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° for about 3 hours or 30 minutes per pound.

About 30 minutes before ham is done, remove from oven.

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:

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.

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.

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.

1 cup whipping cream
2 eggs, beaten
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/2 package frozen spinach or chopped broccoli
3/4 cups diced chicken or ham
Chopped onions
Sliced mushrooms
Salt
Pepper
Pie shell

Combine all ingredients. Pour into pie shell.

Bake at 350 degrees for 35 to 45 minutes or until the center is firm.

Let set for about 15 minutes before serving.

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!

24 ounces frozen shredded hash browns, thawed
1/3 cup melted butter
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup diced cooked ham
1/2 cup half & half
2 eggs
1/2 teaspoon salt

Press thawed hash browns between paper towels to remove moisture.

Press into glass pie plate to form crust.

Brush with melted butter.

Bake at 425 degrees for 25 minutes.

Remove from oven, and lower temperature to 350 degrees.

Sprinkle with cheese and ham evenly over crust.

Beat 1/2 & 1/2 with eggs and salt.

Pour over cheeses and ham.

Bake uncovered for 30 minutes until knife inserted in center comes out clean.

Cover last 10 minutes.