It Inspired Me

  1   whole fully cooked bone-in ham (15-18 pounds) whole cloves 3   c.   brown sugar 1/2   c.   spicy brown mustard 1   can Dr Pepper or Coke 3   tbsp.   apple cider vinegar 1.  Preheat the oven to 325˚. 2 Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.) 3 Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes. 4 After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving. Get a big honkin’ bone-in ham. Fully cooked.

  Casserole: nonstick cooking spray 1   (20 ounce) package  Shredded Hash Browns 1   (10.5 ounce) can   condensed cream of chicken soup 2   cups   Crystal Farms® Shredded Cheddar Cheese ¾   cup   sour cream ¼   cup   chopped onion ¼   cup   butter or margarine, melted Topping: 1 ½   cups   corn flakes, coarsely crushed 2   tablespoons   butter or margarine, melted Directions Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart glass baking dish with nonstick cooking spray. Combine hash browns, condensed soup, Cheddar cheese, sour cream, onion, and melted butter for casserole in a large bowl; mix well. Spread into the prepared baking dish. Stir together corn flakes and melted butter for topping in a small bowl. Spread evenly over hash brown mixture. Bake in the preheated oven until tender and golden brown, about 45 minutes.