Baked Ham with Sweet Potatoes and Pineapple

Posted on August 9, 2008
Filed Under Pork and ham

Wow, where did my week go?! Here it is, Saturday morning already. Did you ever wonder why life seems to go faster now that you’re older? The first I remember wishing life would pick up a little speed was 6 years old, er , 5 years old, I wanted to be the big 6. And then it was like that up until 19 when I got married. You know all the milestones… 13 – teenager, 16 – driver’s license (which I flunked twice, by the way… once was an over all lack of driving experience and the other was getting caught in a funeral procession at a stop light. And worse than the fact that I still didn’t have my license was the fact that I had to blushingly tell my friends that, sigh, I flunked again. At 16, it’s not easy to admit mistakes to friends. I guess that goes for any age, actually.) Anyway, after I got married, I had no more milestones to be reaching ahead for. I just wanted to settle in and have life slow down. And be in the ‘young marrieds’ group forever. Now a couple years ago, we got ‘kicked out’ of that. But, that’s not too bad, we just passed our 12th anniversary a few days ago.

Anyway, this has nothing to do with HAM, but I still wonder where my week went!!!!

This recipe comes from the Grandma’s Recipes cookbook. I love this cookbook! Maybe one reason is because I know Ray and Elsie, the ones who compiled it. And I must compliment them on the index! It’s VERY user-friendly! I think in a cookbook, one of the hardest things would be making the index, categorizing everything and making sure you didn’t miss a recipe.

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Baked Ham with Sweet Potatoes and Pineapple

Printable recipe

1/2 ham, 5-6 lbs.
1 c. brown sugar
6 medium sweet potatoes (didn’t have these, so I subbed canned ones)
1 c. crushed pineapple

Rub fat side of ham w brown sugar. Peel sweet potatoes and arrange around ham (or dump in a can or two of canned ones, they didn’t get too mushy). Pour crushed pineapple over ham.
ham-sweet-potatoes1.jpg

Bake at 325 allowing approximately 25 minutes per pound or until internal temperature reaches 160.
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That white part is the bone.
This was great! And easy! No scoring the ham and poking a bunch of cloves in. I baked it uncovered and the ham was really moist. Those sweet potatoes tasted candied, just delicious!!!! Part way through baking time, I took some of the juice and basted the ham and also turned the potatoes over. Not sure if that made a difference or not.

Here was the rest of our meal: Ham and sweet potatoes along with breadsticks and applesauce…
ham-sweet-potatoes3.jpg
Those breadsticks landed on the ‘Don’t bother making again’ list, but I’ll feature them sometime anyway. :) Can’t have all top notch recipes… as Pioneer Woman would say ‘Just keepin’ it real’.

Comments

7 Responses to “Baked Ham with Sweet Potatoes and Pineapple”

  1. Jan on August 9th, 2008 8:54 am

    This sounds like a great one for sunday lunch, quick and all in one!! ~ Jan

  2. Karen Layman on August 9th, 2008 9:49 am

    This looks like a yummy yummy meal. Wish you would have invited me over when you served it. :-)

  3. Kelsie on August 10th, 2008 2:08 pm

    Mom was pleased that you mentioned them(=…and don’t worry, the organization part is pretty much why Mom loved making those cookbooks. once again, I love this site!

  4. Ruth on August 10th, 2008 7:14 pm

    I think the index is the most important part of a cookbook. A lot of cookbook indexes aren’t worth the paper on wich they are printed. They are the ones that have only one entry per recipe, by recipe name.

  5. Shannon on August 10th, 2008 7:27 pm

    I love a good ham and pineapple together!!! :) Eric hates sweet potatoes but I just might try it. :)

  6. Rosanna on August 18th, 2008 9:35 am

    I made this for Sunday dinner yesterday, and it was delicious. Even my husband who doesn’t really like sweet potatoes ate them! I covered it with foil and baked it at 250 for almost 4 hours.

  7. Moni on September 20th, 2009 2:22 pm

    Did this recipe with fresh sweet potatoes and they potatoes stayed hard so I took the potatoes and juice from ham and made yams on top of stove.

Bacon-Wrapped Chicken

Posted on June 3, 2008
Filed Under Chicken and Turkey, Pork and ham

I’ve never made bacon-wrapped anything. I’ve had bacon-wrapped crackers and I’ve had bacon-wrapped filet mignon, but didn’t make either of them. So, here it is, the first time I’ve made a bacon-wrapped something…

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Bacon-Wrapped Chicken    Recipe taken from the 2001 Quick Cooking cookbook

6 boneless skinless chicken breast halves
1 carton (8 oz) whipped cream cheese with onion and chives
1 Tbsp. butter or margarine, cubed
Salt to taste
6 bacon strips

Flatten the chicken to 1/2″ thickness.
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Spread 3 Tbsp cream cheese over each. Dot with the butter and sprinkle with salt. Have you ever tried spreading cream cheese on slippery raw chicken? It’s hard!!!
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Roll up. Wrap each with a bacon strip. Place, seam side down, in a greased 9×13 pan.
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Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6″ from the heat for 5 minutes or until bacon is crisp. Yield: 6 servings. Look at the difference in the pan of the picture above and the picture below! The bacon sizzled and splattered while baking. We could hear it.
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We had creamed peas and Red Lobster biscuits with it.

This bacon-wrapped chicken actually looked REALLY good and sounded like it would be top notch, as in put it on the make-for-company list. The combo of chicken and bacon was really good, but the chicken was a bit dry and it wasn’t really all that extra flavorful.

Next time, I’m going to skip the cream cheese thing and sprinkle other seasonings inside instead. Then, I’ll bake it covered (so the splattering bacon doesn’t total my oven!) and uncover it for the broiling at the end. I think the chicken would stay more moist that way. And then we could eat it with barbeque sauce. Bbq sauce didn’t seem like it would go with that cream cheese mixture.

But it does look kinda neat, doesn’t it? One thing that surprised me was that the bacon stayed on, even when it ended at the top. I didn’t have to tack it down with toothpicks or anything!

One of these weeks, I’ll have to do a week of re-doing recipes that I’ve tried. I say ‘next time’ and then just keep making new recipes and ‘next time’ doesn’t really happen, although I did try something different with those carrot pancakes… I traded the cup of carrots for 1/3 cup of pumpkin and doubled the pecans. I kept everything else the same, but maybe should’ve added nutmeg. It was much better than the original recipe!

Comments

10 Responses to “Bacon-Wrapped Chicken”

  1. Annette33 on June 3rd, 2008 12:00 pm

    I think I’ve tried this one before, and I didn’t like the cream cheese filling. I may just have to try it again, making your change suggestions. If you decide to redo the recipe, you could call it Recipe Remix, or Seconds with a Twist, lol.

  2. Shannon on June 3rd, 2008 1:55 pm

    Interesting. I rarely buy bacon… might be something I have to try.

  3. Kelly on June 3rd, 2008 2:41 pm

    Mmm..this looks good. I think I would take your advice, remove the cream cheese, put some herbs in, and then use some BBQ sauce.

    Looks delish!

  4. Freida on June 3rd, 2008 2:44 pm

    Those look yummy! The only time I ever bacon-wrap anything is for shish-kabobs. I wrap it around fresh mushrooms and put it on there. Never thought of putting it on chicken. I’ll have to give it a try.

  5. barb on June 3rd, 2008 3:59 pm

    Looks really good Kay. I have never bacon-wrapped anything either. They do look really neat. I am glad you tried them first, because I don’t like dry chicken. Isn’t it funny how some recipes are that way. You just know they will be good. With the ingredients it calls for, its got to be good. But then it just isn’t that great. It’s a good thing there are cooks like you that can re-do a recipe and make it taste wonderful.

  6. Elizabeth on June 3rd, 2008 4:07 pm

    It sounds good though! you should try bacon wrapped hot dogs!! grilled of course. its really good!

  7. Cheryl on June 3rd, 2008 6:21 pm

    One summer we had a favorite of marinating the chicken breasts in Italian dressing and then we put onion and pepper strips in the center and rolled the chicken and wrapped them in bacon. If you like peppers and onions…its really good, at least we liked it. We grilled them. I want to say there was some swiss cheese in there too but don’t remember for sure. I’m not sure how you would keep it from running out the ends.

  8. Angela on June 4th, 2008 1:49 pm

    You might want to try grilling this recipe, that would bring out more flavor. My husband says if you wrap bacon around anything it will taste better! =)

  9. barb on June 4th, 2008 8:08 pm

    Kay,
    I guess I am going to try blogging my kitchen experiences. Thanks to you, it just got me motivated. I went ahead and did a post on soft pretzels, but I still want you to. People need to know how to make them:)
    franskitchen.blogspot.com

  10. Jo on June 4th, 2008 8:54 pm

    We’ve sometimes put a slice of pineapple on top of a burger, wrapped bacon around it, and grilled it. Mmm, mm, good! (A challenge to manuever on the grill, however!)
    I’d second your idea of covering the chicken during the baking time. Maybe a bit of lemon juice & water in the bottom of the pan, too…I despise dry chicken breasts!!!!

Making a ham for Easter? Try this one!

Posted on March 21, 2008
Filed Under Pork and ham

Up until a few years ago, we had a thing where we’d have my husband Shannon’s family over for Easter Sunday lunch. Shannon would make a ham that got rave reviews. I’m not sure what happened, but we don’t do that anymore. I guess we probably missed a year and the ‘too-new’ tradition was lost. Anyway, here is his recipe. He’s done it for Christmas, too. He hasn’t made it lately, and I only have 2 pictures of it… the last time he made it was before the days that I automatically put ‘food’ and ‘camera’ in the same boat, like I do now… these days, food and camera go together “like pancakes and blueberry syrup” (that was a line in a story tape we had in our growing up years and we still kick it around).

Twice-Smoked Ham

1 (12-15 lb) smoked bone-in ham
Whole cloves
Pineapple slices
Marachino cherries
1 cup frozen tangerine juice concentrate
1 cup Polander apricot preserves
1/2 cup French Pommery mustard
1/2 cup Grey Poupon Dijon mustard
1 cup packed light brown sugar
1 tsp. ground cloves
1/2 tsp. course ground black pepper
1/2 tsp. cayenne

To make this ham, use the indirect method of slow-cooking as described on page 13. (You don’t need to own a smoker for this. Let’s go to page 13… it says: Using a chimney starter, get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can’t get fresh-cut hickory. (Shannon buys and soaks the hickory chunks.) Keep the internal temperature of the grill at 200 – 225 degrees. Add more charcoal and hickory chunks every hour as needed. Don’t put meat directly over hot coals. Shannon has a rotisserie that he always put the ham on.) Now, back to the recipe: Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each intersection.
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Smoke at 225 degrees for 3 hours (‘pg 13′ directions above). Remove the ham and place on sheet pan. Secure the pineapple slices and the cherries to the ham with toothpicks.
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To make the glaze, combine the tangerine juice concentrate, preserves, mustards, brown sugar, ground cloves, and peppers in a bowl and mix well. Generously slather the ham with glaze and bake in a 350-degree oven for 1 1/2 hours. Brush the ham with glaze every 20 minutes. Remove from the oven and let rest for 30 min before carving. Yield: 10 – 12 servings.

Now, if you’re church-going and have thought of the conflict of glazing every 20 minutes while you’re sitting in church, what Shannon did was glazed it every 20 min while it was smoking, then before we left for church, he poured a bunch of glaze over it and with the cherries and pineapples on there, it stuck pretty good. Then, he glazed it again when we got home.

A lot of work goes into this ham, but it is SO good. The outside is candied and the inside is moist and delicious! Next time we make it, I’ll get decent pictures and update with them! We haven’t even talked about it yet if we’re going to make it this Easter, but it seems like with a ham like that, we should have company, and well, my ankle still feels better being propped up instead of flying around cleaning the house and making food!

This recipe comes from the Famous Daves Backroads and Sidestreets cookbook. I need to feature more recipes out of that cookbook. They have lots of ingredients, which equals lots of flavor! The next one I want to try is a wild rice soup that has 22 ingredients. I’ve had it at the restaurant several times and it is to die for.

Have any of you ever been to a Famous Daves restaurant? What did you think of it? Have you ever been to the original one in Hayward, WI? Here’s a picture of it… I scanned it in from my cookbook. It’s actually a 2-page spread and that white line is where the pages meet.
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Happy Easter!

Comments

4 Responses to “Making a ham for Easter? Try this one!”

  1. Shannon on March 21st, 2008 2:38 pm

    Oh I love love love ham. Make me one sometime will you? :) We’ll come over. :p

  2. Sharon on March 22nd, 2008 3:26 pm

    LOVE Famous Daves. And I feel almost as proud as you about the original being in Hayward (even tho’ I wasn’t bred and born there)!! Where’d you get the cookbook? At the restaurant?

  3. Kay Martin on March 23rd, 2008 12:21 pm

    Yeah, we got it at the restaurant. They have a little gift shop.

  4. Katie Mast on March 24th, 2008 10:48 am

    I love famous Daves, didnt know you can buy a cookbook. WOW!!! I will need to get one next time we go.

Apricot Baked Ham

Our suppers last night… or maybe you call it ‘dinner’ (I am, after all, from the boonies in northern WI!)

That was so fun to get some supper ideas! Thanks!!!! You can leave that in a comment anytime… I’ll make it my header for awhile.

Just some comments on some of them…

There were a couple breakfast ones. I want to start doing that once every week or so, since we never eat breakfast together in the morning. Rufusannie gave me a breakfast haystack recipe that I’m dying to try. At home, we used to have a breakfast supper every Wed eve. We didn’t eat b-fast together either, so this way we still got to eat b-fast foods now and then. I wonder if Mom still does that.

I’ve never heard of fried zucchini patties. I like other squash and I like zucchini bread (I know, it’s nothing like bread  ), so I might like them. Care to share your recipe, Twila?

Those potatoes with sw cond milk & velveeta sounds good! Actually everything sounded good and some good quick summer ideas too… like leftovers.   I also love the idea of just cutting up watermelon and making blt wraps and taking it out to the family!

We had an easy meal last night too… very little prep time, but oh, so good!
ham supper
Apricot Baked Ham (recipe below)
Baked potatoes (just threw them in the roaster with the ham)
Peas (cooked in the microwave, then added S&P and butter spray)
Fresh bread (don’t let this fool you, it IS fresh-baked, but it was frozen dough bought from the store, NOT from scratch)

Apricot Baked Ham     …recipe comes from Taste of Home 2nd Edition cookbook, one of my oldest cookbooks, I got it as a wedding gift almost 11 years ago)

1/2 fully cooked ham with bone (5 to 7 pounds)
20 whole cloves
1/2 c. apricot preserves
3 T. dry mustard
1/2 c. packed light brown sugar

Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts.
ham1
Combine preserves and mustard; spread over ham (I didn’t put all of it on) .
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Pat brown sugar over apricot mixture.
ham3Place ham on a rack in a roasting pan. I also put about 1/4 cup water in the bottom of the pan. Seemed like it might keep it more moist. Bake at 325 for 20 min per pound or until ham is heated thro’ and thermometer reads 140. After about 1 1/2 hours, I got some of the liquid off the bottom of the pan and basted the ham with it. Yield: 10-14 servings.
ham4I forgot to take a picture till I had sliced some off already and got the potatoes out, but here it is anyway.    I was a little worried about the apricot tasting ok on there because I don’t think I really like apricots, but the ham was delicious! I couldn’t have picked out the apricot flavor if I didn’t know it was in there. Nice and moist too!

Meal of recipes

I haven’t been taking much time to cook lately… just stuff like open-faced pork chop sandwiches, ravioli and applesauce, stromboli, and tonight we had baked sweet potatoes and grilled ham and salad. No new recipes and no good ones that haven’t been already featured. I’m a very sporadic cook, so I’m going into my reserve of meals that I made in a cooking streak and didn’t have time to post. Here’s one of them…

Pigs in Blankets

There are different ways of making these, but here’s how I did it…

1 can refrigerated crescent rolls
24 Li’l Smokies

Separate rolls and cut each roll into thirds (you can also cut them in half if you like more bread per weiner, then it would be 16 Li’l Smokies instead of 24).
mealpigs1
Starting at a wide edge, roll a Li’l Smokie up in it. Put on ungreased cookie sheet. Bake at 375 for about 12 minutes.
mealpigs2 

Very good! Quick snack if company is coming. Children love ’em, too!

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Broccoli Casserole

2 pkgs (16 oz each) frozen broccoli florets
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup (8 oz) sour cream
1 1/2 cups (6 oz) shredded sharp cheddar cheese, divided
1 can (6 oz) french-fried onions

Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese, and 1 1/4 cup onions.
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Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli. Pour into a greased 2 qt baking dish.
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Bake, uncovered, at 325 for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.
mealbroc3 

I made a half batch for us. This stuff is SO good!!!! I went a little heavier on the french-fried onions and also used mozzerella and reg cheddar in place of the sharp cheddar (sharp cheese is NOT my thing!).

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Pudding Pumpkin Pie

1 egg white, beaten
1 reduced fat graham cracker crust (8 inches)
1 cup cold fat-free milk
1 pkg (1 1/2 oz) sugar-free instant vanilla pudding mix
1 can (15 oz) solid pack pumpkin
1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 cups reduced fat whipped topping, divided

Brush egg white over crust. Bake at 375 for 5 min. or until lightly browned. Cool on a wire rack. In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon, and nutmeg. Fold in 1 cup whipped topping. Pour into crust.
mealpie1
Refrigerate for 4 hours or overnight. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings. 1 piece = 180 calories.

mealpie2(That color change is the difference between no flash and flash… it doesn’t change colors once it’s refrigerated! LOL) I couldn’t have told this was a diet pie. Could probably be made though with non-diet ingredients. It was really good! Nicely spiced. Will definitely make again!

Comments

3 Responses to “Meal of recipes”

  1. Ali on April 18th, 2008 2:17 pm

    A twist on the traditional pigs in a blanket is to use a sheet of puff pastry, cut it into thin rows, then cut from the other angle to make small rectangular pieces. Wrap around a little smokie and bake at 400-f degrees for about 17 minutes. :)

  2. Marie on April 22nd, 2008 11:06 am

    Do you think I could use asparagus instead of broccoli for the broccoli casserole?
    I stumbled on your site and love it!I love recipes.Quick,easy,and healthy ones especially.I hope you dont mind.I am going to subscribe to you right now.LOL

  3. Kay on April 23rd, 2008 1:31 pm

    Marie,
    I very seldom cook with asparagus, but it seems like it would work. Worth a try anyway! If you try it, let me know how it turned out. :)

Sunday Lunch

Glazed Ham
Mashed Potatoes
Salad
Dinner Rolls

Glazed Ham … recipe from the 2006 Taste of Home Annual cookbook

1 fully cooked bone-in half ham (8 – 9 lbs)
3 Tbsp. whole cloves
2 cups packed brown sugar
1/2 cup unsweetened apple juice or fruit juice of your choice
2 tsp. ground mustard

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making 1/2″ deep diamond shapes; insert a clove in each diamond.
ham 1
Bake, uncovered, at 325 for 2 hours.   For glaze, combine brown sugar, juice, and mustard; spoon some over ham. Bake 30 min longer or until meat thermometer reads 140, basting occasionally with remaining glaze. Let stand for 15 min before slicing. Yield: 16 servings. I didn’t get a picture of the ham  before lunch , so here it is after lunch…
ham 2This was really good and really easy!!!!

Extra Good Mashed Potatoes … recipe from Fix It And Forget It cookbook

5 lbs potatoes, peeled, cooked, and mashed
8 oz pkg cream cheese, softened
1 1/2 cups sour cream
3 tsp onion salt OR garlic salt (I used onion powder, I’d go a little scant on it next time)
1 1/2 tsp. salt
1/4 – 1/2 tsp. pepper
2 Tbsp. butter, melted

Combine all ingredients. Pour into slow cooker. Cover. Cook on Low 5-6 hours. The potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.
potatoes These were also very easy and would be well worth your time! Yum! With all the stuff in it, it doesn’t need gravy.

Open-faced pork chop sandwiches by my husband

A guest appearance!

Grilling is my husband Shannon’s specialty. He’s got some pretty mean stuff coming off the grill sometimes! YUM!!!! One of those things is the open-faced pork chop sandwich . I asked him if he could make a ‘guest appearance’ on this site to feature them. He agreed to do it… so, here he is…

I can’t believe I am being a guest writer on Kay’s blog. Further, I can’t believe I am actually sitting down with my laptop to write about a pork chop.

As you will see, this is not a complicated recipe. As with nearly all of my food prep related endeavors, this recipe centers around the charcoal grill.

Ingredients: Boneless pork chops, white bread, provolone cheese, BBQ sauce, seasoning.

Step 1: Season pork chops to taste. I use Chef Paul Prudhomme’s Meat Magic seasoning or a Cajun seasoning.

Step 2: Grill over hot coals.

porkchop1 To an internal temp of 160. Pork, unlike steak, should not be done medium or rare unless the intended audience has a particular affinity for food born illness.

Step3: While chops are grilling, toast one piece of bread for each chop.

porkchop3

Step 4: P ut a piece of the sliced provolone cheese on the toast (I know this is a technical and difficult process but stick with me here).

porkchop4

Step 5: Cut the chops into strips a little over 1/4 th in. thick.

porkchop2

Step 6: Put strips of chop on the piece of toast and cheese, using the grab and plop technique.

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Step 7: Pour boiling hot BBQ sauce over the chop and cheese.

porkchop6

This is really where a lot of the flavor comes from. I use Famous Dave’s Rich and Sassy BBQ Sauce . If you haven’t had Famous Dave’s you should at least give it a try. {Side note: “Famous” Dave Anderson has a lake home on Round Lake about 3 miles from where we live. I have had the chance to meet him on several occasions including one night after midnight when I stopped into our local grocery store and he was shopping at 12:30 in the morning. Dave started Famous Dave’s of America restaurant chain and later was appointed by President G.W. Bush as the head of the Borough of Indian Affairs in Washington DC. (an agency with over 10,000 employees) end side note}

Where was I? Oh yeah, make sure the bbq sauce is very hot so it melts the cheese. Serve as an open faced sandwich. The 2 mistakes I have made when making these are 1. Leaving the meat on the grill too long till it is too dry. And 2. Not putting enough BBQ sauce on top.

Well that’s it. See, I told you it was a simple recipe.

May you always be surrounded by good friends and great food.

An entire meal of recipes

Ham in a Hurry
Easy Potato Pancakes
Crescent Rolls
Broccoli
Peach Freeze

ham meal

This meal is taken from the 2007 Taste of Home Annual cookbook. I added cooked broccoli (because it was on the picture with the ham and potatoes) and crescent rolls. I made it one evening last week and didn’t take time to post it then.

Ham in a Hurry   …the actual recipe with the meal is Ham with Pineapple Salsa , but beside the recipe is a box that says, “Ham in a hurry  …If you can’t take the time to make the salsa for the ham w pineapple salsa, just sprinkle a little brown sugar over the ham. Then top it with crushed pineapple with its juice before popping the ham in the oven.  You can also make an easy, delicious glaze by blending apricot preserves with some mustard, lemon juice, and a dash of cinnamon. Simply heat the glaze in a pan and brush it on the ham during the final minutes of baking.” I did the brown sugar/pineapple variation (it was very good! And easy!),
ham1
ham2  then broiled it with the Ham w Pineapple Salsa directions. Here is that recipe if you want to try it. I might try it sometime, but I didn’t this time because I only had 2 of the 6 ingredients on hand and also I thought the brown sugar one sounded better.
Ham with Pineapple Salsa
1 can (8 oz) crushed pineapple, drained
2 Tbsp orange marmalade
1 Tbsp minced fresh cilantro
2 tsp lime juice
2 tsp chopped jalapeno pepper
¼ tsp salt
1 bone-in fully cooked ham steak (1 ½ pounds) Mine wasn’t quite that big.
For salsa, combine the 1st 6 ingredients into a small bowl; set aside. Place the ham steak on an ungreased rack in a broiler pan. Broil 4-6 inches from the heat for 8-10 min or until a meat thermometer reads 140, turning once. Cut into serving-size pieces; serve with salsa. Yield: 4 servings.
Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Easy Potato Pancakes
3 cups frozen shredded hash brown potatoes
2 Tbsp flour
2 eggs, beaten
3 Tbsp butter, melted
1 ½ tsp water
½ tsp salt
1 Tbsp vegetable oil
Place the hash brown potatoes in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water, and salt. Mix well.
Heat the oil in a large skillet over medium heat. Drop the batter by 1/3 cupfuls into oil;
ham potato1 fry until golden brown on both sides. Drain the pancakes on paper towels. Yield: 4 servings. (It makes 5 pancakes.)
ham potato2 We had a problem knowing what to put on them because they seemed bland without anything. My mom used to make something like that for breakfasts and we ate them w syrup. I tried syrup, but it didn’t seem right. Ketchup didn’t seem right either. So, if I make them again, I might try to jazz them up with chopped peppers or spices. Tiffany LOVED them! I cut one up and she ate it as a finger food.

Crescent rolls
I’ll feature them this time. We have them a lot and it’s always Lexi’s job to make them.
ham rolls1   You can see what kind they are (maybe?) by the empty can sitting there. Baking instructions are on the can. I’d recommend these if you aren’t sold on them already! 
ham rolls2

Broccoli
This was just frozen broccoli florets, cooked and salted.

Peach Freeze
2 cups vanilla ice cream, softened
1 1 /3 cups frozen unsweetened peach slices
1/8 tsp ground cinnamon
1/8 tsp vanilla extract
In a blender, combine ingredients;
ham peach1 cover and process till smooth.
ham peach2  Pour the mixture into small freezer-safe dessert dishes; cover and freeze until serving. Yield: 4 servings
ham peach3  This is a winner! Easy to do and very refreshing! But I’ll probably just make it in the summer mostly… it was almost too refreshing for a snowy evening in WI! The cinnamon in there is what makes it great, I think.