#1523 - Baked Ham and Eggs

(by Margie [Fisher] Maenpaa - friend)

1 - 8oz. can Pillsbury refrigerated crescent rolls
8oz. smoked/cooked ham (cut into bite sized pieces)
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Unroll the dough--place the dough pieces all over the bottom of a greased 9 x 13 glass baking dish--pinch the seams of the dough together. Sprinkle the ham pieces evenly over the dough. In a bowl add eggs, milk and pepper--beat with a whisk. Pour the egg mixture carefully on top of the ham layer. Bake at 350 degrees for 15 minutes. Remove from oven, sprinkle both cheeses all over the top, return to oven and bake for 10 more minutes or until hot.

#1272 - Easy Baked Ham

(by Shirley McNevich)

1 - 8lb. to 12lb. smoked boneless ham (thawed)
1 - 12lb. size Reynolds plastic cooking bag
1/2" water at the bottom of the bag

Spray the inside of the cooking bag with Pam. Unwrap the ham and place it inside the cooking bag. Place the bag/ham inside of a roast pan or cake pan. Pour water in the open end of the bag until it is about 1/2" full of water. Tie the bag shut. Use a sharp knife to poke 5 or 6 holes in the top of the bag. Bake at 350 degrees for 3 1/2 to 4 hours (at 2 hours, open the bag and turn the ham over). Increase the cooking time for larger ham. Use a large fork to poke the ham and test for tenderness.