Ham Feed

Crusty Spam Bake

If you can look past the awful name of this recipe, it actually sounds pretty good. If you like Spam, that is.


Crusty Spambake
Old recipe from 1965 Spam advertising

1/2 cup Kellogg's Corn Flake Crumbs
2 tbsp. brown sugar
1/8  tsp. ground cloves
1 12-oz. can Spam
2 tbsp. prepared mustard
pineapple slices
melted butter

Combine the Corn Flake Crumbs, brown sugar and cloves.

Cut Spam crosswise into eight slices. Spread both sides of slices with mustard, then coat generously with a flavor crust of the Corn Flake Crumbs mixture. Place Spam and pineapple slices individually in a foil-lined shallow baking pan; do not crowd. Brush pineapple slices with butter.

Baker in moderate oven (350˚F) 20 minutes. Serve on heated platter, placing a Spam slice on each pineapple slices. Add parsley, if desired. Yields four servings of two slices each.


 Hawaii consumes 7 million cans of Spam a year. There are only 1.42 million people currently living on the islands. Let that sink in.

Recipe via Duke University Libraries

Turkey AND Ham for Thanksgiving?

Make Thanksgiving a carnivore's dream with these easy peasy turkey and ham recipes.

Turkey and ham 87 copy

Both recipes come from the above 1987 advertising for Reynolds Oven Cooking Bags.

Thankfully Simple Turkey

1 tbsp. flour
1 turkey size (19" x 23 1/2) Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16- to 20-lb. turkey, thawed and rinsed
2 tbsp. vegetable oil

Preheat oven to 350˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets. Lightly stuff turkey, if desired. Brush with oil. Place turkey in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag into thigh. Bake to 180˚F or 2 3/4 to 3 1/4 hours. Add 1/2 hour for stuffed turkey. Makes: 16 to 20 servings.


Take -A-Holiday Ham

1 tbsp. flour
1 turkey size (19" x 23 1/2") Reynolds Oven Cooking Bag
12- to 16-lb. fully-cooked hame, bone-in
whole cloves

Preheat oven to 325˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Remove skin, trim fat from ham, leaving a thin layer. Lightly score surface of ham; stud with cloves. Place ham in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag. Bake to 140˚F or 2 1/2 to 3 1/4 hours. Makes: 16 to 22 servings.


There is no explaining this old pinup.



Why is the turkey on a leash? 

Why is she wearing ballet slippers with her skating outfit?

And why is she wearing both in a barnyard?

We will never know.


Click here to see more ridiculous Thanksgiving pinups fro the past. 

Retro Meat Extending Recipe: Yankee Meatloaf

The ad that introduced this meat-extending recipe managed to convey two ethnic stereotypes; namely, that both Yankees and Scots are excessively frugal.


Yankee Meatloaf
recipe from an old Minute Tapioca advertisement

1 cup finely chopped celery
2 tbsp. butter
2 cups ground cooked ham, firmly packed, or 1/2 lb. lean ham, ground
1 lb. ground beef, pork or veal, ground
6 tbsp. Minute Tapioca
3 tbsp. minced onion
3 tbsp. sweet piccalilli or India relish
1/8 tsp. pepper
1 tsp. salt
1 tsp. Worcestershire sauce
1 1/3 cups milk
1 cup cooked peas

Cook celery in butter, covered, about 5 minutes; combine with meat, Minute Tapioca and seasonings; mix well. Add milk and mix again. Add peas. Bake in greased loaf pan, 8 x 4 x 3 inches, in hot oven (450˚F) 15 minutes; then decrease heat to moderate (350˚F) and bake 45 minutes longer. Arrange on platter with baked onions and baked or broiled tomatoes. Serves 6 to 8.


1940s homemaker in her spotless kitchen.


Via Vintage Kitten
Image via University of Guelph

Retro Canapes

These sound less like canapes and more like something my college roommates and I would make at 1:30 am during finals.

Of course, that doesn't mean they don't taste great.


Underwood Deviled Ham Canapes
recipe from a 1948 Underwood advertisement

Cut bread in squares, rounds, diamond shapes, 1/4 inch thick, toast to a delicate brown, spread liberally with Underwood Deviled Ham. Sprinkle with grated cheese and brown in hot oven.


This 1940s mom looks so lonely. She needs to make some Deviled Ham Canapes and invite the other moms over for canasta. 


Image via Ladybug

Heavenly Ham Loaf with Pickle Stuffing (yeah, you read that right)


Heavenly Ham Loaf with Pickle Stuffing
1954 recipe

Meat layer:

2 12-oz. cans luncheon meat (code for Spam)
1 1/2 cups fine dry bread crumbs
1/4 tsp. black pepper
1/4 tsp. powdered thyme
1/2 cup finely chopped onion
2 eggs
2 cups evaporated milk

Pickle Stuffing:

2 tsp. prepared mustard
1/2 cup evaporated milk
1 cup fine fry bread crumbs
1 3/4 cups sweet pickle relish

In mixing bowl, shred luncheon meat into bits by running tines of fork over meat. (Or put through food chopper using medium blade). Add the 1 1/2 cups crumbs, seasonings and onion. Mix thoroughly. Beat eggs slightly with a fork, then add 2 cups evaporated milk. Add egg-milk mixture to meat mixture. Mix thoroughly. Pack half the meat mixture into well-greased loaf pan (10 1/4 x 5 1/4 x 3 inches). For the pickle layer, stir mustard into 1/2 cup evaporated milk. Add 1 cup crumbs and pickle relish and blend. Spread pickle stuffing evenly and firmly on meat layer. Pack remaining half of meat mixture over pickle layer. Bake in moderate oven (375˚F) 1 hour and 15 minutes. Makes 10 to 12 servings.

Via Retro Adverto

1990 recipe for ham & cheese casserole

You know what time of year it is, don't you? 

It's casserole season.

1990 ham + Cheese casserole

Cheesy Ham Casserole

1/2 cup Miracle Whip salad dressing
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups (6 oz.) 100% natural Kraft shredded sharp cheddar cheese
1 1/2 cups chopped Oscar Mayer ham
1 1/2 cups corkscrew noodles, cooked drained
1/2 cup chopped red or green pepper
1/4 cup milk
3/4 cup seasoned croutons (optional)

Mix all ingredients except 1/2 cup cheese and croutons

Spoon into 1 1/2-quart casserole, Sprinkle with remaining cheese and croutons.

Bake at 350˚, 30 minutes or microwave on high for 8 - 10 minutes or until heated through.

Makes 4 - 6 servings.

Retro recipes for a ladies luncheon

Today's recipes come from a 1958 Good Housekeeping booklet called the Ten P.M. Cook Book.

I'm in love with these illustrations.

Retro recipe

The recipes I'm posting today are meant to be served when one has 'the girls' over for bridge.

I can just see Lucy serving these recipes to Ethel, Betty Ramsey and Caroline Appleby.

Rertro recipe

Hot Perk-Ups a.k.a. soups
Make 6 servings 

Lemon Float
Heat canned condensed bouillon or chicken broth as label directs; serve in cups; float thin slice of lemon on top of each.

Heat canned vegetable juice cocktail; serve in glasses; float butter pat on top of each with celery stalks for stirrers.

Sherry Cream
To 1 can condensed cream of chicken soup, diluted as lable directs, add 1/4 cup sherry. Heat and serve with sprinkling of chives.

B and C Special
Combine 1 can condensed bouillon, diluted as label directs, with 1 can condensed cream of celery soup, diluted. Heat and serve with sprinkling of snipped parsley and paprika.


Ham Gala
Makes 6 to 8 servings

1/4 cup butter or margarine
1 diced, seeded large green pepper
1 tbsp. minced onion
1/4 cup flour
1/2 tsp. salt
Dash pepper
1 1/2 cups milk
2 cups slivered, cooked ham
1/2 cup slivered, blanched almonds
4 egg yolks
1/2 cup light cream

In butter in saucepan, cook green pepper and onion 5 min., stirring frequently. Gradually stir in flour, salt, pepper and milk; cook, stirring, until thickened and smooth. Add ham and almonds. Beat egg yolks, adding cream; slowly stir in ham mixture. Cook, stirring, until thickened. Serve on toast.

Retro Recipe: Warm Potato Salad with Ham

This recipe is from 1990.

1990 warm potato salad with ham

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.