Honey Baked Ham Lentil Soup

From the Kitchen of: Jessica Brainard

Honey Baked Ham Lentil Soup

After I baked the ham for 1 hour at 350 degrees basting it with pineapple juice. I made this soup in the crock pot with the leftover ham and the bone. The pineapple gave the ham an added sweetness flavor.

RECIPE

1 Honey Baked Bone

8 Cups of Cold Water

1 Can Whole Tomatoes

1 Cup diced Carrots

1 Cup Diced Onions

1 Teaspoon Chopped Garlic

1 Package of Honey Baked Ham Soup Mix:

Varieties of lentils, blackeyed Peas, Black Beans, Small Reds, Dark Red Kidneys, Baby Limas, Large Limas, Green Split Peas, Great Northerns, Pink Beans, Yellow Split Peas, Garbazos, Pearl Barley, Pinto Beans, and Navy Beans.

Seasoning: Salt, onion powder, paprika, spices, garlic powder, and paprika.

1 Teaspoon Black Pepper

1 Teaspoon Salt

Directions: Slice the ham and place ham bone in large slow cooker.

Add water, and ham bone, beans, vegtables, seasoning and simmer on High for 2 Hours. Add more chopped ham halfway thru cooking. Serve with Cheddar Cheese Cornbread.

Garnish: Sour Cream & Shredded Cheese

Pineapple Glazed Ham

From the Kitchen of: Jessica Brainard

Pineapple Glazed Ham

1 half ham

Slice in crosshatch grid

Insert  about 10 cloves into the ham slice

Secure Pineapple ring with a toothpick.

Sprinkle with brown sugar. Cover with Foil

Bake for 30 Minutes.

Reapply brine juice as needed. GLAZE: Brush, spread or drizzle an ingredient (meat stock, jam, melted chocolate) on hot or cold food to give it a glossy appearance or hard finish.

Brine: Ham spices, 1/2 cup hot water, 1/2 cup orange juice.

Ham Glaze

Ingredients:

Half Ham (but end) Roast, cook in liquid

15 cloves

1 can rings

Secure with toothpicks

Mix together:

Pineapple Juice

Spice pack

3 pinches of brown sugar

a splash of beer

1 cup of warm water

Pour liquid over ham

Bake 30 Minutes