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MAIN DISHES AND VEGETABLES
BAKED HAM WITH BREAD CRUMBS
| 1 Fully cooked ham, 12 to 16 lbs | 4 c. fine fresh bread crumbs |
| 1/2 c. 7UP | 2 tbsp. dry mustard |
| 3/4 c. packed brown sugar | 1/2 tsp. ground cloves |
| 1 tbsp. dry mustard | 1 c. 7UP |
Place ham fat side up in open shallow roasting pan. Bake uncovered in 325 oven about 2 1/2 hours. Mix 1/2 cup 7UP, the brown sugar and 1 tbsp. dry mustard; baste ham with mixture every 30 minutes. Remove ham from oven. Pour drippings from pan; cut away skin and loose fat. Mix bread crumbs, 2 tbsp. dry mustard, the cloves and 1 c. 7UP; coat top and sides of ham with mixture. Return to oven. Bake about 1 hour. If bread crumbs begin to brown too much, cover lightly with tent of aluminum foil. allow ham to stand 15 minutes before carving.
BAKED HAM
| Ham | 1/2 c. ginger ale |
| 1/2 tsp. cloves | 1/2 c. brown sugar |
Place ham in shallow roaster. Sprinkle with cloves. Bake 1/2 hour for each pound at 325. Increase heat to 425 the last 15 minutes of baking time. Baste often with mixture of ginger ale and brown sugar.
HAM GLAZE
| 1 c. brown sugar | 2 tbsp. yellow mustard |
| 2 tbsp. flour | 1 tsp. ground cloves |
Combine and spread over ham last 20 minutes of baking.
GOLDEN POTATOES
| 2 pkgs. scalloped potatoes | 1 1/3 c. half and half |
| 4 med. onions, thinly sliced | 2 tbsp. dry bread crumbs |
| 5 c. boiling water | minced parsley |
Mix all ingredients except bread crumbs and parsley in ungreased 3-quart casserole. sprinkle crumbs on top. Bake uncovered, until potatoes are tender, 60 to 65 minutes. Sprinkle with parsley.
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