From the Kitchen of Marjorie:

When my Mom made ham this way, the flavor was especially sweet and appealing,and the apples were delicious.

2 fully cooked lean ham slices (Frick’s Bone-in Ham Steak or Frick’s Boneless ham Steak)                   

2 teaspoons ground mustard

1/2 cup packed brown sugar

3 medium baking apples

1 tablespoon margarine

pepper to taste

Place ham in an ungreased 13 x 9 in. baking dish.  Rub with mustard and sprinkle with brown sugar. Core apples and cut into 3/4 in. slices; arrange in a single layer over ham. Dot with margarine and sprinkle with pepper.  Cover and bake at 400° F for 15 minutes. Uncover and bake 15 minutes longer or until apples are tender.

Yield: 8 servings.

Ingredients:

• 1 cup honey
• 1/2 cup molasses
• 1/2 cup bourbon
• 1/4 cup orange juice
• 2 tablespoons Dijon mustard
• 1 ham half about 6 to 8 pounds — fully cooked

Preparation:

Combine the honey and molasses; heat in the microwave or in a pan on the stove top. Stir in bourbon, orange juice, and mustard.

Remove all but about 1/4-inch of fat from the ham, then place in a roasting pan. Bake at 325 for about 1 1/2 hours, or until a meat thermometer reaches 140 degrees (About 10 minutes per pound). Baste the ham occasionally with the honey-bourbon mixture.

Ingredients:

2 lbs. Frick’s Braunschweiger

1 8oz pkg. Cream Cheese (softened)

1/2 chopped Cashews

1/2 cup Sour Cream

1 cup Chopped Mushrooms

1 tsp Garlic

1 tsp Grated Onion

2 tablespoons Butter (softened)

Combine all ingredients in a large bowl. Mix with and electric mixer. Serve chilled with your favorite crackers.

Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator.

Prep Time: 10 minutes

Cook Time: 60 minutes

Ingredients:

• 1/3 cup light brown sugar, packed
• 1/2 cup honey
• 1/3 cup dry red wine
• 1/2 cup pineapple juice
• 1 medium clove garlic, finely minced
• 1 fully cooked Frick’s ham, about 6 pounds

Preparation:

In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade.

Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.

Serves 8 to 10.

Your entire family will love this treat, especially the kids, thanks to Dr. Suess!

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large shallots, finely chopped
1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained
1/3 to 1/2 cup heavy cream, eyeball it
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
8 slices deli ham or prosciutto di Parma
8 eggs

Preheat oven to 375 degrees F.In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.

Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint – if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

Ingredients:

• 1 1/2 pounds potatoes, peeled and cut in 3/4-inch cubes
• 1 cup thinly sliced carrots
• 3 tablespoons butter
• 3 tablespoons finely chopped fresh parsley
• 3 tablespoons flour
• 1/2 teaspoon salt
• dash pepper
• 1/2 cup vegetable cooking liquid
• 1 cup milk
• 1 cup shredded Cheddar cheese
• 1 to 1 1/2 cups diced Frick’s ham
• 2 tablespoons butter, melted
• 1/2 cup coarse soft bread crumbs

Preparation:

Cook potatoes and carrots together in a small amount of salted boiling water until tender. Drain, reserving 1/2 cup of the cooking liquid.
Set aside.

In a saucepan, melt butter over medium-low heat; stir in parsley, flour, salt, and pepper. Stir until smooth and bubbly. Gradually stir in the reserved cooking liquid and the milk. Continue to cook, stirring constantly, until thickened. Add cheese; continue cooking, stirring constantly, until cheese is melted and mixture is smooth and bubbly. Pour cheese sauce over the potatoes and carrots. Gently stir in the ham; transfer to a baking dish. Toss bread crumbs with the melted butter and sprinkle over casserole. Bake at 350° for 20 to 30 minutes, until hot and bubbly. Serves 4.

Place the turkey wings or drums in a covered dish with enough liquid of your choice to keep the drums moist while heating. Chicken broth works well. Heat the drums at 350 F for approximately 15 minutes per pound.