576 ham ham recipes

Put some fruit into your mornings with this jam that is scrumptious on toast.

Kick up your Independence or Flag day celebration an extra notch by making your own home-made ketchup (catsup) to make your barbecued hot dogs and burgers extra special. This is an easy way to really impress your friends and family and it's much better tasting than store bought varieties.

Make your own apple butter using your slow cooker.

Sweet potato pancakes made with mashed cooked sweet potato, flour, and butter. Slightly sweet, slightly savory, served with sour cream. A clever way to use Thanksgiving leftovers.

We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

This handy appetizer impresses everyone, simple, easy and full of flavor and very easy to eat.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Swedish strips press into a sheet pan, bake into golden shortbread, then get topped with warm jam and a snow of powdered sugar. One pan, 48 bars, zero rolling required.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

If you're tired of the same old berries, then this recipe is for you! Made of green gooseberries, this delicious jelly is sure to add a new taste to your breakfast.