Thursday, July 9, 2009


1 c. packed brown sugar
1 tbsp. cornstarch
¼ tsp. salt
1 can (8 ½ oz) crushed pineapple in syrup (not juice, it’s more flavorful with syrup)
2 tbsp. lemon juice
1 tbsp. mustard
Ground nutmeg

Combine first 3 ingredients in a small saucepan. Stir in rest of ingredients. Cook over medium heat, stirring constantly until it boils. Poke holes in the ham with a knife. Sprinkle the ham generously with ground nutmeg and pour the glaze over. Crock pot on low for about 4-6 hours.

*This makes enough for a 2 pound ham. Double, triple, etc for however big your ham is.

Taco Salad with Crisp Tortilla Bowls

4 flour tortillas

1 lb. hamburger

1 env. taco seasoning

Garlic powder

Onions, diced small (or dried minced onions)



Black Beans

Green peppers, diced small

Shredded cheese

Salad dressing and/or salsa, whichever you prefer

Preheat oven to 425 degrees. Make four 3-inch balls of aluminun foil. PLace ona cookie sheet. Spray both sides of each tortilla with Pam and place each over a foil ball. Bake for 6-8 minutes until golden brown. Meanwhile, season hamburger with dry taco seasoning, garlic powder, and onions. Brown and drain. Place lettuce in tortilla bowls and add with your favorite toppings.