Heating your smoked ham roast:

Remove the smoked ham from it’s packaging.  Preheat your oven to 325 degrees F.

Place the ham in a shallow roasting pan.  Pour 1/2 cup water in the bottom of the pan so the ham doesn’t dry out.

Cover the roasting pan with a tight-fitting lid and place it on the oven’s center rack.

Bake a bone-in ham for 10 minutes per pound.  Place an instant-read food thermometer into the ham’s thickest portion to make sure it reads 140 degrees F.   Allow the ham to stand for 10 minutes prior to carving to let its juices settle.

Steak Neapolitan

1 tsp olive oil
2 Tbsp lemon juice
4 (4 oz.) beef tenderloin steaks (about 1 in. thick)
1 cup finely chopped onions
1 cup dry Marsala wine
2 Tbsp chopped fresh Italian parsley

Heat oil in large skillet oven medium-high heat until hot. Add lemon juice and steaks; cook 8-10 minutes or until cooked to your desire, turning once. Remove steaks from skillet; cover to keep warm. Add onions and wine to juice mixture in skillet; cook and stir 4 minutes or until liquid is reduced to about ½ cup. To serve, spoon onion mixture over steaks; sprinkle with parsley.


5 lb. ham fully cooked, smoked

18 oz. jar orange marmalade

1/2 cut stone ground mustard

2 Tbsp dry mustard

1 clove garlic, minced

1 tsp ground ginger

Preheat oven to 350 degrees. Place ham, fat side up, on rack in a roasting pan. Mix remaining ingredients until well blended. Brush half the sauce on the ham. Bake 2 hours, basting with remaining sauce every 15 minutes, or until internal temperature reaches 140 degrees. Serves 8 to 10.