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.

PORK CHOPS WITH APPLES AND STUFFING

6 bone-in pork chops or pork shoulder steaks
1 tbsp vegetable oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling
1 tsp cinnamon

In a skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Mix cinnamon with pie filling. Spread pie filling into a greased 13x9x2 inch baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350 for 35 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 160. Yield: 6 servings

HAM AND VEGETABLE LINGUINE

Recipe by: David and Tira Cheney

1 pkg (8 oz) linguine
½ lb fresh asparagus, cut into 1 inch pieces
½ lb fresh mushrooms, sliced
2 carrots, sliced
1 medium zucchini, diced
2 cups julienne cooked ham
1/4 cup butter or margarine
1 cup whipping cream
½ cup frozen peas
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1 tsp dried basil
3/4 tsp salt
Dash each pepper and nutmeg
Additional Parmesan, optional

Cook linguine according to package directions. Meanwhile, in a large skillet saute asparagus, mushrooms, carrots, zucchini, and ham in butter until vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese, if desired. Yield: 4 servings.

SPAGHETTI SAUCE

recipe by: Kelley Cheney

2 pounds sweet Italian sausage
2 (29 oz) cans tomato puree
2 cans (14.5 oz) stewed tomatoes
1/4 cup sugar
Oregano
Basil
Garlic salt

Cut sausage into pieces and bake at 350 for 35 minutes. Mix all ingredients and simmer for at least 2 hours on very low.