955 hum recipes

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

Open-faced ham and cheese sandwiches on rye bread with mustard butter, sliced tomato, and melted cheese topped with creamy coleslaw. Ready in 10 minutes using the microwave.

Marcia Adams's maple baked ham: an 8-pound cooked ham glazed with pure maple syrup and served with a mustard-Worcestershire pan sauce. A classic holiday centerpiece with sweet-savory drippings.

Plain scrambled eggs mixed with ham and cheese and a lil' bit of God's love (believers onleh!!)

Two-in-one muffin tin breakfast with eggs baked in turkey ham cups alongside fresh muffins. One pan, one bake, and a complete breakfast ready in 30 minutes.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

Festive ham slices baked low and slow with brown sugar, whole cloves, and canned plums in their own juice. A sweet, fruity glazed ham with just 4 ingredients and minimal effort.

Easy glazed smoked ham trims, scores, and bakes a fully-cooked smoked ham with a simple sugar coating for a holiday-worthy main with minimal effort. The classic Sunday-supper or Easter-table centerpiece.

White Michigan bean soup is a three-ingredient classic: white navy-style beans simmered slowly with a smoked ham hock, then partly mashed to thicken. Old-school, no-fuss comfort.

Creamy potato ham soup thickened with a butter-flour roux and milk. A simple, comforting soup with diced potatoes, celery, onion, and ham.

Toast Hawaii with ham, pineapple rings, and melted Gouda cheese on white bread, finished with a maraschino cherry. A retro German-style open-faced sandwich baked until bubbly.

Rakott Krumpli is a classic Hungarian layered casserole of boiled potatoes, hard-boiled eggs, ham, and sausage, finished with sour cream and paprika. Hearty, filling Central European comfort food.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.