ADVERTISEMENT
- Real Recipes from Real People -

ISO: Need a recipe for 15lb ham in a Nesco

Misc.
I have a frozen but fully cooked 15 lb ham that I would like to make in my Nesco but don't know how or have any recipes. It's my daughter's baptism this weekend and I need something easy. Looking for suggestions.....
MsgID: 1110106
Shared by: Carrie Storm Wisconsin
Board: Cooking with Appliances at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ranch Dip (with parmesan and bacon)
  • RANCH DIP 1/2 cup sour cream, any variety 1/2 cup 1/4 cup Miracle Whip Salad Dressing 1/4 cup 100% grated parmesan cheese 1/4 cup real bacon pieces or bits 2 tbsp. sliced green onion Mix all ingredients....
  • Feather Bread (makes 2 loaves)
  • FEATHER BREAD This recipe produces two long, soft, rich loaves. 4 to 4 1/4 cups bread flour (or all-purpose flour) 2 pkgs. yeast 1 tablespoon sugar 1 tablespoon salt 1 1/2 cups hot water (120 to 130 degrees F) 1/3 cup...
  • Toffee (Martha Stewart)
  • TOFFEE "The pans recommended below are the ideal fit for the toffee; if you use other pans, make sure they are perfectly flat, and pour the toffee to a thickness of an eighth of an inch." 1 pound (4 sticks) unsalted ...
  • Shoney's Sweet and Sour Sauce
  • SHONEY'S SWEET AND SOUR SAUCE 16 oz. pineapple jelly (not preserves) 2 tbsp. yellow mustard 1 tbsp. light corn syrup 2 tsp. prepared horseradish (not creamy) 1 tsp. granulated sugar Combine all ingredients and stir u...
  • New York Deli Potato Salad
  • DELI POTATO SALAD 5 lbs red skinned potatoes, cut into thin slices 5 scallions thinly sliced (white and green) 1/4 cup fresh parsley 2 tablespoons chopped dill 1 1/4 cup mayonnaise 3 tablespoons rice vinegar 3 tablesp...
ADVERTISEMENT
  • Applesauce Dark Fruit Cake
  • Dear Claudia, Here is a recipe for a dark fruit cake type that's a bit different, but unbelievably delicious. Even people who don't like fruit cake love this, and it needs no aging. I promise it will bring you raves. I w...
  • Virginia's Bourbon Pound Cake (tube or Bundt, 1970's)
  • VIRGINIA'S BOURBON POUND CAKE 1 pound (2 cups) butter, softened 3 cups sugar, divided use 8 eggs, separated 3 cups sifted all-purpose flour 2 teaspoons vanilla 2 teaspoons almond extract 1/3 cup bourbon 1/2 cup choppe...
  • Easy Herb Pizza
  • EASY HERB PIZZA 4 boxes or envelopes of pizza crust mix (Jiffy or Martha White) 1 teaspoon of mixed dried herbs -- basil, oregano or rosemary About 2 tablespoons of parmesan cheese Dash garlic powder Pizza sauce ...
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
  • ISO: Need a recipe for 15lb ham in a Nesco
  • 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!