Honey Cooked Ham

1 (4lb) fully cooked, boneless ham

½ c honey

2 T Dijon mustard

¼ tsp ground cloves

1 (11 oz.) Mandarin oranges in light syrup

Preheat oven to 325*. If ham has skin, peel it away using a sharp knife and discard. Score with a sharp knife by cutting diagonal lines: about ½-inch deep. Transfer ham to a foil-lined roasting pan and set aside. Whisk together honey, mustard and cloves. Brush over entire ham. Pour mandarin oranges with liquid over ham. Bake for 1 hour or 14 minutes per pound. Baste every 15 minutes with juices.

Asparagus Ham Fettuccine

Serving: 2

Ingredients:

• 4 ounces uncooked fettuccine
• 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 pound fully cooked ham, julienned
• 1/4 cup chopped walnuts (I
  
• 1 green onion, chopped
• 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage (I have used dry sage and have doubled it)
  
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.

Creamy Ham Fettuccine

6 servings

• 1 package (12 ounces) fettuccine or Spinach fettuccine
  
• 3 cups cubed fully cooked ham
• 2 cups frozen peas, thawed
• 2 cups grated Parmesan cheese
• 1 cup heavy whipping cream

Directions:

In a large saucepan or Dutch oven, cook fettuccine according to package directions; drain. In the same pan, heat the ham; add the peas, Parmesan cheese, cream and fettuccine. Cook and stir until heated through.