucepan. Bring to a boil. Add mushrooms. Simmer about 7 minutes stirring often to coat mushrooms. Chill in a covered bowl several hours, stirring occasionally. Drain to serve, reserving liquid to store leftover mushrooms in.

Note: Several people in my family like these mushrooms warm.

CREAMY DEVILED EGGS

4 hard-boiled eggs, cooled
2 tbsp + 2 tsp mayonnaise
2 tsp pickle relish, optional (sweet or dill)
1 tbsp real bacon bits
½ tsp prepared mustard, or honey mustard
1/8 tsp salt
Dash pepper
Paprika

Cut eggs in half lengthwise, remove yolks; mash in small bowl. Stir in mayonnaise, relish, mustard, and seasonings. Spoon or pipe yolk mixture into centers of egg whites; cover. Serve immediately or refrigerate until ready to serve.

MARINATED MEATBALLS

1 pound frozen meatballs
1 (12 oz) bottle chili sauce
1 ½ cups grape jelly

Combine chili sauce and jelly in crockpot then add the meatballs. Heat on low for 3 - 4 hours. Stir about every 30 minutes. Serve on toothpicks.

ALMOND HAM ROLLS

8 oz cream cheese, softened
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp each salt and pepper
3 dashes Tabasco
1/4 tsp soy sauce
1 tsp Worcestershire sauce
2 tsp chopped chives or blades of green onions
2 tbsp. mayonnaise
1 tbsp chopped almonds
8 rectangular shaped slices of boiled ham 6x3 in.

Toast almonds in 300 degree oven for 12-15 minutes or until brown. Mix cream cheese with all ingredients except ham and almonds. Add almonds to mixture. Dry ham in paper towels. Spread 3 Tbs. of mixture in each slice of ham and roll lengthwise. Add a little mixture to end of rolls if more filling is needed. Place in freezer 45 minutes. Slice in ½ inch rounds. These may be wrapped, frozen for four weeks. Serve rounds on toothpicks or on crackers.