2 cups ham , shredded into medium-sized pieces 1 pound linguine 4 tablespoons extra virgin olive oil 3 cloves garlic 1 cup peas, fresh or frozen, thawed lemon zest, and juice of 2 lemons 1 teaspoon sea salt 1/4 teaspoon pepper, freshly ground 1/4 cup mint, chopped 1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. When pan begins to smoke, saute garlic for one minute. Add the ham and continue to saute until ham begins to brown. Finally, add the peas; saute for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Saute for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.
6 pounds ham , fully cooked – rump half or shank portion 2 teaspoons orange peel, finely shredded 1 cup orange juice 1/2 cup brown sugar, packed 4 teaspoons cornstarch 1 1/2 teaspoons dry mustard 24 cloves
Score ham by making diagonal cuts in a dimond pattern. Stud with cloves in middle of each diamond. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Bake in a 325 degree oven until thermometer registers 125 degrees. For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hrs. For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard. Heat until thickened and bubbly. Cook and stir 2 minutes more. Brush ham with some of the glaze. Bake 20-30 minutes more or til thermometer registers 135 degrees. Let stand 15 minutes more before carving. Serve with remaining glaze.
Combine first 6 ingredients in a 10 inch skillet. Heat over med-high heat until bubbly. Add the pork; stir fry 3 minutes. Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl. Add to skillet, cook 2 minutes to thicken. Serve over noodles.
8 pounds ham , spiral cut 1 12 oz. can cola 1 20 oz. can pineapple, slices 40 whole cloves 10 maraschino cherries
Lightly oill a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature for 1 hour.
Heat oven to 350 degrees and place rack in lower third. Pour cola over ham and cover with foil. Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
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