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Related recipes: Fall, Fruit, Ham, Main Dishes, National Pork Board, Pork
Add these dishes to make a full meal:
Split Pea Soup with Herbes de Provence
Yield: 6 servings
1 2-to 2-1/2-pound fully cooked smoked boneless ham
1 Tbs prepared mustard
1/2 cup fruit preserves (such as peach or apricot)
Heat ham in oven according to package directions. In small bowl, stir together preserves and mustard. Brush over sides of ham during last 15-20 minutes of heating. Slice enough ham to serve; wrap and refrigerate leftovers for up to 3 days.
Crockpot Tip: Heat small boneless ham in slow cooker, with 1/4 cup water, on low setting, for 5-6 hours.
Recipe courtesy of the National Pork Board
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
