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Hot Ham-Cheese Rolls - Makes 16 servings.
Ingredients:
2 cups ham in short thin strips
1 pound sharp cheddar cheese, shredded
2 pimientos, chopped
1/3 cup chopped green olives
1 tablespoon mustard-pickle relish
1/4 teaspoon each onion salt and pepper
Dash of garlic salt
1 teaspoon Worcestershire
1 can (8 ounces) tomato sauce
16 sandwich or frankfurter rolls
Directions:
Mix all ingredients, except rolls. Split rolls and fill with mixture. Wrap each in a piece of foil. Heat in moderate oven (350° F) about 15 minutes.
Macaroni and Ham Casserole - Makes 8 Servings
Ingredients:
8 ounces elbow macaroni
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
3 1/2 cups milk
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup sliced stuffed olives
1 tablespoon instant minced onion
1 package (10 ounces) frozen peas, partially thawed
About 2 cups diced ham
Cheese-Crumb Topping
Directions:
Cook macaroni according to package directions. Melt butter and stir in next 4 ingredients. Gradually add milk and cook, stirring, until thickened. Then boil about 1 minute. Add next 5 ingredients and mix with macaroni. Put in 3 quart casserole dish and sprinkle with topping. Bake in moderate over (375°F) 30 minutes, or until bubbly.
Cheese-Crumb Topping
Combine 1/4 cup finely shredded sharp Cheddar cheese, 2 tablespoons fine dry bread crumbs, and 2 tablespoons melted butter or margarine.
Ham-Apple Salad - Makes 4 servings.
Ingredients:
1 cup diced ham
1 cup diced celery
1/2 cup broken walnuts or pecans
2 large eating apples, diced
1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons lemon juice
Salad greens
Directions:
Combine ham with next 3 ingredients. Blend mayonnaise, milk, and lemon juice, add to ham mixture and toss well. Serve on greens.
HAM & CHEESE BALL
Ingredients:
¾ lb. ground ham
1 8 oz. pkg. softened cream cheese
1 teaspoon Worcestershire sauce
1 cup finely shredded sharp cheese
1 teaspoon minced onion
3 drops tobasco sauce
1 Small Package chopped pecans
Directions:
Combine all ingredients. Shape into ball and roll in finely chopped pecans. Chill. Serve with crackers. Make extra and freeze.
Glazed Ham Balls - Makes 48 meatballs
Ingredients:
1 beaten egg
3/4 cup soft bread crumbs (1 slice)
1/3 cup dried tart red cherries or dried cranberries, finely snipped
1/4 cup finely chopped green onions
1/4 teaspoon pepper
1/2 pound lean ground cooked ham
1/2 pound lean ground beef
2/3 cup red currant jelly
2 tablespoons prepared mustard
Green onion slivers
Directions:
1 Combine egg, bread crumbs, cherries or cranberries, chopped green onions, and pepper in a mixing bowl. Add ground ham and ground beef; mix well. Shape into 1-inch balls.
2. Place in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done. Drain, if necessary.
3. Meanwhile, heat jelly and mustard together in a chafing dish, blazer pan, or small skillet, stirring occasionally until jelly is melted. Add ham balls to chafing dish. (Or, transfer ham balls to a warm heatproof serving bowl and pour glaze over ham balls.) Keep warm. Garnish with green onion slivers.
Brown-Sugar-Glazed Ham - Makes 16 to 20 servings.
Ingredients:
1 5- to 6-pound cooked bone-in ham
1-1/2 cups packed brown sugar
1-1/2 cups red wine vinegar
4 sprigs fresh mint (each sprig about 2 inches)
Green onions (optional)
Cracked black pepper (optional)
Directions:
1. Preheat oven to 325 degrees F. If desired, score ham by making diagonal cuts 1 inch apart in fat in a diamond pattern. Place on rack in a shallow roasting pan. Insert meat thermometer. Thermometer should not touch bone. Bake until thermometer registers 125 degrees F.
2. Meanwhile, for glaze, in a medium saucepan stir together sugar, vinegar, and mint sprigs. Bring to boiling. Reduce heat. Boil gently, uncovered, about 30 minutes or until reduced to 1 cup. Remove from heat. Remove and discard mint. Brush ham with some of the glaze.
3. Bake ham for 20 to 30 minutes more or until thermometer registers 135 degrees F, brushing three more times with additional glaze. Sprinkle with pepper. Let stand 15 minutes before carving. (The meat's temperature will rise 5 degrees F during standing to the safe temperature of 140 degrees F.) Serve meat on a platter layered with green onions, if desired. Sprinkle with pepper, if desired. Bring any remaining glaze to boiling and serve with ham.
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