Hey, my mom used to make that!

Retro Recipe: Warm Potato Salad with Ham

This recipe is from 1990.

4 cups cubed, scrubbed red potatoes
3/4 cup water
1/4 cup finely chopped onion
1 tsp. Dijon-style mustard
1/8 tsp. black pepper
3 tsp. cider vinegar
One 6-3/4 ounce can Hormel Chunk Ham
2 tbsp. chopped parsley

Mix first five ingredients together in a saucepan. Cover and heat to a boil. Simmer 15 minutes. Meanwhile, drain ham, saving broth. Break ham into chunks. Stir ham broth and vinegar into potatoes. Continue simmering, uncovered, 10 minutes. Remove from heat and stir in ham chunks and parsley. Cover; let stand 10 minuted. (For creamy salad, stir in 1/2 cup sour cream with ham.)

Click here for a retro recipe for Turkey-Apple Salad.

Retro Recipe: Baked Ham with Ginger Pears

1 Swift's Premium Ham (fully cooked)*
1 28-oz. can pears
1 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 tsp. ginger
Brown sugar

Drain pears. Pour pear juice into saucepan. Add lemon rind, lemon juice and ginger. Boil 5 min. Add pears and simmer 5 min. longer. Score surface of ham and place in roasting pan. Pour pear juice over ham. Pat brown sugar (about 1 cup) over surface of ham. Bake at 325˚ F for 30 - 35 min. To serve, arrange pear halves around ham on platter. Fill centres with cream cheese rolled in chopped nuts or coconut.

* To heat ham through: Bake 1 hour at 325˚ F before adding brown sugar glaze.

Via Shelf Life Taste Test

Retro Recipe: Baked Easter Ham

 Here's another easy retro ham recipe you could use for Easter.

 

10 - 12 lb. tenderized smoked ham
Whole cloves
1 cup brown sugar
2 tbsp. flour
4 tbsp. French's prepared mustard

Wrap ham loosely in wrapping paper (translation: aluminum foil); place fat side up in uncovered roaster. Add no water. Bake in moderate over (325˚F) 3 1/2 - 4 hours or as directed. After baking, remove paper and skin the ham, Score fat into squares. Stud each square with cloves. Mix together sugar, flour, mustard. Spread ham with mixture. Bake at 400˚F 15 - 20 minutes or until golden brown.

Click here to learn how to fold your napkins into bunny rabbits.

Via Shelf Life Taste Test

How to make a classic American glazed ham

So little effort for such a great-looking result.

Here's the 1947 recipe for Glazed Baked Ham.

1 whole cooked ham
cloves and cherries
1 1/2 cup Grandma Molasses
bread crumbs

Remove ham's skin and some of the fat. Place ham in open roaster with water to cover bottom of pan. Score fat and skewer cherries with cloves. Pour molasses over it and sprinkle lightly with bread crumbs. Bake in very hot oven (450˚F) for 10 minutes, then reduce to moderate heat (350˚F) and bake 1 hour, basting occasionally.

 Click here for another glazed baked ham recipe.

Via Look Homeward, Harlot

Old-Fashioned Cherry Sauce for your ham

Let me state up front that I have no evidence whatsoever to support my theory, but I suspect this is one of those "secret" recipes Southern belles use to impress their guests. It wouldn't surprise me to find this Old-Fashioned Cherry Sauce recipe in Junior League cookbooks across the South.

1 16-oz. can pitted sour cherries
1 tbsp. cornstarch
1/4 cup sugar

Drain cherries, reserving syrup. Combine cornstarch and sugar in saucepan; gradually add syrup. Cook, stirring constantly, until thickened; add cherries. Continue cooking untill cherries are heated. Serve sauce over ham.

 Click here for a 1954 recipe for ham glaze made with PBR beer.

 

Via Shelf Life Taste Test

3 souper salads from 1961

My mother said, "If you can't say anything nice, don't say anything at all."

So —

 

Creamy Tuna Salad

Sprinkle 1 env. unflavored gelatine on 1/2 cup cold water to soften; place over boiling water; stir until gelatine is dissolved. Blend 1 can Campbell's Cream of Celery Soup with 3-oz. pkg. cream cheese; add dissolved gelatine, a 7-oz. can tuna (drained and flaked), 1/2 cup shredded carrot, 1/3 cup chopped celery, 2 tbsp. chopped parsley, 1 tbsp. lemon juice. Pour into 1-qt. mold. Chill; serve on crisp greens. 4 servings.

Ham-Macaroni Salad

Mix 1 can Campbell's Cream of Chicken Soup with 1/4 cup chopped celery, 1/4 cup chopped onion, 2 tbsp. chopped green pepper, 1/2 tsp. prepared mustard, dash of Tabasco, dash pepper. Stir in 2 cups cooked macaroni (4 oz. uncooked), 1 cup diced cooked ham. Chill. 4 to 6 servings.

Shrimp Lamaze

Blend 1 can Campbell's Tomato Soup with 1 cup mayonnaise. Add 1/4 cup sweet pickle relish, 1/2 tsp. grated onion, 1/2 tsp. prepared mustard, and 1 tbsp. lemon juice. Makes about 2 1/2 cups dressing. Serve over cooked shrimp, lettuce wedges, hard-cooked eggs or mixed greens.

Click here for another soup-er supper.

Cling Peach Cups, 1977 recipe

Here's the 1977 recipe for Cling Peach Cups.

1 cup ham cubes
1/2 cup celery slices
1/2 cup chopped grape halves
1/2 cup chopped apples
1/2 cup chopped walnuts
29-oz. can cling peach halves, drained
lettuce
1 tablespoon brown sugar, packed
1 cup whipped topping
1 teaspoon grated orange rind
1/2 cup Miracle Whip Salad Dressing

Combine ham, celery, grapes, apples and walnuts; toss lightly. For each salad, place two cling peach halves on lettuce-lined plate. Fill with 3/4 cup fruit mixture and sprinkle with brown sugar. Chill. Combine Miracle Whip, whipped topping and orange rind; mix lightly. Spoon over filled cling peach halves. Garnish with additional orange rind, if desired. 4 servings.

 Click here for a retro cocktail recipe made with peach halves.

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Hipster ham glaze from 1954

Here's how to make a Blue Ribbon Ham Glaze.

One hour before ham is done, remove rind, score ham and stud with cloves. Spread with glaze made by combining 1/2 cup Pabst Blue Ribbon Beer, 2 cups brown sugar, 2 tablespoons flour and 1 teaspoon dry mustard. Return to oven and bake one hour longer.

Click here for another retro recipe for baked ham.

Via Charm and Poise

1999 recipe for Easter Ham with Peach Sauce

1947 recipe for Stuffed Celery Canapes from Underwood Deviled Ham