Robertson's Recipesrealham.gif (15472 bytes)

Betty Robertson's Baked Ham Glaze

1

  Robertson's Ham

1

  cup brown sugar

1/2

  teaspoon dry mustard

1/2

  cup pineapple juice

        Before making the glaze, wrap a whole precooked ham in foil and bake at 325 for an hour and a half.  For glaze, mix together brown sugar, mustard, and pineapple juice and heat in saucepan for about three minutes (until sugar is dissolved, but before boiling).  Remove foil from ham and baste with glaze.  Return to oven uncovered and baste every five to ten minutes with glaze (baste as long as you please).  Remove and let cool to room temperature.   Slice and Serve

Hash Brown Casserole

3

  cups frozen hash brown potatoes, thawed,
  salt and pepper to taste

3

  cups (12 ounces) cheddar cheese, shredded

1/2

  cup onion, chopped

3

  cups Robertson's ham, diced

8

  eggs, beaten

1 1/2

  cups milk

   Mix hash brown potatoes, salt, pepper, cheese, and onion in bowl.  Place in greased 13 x 9-inch baking dish.  Place ham on top.  In a separate dish, combine eggs and milk, stirring well.  Pour over ham and top with additional grated cheese.  Bake at 350 for 50 minutes.  Makes eight to ten servings.

Ham Rolls

1

  can of 10 flaky biscuits

2

  cups Robertson's ham,
  chopped (or 20 thin slices of ham)

1 1/2

  cups American or cheddar cheese, grated

1/4

  cup margarine, melted

1 1/2

  cups cracker crumbs, crushed

    Separate biscuits into twenty flat biscuits.  Spread dough very thin, using finger.  Place ham on dough and add about one tablespoon cheese.  Bring top edges of dough together.  Dip top in margarine, then cracker crumbs.  Bake at 350 for 15 to 20 minutes or until brown.   Serve hot.