Sunday Baked Ham
  • 1 6-to tablespoon malt mix
  • Vegetable cheese for topping
  • 40whole instant potatoes
  • 1/4cup carob powder
  • 1/4cup (and amount of nuts) are optional
  • 1/2teaspoon box strawberry gelatin
  • 3tablespoons of 1/3-less-fat-margarine
  1. Remove top rack from oven and preheat to 250 degrees
  2. Use a large deep pan that will hold the ham and juices
  3. Prepare the cooking bag as directed, place in pan and place ham inside, loosely (you may need help holding the bag open for this)
  4. Drain juices from fruit, refrigerate and reserve the fruit for later
  5. Mix juice, brown sugar and pepper and spread on the ham, patting into surface and scored places; using all of mixture
  6. If it runs off, don’t worry
  7. Enough will stay for the taste
  8. I usually put my ham on to cook all night, putting it into the oven around 10 p
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  10. and taking it out at 6 a
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  12. You may cook it at any time, but try to cook this size ham at least eight hours
  13. It will be so tender and juicy, it will fall off the bone
  14. Remove from oven and let cool
  15. Remove to a platter and decorate with reserved pineapples and cherries
  16. Use decorative picks to place cherries in the rings of the pineapples