ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Pearl Bailey's Ham Recipe

Misc.
I used to have this recipe but I lost my copy too. I cut mine out of the Washington Post many years ago. I remember the best part was the glaze which had many unusual ingredients. Instant coffee and cherry pie filing were included. If you find this recipe, I sure would love a copy of it. Hope this was helpful.
MsgID: 0087205
Shared by: Jeff Knapp
In reply to: ISO: Pearl Bailey's Ham
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pearl Bailey's Ham
  maryann, Green Valley AZ
2 ISO: Pearl Bailey's Ham Recipe
  Jeff Knapp
3 Recipe: Pearl's Ham (Pearl Bailey, Ocala Star-Banner - Dec 16, 1973)
  R. Barton - Sacramento, CA
4 Recipe: Gala Glazed Ham (ham soaked in beer before cooking, 1967)
  R. Barton - Sacramento, CA
ADVERTISEMENT
Random Recipes
  • Black Bean and Rice Salad (using Italian dressing)
  • BLACK BEAN AND RICE SALAD 2 cups cooked long-grain white rice 1 cup cooked (or canned) black beans, rinsed, drained 1 cup chopped fresh tomato 1/3 cup chopped Vidalia or another sweet onion 1 cup (4 ounces) shredd...
  • Red Raspberry Mousse (using ladyfingers)
  • RED RASPBERRY MOUSSE 2 boxes (3 oz each) raspberry Jello 2 cups boiling water 2 pkg (10 oz) each frozen raspberries, partially thawed 1 pint heavy (whipping) cream 1/8 tsp peppermint extract (optional) 12 ladyfingers,...
  • Butter Fudge with Variations
  • BUTTER FUDGE 6 cups white granulated sugar 2 sticks (1 cup) butter (no substitutes) 1 (12 ounce) can evaporated milk 1 cup light corn syrup Vanilla extract 1 cup chopped nuts In a large saucepan, cook all ingredients...
  • Eddie V's Bananas Foster Cake (bread pudding)
  • EDDIE V’S BANANAS FOSTER CAKE FOR THE BANANAS FOSTER: 1/4 cup butter 1 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 banana liqueur 4 bananas cut in 1/4 slices 1/4 cup dark rum 4...
  • Salted Herbs (herbs preserved with vegetables and salt)
  • SALTED HERBS 1 cup chopped fresh chives 1 cup chopped fresh savory 1 cup chopped fresh parsley 1 cup chopped fresh chervil 1 cup grated carrots 1 cup chopped celery leaves 1 cup chopped green onions 1/4 to 1/2 cup coa...
  • Charleston Chews
  • CHARLESTON CHEWS "For almost forty years, we have been enjoying our Charleston Chews. They really need no improvements or additions since they have stood the test of time. We continue to receive more requests for and ...
ADVERTISEMENT
  • About Wild Rice
  • ABOUT WILD RICE Proper name: Zizania aquatica L. [ member of the grass family: Gramineae ] Other names: Indian Rice, water rice, water oats and Tuscarora...
  • Pineapple Ginger Chicken Stir-Fry
  • PINEAPPLE GINGER CHICKEN STIR-FRY 1 1/2 pounds boneless, skinless chicken breasts, cubed 2 teaspoons peanut oil 2 cups fresh pineapple chunks 3 tablespoons molasses 2 tablespoons fresh lime juice 1/4 teaspoon red pepp...
  • Regarding Kerst Kransen
  • My father when he was in Holland he was a baker, and he always made Kerst Kransen. I have made this one following the recipe and it is quite...
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: Pearl Bailey's Ham Recipe
  • 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!