Serves: 8 1 Fully cooked whole boneless ham Mustard original 1/2 cup whole cloves 1 can pineapple slices in heavy syrup 1 jar whole maraschino cherries Juice 1/2 cup cooking red wine (must be sweet) Worcestershire to taste Sugar or maraschino cherries juice to taste Pineapples heavy syrup Preheat

Garlic lovers unite! Add more variety to the already savory, smoky flavor of ham. ... Recipe provided courtesy of Pork: The Other White Meat.

Source of Recipe Recipe courtesy of National Pork Board Recipe Introduction Serves: 12 Serving Size: 4 oz. For more recipes and ideas, please check out www.TheOtherWhiteMeat.com 3 pound center-cut cooked ham 2 to 4 cloves garlic 1/3 cup molasses 2 teaspoons freshly ground black pepper 1. Heat oven

Dried beans soaked overnight then cooked until just soft can be used as an alternative to tinned beans. I often use other small beans if I have no cannelloni ones available. This recipe freezes very well.

Heat oven to 400°F. Separate biscuits. Place in muffin pan cups, pressing gently into bottoms and up sides of cups. In bowl, combine ham, honey mustard and 2 tablespoons peanuts. Spoon ham mixture evenly into biscuit cups. Sprinkle with remaining 2 tablespoons peanuts. Bake 15 to 17 minutes.

If roasting half a ham, you can reduce cooking time and glaze. Place ham in roasting pan. Insert 1/2 cup of cloves into top of ham (side with most fat) at about 2 inch intervals. Scatter remaining 1/2 cup cloves in bottom of pan. Pour 2 c. of orange juice, Madeira or sherry, and the cranberry juice