A simple Ham Plan...

A little market near me regularly has spiral sliced hams for $.99 a lb. When I can I pick one up. I don't generally care for very sweet hams so I usually cook mine with out glaze.


Bake at 250* for 2 hours to heat through. Served for supper with scalloped potatoes.

After dinner when the ham is cool, you need to divide it into the following:

Package everything in Ziploc or big containers with lids, put in fridge (or freezer if you can't get to it right away)


Linguine a la Anne (from Once a Month cookbook)

1 12-oz package linguine
2 tbs. butter/margarine
2 tbs. all purpose flour
1/2 tsp. salt
1 12-oz can evaporated skim milk (you could use regular)
1 4-oz can mushroom stems and pieces, save liquid (I like fresh better!)
1 1/3 cups water
1 chicken bouillon cube
4 cups cooked, cubed ham
1/2 cup grated Romano cheese (imported is THE BEST!)
1 sliced red bell pepper
1 sliced green bell pepper
1 tbs. vegetable oil
1 cup seasoned croutons (I make my own)

Cook linguine in a large pot according to the directions, drain and return to the pot.

While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.

Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.

Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.

Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish

Sauté red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.

To serve: Thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center.

Makes 8 servings

recipe listing above.........  Kitchen Recipe Box

Split Pea Soup

1 ham bone or hock
1 lb smoked sausage
1 lb split peas, or 1/2 lb each of yellow and green dry peas
6 cups water
1 onion. 1 carrot, 1 stalk celery each diced
1/4 t thyme
1/4 t savory
1t salt
1/4 t pepper
1 cup milk or cream
1T butter
1T flour
grated cheese (cheddar or parmesan)

Place all ingredients except cream, flour, butter, and cheese, in slow cooker. Cover and cook for 8 to 10 hours at low. Remove bone and sausage, dicing the meat. Put soup through a sieve or strainer and return to the crock pot along with the meat . Turn heat to high, and add milk or cream combine flour and butter, stir in to thicken. Serve garnished with grated cheese, if desired.

To Freeze: Bag in family sized portions. I usually figure about 4 cups for us. Seal, label and freeze.

To Serve: Defrost, warm on stove or in microwave.

Serves 6

recipe listing above.........  Kitchen Recipe Box

Navy Bean Soup

For my Navy Bean Soup I just soak 2 lb. small white beans, rinse and add 4 quarts of water.

Throw in a ham bone and an onion pressure cook for about an hour. Let cool slowly. Or simmer covered on stove for about 4-5 hours with about 4 quarts of water keeping the water level high at all times.. do not add salt until the end.

To Freeze: Bag in family sized portions. I usually figure about 4 cups for us. Seal, label and freeze.

To Serve: Defrost, warm on stove or in microwave.

Serves 12 apx.

recipe listing above.........  Kitchen Recipe Box

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