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.
1 1/2 lb. lean ground pork
1/2 lb. ground beef
2 large potatoes, riced and mashed
1 C. milk
1 t. salt
1 C. cream
Mix pork and ground beef well, add eggs, potatoes, milk and salt. Form into balls and roll in flour. Brown in skillet using butter. Pour a small amount of water over them. Bake 1/2 hour. After 1/2 hour pour the cup of cream over the them. Bake until cream is absorbed.
From the kitchen of Ella Meyer
6 lean pork chops
2 t. flour
salt and pepper to taste
1 can cream of mushroom soup
1/2 to 3/4 C. water
1/2 t. thyme
1/2 t. ginger
1/4 t. crushed rosemary
1 t. parsley flakes
1/2 C. sour cream
1 (3 1/2 oz.) can French-fried onions
Brown chops; arrange in baking dish. Sprinkle with flour, salt and pepper. Combine soup, water and seasonings. Heat; add parsley, sour cream and one half of the onions. Mix thoroughly. Pour over chops. Cover and simmer or bake at 350 degrees for 1 hour or until tender. Remove cover; sprinkle remaining onions over chops. Bake for 5 minutes. 4-6 servings