ADVERTISEMENT
- Real Recipes from Real People -

Re: Creative/Easy Ham Recipes

Misc.
Hi Jo;
I think I posted this on one of the boards just the other day. My Hubby loves scalloped potatoes with scraps or small slices of ham in them, Just use your favorite recipe and add ham.


MsgID: 0018217
Shared by: Elly
In reply to: Recipe: Ham with Orange Marmalade Glaze
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Honeybuns
  • HONEYBUNS FOR THE DOUGH: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 4 tablespoons unsalted butter, cold and cut into bits 3/4 cup whole milk ...
  • Almond Butter Cookies (using almond paste)
  • ALMOND BUTTER COOKIES 3/4 cup almond paste (7-ounce package) at room temperature 3/4 cup plus 1 tablespoon sugar 8 tablespoons (1 stick) unsalted butter at room temperature 1 tablespoon vegetable oil 1 egg 1/4 teaspoo...
  • Burgerville Spread - To thicken...
  • I use arrowroot powder to thicken sauces like this. Dissolve 1 tsp of arrowroot powder in 1 tbsp water, then bring to a boil in the microwave. Stir in a little of the the sauce, mixing well, then add the remaining sauce ...
  • Rice, Lettuce, and Mushroom Broth
  • RICE, LETTUCE, AND MUSHROOM BROTH "If you find yourself with too much lettuce and some leftover rice, here's a great way to use both." 8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if d...
ADVERTISEMENT
  • Pork Chop Bake
  • PORK CHOP BAKE 6 pork chops, 1/2-inch thick 4 medium potatoes, peeled and thinly sliced 1 (4 oz.) can sliced mushrooms, drained 1 envelope Lipton Onion soup mix 1 cup water In large skillet, brown chops; drain. In ...
  • Beef Tips (crock pot)
  • BEEF TIPS 1/2 cup plus 3 tablespoons all-purpose flour, divided use 1 teaspoon salt 1/8 teaspoon black pepper 4 pounds beef or sirloin tips 1/2 pound sliced mushrooms 1/2 cup chopped shallots or green onions 1 (10-1/2...
  • Stewed Tomatoes with Ginger
  • STEWED TOMATOES WITH GINGER 3 large garlic cloves, smashed 2 inches fresh ginger, peeled and smashed 2 rosemary sprigs 2 thyme sprigs 1/2 cup olive oil 1 large sweet onion, thinly sliced 6 pounds ripe plum tomatoes, p...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Creative/Easy Ham Recipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!