Brown Sugar Glazed Ham

I typically purchase a fully-cooked ham and that will take between 12-15 minutes a pound in a 325 degree oven to properly heat to 160 degrees internal temp.

To cook the ham, I put it in a pan with a rack and pour one can of 7-Up over it and cover it. Bake to about 1/2 hour before it’s done cooking and add the glaze.

1 C. brown sugar
2 T. prepared mustard
a little pineapple juice to thin it

Once the glaze has been basted on, you can put pineapple slices over the top and continue baking the last hour.

My kids also love it if I cook the glaze on the stove and use it as a dipping sauce instead of basting the ham with it. This also gives you more options for using the leftover ham.

Smothered Chicken (1968)

6 chicken breasts
salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 C. dairy sour cream
1/2 C. chopped almonds

Place chicken breasts in a shallow baking pan. Add salt and pepper to taste. Combine the mushroom and chicken soup and pour over chicken. Spread sour cream over all and sprinkle almonds on top. Bake at 350 degrees for 1 1/2 to 2 hours or until tender. Serve rice with the gravy.

From Your Neighbor Lady WNAX Yankton, S.D. October 1968

Donated by the family of Edna Schmidt

Hot Cranberry SPAMwich

I haven’t tried this recipe yet but it seemed appropriate for fall and a unique combination of flavors.

SPAM slices
Bread slices
Cheese slices
Jellied cranberry sauce

Toast a slice of bread on one side under broiler. Cover untoasted side with 2 slices of SPAM, slightly browned. Add prepared mustard and a slice of cheese. Broil until cheese softens, then add a slice of jellied cranberry sauce and broil until the cheese melts.

Better Homes and Garden Magazine March 1968

Donated by the family of Edna Schmidt

SPAM Flamenco (1968)

1/4 C. chopped onions
1/4 C. diced green pepper
1 small clove garlic, minced
2 T. cooking oil
2 C. (1 lb. can) tomatoes (cut in small pieces)
1 C. Minute Rice
1 C. frozen green peas
1 C. hot water
1/2 t. salt
1 t. oregano
dash of black pepper
1 can (12 oz.) SPAM

In deep skillet, over low heat, cook onions and green pepper in oil and garlic until tender. Add remaining ingredients except SPAM. Cut SPAM into six even slices and place in center of skillet. Bring to boil. Cover, cook over low heat 10 minutes or until rice is tender and has absorbed the extra liquid. As an added touch, heat 1/2 C. tomato sauce and pour over SPAM just before serving.

Better Homes and Garden Magazine March 1968

Recipe donated by the family of Edna Schmidt

Tuna Fish Salad (1954)

2 C. tuna fish
2 C. celery, chopped
1/4 C. creamy horseradish
1 C. mayonaise
1 t. salt

Break tuna fish and combine in a cold bowl with clery, horseradish, salt and mayonaise, using a fork. Arrange individual servings on crisp lettuce. Garnish, if desired, with slices of hard-cooked eggs and a dash of paprika.

I thought this looked like a lot of horseradish, I’m not sure how it was prepared in the 50’s. I would recommend reducing the amount and slowly adding more if necessary.

Spaghetti Hotdish (1954)

My friend Lorraine shared this recipe with me years ago and it’s one of my kid’s favorites. This actual recipe comes from one of my church cookbooks from 1954. I usually just cook it all in a fry pan but I’m sure it’s just as good or better baked in the oven.

1 lb. hamburger
1 small onion (optional)
1 large can mixed vegetables
1 large can spaghetti with tomato sauce

Fry hamburger and onion. Add mixed vegetables and spaghetti. Bake 1 hour.

From the kitchen of Lorraine Harnwell