1 (4 lb.) fully-cooked spiral cut ham
1 (20 oz.) can sliced pineapple, drained with juice reserved
1 cup dark brown sugar
1 liter ginger ale
Preheat the oven to 350.
Combine pineapple juice, brown sugar and ginger ale to make a syrup. Mix well.
Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6-quart casserole dish. Top with a few pineapple rings and 1/4 of the syrup mixture.
Repeat the layers, ending with pineapple rings on top.
Cover with aluminum foil and bake for 20 minutes. Uncover and cook for an additional 20 minutes. Makes 12 servings.
Roasted Asparagus with Herbes de Provence
1 bunch fresh asparagus spears, trimmed
2 Tbsp. olive oil
1 Tbsp. dried Herbes de Provence
Sea salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
Roast in preheated oven until tender and lightly browned, about 12 minutes. Makes 4 servings.
1 cup all-purpose flour
1 cup milk
1/2 tsp. salt
Preheat oven to 450. Grease and flour 8 cups of a muffin tin. Place a dot of butter in the bottom of each cup.
In a medium bowl beat eggs slightly. Beat in flour, milk and salt until just smooth, being careful not to overbeat.
Fill cups 1/2 full. Bake at 450 for 15 minutes, decrease temperature to 350 and bake for 10 minutes. Immediately remove from cups and serve piping hot. Makes 8.
1 pkg. lemon velvet cake mix
3/4 cup cold water
1 small pkg. instant lemon pudding
3/4 cups salad oil
Beat cake mix, water and pudding for 3 minutes. Add eggs and oil. Mix well.
Bake in 9 x 13 pan at 350 for 45 minutes.
Juice of 2 lemons
2 cups powdered sugar
Mix. While cake is still hot, prick with fork and pour glaze over top.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.