Posted by Grandma Jeanne on October 25, 2008
1 (about 6 pounds) uncooked ham
1 small can (6 ounces) frozen orange juice concentrate, thawed
1-1/4 cups brown sugar, firmly packed
1/3 cup steak sauce
Place ham, fat side up, on a large piece of foil in a large roasting pan.
Combine remaining ingredients.
Pour half of orange mixture over ham.
Wrap foil loosely around ham, and bake at 325 degrees for about 3 hours or 30 minutes per pound.
About 30 minutes before ham is done, remove from oven.
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Filed Under: Ham
Posted by Grandma Jeanne on February 5, 2006
1/2 cup butter
1 medium onion – finely chopped
1 cup sliced mushrooms
½ cup flour
3 cups ½ and ½
2-1/2 cup Swiss cheese – grated
¼ cup dry white wine
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon white pepper
1 lb cubed ham
1 lb shrimp – cooked and drained
14 oz can quartered artichoke hearts – drained
1 dozen hard-boiled eggs, peeled and quartered
Buttered bread crumbs
In large saucepan, melt butter, add onions, and cook until soft. Stir in mushrooms, saute. Sprinkle flour over vegetables, stirring in well.
Cook over low heat 5 – 6 minutes, stirring constantly.
Slowly add 1/2 and 1/2, stirring constantly until mixture is smooth.
Add 2 cups cheese, wine, Worcestershire, salt, and pepper. Blend well.
In a greased 13 inch x 9 inch lasagna pan, arrange ham, shrimp, artichokes, and eggs.
Pour cheese sauce over, lay foil over when in oven, and bake at 300 degrees for 1 hour. Remove cover and sprinkle with bread crumbs and ½ cup Swiss cheese.
Bake at 350 degrees for 15 minutes.
May be made a day ahead. Return to room temperature before baking if made a day ahead and refrigerated.
You can find a wide variety of baking pans at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on December 21, 2005
1 unbaked 9-inch pastry shell
6 eggs, lightly beaten
8 slices bacon, cooked, drained, and crumbled (or substitute 1/2 pound diced ham)
1 cups shredded Swiss cheese
1-1/4 cups 1/2 and 1/2
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
Brush pastry shell with a small amount of beaten egg. Prick bottom and sides of pastry shell with fork.
Bake shell at 450 degrees until shell is golden brown – about 5 minutes. Cool on wire rack.
Sprinkle bacon and cheese in pastry shell.
Combine remaining ingredients, and beat until thoroughly blended. Pour into pastry shell.
Reduce oven temperature to 375 degrees.
Bake 35 to 40 minutes or until knife inserted in the center comes out clean.
Let stand 5 minutes before serving.
Serves 6.
Posted by Grandma Jeanne on December 19, 2005
I used to always make this recipe with the Bisquick crust as the recipes calls for, and the flavor is excellent. I guess I am getting lazy in my old age, but I will probably buy a pie crust when I make it after Christmas. It is a perfect way to use up some of the ham after Christmas dinner!
Crust:
1 cup Bisquick
1/4 cup light cream
Filling:
1/2 pound ham, diced (or 1/2 pound bacon crisply fried and crumbled)
1 cup (4 oz) shredded Swiss cheese
1/3 cup onion, chopped
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
Stir Bisquick and 1/2 cream to a soft dough. Gently smooth dough into a ball on a floured cloth-covered board. Knead 5 times. Roll dough 2 inches larger than inverted 9″ pie pan. Ease into pan and flute edge.
Sprinkle ham, cheese, and onion in crust.
Beat remaining ingredients until blended. Pour over ham mixture.
Cover edge with 2-3″ strip aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 15 minutes at 425 degrees.
Reduce oven to 300. Bake 35 minutes or until knife inserted 1 inch comes out clean. Let stand 10 minutes before cutting.
Posted by Grandma Jeanne on
This is a recipe from my daughter Dawn. She is NOT a grandma, but I am listing one of her really good recipes. I figure if she has put up with me for all these years, her recipe can be included in my recipes!
4 eggs
2 cups ham, chicken, or small shrimp (about 3/4 pound precooked shrimp)
1/2 pound sliced mushrooms
2 tablespoons butter
1/2 cup chopped onions
1 cup cottage cheese or ricotta cheese
1 cup sour cream
2 cups monterey jack cheese, shredded
1/2 cup parmesan cheese
1/4 cup flour
1/2 teaspoon salt
Beat eggs.
Saute mushrooms and onions in butter.
In another bowl, combine sour cream, cottage cheese, monterey jack cheese, parmesan cheese, flour, and salt.
Mix all ingredients, and pour into a greased quiche pan.
Bake at 350 degrees for 40 to 45 minutes.
Let set for 5 minutes before serving.
