Ham recipes?

i just had a whole pig butchered and i have no clue what to do with all this meat. anyone know any good recipesHam recipes?
LOL so how did you end up butchering this pig?





Anyways, Google is your best friend:


http://www.google.com/search?sourceid=na鈥?/a>Ham recipes?
HAM WITH CHUNKY CRANBERRY SAUCE





1/2 lb. fully cooked ham, sliced 1/8'; thick


1 sm. green apple, cored %26amp; chopped (1/2 c.)


1 stalks celery, sliced (1/2 c.)


1 tbsp. butter


1/2 c. cranberry-orange sauce


2 tbsp. vinegar


Several dashes ground allspice


Hot cooked sweet potatoes, sliced (optional)





In large skillet cook ham over medium heat about 5 minutes or until heated through, turning once. (Overlap the slices in skillet, if necessary.) Remove ham slices from skillet. Cover ham to keep warm.


In same skillet cook apple and celery in hot butter until tender. Stir in cranberry-orange sauce, vinegar and allspice. Cook and stir until heated through. On two dinner plates, arrange ham slices. Spoon sauce on top. Serve with cooked sliced sweet potatoes, if desired. Makes 2 servings.





HAM AND BROCCOLI WITH HOLLANDAISE


SAUCE





English muffins


Thinly sliced ham


Sliced Swiss cheese


Steamed broccoli


Hollandaise Sauce





Raise rack in oven to groove that is second from the top and turn oven heat to broil.


Cut several English muffins in half and place soft side up and put in the oven long enough to lightly brown. (Not too long, you still want them to be fairly soft.)





At this time you will need to turn the oven down to 350 degrees and low the rack so it rests in the center groove.





After they have browned, place about 3 pieces of thinly sliced ham on each muffin.





Place 1 slice Swiss cheese on each muffin. Place in oven until cheese is melted.





Serve with steamed broccoli as the next layer with Hollandaise Sauce topping it off.





HOLLANDAISE SAUCE: Stir 2 egg yolks, slightly beaten and 3 tablespoons lemon juice vigorously in 1 quart saucepan with a wooden spoon. Add 1/4 cup butter. Heat over very low heat, stirring constantly, until butter is melted. Add 1/4 cup butter, stirring vigorously until butter is melted and sauce thickens. (Be sure butter melts slowly; this gives eggs time to cook and thicken sauce without curdling.) Serve hot or at room temperature. 3/4 cup sauce.





Using a double boiler is a good idea but I just raise a small pan approximately 2'; off burner. When making 6 halves of the ham and Swiss mixture, I double this recipe. This lunch is very filling and will definitely hold you over until dinner.





HAM LOAF WITH SAUCE





1 1/2 lb. lean fresh pork (ground)


1 1/2 lb. smoked ham (ground)


2 beaten eggs


1/2 c. milk


1 c. cracker crumbs





SAUCE:





2/3 c. brown sugar


1 tbsp. dry mustard


1 c. water


1/2 c. vinegar





Mix well and shape into loaf: Pork, ham, eggs, cracker crumbs and milk. For sauce combine brown sugar, dry mustard, water and vinegar. Bake at 325 degrees for 2 hours, basting with sauce as it bakes. Bake until lightly browned.





CHEESY HAM AND EGG SPREAD





1 (5 oz.) pkg. cheese spread with pimento


1 (5 oz.) can chunk style ham, chopped


2 hard cooked eggs, finely chopped


Toasted English muffin halves or rusks, buttered





Combine cheese spread, ham and egg. Store mixture tightly covered in refrigerator. To serve, spread on toasted muffins or rusks. Broil 3-4 inches from heat 2-3 minutes. Makes 1 2/3 cups.





PARTY HAM SPREAD





1 sm. can chunk ham


1 jar pimento cheese spread


1/2 tsp. garlic powder


2 tsp. green chili sauce


3 tbsp. mayonnaise


1 tbsp. mustard


1 sm. onion, minced


2 tsp. salt


1/2 tsp. pepper





Flake ham with mayonnaise and mustard. Mix in cheese. Spread remaining ingredients and refrigerate overnight. Serve with rye bread or crackers.





HAM SALAD SPREAD





2 c. cooked ground ham


1 lg. dill or sweet pickle, chopped fine


Dash of salt


3/4 c. salad dressing


1/2 c. chopped celery


1/2 tsp. minced onion





Blend well. Spread over slices of bread.





HAM AND CHEESE CREPES





4 eggs, beaten


2 c. milk


1 c. flour


3 tbsp. melted butter


2 tsp. sugar (add only for dessert crepes)





Place all ingredients in blender or mixer. Beat well. Let batter stand for 1 hour. Stir well before using. Preheat well seasoned 7 or 8 inch crepe pan or fry pan. Pour in 2 to 3 tablespoons batter after first rubbing the pan with oil. Tilt lightly to distribute batter evenly. When light brown on bottom, turn and lightly brown other side. Place waxed paper between each crepe. May be frozen in airtight containers.





CREPE FILLING:





1 1/2 c. thick white sauce


1 c. shredded or chopped ham


1 c. Swiss cheese


1 pkg. frozen, cooked %26amp; drained artichoke hearts


4 green onions (approximately - chop tops %26amp; all %26amp; saute in butter)


Cayenne %26amp; salt to taste





Make sauce using recipe of your choice. Add ham and onion mix. Remove from heat. Add cheese and seasonings and artichoke hearts. Cool in refrigerator until thick. Spoon 2 1/2 teaspoons onto each crepe. Roll, leaving seam on bottom. Brush with melted butter. Sprinkle with more Swiss cheese. Bake at 350 degrees for 30 to 35 minutes. May be frozen.
A butchered pig does not result in ham...unless you smoke the haunch of the pig-





leftover pork from a pig roast is best used for pork barbeque- simply chop the cooked meat and combine tieh barbeque sauce, serve on toasted rolls, with baked beans and cole slaw on the side.
Scalloped Potatoes and Ham





1/2 cup butter


1/2 cup flour


2 teaspoons salt


1/2 teaspoon pepper


3 cups milk


3 cups ham, cooked


1 large green pepper, chopped


1 large onion, chopped


1/2 cup cheddar cheese, shredded


5 cups potatoes, pared and sliced





Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.


Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.


Return to heat; cook until thickened and bubbly.


Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.


Stir gently then move into a buttered 13X4-inch baking dish; cover with foil.


Bake at 350 degrees for 30 minutes.


Uncover and continue to bake for 1 hour.


Let stand for 10 minutes before serving.





Baked Ham and Cheese Omelet Roll





6 eggs


1 cup milk


1/2 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon black pepper


1 cup cooked ham, chopped or 9 slices of any deli ham


1 cup shredded sharp cheddar cheese





Preheat oven to 450 degrees.


Beat eggs and milk until fluffy.


Add flour, salt and pepper and beat or whisk until smooth.


Pour into a buttered or greased 9 x 13 baking dish or pan.


Bake for about 15 minutes or until eggs are just about set.


Sprinkle with chopped ham or lay slices of ham evenly on top.


Sprinkle with cheese.


Bake for about 5 minutes more or until cheese is melted.


Starting at short side, roll up omelet while still in pan.


Place seam side down on serving dish.


Cut into slices.