Ingredients:
1 (5 pound) ready-to-eat ham, 1/4 cup whole cloves, 1/4 cup dark corn syrup, 2 cups honey, 2/3 cup of butter
Directions:
- Preheat oven to 325 degrees F (165 degrees C).
- Score ham, and stud with the whole cloves. Place ham in foil lined pan.
- In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
- Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
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Ingredients:
8 potatoes, peeled and cubed, 1 (10.75 ounce) can condensed cream of chicken soup undiluted, 1 1/2 cups shredded Cheddar cheese,1 cup sour cream, 1 small onion, chopped, 3 green onions chopped, salt and ground black pepper to taste, 1 1/2 cups shredded Cheddar cheese
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until almost tender, 7 to 12 minutes; drain and cool.
- Combine soup, 1 1/2 cups Cheddar cheese, sour cream, green onions, salt, and pepper in a large bowl; fold in potatoes. Place mixture in prepared baking dish and sprinkle with remaining 1 1/2 cups Cheddar cheese.
- Bake in preheated oven until heated through and cheese is melted, 25 to 30 minutes.
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Ingredients:
15 graham crackers crushed, 2 tablespoons butter melted, 4 (8 ounce) packages cream cheese, 1 1/2 cups white sugar, 3/4 cup milk, 4 eggs, 1 cup sour cream, 1 tablespoon vanilla extract, 1/4 cup all-purpose flour
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
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