MARMALADE RAISIN GLAZED HAM

1/2 boneless fully cooked lean ham (4 pounds)

1 cup water

2/3 cup orange juice, divided

1/2 cup orange marmalade spreadable fruit

1/4 cup golden raisins

1/4 cup raisins

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

2 tablespoons cornstarch

1.  Line a shallow roasting pan with foil.  Place ham on a rack in a prepared pan.  Bake, uncovered, at 325 for 45 minutes.

2.  Meanwhile, combine the water, 1/2 cup orange juice, marmalade, raisins and spices in a saucepan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes or until raisins are softened and the mixture is reduced to 1-3/4 cups.

3.  Combine the cornstarch and remaining orange juice until smooth.  Gradually stir into glaze.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Brush ham with glaze.  Bake 1 to 1 1/2 hours longer or until a meat thermometer reads 140, brushing occasionally with glaze.

Pineapple ham

INGREDIENTS
1 (12 pound) ham
1/2 cup whole cloves
1/2 cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar maraschino cherries

DIRECTIONS
Preheat the oven to 325 degrees F (160 degrees C).
Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Great Northern Bean Soup

2 cans Great Northern Beans
1 lb ham, cubed
4 medium potatoes, chopped
2 celery stalks, chopped
½ c onion, chopped
1 t garlic
1 T margarine or butter
¼ t salt (or more to taste)

Saute onion and garlic in butter; set aside. Boil potatoes and celery together until done. Add ham, onion & garlic mixture, salt and beans. Heat through and serve.
This can also be done in the crock pot. Simply saute onions and garlic in the butter and then add all ingredients into the crock pot. Cook for 3-4 hours on high or 5-6 hours on low.

By S. E. Thomas