Bay Area Classic Ham Sandwich Print Recipe Servings Prep Time 2 people 5 minutes Cook Time 0 minutes Servings Prep Time 2 people 5 minutes Cook Time 0 minutes Bay Area Classic Ham Sandwich Print Recipe Servings Prep Time 2 people 5 minutes Cook Time 0 minutes Servings Prep Time 2 people 5 minutes Cook […]
California Club Ham Sandwich Print Recipe Servings Prep Time 2 people 5 minutes Cook Time 0 minutes Servings Prep Time 2 people 5 minutes Cook Time 0 minutes California Club Ham Sandwich Print Recipe Servings Prep Time 2 people 5 minutes Cook Time 0 minutes Servings Prep Time 2 people 5 minutes Cook Time 0 […]
Glazed Ham with Pineapple-Raisin Sauce Print Recipe Servings Prep Time 18 people 15 minutes Cook Time 120 minutes Servings Prep Time 18 people 15 minutes Cook Time 120 minutes Glazed Ham with Pineapple-Raisin Sauce Print Recipe Servings Prep Time 18 people 15 minutes Cook Time 120 minutes Servings Prep Time 18 people 15 minutes Cook […]
Heat oven to 325 degrees F. Place Indiana Kitchen ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally.
Baste Indiana Kitchen ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Ham and Noodle Tarts Print Recipe Servings Prep Time 36 people 20 minutes Cook Time 35 minutes Servings Prep Time 36 people 20 minutes Cook Time 35 minutes Ham and Noodle Tarts Print Recipe Servings Prep Time 36 people 20 minutes Cook Time 35 minutes Servings Prep Time 36 people 20 minutes Cook Time 35 […]
Grease 36 mini (or 12 regular) muffin pan cups generously. Set aside.
Chop Indiana Kitchen ham, cheese and green onions finely; set aside.
Cook noodles following label directions, just to the al dente state; drain. Mix drained noodles into ham mixture.
Divide mixture among the muffin pan cups (Bake tarts in 3 batches if there is only 1 pan).
In a medium bowl, beat eggs slightly, stir in half and half, salt and nutmeg. Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them. Bake for 35 minutes.
Ease out of pan gently, using a sharp knife around the edge if necessary. Transfer to warm serving platter; serve piping hot.
Recipe Notes
* Make-ahead tip: Tarts may be refrigerated, covered, for up to 3 days before serving. Reheat in a 350 degrees F. oven until hot, about 10 minutes.
Ham Jambalaya Print Recipe Keywordsoup Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Ham Jambalaya Print Recipe Keywordsoup Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Servings Prep Time 4 people 10 minutes Cook Time 15 minutes Ingredients […]
Heat oven to 250 degrees F. Remove Indiana Kitchen ham from package. Place Spiral Sliced Ham face down in roasting pan. Cover pan with aluminum foil; bake ham 1 hour and 15 minutes.
Meanwhile, prepare sugar rub. Combine brown sugar with dry mustard, lime rind, ginger, allspice, cloves and finely chopped pecans in bowl. Mix thoroughly with fork. Stir in lime juice to moisten sugar mixture evenly. Set rub aside.
Remove Indiana Kitchen ham from oven and uncover pan. Pat and rub sugar mixture over warm ham, covering top end first, then smearing mixture down the sides as evenly as possible.
Return Indiana Kitchen ham to oven. Bake uncovered 30 to 45 minutes, basting meat with pan juices every 15 minutes. Ham is done when center reaches 150 degrees F. On meat thermometer.
Remove Indiana Kitchen ham from roasting pan; place on wire rack and let rest 10-15 minutes.
Cobb Salad Ham Roll-ups Print Recipe Servings Prep Time 4 people 10 minutes Cook Time 0 minutes Servings Prep Time 4 people 10 minutes Cook Time 0 minutes Cobb Salad Ham Roll-ups Print Recipe Servings Prep Time 4 people 10 minutes Cook Time 0 minutes Servings Prep Time 4 people 10 minutes Cook Time 0 […]
Cola-Pineapple Glazed Ham Print Recipe Servings Prep Time 22 people 10 minutes Cook Time 200 minutes Servings Prep Time 22 people 10 minutes Cook Time 200 minutes Cola-Pineapple Glazed Ham Print Recipe Servings Prep Time 22 people 10 minutes Cook Time 200 minutes Servings Prep Time 22 people 10 minutes Cook Time 200 minutes Ingredients […]
Let the Indiana Kitchen ham stand at room temperature for 90 minutes.
Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the Indiana Kitchen ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.
While the Indiana Kitchen ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).
Take the Indiana Kitchen ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F. Remove ham to a cutting board and let rest for 15 minutes.
Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the Indiana Kitchen ham, drizzle a bit of the cola glaze on each plate.
Hickory Smoked Boneless Pit Ham Print Recipe Hickory Smoked Boneless Pit Ham Print Recipe Ingredients 1 ham Indiana Kitchen boneless pit ham 2 TBSP Yellow mustard 1 cup brown sugar 1 can Pineapple juice Servings: Instructions Put ham in the roasting pan. Rub yellow mustard all over the ham Pack brown sugar onto the ham, […]
Molasses Black Pepper Glazed Ham Print Recipe Servings Prep Time 20 people 20 minutes Cook Time 120 minutes Servings Prep Time 20 people 20 minutes Cook Time 120 minutes Molasses Black Pepper Glazed Ham Print Recipe Servings Prep Time 20 people 20 minutes Cook Time 120 minutes Servings Prep Time 20 people 20 minutes Cook […]
Place Indiana Kitchen ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.
Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.
When Indiana Kitchen ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving.
