Coca Cola Basted Ham

5 pounds precooked ham

6 cups diet cola

1 cup packed dark brown sugar

1 tablespoon dry mustard

2 tablespoons prepared mustard

2 cups fine dry bread crumbs

Preheat oven to 325F.

Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the cola every 15 to 20 minutes. (Center of ham will read 140F on a meat thermometer when properly cooked.) Remove ham from the pan and cool. Cut away rind and fat with a sharp knife.

Combine sugar, mustards, bread crumbs, and enough cola to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan.

Increase the temperature to 375F and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing. 20 servings.

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Ham Steaks with Cherry Sauce (Core)

1 (4-serving) pkg. Jello SF Vanilla Cook & Serve Pudding

1 (4-serving) pkg. Jello SF Cherry Gelatin

2 cups (one 16-oz. can) red tart cherries, packed in WATER,

3/4 c water

1/4 tsp. apple pie spice

6 (3-oz.) sliced extra-lean ham

In an 8-cup glass measuring bowl, combine dry pudding mix and dry gelatin. Add water to pudding mixture. Mix well to combine. Cover and microwave on HIGH (100% power) 2 minutes. Stir in cherries and apple pie spice. Re-cover and continue microwaving on HIGH 2 minutes. Mix well. Cover to keep sauce warm while preparing ham.

Place 6 ham steaks in large microwavable dish. Cover with waxed paper. Microwave on HIGH 3 minutes, or until ham is heated through, turning after 1 1/2 minutes. For each serving, place a ham slice on p0late and spoon about 1/3 cup warm cherry mixture over top. Serves 6.

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Cheesy Ham Casserole

Yield: 8 servings; 4 points per serving

4 cup cooked multi-colored rotini

8 oz Farmland Cubed Ham

1/2 cup fat-free ranch salad dressing

1/2 medium green pepper(s)

1 cup Kraft 2% Finely Shredded Mild Cheddar Cheese

2 cup broccoli

Combine ham, ranch, pasta, green pepper, broccoli and half the cheese in a casserole dish. Cover and back 20 minutes at 350. Uncover and top with remaining cheese. Bake 5 minutes to melt.

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Cheesy Ham and Hashbrown Casserole

Yield: 8 servings; 5 points per serving

10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup

1 cup Kraft 2% Finely Shredded Mild Cheddar Cheese

1 cup fat-free cottage cheese

1 cup reduced-fat sour cream

1 tsp black pepper

8 oz cooked ham

32 oz frozen hash brown potatoes

1 tsp garlic salt

1 tsp seasoned salt

In the blender or food processor, blend cottage cheese, soup and sour cream until smooth. Pour frozen hash browns into a 9x13 glass pan sprayed with PAM. Sprinkle potatoes with garlic salt, seasoned salt and pepper. Sprinkle ham over potatoes and top with your soup and cottage cheese mixture. Sprinkle shredded cheese on top and bake at 350 for 45 minutes to an hour or until hot and bubbly.

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Honey Orange Glazed Ham

Yield: 24 servings; 4 points per serving

8 pounds fully-cooked whole boneless ham

1 orange

1 cup honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Carefully remove peel from orange in long strips. Squeeze the orange, reserving juice. For glaze, in a small bowl combine 2 tablespoons of the orange juice, the honey, cinnamon and cloves, mix well.

Place ham on rack in shallow roasting pan. Insert meat thermometer in thickest part of ham.

Bake, uncovered, in a 325° F. oven for 1-1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees F, basting with the honey glaze during the last 45 minutes of baking.

Garnish with the orange peel, if desired.

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Asparagus-and-Ham Casserole

Yield: 6 (1 cup) servings

1 (1-ounce) slice white bread

3 3/4 cups uncooked extra-broad egg noodles

2 1/2 cups (1 1/2-inch) sliced asparagus

1/4 cup all-purpose flour

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup whole milk

1 cup fat-free, less-sodium chicken broth

1 tablespoon butter

3/4 cup finely chopped onion

1 tablespoon fresh lemon juice

1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons grated fresh Parmesan cheese

Preheat oven to 450°. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice.

Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

CALORIES 250; FAT 7.1g; PROTEIN 16g; CHOLESTEROL 52mg; CALCIUM 114mg; SODIUM 835mg; FIBER 2.7g; IRON 2.6mg; CARBOHYDRATE 30.9g

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